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Fill fryer stockpot with peanut oil to within 10 to 12 inches of top. Heat over medium-high heat until a deep-fry thermometer registers 300°. Lower turkey very slowly and carefully into pot, and cover. Maintain a temperature of 280° to 310°. Fry for 3 1/2 minutes per pound of turkey; the internal temperature should be 165°.

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PREPARATION. Remove giblets and rinse turkey in warm water. Drain turkey well on paper towels. Inject turkey with Marinade according to directions on jar. Sprinkle the inside and outside of the turkey generously with Cajun Seasoning. Heat oil in fryer to 325° F. Fry turkey for 3 1/2 minutes per pound. Carefully remove turkey from pot and drain.

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Prepare turkey by removing neck and giblets from cavity, then patting dry with paper towels. Prepare fryer by adding peanut oil and heating until the oil temperature reaches 375 degrees Fahrenheit. Inject turkey with cajun injection fluid, about one ounce of injection for each pound of turkey.

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Step 5: Place the pot into your refrigerator for about two hours. Step 6: Once the hot brine solution has cooled, drop the whole bird (whole turkey) into the delicious flavors of the brine, until covered completely. Step 7: Cover with a lid (or some aluminum foil) and refrigerate for a minimum of 24 hours for best results. Step 8: Remove from the brine and pat the turkey skin dry with paper.

The Best Cajun Fried Turkey Recipe The Southern Thing

Combine 2 quarts of water with the sugar, salt, and Cajun seasoning in a pot and bring to a boil. Remove from the heat and add the remaining ingredients, including 4 quarts of water. Allow the brine to cool for about an hour before pouring over the turkey in a brining bag and refrigerate overnight. Brining infuses meat with flavor while.

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Directions. Pour all ingredients except turkey into a large pot.Stir together over medium heat until all the seasonings are dissolved. Place in refrigerator to cool down. Add the turkey to a container large enough to hold the bird (we like to use a big water cooler like you see on the sidelines at sporting events), then pour in the brine. Cover.

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Combine all the ingredients for the Cajun turkey injection in a small saucepan. Simmer together over medium heat for 5 minutes to soften all of the herbs and spices. Pour the butter mixture into a narrow vessel (like a cup or liquid measuring cup) with the 1/2 cup chicken stock and stir to combine. Inject the turkey.

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Ingredients Instructions Tips - 1 (12- to 14-pound) turkey, thawed - 1 cup vegetable oil - 1 cup Cajun seasoning - 1 cup all-purpose flour - 1 teaspoon salt

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Step 9. Heat oil to 375°-400°F. It takes approximately 30 minutes. Remove turkey from plastic wrap and place in oil. Oil should drop to 350°. Ensure you keep the temperature between 325°-350°F, but the closer to 350°F the better. Cook 2-3 minutes per pound. Never, ever cover pot with lid!

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Place the turkey in a brine bag or food safe bucket. Fill the container with the brine and refrigerate overnight. Remove turkey from brine, rinse thoroughly and pat dry. Prepare your fryerPrepare fryer with peanut oil at a temperature of 350 degrees F. Prepare the turkey Inject the turkey in a grid like pattern.

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When the brine is about room temperature transfer it into the refrigerator until cool. In a large 5-gallon bucket, add 1 gallon of ice-cold water and pour the chilled turkey brine in. Insert your whole turkey or turkey breast. For a larger bird, the turkey should be turned once during the brining process.

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Remove turkey and set aside. Heat oil to 365 degrees F (185 degrees C). Return turkey to the cooking basket and lower slowly into hot oil using the hanging device that comes with turkey deep-fryers. The turkey should be completely submerged in hot oil. Cook for 36 minutes or 3 minutes per pound of turkey. An instant-read thermometer inserted.

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Instructions. Dry brine the turkey: 1 to 3 days before it is time to cook, dry brine the turkey. Mix the dry brine ingredients in a small bowl. Work the skin loose from the breast, being careful not to tear it, and rub 1 tablespoon of dry brine directly on the breast meat, under the skin.

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Let brine for 12 to 24 hours. Preheat oven to 325 degrees. Remove turkey from brine and rinse under cold water. Pat turkey dry with paper towels and place on a roasting rack in a large roasting pan. Sprinkle the Cajun seasoning all over and inside the turkey. Place the onion, garlic, and lemon in the turkey cavity.

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Tie the legs together. Adjust the grill vents to get and maintain an internal temperature of 350 degrees F. Roast the turkey for 2 hours to 2 hours and 15 minutes, until a meat thermometer.

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2. Once defrosted and you are ready to cook, clean the turkey and remove any unwanted parts from the inside, such as the neck, gizzard, etc. 3. Pat the turkey dry, then lightly coat the outside of the turkey in peanut oil. 4. Liberally inject the cajun marinade all throughout the turkey.