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Nutrition Facts
Serving Size 178 g
(Approx. 20 Servings)
Amount Per Serving
Calories 310 Calories From Fat 100
% Daily Value*
Total Fat 9 g 14%
Saturated Fat 1.5 g 8%
Trans Fat 0.0 g
Cholesterol 125 mg 42%
Sodium 190 mg 8%
Total Carbohydrate 2 g 1%
Dietary Fiber 0 g 0%
Sugars 2 g
Protein 48 g
Vitamin A 0% Iron 6%
Vitamin C 0% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Deep-Fried Cajun Turkey

Prep Time
1 hour
Cook Time
45 minutes
Total Time
1 h 45 m
20  People


Recipe makes 20 Servings

8 1/2 Lb H-E-B Natural Texas Turkey, thawed completely
12 Oz La Martinique French Vinaigrette
5 1/3 Oz H-E-B Texas Originals Cajun Seasoning Spice Blend
11 1/3 L pure peanut oil, for frying (add more as needed, depending upon your frying vessel)
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Rinse turkey with water. Remove neck and giblets; rinse again. Drain cavity well and pat turkey dry with paper towels.
Strain garlic marinade into a small bowl; add half jar of Cajun rub and whisk to blend.
Draw mixture into a turkey injector. Make 3 injections into each side of breast, 2 in each leg, 2 in each thigh and 1 in each meaty wing section.
Gently massage turkey to distribute marinade evenly. Rub remaining Cajun seasoning all over outside of turkey.
Set turkey aside 30 to 40 minutes while heating oil in fryer; this allows seasonings to permeate turkey and raises internal temperature slightly to reduce the amount of splatter during frying.
Heat oil in a large stockpot or turkey fryer to 375°F. Be sure there 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 into the thickest part of the thigh; temperature should be at least 180°F for safe serving.



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