Servings: 
12
Ethnicity: 
Cajun
Occasion: 
Father's Day
Fourth of July
Labor Day
Thanksgiving
Preparation Method: 
Deep Fry
Product Type: 
Whole

Nutrition Facts

  • Total Calories 383
  • Total Fat 21 g
  • % Daily Total Fat 51
  • Cholesterol 129 g
  • Sodium 1116 mg
  • Total Carbohydrates 1 g
  • Protein 45 g

Cajun Deep-Fried Turkey

kosher salt:
1/3 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:
1-1/2 Tablespoons
WHOLE TURKEY, non self-basting:
1 10-12 Pound
peanut oil, See Note:
4 to 5 Gallons
 
  1. Stir salt, herbs and peppers together. Mix until well blended. Use 1/2

    to 2/3 cup for a 10-12 pound turkey. May be stored for several months in an

    airtight covered jar.

  2. Remove the giblets and neck, rinse the turkey well with cold water and pat

    dry thoroughly with paper towels. Take care to dry both inside cavities. Place

    in a large pan and rub the interior and exterior of the bird with seasoning

    mix. To allow for good oil circulation through the cavity, do not truss or

    tie legs together. Cut off the wing tips and plump little tail as they may

    get caught in the fryer basket. Cover pan and place in refrigerator overnight.

  3. Place the OUTDOOR gas burner on a level dirt or grassy area. Never fry a

    turkey indoors, in a garage or in any structure attached to a building. Do

    not fry on wood decks, which could catch fire, or concrete, which could be

    stained by the oil. (Safety tip: have a fire extinguisher nearby for added

    safety.)

  4. Add oil to a 7-10 gallon pot with a basket or rack. At the medium-high setting,

    heat the oil to 375 degrees F., (depending on the amount of oil, outside temperature

    and wind conditions, this should take about 40+ minutes).

  5. Meanwhile, place the turkey in a basket or on a rack, neck down.
     
  6. When the oil temperature registers 375 degrees F on a deep-fry thermometer,

    slowly lower the turkey into the hot oil. The level of the oil will rise due

    to the frothing caused by the moisture from the turkey but will stabilize

    in about one minute. (Safety tips: to prevent burns from the splattering oil

    wear oven mitts/gloves, long sleeves, heavy shoes and even glasses. It is

    wise to have two people lowering and raising the turkey.)

  7. Immediately check the oil temperature and increase the flame so the oil

    temperature is maintained at 350 degrees F. If the temperature drops to 340

    degrees F. or below, oil will begin to seep into the turkey.

  8. Fry about 3-4 minutes per pound, or about 35-42 minutes for a 10-12 pound

    turkey. Stay with the cooker at all times as the heat must be regulated.

  9. When cooked to 165 degrees F. in the breast or 175 degrees F. in the thigh,

    carefully remove the turkey from the hot oil. Allow the turkey to drain for

    a few minutes. (Safety tip: allow the oil to cool completely before storing

    or disposing.)

  10. Remove turkey from the rack and place on a serving platter. Allow to rest

    for 20 minutes before carving.

NOTE: 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. Take turkey out of the water before marking the oil level. Measure the amount of water and use a corresponding amount of oil. Dry the pot thoroughly of all water.

 

Nutritional analysis is based on a 5.9 ounce serving.

There is more information on deep frying turkey.