Cajun Fried Turkey
I am heavily influenced by my Cajun friends and their cooking. We have been frying turkeys for over 20 years and are excited to bring you our simple method. This is my family's favorite way to prepare turkey and it is super simple!
Meat Church How To YouTube Video:
2021: https://youtu.be/42Oxnex2Ys4
2020: https://youtu.be/v3pNc4ufzyQ
Click here to get your brine + seasoning Turkey Combo.
Ingredients
- 1 12-13 lb turkey
- Meat Church Fajita Seasoning (sub Holy Voodoo Rub)
- 1 gallon water
- 1 package Meat Church Bird Bath Poultry Brine
- 1 gallon water
- 1 package of your favorite injection - We love a creole butter which we used in the 2021 video above.
Tools
Optional Brine
Thoroughly mix entire contents of the package with 1 gallon of water or enough to completely submerse your turkey. You can also stir this in a pot over low heat to completely dissolve the contents. Be sure to allow the mixture to cool before proceeding to the next step.
Place the turkey in a brine bag or food safe bucket. Fill the container with the brine and refrigerate overnight. Remove turkey from brine, rinse thoroughly and pat dry.
Prepare your fryer
Prepare fryer with peanut oil at a temperature of 350 degrees F.
Prepare the turkey
Inject the turkey in a grid like pattern. We like to inject 3-4 spots on the breast. Don't forget the thigh and legs. The video link above shows exactly how we inject.
Season the turkey all over with our Fajita seasoning. We like this seasoning for deep frying because it contains no sugar and therefore will not burn in the hot oil.
Prepare the turkey
Submerge the turkey in 350 peanut oil.
The cook will take approximately 3 1/2 mins per lb at 350.
Using an instant read thermometer, the turkey will be done when the internal temperature reaches at least 165 in the thickest part of the breast. The dark meat will be a higher temperature and that is ok.
Let the turkey rest 20 minutes. Carve and serve!
