Cajun Deep Fried Turkey
Submitted by Jada
Cajun deep fried turkey injected overnight with a spicy crab boil, cayenne, paprika, and white pepper marinade. Fried in peanut oil at 5 minutes per pound for crispy skin and juicy meat.
YIELD
1 turkeyPREP
30 minCOOK
60 minREADY
9Once you deep fry a turkey, you’ll never go back to the oven. That’s just a fact.
This Cajun method starts the night before: a marinade of crab boil concentrate, cayenne, paprika, white pepper, and salt gets injected every two inches through the bird with a syringe. Overnight in the fridge lets those flavors penetrate all the way to the bone.
The next day, the turkey goes into hot peanut oil and cooks at about 5 minutes per pound. The result is impossibly crispy skin with meat so juicy it practically drips down your chin.
Kitchen Tips
- Safety first, always. Use a grease thermometer and never let the oil climb above 375 degrees. Peanut oil can ignite beyond that.
- Lower the turkey into the oil slowly with the basket. Fast drops cause dangerous splashing and overflow.
- Make sure the turkey is completely thawed and patted dry. Ice crystals and hot oil are a violent combination.
- Keep a fire extinguisher nearby. Not to scare you, but because smart cooks prepare for everything.
- Stick to 10-15 pound birds. Larger turkeys take too long and the outside overcooks before the center is done.
Ingredients
Directions
Rinse turkey inside and out.
Mix 1 part crab boil concentrate to 4 parts water.
Combine dry ingredients with crab boil solution.
Adjust seasoning to taste. Inject turkey (approximately 2 inches apart) with mixture using syringe Cover turkey with foil and refrigerate over night. Heat oil to 350℉ (180℃). CAUTION: Use a grease thermometer to monitor the oil. It may ignite if the temperature goes beyond 375~. Put turkey in basket and CAREFULLY lower it into the pot. Cook 5 minutes per pound. Check in 1 hour using a meat thermometer.
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