How to Cajun Deep-Fried Turkey

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By HairCrazy
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Sometimes we all like to venture on the holidays and try something different. This is a great way to keep turkey a part of Thanksgiving but change it up a bit.

Difficulty: Moderate

Instructions

Things You'll Need:

1 12 lb fresh or frozen turkey
for Injector Sauce
1 cup reduced sodium chicken broth
1/2 c. butter, melted
1/2 c. lemon juice
2 T cajun seasoning
2 T garlic juice
1/2 tsp. hot pepper sauce
For rub
2T cajun seasoning
2 T paprika
1 T granulated garlic
1 T lemon pepper seasoning
3 or 4 gallons peanut oil
Turkey Fryer

Step 1

Remove neck and giblets from the turkey. Rinse the turkey body cavity; pat dry with a paper towel. If present, remove and discard plastic leg holder and pop up timer. Tuck ends of the drumsticks under band of skin across the tail or tie legs with butcher's string. Twist wing tips under back.
Step 2

For the injector sauce, in a bowl, whisk together chicken broth, butter, lemon juice, Cajun seasoning, garlic juice and hot pepper sauce. When it is ready to inject into the turkey, strain the sauce through a fine mesh strainer. For the rub, in a bowl, combine Cajun seasoning, paprika, garlic and lemon pepper.
Step 3

To prepare the turkey fryer, set up fryer according to the manufacturers instructions. Add oil. Preheat oil to 350 degrees then turn the fryer off. Use a flavor injector syringe to inject strained sauce into both sides of the turkey breast, each thigh, and each drumstick. Sprinkle rub over the entire surface of turkey and inside cavity. Lower turkey into hot oil. Restart fryer and fry at 350 degrees for 3 minutes per pound.
Step 4

Carefully remove turkey from hot oil to check if its done. Insert an instant read meat thermometer into meaty part of a thigh. Turkey is done when thermometer reads 180 degrees. If more time is needed, lower the turkey back into the oil for 3 to 5 minutes then check again.