Forget the oven this year, and say hello to the crispy, juicy, flavor-packed sensation that is Cajun Fried Turkey!
Find this recipe and more in Ralph The Baker New Orleans Recipes.
Cajun Fried Turkey
Author: Recipe and photos excerpted from Ralph the Baker: New Orleans Recipes © 2024 by Ralph Williams, reprinted with permission from 83 Press. All rights reserved.
Makes 6 to 8 Servings
Ingredients
- 2 cups (4 sticks) unsalted butter
- 1 (7-ounce) can beer
- ½ cup RTB Cajun Hot Sauce
- ¼ cup onion juice
- ¼ cup garlic juice
- ¼ cup RTB Dubba-U Sauce
- 2 tablespoons ground black pepper
- 1 teaspoon cayenne pepper
- 1 (12-pound) whole turkey, neck and giblets removed
- 3 gallons peanut oil (or as needed)
Instructions
- In a large saucepan, melt butter over medium heat. Add beer, RTB Cajun Hot Sauce, onion juice, garlic juice, RTB Dubba-U Sauce, black pepper, and cayenne pepper; mix until well blended.
- Using a marinade-injecting syringe or turkey baster with an injector tip, inject marinade all over turkey, including legs, back, wings, thighs, and breasts. Place in a large resealable bag, and marinate overnight in refrigerator. (Do not use a kitchen trash bag. If your turkey is large, you can use an oven bag.)
- In a large turkey deep fryer, heat oil to 350°. Using the hanging device that comes with turkey deep fryers, slowly lower turkey into hot oil. (The turkey should be completely submerged in the oil.) Cook until a deep-fry thermometer inserted in thickest part of thigh registers 180°, 36 minutes, or 3 minutes per pound of turkey. Turn off fryer, and slowly remove turkey from oil, making sure all the oil drains out of the cavity. Let stand on a serving platter for about 20 minutes before carving. Serve warm.
Notes
I can find onion and garlic juice at the stores near me during the holidays. If your stores don’t carry them, you can order them online.
