The Best Deep Fried Turkey Recipe
Thanksgiving is around the corner, and your family is looking forward to a delicious Thanksgiving dinner. If you've served plain old baked turkey for years, you are probably looking for a change. This Cajun Deep Fried Turkey Recipe is the best around. Turn your Thanksgiving into a feast from the bayou.
- 2 cups butter
- 1/4 cup Louisiana hot sauce
- 1 tablespoon liquid Zatarian's Concentrated Crab and Shrimp Boil
- 1/4 cup apple cider
- 3/4 cup honey
- 1/4 cup Worcestershire sauce
- 2 tablespoons ground black pepper
- 1/4 cup garlic juice
- 1 teaspoon cayenne pepper
- 1/4 cup onion juice
- 12 fluid ounces beer
- 1 tablespoon dried leaf oregano
- 2 tablespoon salt
- 1 pinch ground cloves
- 2 1/2 tablespoons paprika
- 1 tablespoon onion powder
- 2 tablespoons garlic powder
- 1 tablespoon dried thyme
- 3 gallons peanut oil for frying
- 1 (12 pound) whole turkey, neck and giblets removed
Deep Fried Turkey Directions
- Over a medium heat, melt the butter in a large saucepan.
- Add the onion juice, garlic juice, hot sauce, beer, Worcestershire sauce, salt, pepper, garlic powder, cayenne pepper, paprika, liquid crab boil, apple cider, onion powder, thyme, cloves, honey, and oregano.
- Stir this mixture until it is well blended.
- Use a marinade injecting syringe or turkey baster with an injector tip to inject the marinade throughout the turkey. (Be sure to inject the legs, back, wings, thighs and breasts)
- Place the turkey into a large plastic bag and marinate overnight in the refrigerator. (If your turkey is large, you can use an extra large oven bag)
- When you are ready to fry your turkey, measure the amount of oil needed by lowering the turkey into the fryer and filling with enough oil to cover it.
- After measuring, remove the turkey and set it aside until the oil is heated.
- Heat the peanut oil to 365 °F.
- When the peanut oil temperature has reached 365 °F, lower the turkey into the oil slowly using the hanging device that comes with turkey deep-fryers.
- The entire turkey should be completely submerged in the peanut 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 °F .
- Turn off the flame and slowly remove the turkey from the oil, making sure all of the oil drains out of the cavity.
- Allow the turkey to sit on a serving platter for about 20 minutes before carving.
Combine the best turkey injection recipe with our crawfish stuffing recipe to serve a Thanksgiving meal fit for the king of the bayou.