Deep Fried Cajun Turkey

"Made this for Fathers day. You need a deep fryer, an injector and a thermometer for this. This must be made out doors away from building on a bright sunny day."
photo by Rita1652 photo by Rita1652
photo by Rita1652
Ready In:
1hr 5mins




  • Take whole turkey place in deep fryer fill with water remove turkey.
  • Mark the water line with a marker.
  • Spill out water and dry careful not to remove marked line.
  • Fill with canola oil.
  • Heat oil to 350 degrees.
  • In a small pot melt butter and oil and fresh herbs and crushed garlic let simmer 15 minutes.
  • Strained and set aside.
  • Save garlic and herbs.
  • Tie legs and wings with cotton string to keep them in place next to the body.
  • Place the chopped strained garlic and herbs under the skin of the turkey.
  • Inject the herbed butter-oil mixture into the breast and legs.
  • Rub the cajun mixture inside and outside of the turkey.
  • Place the turkey breast side up in lowering slowly into oil.
  • CAUTION Of splattering oil.
  • Fry turkey 3 1/2 minute per pound.
  • Use a meat thermometer in the thigh and when it reads 180 degrees its done.
  • Remove from hot oil and drain on paper towels.
  • Lets rest for 15 to 20 minutes.
  • Carve and serve.
  • I`m really sorry that I didn`t get a picture of the turkey before I carved it.
  • So the carved picture is what you get for now.
  • I`m making this for the Fourth of July so I hope to get the picture of the whole turkey then.

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  1. dpollett
    We thoroughly enjoyed using Rita's recipe for Deep Fried Cajun Turkey. <br/>We have fried turkeys for the holidays for many years, but due to a recent move, our usual recipe was unavailable. Also, I failed to use a rub on the skin the day prior, so was desperate to find one that worked on short notice. I used the brand, "Cajun Shake" seasoning, and we were very pleased with the results. The turkey was moist and flavorful.



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