Cajun Fried Turkey
Author: 
 
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
  1. 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.
  2. 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.)
  3. 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.
Recipe by Louisiana Cookin' at https://louisianacookin.com/cajun-fried-turkey/