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Deep-Fried Cajun Turkey
Prep Time:
60 minutes
Cook Time:
45 minutes
8 - 12 servings

1 8 to 12 pounds whole uncooked turkey, thawed completely

3 gallons peanut oil for frying (or more, as needed)

1 bottle Canyon Foods Garlic Essence Vinaigrette & Marinade

1 jar Adams Reserve Cajun Seasoning Rub, divided use


Rinse turkey with water. Remove neck and giblets; rinse again. Drain c
avity well and pat turkey dry with paper towels.
Strain garlic marinade into a small bowl; add half jar of Cajun rub an
d whisk to blend. Draw the mixture into a turkey injector. Make 3 inje
ctions into each side of the breast, 2 in each leg, 2 in each thigh an
d 1 in each meaty wing section. Gently massage the turkey to distribut
e marinade evenly. Rub remaining Cajun seasoning all over outside of t
urkey. Set turkey aside 30 to 40 minutes while heating oil in fryer; t
his allows seasonings to permeate the turkey and raises the internal t
emperature slightly to reduce the amount of splatter during frying.
Heat oil in a large stockpot or turkey fryer to 375°F. Be sure the
re is enough room left in the fryer for the turkey. Deep-fry turkey 3
1/2 minutes per pound (40 to 45 minutes); maintain oil temperature at
325°F during frying.
Remove turkey carefully from oil; drain. Insert a meat thermometer int
o the thickest part of the thigh; temperature should be at least 180&d
eg;F for safe serving.

Nutritional Information

No Nutritional Information Available


No Source Information Available