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Juicy Cajun Deep-Fried Whole Turkey with Spicy Marinade Injection

Cajun deep-fried whole turkey gets a spicy butter injection and a fragrant Cajun rub before frying until the skin is crisp and both the breast and thigh reach 165°F. A careful water-level test and slow lowering into the oil help make this outdoor fryer method safer and more predictable.
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Prep Time 30 minutes
Cook Time 58 minutes
Resting 20 minutes
Total Time 1 hour 48 minutes
Servings: 10 servings
Course: Dinner
Cuisine: Southern
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the fryer and turkey
  • cold water as needed for the fryer fill-level test; discarded
  • 1 whole turkey 12- to 14-pound, completely thawed, giblets and neck removed
  • 3 gal peanut oil 3 to 4 gallons, or enough to reach the marked fill line
For the spicy injection
  • 0.5 cup unsalted butter
  • 0.25 cup chicken broth at room temperature
  • 1 tbsp Louisiana-style hot sauce
  • 0.5 tsp cayenne pepper
For the Cajun rub
  • 2 tbsp paprika
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 tbsp kosher salt
  • 1 tsp black pepper
  • 1 tsp cayenne pepper

Equipment

  • 1 30-quart outdoor turkey fryer
  • 1 rimmed baking sheet

Method
 

Prepare the fryer
  1. Set a 30-quart outdoor turkey fryer on level, noncombustible ground well away from buildings, decks, trees, and overhangs; never fry indoors or in a garage.
  2. Place the turkey on the fryer rack in the empty pot and add cold water to cover it by about 1 inch.
  3. Lift out the turkey and mark the water level; discard the water and dry the pot and rack completely.
  4. If the mark is above the fryer’s maximum-fill line, use a smaller turkey or a larger fryer.
  5. Pat the turkey dry inside and out, then refrigerate it while you prepare the injection and rub.
Make the spicy injection
  1. Melt the butter, then whisk in the chicken broth, Louisiana-style hot sauce, and cayenne pepper until smooth.
  2. Let the mixture cool to lukewarm.
  3. Inject the mixture slowly into several spots in the breasts, thighs, and drumsticks, using all of it.
  4. Pat the turkey’s exterior completely dry.
Season the turkey
  1. Mix the paprika, garlic powder, onion powder, dried thyme, dried oregano, kosher salt, black pepper, and cayenne pepper.
  2. Rub the seasoning over the turkey skin and inside the cavity.
Fry the turkey
  1. Pour the peanut oil into the completely dry fryer pot to the marked level and heat it to 350°F, following the fryer manufacturer’s instructions.
  2. Turn off the burner and lower the turkey slowly into the oil on its rack.
  3. Wait until the bubbling settles and the oil level is stable before relighting the burner.
  4. Fry at 325°F to 350°F for 3 to 4 minutes per pound, about 36 to 56 minutes for this turkey.
  5. Check the thickest part of the breast and the innermost thigh without touching bone, and remove the turkey when both reach 165°F.
  6. Lift the turkey from the oil and let it drain over the pot for 1 to 2 minutes.
  7. Transfer the turkey to a rimmed baking sheet and rest for 20 minutes before carving.

Notes

For the most reliable fill level, test with the turkey in the pot before adding oil, and make sure the pot and rack are completely dry before frying. Refrigerate cooked turkey leftovers for 3 to 4 days; freezer storage is suitable. For a peanut allergy, substitute refined canola oil for the peanut oil.