Deep-fried Cajun turkey

    (81)
    1 hour 15 min

    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.


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    Ingredients
    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

    Method
    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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    Reviews & ratings
    Average global rating:
    (81)

    Reviews in English (58)

    by
    635

    We will never bake or grill a turkey for thanksgiving again!! Here's a TIP to add lots of flavor: invest in an injector, and mix your favorite seasonings (don't be stingy!) with a cup of melted butter - we like the creole seasonings like chili powder, cayenne, or emeril's essense. You can even add about a 1/2 cup of beer to the mixture. Or you can buy the pre-mixed injectable seasonings. Inject the turkey with all of the butter mixture, sprinkle some of the seasonings on the outside, and put in a NON SCENTED trashbag in the refrigerator overnight - at least 8 hours. Then fry in peanut oil. The meat will not only be tender, but extra flavorful! Your Thanksgiving guests will appreciate the wonderfully unique flavor of the meat!  -  04 Nov 2002  (Review from Allrecipes US | Canada)

    by
    476

    I have cooked a few turkeys using this method super moist! I usually inject with butter and garlic. I have looked at other recipes and they do not recommed a bird over twelve pounds. I tried it with a twenty pounder and ended up with no left overs. It turned out perfect. Just make sure you have a big enough pot. To cut down on the danger of flare-ups (grease fire) I kill the fire when I'm lowering the bird in.  -  13 Nov 2005  (Review from Allrecipes US | Canada)

    by
    320

    It is not cheap. We used about 5 gallons of corn oil for a 12 pound bird. I injected a bottle of strained Bernstein's Italian dressing and rubbed the bird with a mixture of 3/4 Emeril's Rustic Rub and 1/4 powdered bay leaves. Use two people and a broomstick to lower the turkey. Boy, was it good though! My favorite turkey so far. And the dressing flavor was subtler than you'd think. No soggy skin from where the turkey rests on the roasting pan, the bird was beautifully golden all over. Also, we didn't miss gravy as much as I thought we would because the meat was so moist. Not greasy at all if you have the oil very hot and pat the turkey with paper towels before and after frying.  -  05 Dec 2001  (Review from Allrecipes US | Canada)

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