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Fried turkey is one way to make a statement on Thanksgiving. It's just about the best way to get that ultra-crispy skin and moist interior that you're looking for. A spicy marinade makes sure the inside of the bird gets some cajun flavor, too.
serves/makes:
ready in:
over 5 hrs
ingredients
11 pounds whole turkey, fresh or thawed, non-self basting
peanut oil, as needed for frying turkey
CAJUN TURKEY SEASONING MIX
1/2 cup kosher salt
1/2 cup garlic pepper
1/2 cup ground white pepper
2 teaspoons cayenne pepper
1 teaspoon onion powder
LIQUID MARINADE
1 pound unsalted butter
3 tablespoons salt
3 tablespoons ground black pepper
1 tablespoon ground white pepper
2 tablespoons cayenne pepper
directions
For Seasoning Mix: Combine kosher salt, peppers and onion powder in one bowl. Cover and hold for service.
Important beginning note: To identify the correct amount of oil to use in the commercial fryer, place the turkey in the fryer before adding seasoning and add water until turkey is covered.
Measure the amount of water and use a corresponding amount of oil. Drain and dry the fryer thoroughly before placing the oil in the fryer.
Remove the neck and giblets from the cavity. Wash the turkey well with cold water. Drain and completely pat dry both the inside and outside of the turkey with paper towels.
Cut off the wing tips and tail so they do not get caught in the fryer basket. Place turkey in a large pan and rub the inside and outside of the turkey with 1/2 of the Cajun Turkey Seasoning Mix. Do not truss or tie legs together. Cover the pan and refrigerate turkey overnight.
For Marinade: Over very low heat, melt butter and stir in salt, black pepper, white pepper and cayenne pepper in a small saucepan. Stir until well blended. Allow mixture to cool to about 100 degrees F.
Spoon or pour into injector needle and inject the turkey, covering all the thick areas such as the breast and legs.
Add oil to the fryer with a basket or rack. Heat the oil on medium-high setting until it reaches 365 degrees F -- about 20-40 minutes.
Place the turkey, neck down, in a basket or on a rack.
When the oil temperature registers 365 degrees F on the deep-fry thermometer, carefully lower the turkey into the oil. The oil level will rise from the frothing caused by the moisture from the turkey but will settle in about one minute.
Check the oil temperature immediately and increase the flame to maintain the oil at 365 degrees F.
Cook the whole turkey about 3-4 minutes per pound. Monitor and regulate the heat at all times.
When a food thermometer registers 170 degrees F in the turkey breast or 180 degrees F in the thigh, remove the turkey from the oil and let it drain for a few minutes. (Let the oil cool completely before storing or disposing it.)
Remove turkey from the rack and place on a serving platter. Immediately sprinkle turkey with the remaining Cajun Turkey Seasoning Mix. Allow the turkey to sit for 20 minutes before carving.
Recipe Source: Popeye's Executive Chef Billy Jacob
recipe tips
Make sure the turkey is completely thawed and dry to avoid oil spattering.
Trim excess fat from the turkey to prevent flare-ups.
Do not stuff the turkey when deep frying; cook stuffing separately.
Wear protective gear, like heat-safe gloves and long sleeves, to protect from oil splatters.
Allow the cooked turkey to rest before carving to let the juices redistribute.
For additional flavor, consider adding herbs like thyme or rosemary to the seasoning mix.
Keep children and pets away from the fryer at all times for safety.
Monitor the oil temperature closely throughout the cooking process to make sure it stays consistent.
Carve the turkey on a stable surface to prevent accidents.
common recipe questions
Can I use a different type of oil for frying?
Yes, you can use any high smoke point oil like canola or vegetable oil, but peanut oil is preferred for its flavor and high smoke point.
Is it necessary to refrigerate the turkey overnight after seasoning?
Refrigerating overnight allows the seasoning to penetrate the turkey, but if short on time, a few hours can suffice.
Can I make the seasoning mix in advance?
Yes, you can prepare the seasoning mix in advance and store it in an airtight container for up to 1 month.
What's the purpose of injecting the turkey with marinade?
Injecting the marinade helps the flavors penetrate deep into the turkey, making it more flavorful and moist.
How do I check the temperature of the oil?
Use a deep-fry thermometer to accurately measure the oil temperature.
Is it safe to deep-fry a turkey indoors?
Definitely not. Deep-frying a turkey should only be done outdoors, in a well-ventilated area, away from any structures, for safety purposes.
How can I make sure the turkey is cooked thoroughly?
Use a food thermometer to check that the turkey reaches 170 degrees F in the breast or 180 degrees F in the thigh.
What safety precautions should I take when frying a turkey?
Keep a fire extinguisher nearby, never leave the fryer unattended, and make sure the turkey is completely thawed and dry to prevent oil splatter. Here is a video of what NOT to do when deep frying a turkey.
Can I use this recipe for a larger turkey?
This recipe is best for turkeys up to 12 pounds. Larger turkeys increase the risk of uneven cooking and safety issues with deep frying.
How should I dispose of the used frying oil?
Allow the oil to cool completely, then dispose of it properly, following local regulations, or strain and reuse it if it's still clean.
How do I store the deep-fried turkey leftovers?
Let it cool then store in an airtight container for up to 4 days. You can remove the meat from the bones and use the carcass and skin to make turkey stock.
nutrition data for popeye's cajun fried turkey
556 calories, 31 grams fat, 5 grams carbohydrates, 62 grams protein per serving. This recipe is low in carbs.
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reviews & comments for popeye's cajun fried turkey
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Cookman 5000 November 18, 2016
Should you Brine it in the season mix????
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CDKitchen Staff Reply:
The directions are complex but if you follow them you'll see that you rub some of the seasoning mix on the turkey and inject the turkey with the liquid marinade.
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Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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