Deep Fried Cajun Turkey

Deep Fried Cajun Turkey

Made this for Father's day. You need a deep fryer, an injector and a thermometer for this. This must be made out doors away from building on a bright sunny day.

I'm really sorry that I didn't get a picture of the turkey before I carved it. So the carved picture is what you get for now. I'm making this for the Fourth of July so I hope to get the picture of the whole turkey then.

Ingredients Edit

Directions Edit

  1. Take whole turkey place in deep fryer fill with water remove turkey.
  2. Mark the water line with a marker.
  3. Spill out water and dry careful not to remove marked line.
  4. Fill with canola oil.
  5. Heat oil to 350 °F degrees.
  6. In a small pot melt butter and oil and fresh herbs and crushed garlic let simmer 15 minutes.
  7. Strained and set aside.
  8. Save garlic and herbs.
  9. Tie legs and wings with cotton string to keep them in place next to the body.
  10. Place the chopped strained garlic and herbs under the skin of the turkey.
  11. Inject the herbed butter-oil mixture into the breast and legs.
  12. Rub the Cajun mixture inside and outside of the turkey.
  13. Place the turkey breast side up in lowering slowly into oil.
  14. Caution: of splattering oil.
  15. Fry turkey 3½ minute per pound.
  16. Use a meat thermometer in the thigh and when it reads 180 °F its done.
  17. Remove from hot oil and drain on paper towels.
  18. Let rest for 15 to 20 minutes.
  19. Carve and serve.
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