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Cajun Fried Turkey

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!


  • 1 whole turkey (10-14 pounds), thawed
  • frying oil (amount varies depending on fryer)
  • Additional Boudreaux's Backyard Fire & Smoke Creole Seasoning for dry rub



  1. Place the turkey in  the fryer pot.
  2. Fill the pot with water until the turkey is just covered.
  3. Remove the turkey, allowing all the water to drain from the turkey back into the pot.
  4. Mark the water level on the pot. This will be your oil fill line.
  5. Pour out the water and thoroughly dry the pot and the turkey.
  6. Remove the giblets and neck from the turkey. Rinse the turkey under cold water and pat dry with paper towels.
  7. In a blender, mix all the ingredients for the Cajun marinade.
  8. Use a turkey injector to inject the marinade into the turkey (trying to aim under skin) in several places to evenly distribute the marinade.
  9. Apply Boudreaux's Backyard Fire & Smoke Creole Seasoning generously over the entire surface of the turkey, inside and out.
  10. Allow turkey to rest in refrigerator overnight to promote drying.
  11. Fill the fryer pot with oil up to the marked line and heat the oil to 350°.
  12. Once the oil reaches the correct temperature, turn off the burner (this is a safety step to avoid flames).
  13. Carefully lower the turkey into the hot oil, then turn the burner back on.
  14. Fry the turkey for approximately 3.5 minutes per pound. For a 14-pound turkey, that's about 49 minutes.
  15. Maintain the oil temperature at 350° throughout the cooking process.
  16. 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.
  17. Carve and enjoy!
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