Cajun Deep Fried Turkey Recipe
Our Cajun Deep Fried Turkey recipe is an easy recipe to cook your turkey in less than an hour! The injection adds flavor to the inside of the bird and the turkey comes out very moist.
1 12lb. turkey (completely thawed)
1 bottle of Tony Chachere’s Injectable Creole Butter Marinade
Tony Chachere’s seasoning salt
3-5 gallons peanut oil
1. Fill fryer with no more than 3/4 oil and heat to 350F.
2. Allow turkey to sit at room temperature for 30-minutes.
3. Pat turkey dry with paper towels and remove giblets. Make sure turkey is completely thawed.
4. Lightly season the cavity of the turkey with seasoning salt.
5. Gently lift skin of the bird by using your hands and carefully massage the seasoning salt underneath the skin.
6. Coat the outside of the turkey with seasoning salt.
7. Inject the turkey with the marinade.
8. Lower turkey slowly into the oil and fry it for 3-minutes per pound, plus 5-minutes per bird. The meat thermometer should read 165F when inserted into the thickest part of the breast.
9. Remove the turkey from the fryer and drain it on paper towels.
10. Allow the turkey to rest for 10-minutes before slicing and serving.
We preface all of our wine pairing suggestions by letting you know that it’s really a matter of personal taste. While we do offer our opinions and why we selected a specific varietal, there is no right or wrong answer when pairing a wine with your dinner.
This Cajun Deep Fried Turkey recipe produces a slightly salty bird. A Riesling is the perfect accompaniment to this dish, as it gives you a nice semi-sweet flavor to offset the salt from the turkey. This is my go-to wine for Thanksgiving day! Follow the link to our wine review site to find our favorite Riesling wines-LetsHaveWine.com