cajun fried turkey

★★★★★ 2
a recipe by
Aneisha Grinton
Washington, DC

Mine was so tender it fell apart.

Blue Ribbon Recipe

This is a different take on fried turkey. Rubbing the spices under the skin and marinating overnight lets the flavor permeate the meat and makes the skin crispier. Wrapping the turkey with plastic wrap keeps the seasoning flavor and the trick that makes the turkey superb. It's spicy and savory in every bite.

— The Test Kitchen @kitchencrew
★★★★★ 2
serves 10+
cook time 35 Min
method Deep Fry

Ingredients For cajun fried turkey

  • 2 Tbsp
    smoked paprika
  • 3 Tbsp
    Zatarain's Creole seasoning
  • 1/2 tsp
    garlic salt
  • 1 Tbsp
    poultry seasoning
  • 2 1/2 gal
    peanut oil
  • 14 - 20 lb

How To Make cajun fried turkey

Test Kitchen Tips
When lowering the turkey keep in mind the oil has to fill the cavity of the bird so that's why it takes so long to lower. If the oil pops a little that is normal. If the oil spits at you, then you are going too fast and slow down.
  • Fill the fryer with water to cover the turkey.
    To measure the amount of oil, put the turkey in the fryer and fill with water to cover the turkey.
  • Marking the water line of the fryer.
    Remove the turkey from the fryer. Mark the water line with a crayon or marker. This tells you how much oil to use.
  • Removing the giblets from the turkey.
    Remove insides - giblets and all.
  • Washing the turkey.
    Wash the turkey.
  • Drying the turkey.
    Dry removing all moisture from turkey.
  • Mixing the spices in a bowl.
    Mix all seasonings in a bowl.
  • Rubbing spices inside and on the skin.
    Season turkey, making sure to lift skin and rub seasoning in.
  • Wrapping turkey with plastic wrap.
    Wrap with plastic wrap and refrigerate for 24 hours.
  • Filling the fryer with oil and bringing to 400 degrees.
    When ready to cook, fill fryer to line with oil and set to 400 degrees. It will take an hour for the oil to get completely heated.
  • Bring the turkey to room temperature.
    Remove turkey from refrigerator right after setting temp on oil. This allows it to get room temperature. Lightly pat down the outside and inside of the turkey to remove moisture. By the time the oil is heated the turkey should be room temperature.
  • Slowly placing the turkey into the hot oil.
    When the oil is heated, very slowly lower turkey in the oil.
  • Cooking the turkey until 165 degrees.
    Cook for 30-40 minutes. The meat thermometer should read 165 degrees.
  • Allowing the fried turkey to rest.
    Allow to rest for 30 minutes before serving.