This Cajun fried turkey is delicious juicy and tender The recipe was given to me 16 years ago by a true Cajun and has been on our Thanksgiving table ever since
Prep Time
8 hrs 20 mins
Dificult
Medium
Servings
9 hrs 35 mins
Ingredients
Instructions
Melt butter in a large saucepan over medium heat. Add beer
onion juice
garlic juice
hot sauce
Worcestershire sauce
black pepper
and cayenne pepper. Mix until marinade is well blended.
Use a marinade-injecting syringe or turkey baster with an injector tip to inject marinade into turkey
including legs
back
wings
thighs
and breasts. Place turkey in a large plastic bag and marinate in the refrigerator
8 hours to overnight.
When it's time to fry
remove turkey from the bag and place into the cooking basket. Measure the amount of oil needed by lowering turkey into the fryer and filling with enough oil to cover it. Remove turkey and set aside.
Heat oil to 365 degrees F (185 degrees C). Return turkey to the cooking basket and lower slowly into hot oil using the hanging device that comes with turkey deep-fryers. The turkey should be completely submerged in hot oil. Cook for 36 minutes or 3 minutes per pound of turkey. An instant-read thermometer inserted into the thickest part of thigh should read 165 degrees F (74 degrees C).
Turn off the flame and slowly remove turkey from oil
making sure all of the oil drains out of the cavity. Allow turkey to rest on a serving platter before carving
about 20 minutes.
Cook’s Note
The injector and instructions for frying came with our fryer
which was good because the original recipe didn't explain all the nuances of frying a turkey. It is well worth the learning process
though.You can place the turkey in an oven bag to marinate; do not use a kitchen trash bag.We strain the peanut oil after it cools and pour it back into the containers (I buy it in gallon jugs). It will keep nicely in a cool place
under 40 degrees F (4 degrees C)
or in the refrigerator until needed again.
Editor's Notes:
Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount consumed will vary.
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature