Deep Fried Cajun Turkey: Turkey Rub, Injection Recipes And Frying ...

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Ready to switch things up this Thanksgiving? This Cajun Deep Fried Turkey recipe is bold, crispy, juicy, and cooks in under an hour, making it the fastest and most flavorful way to feed a holiday crowd.

Thanksgiving is coming up in a few weeks, and that means it’s time to start talking turkey! Making a deep-fried turkey for Thanksgiving is a tradition for me, but I know that each family has their favorite cooking method for delicious turkey.

Can you guess my favorite way to cook a Thanksgiving turkey? A hint, it involves a turkey fryer.

“Great recipe with detailed instructions. You answered everything I had a question about. Thank you! My turkey turned out great!” – Ginger

We love this Deep Fried Cajun Turkey recipe, and it’s become a new tradition. I love deep frying turkeys for a few reasons:

1. First, it’s fast! It is arguably the shortest cook time of any possible methods for cooking a whole turkey, with most birds being fully fried and ready to go within an hour.
2. Second, it’s rich, decadent and yields INCREDIBLE crispy skin and juicy, tender meat. Crispy skin is hard (or impossible) to achieve when you’re cooking at lower temperatures like baking or smoking.
3. Finally, you can really have some fun with your flavors through spice rubs and/or butter injections. Yum!

Ingredients Needed

Here’s a quick breakdown of the ingredients you’ll need and why they matter.

• Whole Turkey: Make sure it’s fully thawed and dry before frying. This size fits most turkey fryers and yields plenty for a crowd.
• Peanut Oil: Ideal for frying because of its high smoke point and neutral flavor. You can substitute canola or vegetable oil if needed.
• Cajun Rub: You will need garlic powder, salt, paprika, dried thyme, oregano, ground black pepper, onions powder and cayenne pepper to make the homemade Cajun rub that gives the turkey its deep, rich flavor.
• Injection Liquid: Butter, lemon juice, olive oil, onion powder, garlic powder, Tabasco and cayenne pepper make up the injection liquid to keep the meat extra juicy and flavorful inside!

Variations & Substitutions

Whether you’re cooking for fewer people or want to mix things up, here are a few easy options.

• Use a pre-made Cajun or Creole seasoning in place of the homemade rub. Just choose one with lower sodium if your turkey is pre-brined.
• Adjust the spice level by increasing or reducing the cayenne and hot sauce in both the rub and injection liquid.
• Try turkey breast instead of a whole bird!Use the same injection and rub, but reduce the quantity by two-thirds. Fry for 3.5 minutes per pound.
• Use canola or vegetable oil if peanut oil isn’t available or if someone has an allergy.

How to Prep for Deep Frying a Turkey

Before you can start frying, it’s essential to properly prep both your turkey and your fryer setup. A little advance planning goes a long way in making this process smooth—and safe.

How to Prep the Turkey

1. Thaw the turkey completely. Whether you’re using a fresh or frozen bird, make sure it’s fully thawed before doing anything else. This is crucial for safety—frying a partially frozen turkey can cause the oil to bubble over violently.
2. Remove the neck and giblets. Check both the main cavity and the neck cavity to make sure all packaging and organs are removed.
3. Pat the turkey dry. Use paper towels to remove as much surface moisture as possible, both inside and out. Moisture and hot oil do not mix!

How to Prep the Fryer

Below, you’ll find step-by-step instructions on how to prep your deep fryer for success:

1. Set your fryer system up outside on a flat surface, away from the house. Check the capacity of your frying system to see what size of turkey it can accommodate. Most fryers can accommodate an 18-lb turkey. I usually purchase a 15–17-pound turkey to be safe and be sure my deep fryer is big enough.
2. Measure the oil level with water. Place your thawed turkey in the empty fryer pot. Fill the pot with water until it covers the turkey by about 2 inches. Remove the turkey and use a piece of tape to mark the waterline. Dump the water and dry the pot completely.
3. Add oil to the marked line. Fill the pot with peanut oil (or another high-smoke-point oil) up to the line you marked. Do not overfill—leaving space for the turkey to displace oil is key to avoiding spills.
4. Heat the oil. Turn on the burner and begin heating the oil to 375°F. This can take 30–45 minutes depending on your setup. Use a fryer thermometer to monitor the temperature continuously.
5. Wear protective gear. Before you begin cooking, put on closed-toed shoes, long sleeves, and heat-resistant gloves. Have a fire extinguisher nearby, just in case.

