Cajun Deep-Fried Turkey

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Melt butter in a large saucepan over medium heat. Add beer, onion juice, garlic juice, hot sauce, Worcestershire sauce, black pepper, and cayenne pepper. Mix until marinade is well blended.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Use a marinade-injecting syringe or turkey baster with an injector tip to inject marinade into turkey, including legs, back, wings, thighs, and breasts. Place the turkey in a large food-safe plastic bag or brining bag and refrigerate for 8 hours or overnight.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'When it's time to fry, remove turkey from the bag and place into the cooking basket; discard any remaining marinade. Measure the amount of oil needed by lowering turkey into the fryer and filling with enough oil to cover it. Remove turkey and set aside.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Heat oil to 365 degrees F (185 degrees C). Lower the turkey slowly into the hot oil using the fryer’s lift mechanism. Fry for about 3 minutes per pound, or until an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F (74 degrees C), about 36 minutes total for a 12-pound bird.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Turn off the flame and slowly remove turkey from oil, making sure all of the oil drains out of the cavity. Allow turkey to rest on a serving platter before carving, about 20 minutes.'}

📊 Nutrition Facts

Per serving (12 servings total)