Cajun Deep-Fried Turkey Recipe
Ingredients List
-
2 cups butter
-
7 fluid ounces beer
-
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
-
1 (12 pound) whole turkey, neck and giblets removed
-
3 gallons peanut oil for frying, or as needed
Cooking Instructions
-
In a large saucepan, melt butter over medium heat. Stir in beer, onion juice, garlic juice, hot sauce, Worcestershire sauce, black pepper, and cayenne pepper. Mix everything thoroughly until the marinade is well combined.
-
Using a marinade injector or a turkey baster with an injector tip, inject the marinade into the turkey's legs, back, wings, thighs, and breasts. Place the turkey in a large plastic bag and refrigerate for at least 8 hours, or ideally overnight.
-
When you're ready to fry, take the turkey out of the bag and place it into the cooking basket. Lower the turkey into the fryer to measure the amount of oil required to cover it, then remove the turkey and set it aside.
-
Heat the oil to 365°F (185°C). Carefully lower the turkey into the hot oil using the fryer’s hanging device. The turkey should be fully submerged. Fry for 36 minutes or about 3 minutes per pound. Check the temperature with an instant-read thermometer inserted into the thickest part of the thigh; it should read 165°F (74°C).
-
Turn off the heat and slowly remove the turkey from the oil, ensuring all oil drains from the cavity. Let the turkey rest for about 20 minutes on a serving platter before carving.
Cook’s Tip
The injector and frying instructions were included with our turkey fryer, which was helpful since the original recipe didn't cover all the details of frying a turkey. However, the learning curve is definitely worth it!
You can use an oven bag to marinate the turkey, but avoid using a kitchen trash bag.
Once the oil has cooled, we strain and store it back in the original containers (I purchase it in gallon jugs). It keeps well in a cool place, below 40°F (4°C), or in the fridge until you’re ready to use it again.
Notes from the Editor:
The nutritional information provided for this recipe includes the total amount of marinade ingredients. The actual amount consumed will differ based on how much marinade is absorbed by the turkey.
We estimate the nutritional value of the oil used for frying based on a retention rate of 10% after cooking. This may vary depending on cooking time, temperature, ingredient density, and the specific type of oil used.
Nutritional Information (per serving)
| 1036 | Calories |
| 71g | Fat |
| 3g | Carbs |
| 91g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 1036 | |
| % Daily Value * | |
| Total Fat 71g | 91% |
| Saturated Fat 30g | 151% |
| Cholesterol 346mg | 115% |
| Sodium 682mg | 30% |
| Total Carbohydrate 3g | 1% |
| Dietary Fiber 0g | 1% |
| Total Sugars 1g | |
| Protein 91g | 182% |
| Vitamin C 5mg | 5% |
| Calcium 105mg | 8% |
| Iron 6mg | 36% |
| Potassium 989mg | 21% |
* 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.
Evaluation :
5/5