Once the oil reaches the proper temperature and your turkey is dry, seasoned, and ready, you’re set to fry!

“We made the turkey and agreed it was perfect! Everyone enjoyed it.” – Judy

How to Deep Fry a Turkey

1. Preheat: Prepare deep fryer by adding cooking oil and heating until the oil temperature reaches 375 degrees Fahrenheit.
2. Inject the Turkey: Inject turkey with Cajun injection fluid, about one ounce of injection liquid for each pound of turkey. Inject the marinade deep into the meaty parts of the turkey, starting with the thickest part of the breast. Rotate the needle slightly between injections to minimize punctures and retain moisture. Use about ½ to 1 ounce of liquid per injection site.
3. Coat with Spices: Pat turkey skin dry, then thoroughly coat the outside of the turkey and inside of the turkey cavity with Cajun spice rub.
4. Deep Fry: Place the turkey in the pot of hot oil and allow to fry for about 3.5 minutes per pound, until the internal temperature of the thickest part of breast registers at 165 degrees Fahrenheit using an instant read meat thermometer.
5. Rest Before Serving: Allow turkey to rest for about 30 minutes before carving.

Tips for Success

• Make sure the turkey is fully thawed and dry. A partially frozen or wet turkey will cause the oil to bubble over, which can be extremely dangerous. Thaw it in the fridge for several days ahead of time, then pat it dry completely before injecting or seasoning it.
• Inject and season ahead of time for maximum flavor. You can inject the turkey up to 12 hours in advance to let the flavors absorb into the meat. This also gives the seasoning time to adhere well to the skin. Just refrigerate the turkey after injecting and rubbing it until you’re ready to fry.
• Use a fryer thermometer and monitor oil temp constantly. Oil that’s too hot can burn the turkey, while oil that’s too cool will result in greasy meat. Keep the temperature steady around 350–375°F throughout the cook.
• Always fry outside on a level surface. Never use a deep fryer indoors or on a wooden deck. Keep it far from the house, and always set up on a flat, stable surface like concrete. Safety comes first.
• Lower the turkey slowly into the oil with the burner off. To prevent flare-ups or spills, turn off the burner before placing the turkey in the oil. Once it’s submerged, you can safely turn the burner back on and begin frying.
• Keep a fire extinguisher handy! Just in case, it is a good idea to keep a fire extinguisher handy if case of grease fires.

Frequently Asked Questions

How long does it take to thaw a turkey—and what’s the safest way?

Thaw your turkey in the refrigerator, allowing 24 hours for every 4–5 pounds. A 15-pound bird will take about 3–4 days to fully thaw in the fridge. Be sure to never thaw a turkey on the counter or in warm water, as this can lead to unsafe bacteria growth.

How do I choose the right turkey for deep frying?

When deep-frying turkey, size and type matter. Most standard outdoor turkey fryers can handle up to an 18-pound bird, but I recommend choosing one in the 13–17 pound range to ensure safe handling and even cooking. Decide between a fresh or frozen turkey based on timing and availability. Fresh turkeys are typically available in the two weeks leading up to Thanksgiving, while frozen turkeys can be found year-round, but require several days to thaw.

How much turkey do I need per person?

Plan for about 1.25 pounds of bone-in turkey per person. This accounts for bones and any trimmings. It may seem like a lot, but having leftovers is a holiday bonus!

How do I fill the deep fryer?

You will likely need a propane tank for your deep fryer. To figure out how much oil you need, place turkey in the pot and filling it with water to the maximum-fill line. Then, remove the bird. The amount of water left in the pot is how many gallons of oil you will need for frying. Mark with a piece of tape before you drain the water, then fill with the fry oil. Doing this is very important to make sure that the hot oil does not overflow when it comes time to cook.

Serving Suggestions

This Cajun deep fried turkey is bold and flavorful, so it pairs beautifully with so many different sides! Think mashed potatoes, sweet corn spoon bread, green bean casserole, mac and cheese, a crunchy broccoli salad. And of course, serve it all with turkey gravy and a basket of warm yeast rolls.

