Cajun Deep-fried Turkey

Name: Cajun Deep-fried Turkey
Prep time: 20 min
Cook time: 6 h
Total time: 6 h 20 min
Yield: 4 servings
Ingredients: ½ cup kosher salt; 3 tablespoons onion powder; 3 tablespoons black pepper; 3 tablespoons white pepper; 2 tablespoons sweet basil; 2 teaspoons bay leaves ground; 1 tablespoon cayenne pepper; 2 teaspoons filé powder; 3 tablespoons garlic powder; 1½ tablespoons paprika; 1 unit x 10 – 12 pound whole turkey; 4 to 5 gallons peanut oil Use only oils with high smoke points (such as Peanut, canola or safflower oil. To determine the correct amount of oil, place the turkey in the pot before adding seasoning and add water until turkey is covered. )

Cajun Deep-fried Turkey from the Recidemia collection

nut-free

Prep20 min

Cook360 min

Total380 min

Servings4

Difficultyintermediate

Ingredients

kosher salt
½ cup
onion powder
3 tablespoons
black pepper
3 tablespoons
white pepper
3 tablespoons
sweet basil
2 tablespoons
bay leaves ground
2 teaspoons
cayenne pepper
1 tablespoon
filé powder
2 teaspoons
garlic powder
3 tablespoons
paprika
1½ tablespoons
x 10 – 12 pound whole turkey
1 unit
peanut oil <ref>Use only oils with high smoke points
such as Peanut, canola or safflower oil. To determine the correct amount of oil, place the turkey in the pot before adding seasoning and add water until turkey is covered.</ref>
4 to 5 gallons

Method

Combine kosher salt, onion powder, black pepper, white pepper, sweet basil, ground bay leaves, cayenne pepper, filé powder, garlic powder, and paprika in a small bowl to create the Cajun dry rub seasoning.

Remove the turkey from refrigeration and pat completely dry inside and out with paper towels; this ensures even browning and prevents oil splattering.

Rub the entire turkey generously inside and out with the Cajun seasoning mixture, working it into all crevices, under the skin, and into the cavity.

10 minutes

Pour peanut oil into a large, deep pot or turkey fryer and heat to 350°F using a reliable deep-fry thermometer.

15 minutes

Carefully lower the seasoned turkey into the hot oil using a basket or lifting mechanism, keeping hands and face away from potential splatter.

2 minutes

Maintain the oil temperature at 350°F and cook the turkey for approximately 3 to 3½ minutes per pound, or until the internal temperature reaches 165°F at the thickest parts of the thigh and breast.

40 minutes

Use a slotted lift or basket to carefully remove the cooked turkey from the oil and transfer it to a wire rack or draining pan positioned over newspaper or absorbent material.

2 minutes

Allow the turkey to rest for 10 to 15 minutes before carving to ensure the juices redistribute throughout the meat.

15 minutes

Carve the turkey and serve while hot, optionally drizzling any pan juices over the meat.

Cajun Deep-fried Turkey

Ingredients

Method

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