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Berto's Cajun Fried Turkey

Injected and rubbed with Cajun seasoning, then deep-fried to a golden brown. Crispy on the outside and tender and juicy on the inside. It's much more than finger-lickin' good!
Prep Time1 hr
Cook Time45 mins
Total Time1 hr 45 mins
Course: Main Dish
Cuisine: Cajun
Keyword: cajun fried turkey
Servings: 20 servings
Calories: 273kcal

Here's What You Need

  • 12-14 pound turkey fresh or frozen
  • 3 gallons frying oil see Notes

For the Injection Mix

  • 8 tablespoons Butter
  • 1 teaspoon garlic powder
  • 1 teaspoon Creole seasoning
  • 1 teaspoon cayenne pepper
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt
  • 1 teaspoon Tabasco Pepper Sauce

For the Rub

  • 1 teaspoon garlic powder
  • 1 teaspoon Creole seasoning
  • 1 teaspoon Hungarian Paprika
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper

Here's What You Do

  • If using a frozen turkey, be sure to thaw it properly. See the Recipe Notes.
  • Take the turkey out of refrigerator about 2 hours before frying.
  • Remove the giblets and neck and reserve for another use.
  • Rinse in cold water and pat dry with paper towels inside and out
  • Mix the ingredients for the rub in a small bowl and set aside.
  • Melt the butter for the injection mix.
  • Add all the other injection ingredients to the butter and mix well.
  • Fill a meat injector syringe with the injection mix then inject the butter mixture into the turkey in several places on all sides. Make sure to get under the wings and legs. Spread some of the dripped injection mixture all over the turkey.
  • Sprinkle some of the rub mix inside the cavity and rub in with your hand.
  • Separate the skin from the flesh by sliding your fingers under the skin to loosen.
  • With your fingers place some rub under the skin.
  • Apply the remainder of the rub all over the outside of the bird on all sides.
  • Set the turkey aside to rest for at least an hour.
  • Set the frying stockpot on the burner and add three (3) gallons of frying oil.
  • With the heat on medium high, heat oil in the turkey fryer to 375 degrees, this will take a while-check every 10 minutes to monitor.
  • Place the turkey on the turkey rack by inserting the top end through the hole near the neck and out the cavity. (or according to the manufacturer's recommendation)
  • Turn off the burner. Using the hook, SLOWLY lower the turkey on the rack into the hot oil until it is completely submerged. Re-light the burner.
  • The oil temperature will drop once the bird is lowered into the oil; place the cover on the pot and the oil temperature should slowly return to about 350 degrees.
  • Maintain the flame to keep the oil at approximately 350 degrees.
  • Fry the turkey for about 3 minutes per pound-for a 12 to 14 pound bird, that's 36 to 42 minutes. The turkey is done when the internal temperature of the thigh reaches 165 degrees and the breast is 170 degrees according to an instant read thermometer.
  • Turn off the burner, then remove the turkey carefully and SLOWLY by lifting straight up on the hook in the handle of the turkey rack. Hold the rack over the fryer until the oil has dripped off. While holding the turkey over the fryer, have someone insert an instant read thermometer into the thigh to check the internal temperature. If done, place the entire rack on a pan.
  • Set the turkey aside in a pan to rest and allow any excess oil to drip off.


Warning: this can be a very dangerous undertaking that can result in serious burns and/or burning down your deck or your house. It has happened! Please observe these safety precautions:
Set up on a clean and clear concrete surface.
Use the proper equipment.
  •              At least a heavy aluminum 30 quart stock pot designed for                                          frying-i.e., tall and narrow.
  •             Proper turkey rack and hook for lowering and raising the                                                turkey into the oil.
Do this outside! Not inside.
Make sure there are no children or pets in close proximity to the fryer at all times.
Do not leave the fryer unattended at any time while frying.
If possible have a fully charged fire extinguisher near by that is rated for grease fire.
Use thermometers to monitor the temperature of the oil and the turkey.
Have help-this is a great thing to do with a buddy or a brother-in-law.
DO NOT OVERFILL THE STOCKPOT WITH OIL. Fires and severe burns will occur if the oil overflows when you lower the turkey into the stockpot. When the turkey hits the oil, the oil will go crazy. The oil WILL overflow if you put the turkey in too fast or if you have too much oil in the stockpot. Once the oil overflows, it hits the flame and then...trouble. I can’t overemphasize this too much.
The fryer stock pot should have a maximum fill line marked on it, but still exercise extreme caution not to over-fill the pot.
One way to determine the amount of oil required is to place the turkey in the pot and add water until it is just over the bird by about ½ inch. Slowly remove the turkey and all the water to to drain back into the pot. Mark where the water fill line is and use that as a guide to fill the oil. Dry the pot and the turkey completely with paper towels.  Even when using this technique, exercise extreme caution when lowering the bird into the hot oil.
When lowering the turkey into the hot oi, it is best to turn off the burner. Once the bird is completely in the oil restart the burner.
The frying temperature for the oil is 350 degrees, but heat it to 375 because the temperature will drop significantly when you lower the turkey down.
Covering the pot once things have settled for a little bit of time will help bring the temperature back to 350, at which point you can uncover and use the flame to maintain the temperature. Instructions for properly thawing a frozen turkey can be found here.
Peanut oil is the most common oil used for frying turkey because of its temperature properties, but any vegetable based oil will do.
If you are using a frozen turkey, make sure to thaw it properly according to these instructions.


Calories: 273kcal | Carbohydrates: 0.3g | Protein: 25g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Cholesterol: 84mg | Sodium: 347mg | Potassium: 344mg | Fiber: 0.1g | Sugar: 0.1g

This recipe came from www.firstyouhaveabeer.com.