Deep-fried Cajun turkey

Deep-fried Cajun turkey

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About this recipe: Deep frying a whole turkey is quite the endeavour, but your efforts will be rewarded. This turkey is incomparably moist and the Cajun spices make it absolutely delicious.

Tim and Meredith

Serves: 16 

  • 11 litres groundnut oil for frying, or as needed
  • 1 (5.5kg) whole turkey, neck and giblets removed
  • 30g (1/4 cup) Cajun seasoning
  • 1 onion

Prep:30min  ›  Cook:45min  ›  Ready in:1hr15min 

  1. In a very large stockpot or special deep fryer, heat oil to 200 degrees C. Be sure to leave room for the turkey, or oil will spill over. Layer a large platter with a single layer of flattened food-safe paper bags.
  2. Pat turkey dry with paper towels. Rub seasoning over turkey inside and out. Make sure the hole at neck end is open at least 5cm so the oil can flow freely through the bird.
  3. Place whole onion and turkey in drain basket. The turkey should be placed in the basket neck-end first. Slowly lower basket into hot oil to completely cover turkey. Maintain the temperature of the oil at 175 degrees C, and cook turkey for 7 minutes per kilogram, about 45 minutes.
  4. Carefully remove basket from oil and drain turkey. Insert a meat thermometer into the thickest part of the thigh; the internal temperature must be 80 degrees C. Finish draining turkey on the prepared platter.

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