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Golden brown Cajun Fried Turkey on a serving platter with herbs around it

Cajun Fried Turkey

This Cajun Fried Turkey is juicy on the inside with crispy golden skin and bold Louisiana flavor from a homemade Cajun injection and dry rub. This tutorial walks you through every step of the process on how to thaw, season, inject, measure the oil, and fry from start to finish. It offers detailed guidance and helpful tips to support you through each part of the frying process.
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Prep Time 30 minutes
Cook Time 1 hour
Servings 10

Ingredients  

Turkey

  • 10-14 lb whole turkey fully thawed
  • 3-4 gallons peanut oil

Homemade Cajun Injection

  • 1 stick unsalted butter
  • 1 cup chicken broth
  • 1/4 cup lemon juice
  • 2 tbsp Tony Chachere's seasoning
  • 2 tbsp hot sauce

Cajun Dry Rub

  • 2 tbsp Tony Chachere's seasoning
  • 1 tbsp garlic powder
  • 1 tbsp smoked paprika
  • 1 tsp salt
  • 1 tsp black pepper

Method 

The Day Before Frying:

  • Do the water test (while turkey is still sealed)
    Place the sealed packaged turkey into the fry pot.
    Fill with cold water until the turkey is just covered.
    Remove the turkey from the pot.
    Mark the water line using a stick, wooden skewer, or tape (remove the tape once oil is added to pot).
    Dump the water and dry the pot completely. Store the pot until frying day.
    This step should always be done before seasoning or unwrapping the turkey.
  • Make the Cajun injection
    Melt butter in a saucepan over medium heat. Add broth, lemon juice, Tony Chachere's, and hot sauce. Simmer 3 to 5 minutes and let cool.
  • Prepare the turkey and inject it
    Remove the turkey from its packaging and remove turkey neck and giblets.
    Pat completely dry.
    Use a meat injector to inject the mixture throughout the breasts, thighs, legs, and wings. Inject evenly for the best flavor.
  • Apply the Cajun rub
    Mix the dry rub and apply it all over the turkey, including inside the cavity and under the skin where possible.
  • Refrigerate overnight
    Place the turkey uncovered in the refrigerator overnight. This helps the seasoning absorb and keeps the skin as dry as possible for frying.

Frying Day:

  • Pat turkey dry again
    Before frying, check that the turkey is fully dry. Blot the skin, cavity, and under the wings and legs with paper towels.
  • Fill the pot with oil
    Fill the pot only to the marked water test line. Always add oil while the burner is completely off.
  • Heat the oil
    Turn on the propane tank, then light the burner. Heat the oil slowly over medium heat until it reaches 355 degrees. Use a deep fry thermometer at all times.
  • Turn off the propane tank valve and burner
    Turn both off before lowering the turkey into the oil for safety.
  • Lower the turkey slowly
    Wear heat resistant gloves. Lower the turkey in a slow, controlled motion. Once it is fully submerged, turn the burner back on.
  • Fry the turkey
    Cook for 3 to 4 minutes per pound. Maintain the oil between 325 and 350 degrees the entire time.
  • Check internal temperature
    Lift the turkey slightly and check the thickest part of the breast and thigh.
    Breast: 165 degrees
    Thigh: 175 degrees
    If not done, lower it back in and continue frying.
    Once cooked, turn the propane tank valve and burner off. Gently remove turkey from pot.
  • Rest and carve
    Let rest for 20 minutes before slicing to allow the juices to settle.
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