Perfect for your Thanksgiving feast or a festive gathering, this Cajun Fried Turkey is not just a meal; it's an experience. So grab your apron, fire up the fryer, and let's make some holiday magic!
Ingredients
- 1 whole turkey (10-14 pounds), thawed
- frying oil (amount varies depending on fryer)
- FOR THE MARINADE:
- 4 sticks melted butter
- 1 head roasted garlic
- Diced pickled jalapenos and juices to taste
- 1 tbsp Worcestershire
- 1 tbsp Boudreaux's Backyard Fire & Smoke Creole Seasoning
- Additional Boudreaux's Backyard Fire & Smoke Creole Seasoning for dry rub
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Directions
- Place the turkey in the fryer pot.
- Fill the pot with water until the turkey is just covered.
- Remove the turkey, allowing all the water to drain from the turkey back into the pot.
- Mark the water level on the pot. This will be your oil fill line.
- Pour out the water and thoroughly dry the pot and the turkey.
- Remove the giblets and neck from the turkey. Rinse the turkey under cold water and pat dry with paper towels.
- In a blender, mix all the ingredients for the Cajun marinade.
- Use a turkey injector to inject the marinade into the turkey (trying to aim under skin) in several places to evenly distribute the marinade.
- Apply Boudreaux's Backyard Fire & Smoke Creole Seasoning generously over the entire surface of the turkey, inside and out.
- Allow turkey to rest in refrigerator overnight to promote drying.
- Fill the fryer pot with oil up to the marked line and heat the oil to 350°.
- Once the oil reaches the correct temperature, turn off the burner (this is a safety step to avoid flames).
- Carefully lower the turkey into the hot oil, then turn the burner back on.
- Fry the turkey for approximately 3.5 minutes per pound. For a 14-pound turkey, that's about 49 minutes.
- Maintain the oil temperature at 350° throughout the cooking process.
- Once done, turn off the burner and slowly lift the turkey from the oil. Let it rest and drain on a rack or platter for about 30 minutes before carving.
- Carve and enjoy!
