Ultimate Cajun Deep Fried Turkey Recipe

Ingredients

• 2 cups butter
• 7 fluid ounces beer
• 0.25 cup onion juice
• 0.25 cup garlic juice
• 0.25 cup Louisiana-style hot sauce
• 0.25 cup Worcestershire sauce
• 2 tablespoons ground black pepper
• 1 teaspoon cayenne pepper
• 1 (12 pound) whole turkey, neck and giblets removed
• 3 gallons peanut oil for frying, or as needed

Instructions

1. In a large saucepan over medium heat, melt the butter. Incorporate the beer, onion juice, garlic juice, hot sauce, Worcestershire sauce, black pepper, and cayenne pepper. Ensure the marinade is thoroughly mixed.
2. Employ a marinade injector or a turkey baster equipped with an injector tip to infuse the turkey with the marinade. Target the legs, back, wings, thighs, and breasts. Transfer the turkey to a sizable, food-grade plastic or brining bag and chill in the refrigerator for a minimum of 8 hours, or ideally, overnight.
3. When ready to fry, take the turkey out of the bag and position it in the cooking basket. Discard any leftover marinade. Determine the necessary amount of oil by submerging the turkey in the fryer and adding oil until it's fully covered. Remove the turkey and set it aside.
4. Bring the oil temperature up to 365 degrees F (185 degrees C). Delicately lower the turkey into the hot oil utilizing the fryer’s lifting mechanism. Fry for approximately 3 minutes per pound, continuing until a meat thermometer inserted into the thickest part of the thigh reaches 165 degrees F (74 degrees C). Expect roughly 36 minutes for a 12-pound turkey.
5. Extinguish the flame and carefully lift the turkey out of the oil, ensuring complete drainage from the cavity. Let the turkey sit on a platter before slicing, approximately 20 minutes.

Nutrition

• Calories: 1036 kcal
• Fat Content: 71 g
• Fiber Content: 0 g
• Sugar Content: 1 g
• Sodium Content: 682 mg
• Protein Content: 91 g
• Cholesterol Content: 346 mg
• Carbohydrate Content: 3 g
• Saturated Fat Content: 30 g
• Unsaturated Fat Content: 0 g