Cajun Deep-Fried Turkey

Adell Eichmann

Updated on May 11, 2024

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 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.

Nutrition Facts (per serving)

1036	Calories
71g	Fat
3g	Carbs
91g	Protein

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.