Printable Recipe: Cajun Fried Recipe for Turkey

Cajun Fried Recipe for Turkey

This is a scrumptious turkey deep fryer recipe for classic Cajun fried turkey. The injection of spices and honey fills the bird with moistness and flavor. One great thing about this recipe is that the injection isn't made with butter-- so it's a bit heart healthier than most Cajun deep fried turkey recipes.

Recipe: Emeril Lagasse?s Cajun Fried Turkey

Ingredients:
(Makes enough for two 8-14 pound turkeys)

2 8 to 14 pound turkeys
10 gallons peanut oil
1 C. salt
1/2 tbsp cayenne pepper
1/4 tbsp black pepper

Cajun Injection
2 tbsp Worcestershire Sauce
1 tbsp crab boil
1/4 C. apple cider
3/4 C. honey
1 bottle of light beer
1 tbsp salt
1 tbsp allspice
1/2 C. Emeril?s essence or other Creole spice
1/4 tsp cayenne
1 pinch ground cloves

Instructions: Combine salt, pepper and cayenne. Rub into skin and refrigerate overnight.

For Marinade: The marinade makes this Cajun turkey recipe. Combine all the wet ingredients. Add dry ingredients. Puree in blender on high speed for approximately 4 to 6 minutes. Puree all ingredients completely. Place into turkey injector.

Heat oil to 350 degrees (Fahrenheit). This usually takes anywhere from 45 minutes to one hour, depending on quantity of oil.

While oil heats, inject turkey with marinade.

Once the oil has reached 350, place turkey in basket and slowly lower into oil. Fry turkey for approximately 3 minutes per pound. When correct amount of time has passed, lift turkey from oil and check its internal temperature with a meat thermometer. The breast temperature should reach 170 degrees and the thigh 180 degrees F.