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Spicy Cajun Fried Turkey with Garlic Butter Injection

Spicy Cajun fried turkey is injected with garlic butter, coated in Cajun seasoning, and deep-fried until the skin is crisp and the thickest parts reach 165°F. The oil-level test helps you fill the fryer safely before cooking the whole turkey.
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Prep Time 30 minutes
Cook Time 49 minutes
Chilling and resting (8 hours, plus 20 minutes; chilling may take up to 24 hours) 8 hours 20 minutes
Total Time 9 hours 39 minutes
Servings: 12 servings
Course: Dinner
Cuisine: Cajun
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the oil-level test
  • Water as needed
  • 1 turkey whole, 12- to 14-pound, fully thawed, giblets and neck removed
For the garlic butter injection
  • 0.5 cup low-sodium chicken broth
  • 0.5 cup unsalted butter
  • 1 tsp garlic powder
  • 0.25 tsp cayenne pepper
For the Cajun seasoning
  • 2 tbsp Cajun seasoning
  • 1 tsp cayenne pepper
For frying
  • 3 gal peanut oil to 4 gallons, as needed to reach the marked level

Equipment

  • 1 30-quart propane turkey fryer
  • 1 rimmed baking sheet

Method
 

Measure the oil level
  1. Set a 30-quart propane turkey fryer on level bare ground outdoors, well away from buildings, decks, and overhangs, with the burner off; never fry indoors or on a deck.
  2. Place the turkey in the fryer basket and lower it into the pot.
  3. Add water until it reaches 1 inch above the turkey while staying below the fryer’s maximum fill line.
  4. Lift out the turkey and basket and mark the water level; if the level exceeds the maximum fill line, use a larger fryer or smaller turkey.
  5. Drain and dry the pot and basket completely.
  6. Pat the turkey dry inside and out, then set it on a rack over a rimmed baking sheet.
  7. Refrigerate the turkey uncovered for 8 to 24 hours.
Make the injection
  1. Warm the chicken broth and butter in a small saucepan over low heat just until the butter melts.
  2. Whisk in the garlic powder and cayenne.
  3. Fill a meat injector while the mixture is warm.
  4. Inject the mixture into the thick parts of the breasts and thighs at several sites, slowly withdrawing the needle as you depress the plunger; distribute all the mixture evenly.
Season the turkey
  1. Mix the Cajun seasoning and cayenne.
  2. Rub the mixture over the turkey’s exterior and inside the cavity.
Fry the turkey
  1. Pour peanut oil into the dry pot up to the marked level, without exceeding the fryer’s maximum fill line.
  2. Heat the oil to 350°F using a fryer thermometer.
  3. Turn off the burner and slowly lower the turkey into the hot oil, keeping your face and body clear.
  4. When the bubbling subsides, relight the burner and regulate the oil at 325°F.
  5. Fry for 3 to 3 1/2 minutes per pound, about 36 to 49 minutes, until a thermometer reads 165°F in the thickest part of the breast and the innermost part of the thigh, away from bone; if needed, continue frying in 5-minute increments.
  6. Lift the basket and let the turkey drain over the pot.
  7. Transfer the turkey to a clean platter and rest for 20 minutes before carving.

Notes

For the crispest skin, dry the turkey thoroughly before refrigerating it uncovered. Refrigerate leftovers for 3 to 4 days or freeze them for up to 3 months. For a peanut allergy, a high-heat neutral oil such as canola can be used instead of peanut oil.