When I do things, I do things big. My Thanksgiving feast doesn’t only have a traditional roasted turkey, but also a deep fried Cajun turkey. Wondering what else I am up to for Thanksgiving? Check out my Teacher. Foodie. Athlete. Does Thanksgiving series.
My family has been deep frying turkeys for years before they became popular, and we have it down to a science! You will need a couple of special tools to do so: turkey fryer kit, propane tank, turkey injection syringe.
10-11 pound turkey – COMPLETELY defrosted
Approximately 10 gallons peanut oil
1 12 oz. beer
1/2 cup apple cider
2 Tbsp. Worcestershire sauce
1 cup honey
1/2 Tbsp. salt
1/4 cup Cajun seasoning
1 Tbsp. allspice
1 Tbsp. thyme
1 Tbsp. garlic powder
1/4 tsp. cayenne powder
Pinch ground cloves
Pinch ground nutmeg
3/4 cup salt
1 Tbsp. cayenne pepper
1 Tbsp. garlic powder
1 Tbsp. finely ground black pepper
24 Hours Before Fry Time:
1. Before preparing your turkey, remove it from packaging and place in your deep fryer pot. Fill pot with water so that it covers the turkey with an extra 2 inches of water. Remove the turkey and mark where the waterline is with a non toxic marker. This will be your oil fill line. Dump the water and completely dry turkey before proceeding.
2. Combine all marinade ingredients in a food processor until completely liquified. This will take at least 3-5 minutes.
3. Using the injector syringe, inject the entire bird. Breast, thighs, drumsticks, wings, and back.
4. Mix the dry rub seasonings in a small bowl and rub thoroughly rub down the turkey.
5. Place the turkey in a large plastic bag (garbage bags work fine) and refrigerate. If you do not have enough room in your fridge, put bag in a large pot and fill with ice.
1. Carefully read all instructions that came with the fryer pot! Do NOT fry inside! Make sure to set up fryer in a clear and flat area outside. Our driveway works just fine!
2. Fill the pot to your marked fill line with peanut oil. Heat the oil to 360 degrees.
3. Carefully lower the turkey into the pot using the fry pot apparatus. Our family alway suspends the bird on a broomstick and two people lower it in (see picture below, and yes, my husband has made a stick to include a notch in it).
4. Cook for 3-5 minutes per pound until internal temperature reaches 175 degrees. Be sure to maintain an oil temperature between 350 and 360 for the duration of cook time.
5. CAREFULLY remove the turkey using the broomstick and place in a paper grocery bag to absorb excess oil as it cools for at least 15 minutes before carving.