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Cajun Deep-Fried Turkey
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
575 minutes
Cajun fried turkey marinated in butter, onion-garlic juice, hot sauce, and beer, deep-fried in peanut oil for a juicy and flavorful dish.
Ingredients:
  • 2 cups butter
  • 7 fluid ounces beer
  • 0.25 cup onion juice
  • 0.25 cup garlic juice
  • 0.25 cup Louisiana-style hot sauce
  • 0.25 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
Instructions:
  • In a large saucepan over medium heat, melt butter and combine beer, onion juice, garlic juice, hot sauce, Worcestershire sauce, black pepper, and cayenne pepper. Stir until the marinade is fully mixed.
  • Inject the marinade into the turkey using a marinade-injecting syringe or turkey baster with an injector tip, making sure to reach the legs, back, wings, thighs, and breasts. Place the turkey in a large plastic bag and refrigerate for 8 hours to overnight to marinate.
  • Gently lift the turkey out of the bag and transfer it to the cooking basket. Determine the required amount of oil by submerging the turkey in the fryer and adding enough oil to completely cover it. Take out the turkey and keep it aside.
  • Preheat oil to 365 degrees F (185 degrees C. Using the turkey deep-fryer hanging device, carefully lower the turkey back into the oil until completely submerged. Fry for 36 minutes, or 3 minutes per pound of turkey, until an instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees F (74 degrees C).
  • Turn off the heat and carefully lift the turkey out of the oil, ensuring all excess oil drains. Let the turkey rest on a serving platter for about 20 minutes before carving.

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