Cajun Deep Fried Turkey Recipe
- 1 8-10 lb whole turkey
- 1/2 Tbsp salt
- 3/4 tsp black pepper
- 3/4 tsp crushed dried thyme
- 1/2 tsp sweet paprika
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper
- peanut oil, (see "quick tips" below to determine how much oil is needed to fry your turkey)
- When using a turkey fryer, safety should always come first. Prevent accidents and ensure success by taking a moment to read the important safety tips provided through the link in the "quick tips" section on this page.
- Remove the turkey's tail, neck and giblets. If they are present, remove the pop-up timer and any ties holding the bird's legs together.
- Rinse the insides of your turkey's neck and body cavities, and use paper towels to pat them dry.
- Preheat the peanut oil to 350 degrees F.
- Prepare your Cajun rub by mixing the paprika, salt, black pepper, thyme, onion powder, garlic powder and cayenne pepper together in a small bowl.
- Using your fingers, loosen the skin that covers the leg and breast areas. Lift the skin, and rub some seasoning over the breasts, drumsticks and thighs. Use the remaining rub to season the insides of the body and neck cavities.
- Tuck the ends of the drumsticks under the band of skin that runs across the bird's tail. Twist the wing tips under the turkey's back.
- Set your bird in the turkey rack (breast side down). Use the rack's handle to slowly and carefully lower the bird into the hot oil. Allow the turkey to fry for 3 minutes per pound (a 10 pound turkey will require 30 minutes of cook time).
- Remove the turkey, and check to see if it is done (always turn off the burner before inserting or removing food into or from a turkey fryer). Check the temperature of your bird by inserting an instant-read meat thermometer into the meaty part of a thigh. When done the thermometer should register 180 degrees F. If the turkey is not done; remove the thermometer, and carefully lower the bird back into the pot. Re-ignite the burner, and cook for a few more minutes until done.
- Drain the turkey on a wire rack. For best results, allow the turkey to sit on the rack for about 15 minutes before you carve it.
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