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Southern-Style Deep-Fried Turkey
Southern-Style Deep-Fried Turkey
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Prep Time:
1 hour 15 minutes
Total Time:
10 hours 20 minutes
Indulge in our irresistible Cajun deep-fried turkey for a crispy, juicy, and flavorful experience. Easy steps, no more dry turkey, and saves oven space. Perfect for Thanksgiving.
Ingredients:
  • 2 tablespoons black pepper
  • 1 tablespoon ground chipotle chiles or ground red pepper (cayenne)
  • 1 tablespoon white pepper
  • 1 tablespoon ground cumin
  • 1 tablespoon ground nutmeg
  • 1 tablespoon salt
  • 1/4 cup vegetable oil
  • 1/4 cup red wine vinegar
  • 1 teaspoon sugar
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground pepper
  • 1 whole turkey (10 to 12 lb), thawed if frozen
  • 1 poultry or meat injector
  • 1 turkey deep-fryer, consisting of 40- to 60-quart pot with basket, burner and propane tank
  • 5 gallons peanut, canola or safflower oil
Instructions:
  • Combine all spice rub ingredients in a small bowl until well blended. Set aside. In a shallow glass or plastic bowl, mix all marinade ingredients until the salt is completely dissolved. Set aside.
  • Prepare the turkey by discarding giblets and neck, then rinse it thoroughly with cold water. Pat the turkey completely dry with paper towels, paying extra attention to the cavities. Ensure proper oil circulation by leaving the legs untied. Cut off wing tips and tail to prevent them from getting caught, then place the turkey in a large pan.
  • Coat both the inside and outside of the turkey with the spice rub, ensuring it's evenly distributed. Use the marinade injector as per the manufacturer's instructions to inject marinade into the turkey. Place the turkey in a pan, cover it, and refrigerate for at least 8 hours, but no more than 24 hours.
  • Set up the outdoor gas burner on a level dirt or grassy area. Fill the cooking pot with oil until it's about 2/3 full and attach the deep-fry thermometer to the pot. Heat the oil on medium-high setting until it reaches 375°F, which could take 20 to 40 minutes depending on outdoor conditions. Place the turkey, neck end down, on a basket or rack. Gently lower the turkey into the hot oil once the thermometer reads 375°F. Expect the oil level to rise briefly due to moisture from the turkey, but it will settle after about 1 minute.
  • Check the oil temperature right away; adjust the flame to keep the oil at a steady 350°F. If the temperature falls below 340°F, the turkey may absorb oil.
  • Fry the turkey for about 3 to 4 minutes per pound, which totals to approximately 35 to 42 minutes for a 10- to 12-pound turkey. Make sure to keep a close eye on the fryer as the heat might need adjustments during frying.
  • Carefully check turkey for doneness by inserting a meat thermometer into the thickest part of the breast (170°F) or thigh (180°F). If needed, return the turkey to the oil to cook further. Once done, allow the turkey to drain for a few minutes before serving.
  • Transfer the turkey from the rack to a serving platter and cover it with foil. Let it rest for 20 minutes before carving for easier slicing.

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