The Greatest Cajun Fried Turkey Of All Time

Fried is by far my favorite way to eat a turkey outside of smoked. You can’t deny a smoked turkey leg is unmatched but with this recipe we are giving it a run for its money!

What Is A Turkey Injection? 

It is a combination of butter, broth and spices. These all come together to flavor the turkey as well as keep it from drying out during the cooking process. 

Injectable Marinade Ingredients: 

• Butter- adds a rich and smooth flavor to the marinade
• Lemon Juice- balances all the ingredients and adds some acidity to make the meat more tender. 
• Olive Oil- adds good fat to a very lean protein 
• Chicken Broth- broth is the perfect was to add moisture into the meat 
• Liquid Crab Boil- the star of the show. A little goes a long way and you’ll taste that flavor in every inch of the turkey. 
• Spices- we keep it simple with Cajun seasoning, garlic powder and onion powder. 
• Hot Sauce- add a little acidity and spicy kick that we love in Cajun cooking

How To Inject The Turkey

The key to injecting a turkey is to make as little incisions as possible. I like to inject the turkey in several spots but angle the syringe at different angles in each injection point. This limits the amount of liquid that will seep out locking moisture inside the turkey. Add about 1-2 teaspoons of marinade each time you inject. You’ll need about ½ ounces of marinade per 5 pounds of turkey. 

Why We Inject Our Turkey

Injecting the turkey ensures that the meat is flavored from the inside. It also locks in moisture to make sure the meat doesn’t dry out during the frying process. 

Some people will say the best way is to wet brine while others will say to dry brine it. Everyone has their ways but these are the reasons I stay away from wet and dry brining and stick to injecting. 

Wet Brining– wet brining is a good method when it comes to flavoring a turkey that will be roasted. It moistens the meat and makes for a succulent end result. Now when it comes to a fried turkey this method is the opposite of what you want when it comes to safety. You want your turkey  to be as dry as possible on the outside as it is going into hot oil. As we all know water and hot oil are a recipe for disaster when combined. 

Dry Brining– When you dry brine a turkey you season the exterior and inside cavity and allow the meat to absorb the spices and dry out the exterior. A dry exterior is exactly what you want when frying a turkey to promote a crispy skin. My problem with this is, the only thing that will penetrate the meat is the salt. The rest will just sit on top and most likely burn or wash away once it hits the oil. 

While everything has its pros and cons I believe injecting is the perfect method when it comes to frying a turkey. 

You inject it, let it marinate overnight and the flavors will penetrate from deep within all the way to the exterior. You will have flavorful and moist meat in every bite!

FAQ:

Q: What oil to use when frying a turkey?

A: Peanut oil is my go to choice, but any neutral oil with a smoke point of 450 degrees Fahrenheit will work.

Q: How much should the turkey weigh?

A: You can use a turkey anywhere up to 18 lbs. I personally prefer to stick to a turkey around 12-14 lbs. This works better for me because it has a shorter cook time and the meat has a better chance at cooking evenly. You can always fry multiple turkeys in the same oil back to back when you use the injection method.

Q: How do I regulate the heat?

A: You should invest in a thermometer that can sit in the pot the entire time so you can always see the exact temp. Never leave the pot unattended. If you see the oil getting too hot, simple turn off or lower the flame until it comes back down to the correct temperature. You can also add a bit of room temperature oil to cool it down.

Tips For Frying Turkey

1. Use the correct amount of oil– every turkey is different. To make sure you are using the correct amount of oil, place the unpackaged turkey into the frying pot while empty. Fill the pot with water until it covers the entire turkey. Remove the turkey and mark a line where the water stops or measure the amount of water in the pot. This is how much oil you will use for that specific turkey. Don’t just guess because you don’t want to be surprised and have grease overflow when dropping the turkey in. 
2. Make sure the turkey’s exterior is dry– one of the leading causes of fires when frying a turkey is because too much moisture combines with the oil and causes a bubbly overflow of grease. 
3. Make sure the turkey is thawed completely– you do not want to drop a frozen turkey into hot oil. Again this will cause the oil to pop out of control. Make sure no ice is left behind in the cavity as well. 
4. Keep the oil around 325-350 degrees– For me this is the perfect temperature to make sure the turkey cooks at an adequate pace without burning.
5. How long to fry– you want to fry the turkey for 3 ½ minutes per pound. The internal temperature of the breast should read 165 while the thigh and leg can read 175 degrees Fahrenheit. 
6. Marinate– you can marinate as little as 5 minutes before cooking when injecting but for the best results and most flavor, I recommend marinating covered in the refrigerator for 12 hours. If you don’t have the time, no worries. It’s still great! 
7. Rest- You want to let the turkey rest for at least 30 minutes after frying to allow the juices to soak in. If you cut into the hot turkey, the juices will spill out and the meat will dry out.