Cajun Deep-Fried Turkey Recipe

Haven't had the chance to try out this recipe yet, but wanted to share a helpful tip. To determine the amount of oil needed, place the turkey in the cooking basket and submerge it in the pot filled with water until it's one inch above the turkey. Remove the turkey and basket, and measure the water level from the pot's top. This will indicate how much oil to use for frying your turkey. If the water level exceeds the recommended oil mark, the turkey is too large. Stick to a 12 lb or smaller turkey for best results. This method is neater than measuring in the oil directly. Remember to dry the turkey thoroughly, both inside and out, as well as the pot. Never leave the pot unattended. Enjoy your meal!

An amazing taste that only gets better after 2 days. I made a small adjustment by using 1 tablespoon of Creole seasoning instead of cayenne to cater to kids and the elderly. I grated onion and elephant garlic finely, and then extracted the juice by pressing. I used one large onion and two heads of elephant garlic for an incredibly fresh flavor! Additionally, I opted for white pepper and injected the marinade 15 hours before cooking. I wouldn't recommend marinating for much longer as the meat turned out very tender, any longer and it might become grainy. I also enjoyed Mr. Barnett's review and cooked mine in a charbroiled oil-less turkey fryer, resulting in an awesome dish with minimal cleanup.

Cautionary tale for first-time turkey fryers: Be wary of using a Cajun rub for your inaugural attempt. My first foray into frying a turkey ended in dismay when the bird emerged from the oil looking not just dark brown, but downright black – reminiscent of car tires. Initially crestfallen, my immediate thought was to salvage the situation by resorting to KFC. However, upon serving the turkey, to my surprise, it turned out to be the best I had ever tasted – a discovery of 'blackened turkey'. In response to escalating peanut oil prices and shrinking container sizes, I sought an alternative to traditional frying methods. My wife gifted me an oil-less turkey fryer from CharBroil, requiring only a small amount of oil for skin coating. This innovative appliance cooks the turkey swiftly and yields a similar flavor profile, all while eliminating the hazards of handling hot oil and the conundrum of its disposal post-use. I am thoroughly pleased with this practical and efficient cooking solution.

I've fried well over a thousand turkeys since the 1980s, and it's a fantastic way to enjoy this bird without all the fuss. Simply heat the oil to 350°F, fry for 3 1/2 minutes per pound (until the turkey floats), and you're good to go. You don't need peanut oil unless you're frying a lot of turkeys, and there's no need for injecting anything either. Just take a thawed turkey, remove the neck/giblets, pat dry (avoid water), trim excess skin/fat, season with salt and cayenne pepper, and slowly lower into the hot oil upright. Keep everyone away during cooking (some may be tempted to touch the hot oil!). I prefer 10-12-pound birds, using a gaff to lift them when done. Wait for it to cool before slicing - always delicious. I used to cook up to thirty birds a night, but six at once was more common.

I experimented with this recipe last year, and it was a hit with everyone. My suggestion for handling the flames and oil is as follows: when inserting or removing the turkey from the fryer, carefully remove the fryer from the burner and place it on a heat-resistant surface like plywood. This precaution ensures that the fryer won't melt. Once the turkey is safely inside the fryer, you can return it to the flame to cook. Many frying accidents happen when the oil boils over and drips into the flame, but following this method eliminates that risk, making the frying process much safer. Enjoy your delicious fried turkeys!

I used to buy pre-made injectors, but after cutting black pepper and reducing salt in our diet, I decided to try this recipe instead. I substituted white pepper and found garlic juice and onion juice at a larger grocery store after asking for directions. Taking advice from another reviewer, I made a half portion that was perfect for a 12-pound turkey. I opted out of using cayenne to avoid making it too spicy, and it turned out great for both adults and kids. To enhance the flavor, I added a bit of nutmeg, granulated onion, granulated garlic, prepared mustard, ground mustard, chili powder, and chipotle sauce. The family loved it, and we received rave reviews!

We first tried deep-frying turkeys in Austin, Texas a decade ago. Upon moving to the Florida Keys, we were introduced to Mojo Criollo, a traditional Cuban marinade. We strained it and used it as an injection, finding it far superior to commercial alternatives. To enhance the flavor, we created a mixture of mustard, Tony Cachere's cajun seasoning, and Worcestershire sauce, which we generously spread between the turkey's body and skin before letting it marinate overnight. I concur that determining the amount of oil needed by submerging the turkey in water is a more cost-effective method. Just ensure the turkey is completely dry before immersing it in the hot oil!

