Fried turkey isn’t just for the holidays. Enjoy this southern delicacy year-round, whether you’re having friends and family over for a patio cookout, or simply enjoying a small, quiet dinner at home. We love the versatility and crispy, juicy flavor of fried turkey, which can be prepared with any of your favorite marinades and spices.
Warm up your outdoor turkey fryer and try this crispy Cajun deep-fried turkey recipe. Serve your fried turkey with a wide variety of side dishes, including hush puppies, macaroni and cheese, cole slaw, roasted broccoli and fresh salad.
What You’ll Need
For the Turkey:
- 10 to 14 pounds fresh or frozen turkey. Serves 6-12.
- 2 gallons cooking oil, preferably peanut oil
- 1 (16-ounce) bottle Butterball Buttery Creole Turkey Marinade
- Butterball Cajun Turkey Seasoning
For the Sauce:
- 1 (10 to 12 ounce) bottle of your favorite hot sauce
- ½ stick butter (¼ cup)
- ¼ teaspoon garlic powder
- 1½ teaspoons freshly-squeezed lime juice
- Thaw turkey, if frozen. To properly thaw a frozen turkey in the refrigerator allow approximately 24 hours for every 4 pounds.
- Fill fryer with oil to the MAX line; heat to 375° F. Remove giblets and neck. If present, remove and discard plastic leg holder and pop-up timer.
- Rinse turkey thoroughly with warm water or completely cover with warm water and soak for no more than 30 minutes to ensure cavities are free of ice.
- Pat turkey completely dry on outside and inside of cavity with paper towels.
- Using an injector syringe, inject ½ cup (4 ounces) Butterball Buttery Creole Marinade in each breast. Inject ¼ cup (2 ounces) marinade into each leg and thigh.
- Sprinkle turkey generously with Butterball Cajun Turkey Seasoning, completely coating the outside of the turkey and inside of the cavity.
- Place turkey breast side up in fryer basket. Slowly lower the basket into hot oil, being careful not to splatter hot oil. Fry turkey for 3 ½ to 4 minutes per pound.
- Lift the basket from the hot oil slowly, hooking the basket’s drain clip into drain clip mounting hole to stabilize as you check doneness.
- Insert a meat thermometer in the meaty part of the breast; turkey is done when it reads 165° F. If the turkey is not done, lower it carefully back into the oil for an additional 5 minutes.
- Once the turkey reaches the desired temperature (minimum 165° F), turn the turkey fryer to MIN and unplug it from the outlet.
- Allow the turkey to rest and drain in the fryer basket for 10 minutes before removing for carving. The turkey can remain in the basket to cool until ready to serve.
- In a medium saucepan, combine hot sauce, butter, garlic powder, and lime juice, and heat over low heat.
- Use as a dipping sauce or pour over turkey slices.