This turkey also makes a show-stopping centerpiece for Christmas, Friendsgiving, or any holiday gathering where you want to wow your guests with something a little different!

Storage and Leftover Ideas

After the turkey has cooled, carve any remaining meat and store it in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 4 months.

Reheat leftovers in the oven with foil and a splash of broth for best results. Fried turkey makes incredible leftovers! You can also chop it into soups, casseroles, or turn it into a cozy turkey and rice skillet. And don’t toss the bones, they make a rich broth that’s perfect for post-holiday soups!

I really hope you and your family enjoy my Deep Fried Cajun Turkey recipe! If you make it, I’d love to hear your thoughts in the comments below.

Deep Fried Cajun Turkey

Yield: 15 Prep Time: 1 hour hrCook Time: 1 hour hrTotal Time: 2 hours hrs Author: Michelle Goth Ready to switch things up this Thanksgiving? This Cajun Deep Fried Turkey is bold, crispy, juicy, and cooks in under an hour, making it the fastest and most flavorful way to feed a holiday crowd. 4.80 from 124 ratings Print Leave a Review Pin Recipe

Ingredients ½x1x2x

• ▢ 15-17 pound whole turkey, thawed, giblets removed
• ▢ 3-4 gallons peanut oil, for frying

For the homemade rub:

• ▢ 3 tablespoons garlic powder
• ▢ 2 tablespoons salt
• ▢ 2 tablespoons paprika
• ▢ 2 tablespoons dried thyme
• ▢ 1 tablespoon dried oregano
• ▢ 1 tablespoon freshly ground black pepper
• ▢ 1 tablespoon onion powder
• ▢ 2 teaspoons cayenne pepper, adjust or omit to reduce heat

For the injection marinades:

• ▢ ¾ cup butter, unsalted, melted
• ▢ 1/4 cup lemon juice
• ▢ 2 tablespoons onion powder
• ▢ 2 tablespoons garlic powder
• ▢ 1 tablespoon Worcestershire sauce
• ▢ 2 teaspoons Tabasco , or hot sauce of your choice
• ▢ 1/2 teaspoon cayenne pepper, adjust or omit to reduce heat

Equipment

• ▢ 30-quart deep fryer with frying basket
• ▢ peanut oil
• ▢ lifting hook
• ▢ marinade injector syringe

Instructions

• Remove turkey from the refrigerator and allow it to rest at room temperature to remove the chill.
• In a small bowl, prepare the Cajun dry rub by adding all seasonings and stirring to combine.
• In a separate small bowl, prepare the Cajun injection liquid by adding all ingredients and whisking well to combine.
• Prepare turkey by removing neck and giblets from cavity, then patting the skin dry with paper towels.
• Prepare deep fryer by adding cooking oil and heating until the oil temperature reaches 375 degrees Fahrenheit.
• Inject turkey with Cajun injection fluid, about one ounce of injection liquid for each pound of turkey.
• Pat turkey skin dry. Rub turkey with the Cajun spice rub, thoroughly coating the outside of the turkey and the inside cavity.
• Place the turkey in the pot of hot oil and allow to fry for about 3.5 minutes per pound, until the internal temperature of the thickest part of breast registers at 165 degrees Fahrenheit using an instant read meat thermometer.
• Allow turkey to rest for about 30 minutes before carving.

Notes

You can inject and rub the turkey for up to 12 hours before cooking. Most turkeys you buy in the store now are already injected with a salt and sugar brine. For this reason, I’ve reduced the amount of salt in the rub, and recommended using unsalted butter in the injection liquid. This will keep your turkey from tasting like a saltlick! 🙂 Of course, it’s your turkey, and if you like it salty, use salted butter and increase the salt in the rub! Feel free to substitute your favorite creole seasoning for the homemade Cajun seasoning above. If possible, choose a low sodium rub. Turkey Breast: Yes, you can use this recipe for turkey breast! Maintain the same plan of 3.5 minutes of frying per pound, and reduce the rub and injection recipes by about 2/3rds. Serving: 1, Calories: 173kcal, Carbohydrates: 6g, Protein: 1g, Fat: 17g, Saturated Fat: 7g, Polyunsaturated Fat: 9g, Cholesterol: 24mg, Sodium: 1295mg, Fiber: 2g, Sugar: 1g Did you make this recipe?Please leave a review or share a photo on Instagram.