After hearing many terrifying tales of house fires and severe burns caused by deep frying mishaps, I think it's a smart idea to take precautions when attempting this cooking technique. One tip is to measure the amount of oil needed by first placing the bird in the fryer and filling it with water until the bird is covered by at least an inch. Then, remove the bird and mark or measure the water level to avoid overfilling with oil, a common mistake in deep frying. Before lowering the turkey into the hot oil, consider preheating and drying it in the oven at 200-250 degrees for 15-20 minutes. When handling the hot oil, it may be wise to wear a raincoat, rubber gloves, and a clear face shield for added protection. Additionally, always keep the fryer away from any flammable objects, such as houses or trees, by placing it in the middle of your driveway. These precautions may seem excessive, but it's better to be safe than sorry when it comes to deep frying.

I made a trial run with a "test turkey" before Thanksgiving to test out a new recipe, and I'm so glad I did! I followed the recipe but made a small substitution by using 1 tablespoon of Tone's Cajun Seasoning instead of cayenne, and the outcome was amazing! The turkey turned out incredibly flavorful, moist, and with just the right amount of kick. I even sprinkled some of the seasoning both on and inside the turkey. My family absolutely loved it. With Thanksgiving coming up and me hosting 12-14 people for the first time, I know this recipe will be a hit. -ChefPierre

I tried deep frying a turkey for the first time using this recipe about three months ago. I have to say, I received nothing but compliments. The skin did get a bit blackened, probably because I accidentally let the fryer heat get away from me after about half an hour. However, despite the dark skin, the flavor was still amazing. I used Guava IPA for the beer marinade and substituted onion juice with onion powder as a rub before frying since I couldn't find the juice anywhere. I'm excited to do this again tomorrow for Thanksgiving!

I haven't tested out this recipe yet, but I plan to do so for Thanksgiving this year. I want to highlight that using an electric fryer with a closing lid is a lot easier and safer compared to the propane option. One of the benefits is the ability to cook indoors. Additionally, the fryer comes with a release valve for easy oil disposal back into its original container(s) once you're done. I've been frying turkeys for nearly two decades, and in my experience, this method is the safest and most straightforward approach to use!

I have been deep frying turkeys on Thanksgiving for many years now. It's always a crowd-pleaser with both family and friends. However, I must admit that I was a bit hesitant to use my turkey fry kit for the first time after having it for a few years. There's no denying the potential danger of having an open flame from the burner and hot oil involved. It's important to follow all safety guidelines to avoid any accidents and emergency situations. I personally enjoy injecting the turkey with various marinades for added flavor. Wishing everyone a safe and Happy Thanksgiving celebration!

This recipe was amazing and the Cajun seasoning ingredients can be used for any meat dish! Much appreciated!

I tried out this recipe last year and will definitely be using it again this year. I hosted around 20 family members and friends, and every single one of them raved about how it was the best turkey they've ever tasted! There were even a couple of folks who typically don't enjoy turkey, but they ended up going back for seconds. Needless to say, there wasn't a single scrap left by the end of the meal!

This recipe was fantastic and bursting with flavor!

I was pleased with this recipe, and my guests were delighted with the dish. However, I found that the bird was slightly overcooked. I observed that the temperature of the oil dropped when I lowered the bird into it, so I adjusted the fryer to increase the heat until the oil reached 350 degrees again. I'm uncertain if that was the correct approach.

I have prepared this dish with 2 turkeys for every Thanksgiving over the past 5 years, and it has always been a crowd favorite with all the leftovers eagerly devoured. I am extremely shocked that this recipe doesn't have more 5-star ratings. It is absolutely outstanding. If you are thinking of deep frying a turkey, I highly recommend trying this recipe - it is truly the best way to go about it.

I really enjoy this product. I switch between using this one and Emeril's Cajun blend, but I find this one to be very good as well.

I hadn't fried a turkey since 1999, but this time it exceeded my expectations. I used Toney Chachere's creole style butter marinade to inject the turkey and seasoned it with creole seasoning under the skin. The result was a remarkably juicy and flavorful bird.

We tried this recipe for the first time a couple of years back, and it has become our go-to ever since. I usually opt for Sam Adams or Guinness for the beer component to add an extra depth of flavor. We prepare two turkeys (our Thanksgiving tradition) by injecting them the day before and letting them marinate for up to 24 hours. When frying a turkey for the first time, it's crucial to use peanut oil for the authentic taste - other oils can alter the flavor profile. The rule of thumb is to fry the turkey for 3 minutes per pound. Ensure the turkey is completely thawed before frying and remember, despite the cautionary stories on the news, gently lower the turkey into the fryer instead of dropping it in. A 14lb turkey usually cooks in about 43-45 minutes using this method, resulting in a beautifully crispy exterior and juicy interior.