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Cajun Deep Fried Turkey with Creole Butter Injection

Cajun deep fried turkey gets flavor from a Creole butter injection and a paprika-rich Cajun rub. A careful fill-line test and outdoor frying produce crisp skin and juicy turkey with a 165°F finish.
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Prep Time 30 minutes
Cook Time 1 hour 23 minutes
Refrigerating and resting 1 hour 20 minutes
Total Time 3 hours 13 minutes
Servings: 12 servings
Course: Dinner
Cuisine: Cajun
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the turkey
  • 1 whole turkey 12- to 14-pound, fully thawed
For the Creole butter injection
  • 0.5 cup unsalted butter
  • 2 tbsp chicken broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp hot sauce
  • 1 tsp Creole seasoning
For the Cajun rub
  • 1 tbsp paprika
  • 1 tbsp kosher salt
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp black pepper
  • 1 tsp cayenne pepper
For the fryer
  • 1 inch cold water enough to cover the turkey by for the fill-line test; discarded
  • 3 gal peanut oil about; adjusted to the measured fill line

Equipment

  • 1 30-quart turkey fryer pot

Method
 

Prepare the turkey
  1. Remove the neck, giblets, plastic truss, and any pop-up thermometer.
  2. Keep the turkey refrigerated until ready to prepare.
  3. With the burner off, place the turkey in a 30-quart turkey fryer pot and add cold water to cover it by 1 inch.
  4. If this level exceeds the pot’s maximum-fill line, use a smaller turkey.
  5. Remove the turkey, mark the water level, and discard the water.
  6. Dry the pot completely and pat the turkey thoroughly dry.
Make the injection
  1. Melt the butter.
  2. Whisk in the chicken broth, Worcestershire sauce, hot sauce, and Creole seasoning.
  3. Cool the mixture until warm but still liquid.
  4. Strain the mixture through a fine-mesh sieve.
  5. Inject the mixture in small amounts at multiple points in both breasts, thighs, and drumsticks, distributing all of it evenly.
  6. Blot any leakage from the skin.
Season the turkey
  1. Mix the paprika, kosher salt, garlic powder, onion powder, black pepper, and cayenne.
  2. Rub the mixture over the turkey skin and lightly inside the cavity.
  3. Refrigerate the turkey uncovered for at least 1 hour.
Heat the oil
  1. Set the fryer outdoors on level, noncombustible ground at least 10 feet from buildings, decks, and overhangs.
  2. Add peanut oil to the marked line without exceeding the maximum-fill line.
  3. Heat to 350°F, about 30 to 45 minutes, monitoring continuously and keeping the turkey refrigerated; keep a grease-fire-rated extinguisher nearby.
Fry and rest the turkey
  1. Bring the turkey outside, turn off the burner, and lower the turkey slowly into the oil.
  2. Once it is submerged and bubbling settles, relight the burner and maintain the oil at 325 to 350°F.
  3. Fry about 3 to 3 1/2 minutes per pound (roughly 42 to 49 minutes), until a thermometer reads 165°F in the thickest breast and innermost thigh, avoiding bone.
  4. Lift the turkey from the oil and let it drain over the pot.
  5. Rest it on a rack for 20 minutes before carving.

Notes

For safer, more even frying, pat the turkey thoroughly dry and use the fill-line test before heating the oil. Refrigerate leftovers for 3 to 4 days or freeze them; canola oil is a suitable alternative for a peanut allergy.