Holidays and Events Recipes Thanksgiving Turkey Deep-Fried Cajun Deep-Fried Turkey 4.8 (45) 34 Reviews 5 Photos This Cajun fried turkey is delicious, juicy, and tender. The recipe was given to me 16 years ago by a true Cajun and has been on our Thanksgiving table ever since! Submitted by Peg in East Tennessee Updated on October 16, 2024 Save Rate Print Share Close Add Photo 5 5 5 Prep Time: 30 mins Cook Time: 45 mins Additional Time: 8 hrs 20 mins Total Time: 9 hrs 35 mins Servings: 12 Yield: 1 (12-pound) turkey Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 2 cups butter 7 fluid ounces beer ¼ cup onion juice ¼ cup garlic juice ¼ cup Louisiana-style hot sauce ¼ cup Worcestershire sauce 2 tablespoons ground black pepper 1 teaspoon cayenne pepper 1 (12 pound) whole turkey, neck and giblets removed 3 gallons peanut oil for frying, or as needed Directions Melt butter in a large saucepan over medium heat. Add beer, onion juice, garlic juice, hot sauce, Worcestershire sauce, black pepper, and cayenne pepper. Mix until marinade is well blended. Use a marinade-injecting syringe or turkey baster with an injector tip to inject marinade into turkey, including legs, back, wings, thighs, and breasts. Place turkey in a large plastic bag and marinate in the refrigerator, 8 hours to overnight. When it's time to fry, remove turkey from the bag and place into the cooking basket. Measure the amount of oil needed by lowering turkey into the fryer and filling with enough oil to cover it. Remove turkey and set aside. Heat oil to 365 degrees F (185 degrees C). Return turkey to the cooking basket and lower slowly into hot oil using the hanging device that comes with turkey deep-fryers. The turkey should be completely submerged in hot oil. Cook for 36 minutes or 3 minutes per pound of turkey. An instant-read thermometer inserted into the thickest part of thigh should read 165 degrees F (74 degrees C). Turn off the flame and slowly remove turkey from oil, making sure all of the oil drains out of the cavity. Allow turkey to rest on a serving platter before carving, about 20 minutes. Cook’s Note The injector and instructions for frying came with our turkey fryer, which was good because the original recipe didn't explain all the nuances of frying a turkey. It is well worth the learning process, though. You can place the turkey in an oven bag to marinate; do not use a kitchen trash bag. We strain the peanut oil after it cools and pour it back into the containers (I buy it in gallon jugs). It will keep nicely in a cool place, under 40 degrees F (4 degrees C), or in the refrigerator until needed again. Editor's Notes: Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used. I Made It Print 98 home cooks made it! Nutrition Facts (per serving) 1036 Calories 71g Fat 3g Carbs 91g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 1036 % Daily Value * Total Fat 71g 91% Saturated Fat 30g 151% Cholesterol 346mg 115% Sodium 682mg 30% Total Carbohydrate 3g 1% Dietary Fiber 0g 1% Total Sugars 1g Protein 91g 182% Vitamin C 5mg 5% Calcium 105mg 8% Iron 6mg 36% Potassium 989mg 21% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.