Cajun Deep-Fried Turkey Recipe

Recipesfull introduces to you: Turkey Recipes. (Cajun Deep-Fried Turkey Recipe). Delicious, juicy and tender, this recipe was given to me by a true Cajun sixteen years ago and has been on our Thanksgiving table ever since. The injector and instructions for frying came with our fryer which was a good thing because this original recipe didn't explain all the nuances of frying a turkey. It is well worth the learning process, though. We strain the peanut oil after it cools and pour it back into the containers (I bought it in gallon jugs). It will keep nicely in a cool place, under 40 degrees, or in the refrigerator until needed again.

Brief

Prep 30 mins

Cook: 45 mins

Total: 1hr15 mins

Servings: 12

Yield: 12 servings

Cajun Deep-Fried Turkey Recipe

Ingredients

2 cups butter

¼ cup onion juice

¼ cup garlic juice

¼ cup Louisiana-style hot sauce

¼ cup Worcestershire sauce

2 tablespoons ground black pepper

1 teaspoon cayenne pepper

7 fluid ounces beer

3 gallons peanut oil for frying

or as needed

1 (12 pound) whole turkey

neck and giblets removed

Bourbon and Molasses-Glazed Turkey Breast

Dinner

Directions

Step 1

Melt the butter in a large saucepan over medium heat. Add the onion juice garlic juice hot sauce Worcestershire sauce black pepper cayenne pepper and beer. Mix until well blended.

Step 2

Use a marinade injecting syringe or turkey baster with an injector tip to inject the marinade all over the turkey including the legs back wings thighs and breasts. Place in a large plastic bag and marinate overnight in the refrigerator. Do not use a kitchen trash bag. If your turkey is large you can use an oven bag.

Step 3

When it's time to fry measure the amount of oil needed by lowering the turkey into the fryer and filling with enough oil to cover it. Remove the turkey and set aside.

Step 4

Heat the oil to 365 degrees F (185 degrees C). When the oil has come to temperature lower the turkey into the hot oil slowly using the hanging device that comes with turkey deep-fryers. The turkey should be completely submerged in the oil. Cook for 36 minutes or 3 minutes per pound of turkey. The turkey is done when the temperature in the thickest part of the thigh reaches 180 degrees F (80 degrees C). Turn off the flame and slowly remove from the oil making sure all of the oil drains out of the cavity. Allow to rest on a serving platter for about 20 minutes before carving.

Nutritional Information

Cajun Deep-Fried Turkey Recipe

Servings Per Recipe:12

Calories: 1035.9

% Daily Value *

Protein: 91.2g 182%

Carbohydrates: 2.8g 1%

Dietary Fiber: 0.4g 2%

Sugars: 0.7g

Fat: 70.9g 109%

Saturated Fat: 30.1g 151%

Cholesterol: 345.8mg 115%

Vitamin A Iu: 1023.1IU 21%

Niacin Equivalents: 33.2mg 255%

Vitamin B6: 1.3mg 84%

Vitamin C: 4.7mg 8%

Folate: 26.2mcg 7%

Calcium: 105.4mg 11%

Iron: 6.4mg 36%

Magnesium: 85.9mg 31%

Potassium: 989.1mg 28%

Sodium: 682.2mg 27%

Thiamin: 0.2mg 19%

Calories From Fat: 638.1

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.