Cajun Fried Turkey

Ingredients

• 4 cups buttermilk
• 3 tablespoons Cajun seasoning
• 2 teaspoons kosher salt
• 3 gallons vegetable oil
• 2 cups all-purpose flour
• 2 tablespoons Cajun seasoning
• 1 teaspoon black pepper
• 1 whole whole turkey (8–10 lbs), patted dry

Instructions

1. 1

   In a large bowl or container, whisk together 4 cups buttermilk, 3 tablespoons Cajun seasoning, and 2 teaspoons salt until combined.

2. 2

   Submerge the entire turkey in the buttermilk brine, making sure the liquid fills the cavity and covers as much of the bird as possible.

3. 3

   Cover the container and refrigerate for at least 8 hours or up to 12 hours, so the seasoning penetrates the meat.

4. 4

   Remove the turkey from the brine 30 minutes before frying and pat it completely dry inside and outside with paper towels.

5. 5

   Pour 3 gallons of vegetable oil into a large outdoor deep-fryer pot, then set the heat to 350°F; wait until the thermometer reads exactly 350°F before proceeding, about 15–20 minutes.

6. 6

   In a shallow bowl, whisk together 2 cups flour, 2 tablespoons Cajun seasoning, and 1 teaspoon black pepper.

7. 7

   Gently lower the turkey into the hot oil using the fry basket or tongs, leg-first, then slowly submerge the rest of the bird to avoid splashing.

8. 8

   Fry for 3 to 4 minutes per pound—for an 8–10 lb turkey, this is approximately 24–40 minutes—until the skin is deep golden-brown and an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) reads 165°F.

9. 9

   Carefully lift the turkey out of the oil using tongs or the fry basket and place it on a wire rack set over a baking sheet to drain for 10 minutes.

10. 10

    Transfer the rested turkey to a cutting board, carve into pieces, and serve immediately.

Tools you’ll need

• Large mixing bowl or brining container
• Whisk
• Outdoor deep-fryer pot (minimum 30-quart capacity)
• Deep-fry thermometer or probe thermometer
• Wire fry basket or long tongs
• Instant-read meat thermometer
• Paper towels
• Wire rack
• Baking sheet
• Cutting board
• Carving knife and fork

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