Cajun Rub For Deep Fried Turkey Recipes

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CAJUN DEEP-FRIED TURKEY



Cajun Deep-Fried Turkey image

Delicious, juicy and tender, this recipe was given to me by a true Cajun sixteen years ago and has been on our Thanksgiving table ever since. The injector and instructions for frying came with our fryer which was a good thing because this original recipe didn't explain all the nuances of frying a turkey. It is well worth the learning process, though. We strain the peanut oil after it cools and pour it back into the containers (I bought it in gallon jugs). It will keep nicely in a cool place, under 40 degrees, or in the refrigerator until needed again.

Provided by Peg in East Tennessee

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Time 1h15m

Yield 12

Number Of Ingredients 10

2 cups butter
¼ cup onion juice
¼ cup garlic juice
¼ cup Louisiana-style hot sauce
¼ cup Worcestershire sauce
2 tablespoons ground black pepper
1 teaspoon cayenne pepper
7 fluid ounces beer
3 gallons peanut oil for frying, or as needed
1 (12 pound) whole turkey, neck and giblets removed

Steps:

  • Melt the butter in a large saucepan over medium heat. Add the onion juice, garlic juice, hot sauce, Worcestershire sauce, black pepper, cayenne pepper and beer. Mix until well blended.
  • Use a marinade injecting syringe or turkey baster with an injector tip to inject the marinade all over the turkey including the legs, back, wings, thighs and breasts. Place in a large plastic bag and marinate overnight in the refrigerator. Do not use a kitchen trash bag. If your turkey is large, you can use an oven bag.
  • When it's time to fry, measure the amount of oil needed by lowering the turkey into the fryer and filling with enough oil to cover it. Remove the turkey and set aside.
  • Heat the oil to 365 degrees F (185 degrees C). When the oil has come to temperature, lower the turkey into the hot oil slowly using the hanging device that comes with turkey deep-fryers. The turkey should be completely submerged in the oil. Cook for 36 minutes, or 3 minutes per pound of turkey. The turkey is done when the temperature in the thickest part of the thigh reaches 180 degrees F (80 degrees C). Turn off the flame and slowly remove from the oil, making sure all of the oil drains out of the cavity. Allow to rest on a serving platter for about 20 minutes before carving.

Nutrition Facts : Calories 1035.9 calories, Carbohydrate 2.8 g, Cholesterol 345.8 mg, Fat 70.9 g, Fiber 0.4 g, Protein 91.2 g, SaturatedFat 30.1 g, Sodium 682.2 mg, Sugar 0.7 g

FRIED TURKEY RUB WITH CAJUN INJECTION



Fried Turkey Rub With Cajun Injection image

This recipe came from a Southern gal who obviously knows her food. She wrote on the recipe "the basis for a good fried turkey is the rub." I must say I agree with her on this one, this is the only way we cook our turkey now. The rub and injection are a great combination--I guarantee a moist, flavorful bird. Cooking times are estimated based on the size of your bird.

Provided by Zetty66

Categories     Whole Turkey

Time 1h10m

Yield 8-12 serving(s)

Number Of Ingredients 13

1/4 cup chili powder
1/4 cup paprika
1/4 cup ground black pepper
2 tablespoons salt
1 1/2 tablespoons onion powder
1 1/2 tablespoons garlic powder
1 1/2 tablespoons cayenne powder
12 -24 ounces bottled beer
2 -3 bay leaves
2 teaspoons crushed garlic
1 -2 tablespoon Worcestershire sauce
2 tablespoons honey
1/4 cup louisiana hot sauce (optional)

Steps:

  • Mix all rub ingredients together and apply ample quantities to the outside of the turkey. Let meat marinade for 8-24 hours.
  • Combine injection recipe ingredients including 1/4 to 1/2 cup of the rub; boil and reduce to 1 cup. Cool and strain mixture then inject into all areas of the turkey.
  • Fry turkey according to weight of bird and fryer instructions. DO NOT attempt this indoors or too close to a builidng.

Nutrition Facts : Calories 81.1, Fat 1.3, SaturatedFat 0.3, Sodium 1838.8, Carbohydrate 15.5, Fiber 4.1, Sugar 5.4, Protein 2.2

DEEP FRIED CAJUN TURKEY



Deep Fried Cajun Turkey image

Provided by Food Network

Categories     main-dish

Time 1h24m

Yield 12 servings

Number Of Ingredients 12

1/2 cup kosher salt
3 tablespoons onion powder
3 tablespoons black pepper
3 tablespoons white pepper
2 tablespoons sweet basil
2 teaspoons ground bay leaves
1 tablespoon cayenne pepper
2 teaspoons file powder
3 tablespoons garlic powder
1 1/2 tablespoons paprika
1 (10 to 12 pound) whole turkey
4 to 5 gallons peanut oil (see note)

Steps:

  • Preheat oil to 375 degrees F.
  • Stir salt and seasonings together. Mix until well blended. Use 1/2 to 2/3 cup for a 10 to 12 pound turkey. May be stored for several months in an airtight covered jar.
  • Remove the giblets and neck from the turkey. Rinse the turkey well with cold water and pat dry thoroughly with paper towels. Take care to dry both inside cavities. Place in a large pan and rub the interior and exterior of the bird with the seasoning mix. To allow for good oil circulation through the cavity, do not truss or tie legs together. Cut off the wing tips and plump little tail as they may get caught in the fryer basket. Cover pan and place in refrigerator overnight.
  • Place the outdoor gas burner on a level dirt or grassy area. Never fry a turkey indoors, in a garage, or in any structure attached to a building. Do not fry on wood decks, which could catch fire, or concrete, which could be stained by the oil. (Safety tip: have a fire extinguisher nearby for added safety). Add oil to a 7 to 10 gallon pot with a basket or a rack. At medium-high setting, heat the oil to 375 degrees F.(depending on the amount of oil, outside temperature and wind conditions, this should take about 20 to 40 minutes).
  • Meanwhile, place the turkey in a basket or on a rack, neck down. When the deep-fry thermometer reaches 375 degrees F. slowly lower the turkey into the hot oil. The level of the oil will rise due to the frothing caused by the moisture from the turkey but will stabilize in about 1 minute. (Safety tip: to prevent burns from the splattering oil wear oven mitts/gloves, long sleeves, heavy shoes, and even glasses. It is wise to have 2 people lowering and raising the turkey). Immediately check the oil temperature and increase the flame so the oil temperature is maintained at 350 degrees F. If the temperature drops to 340 degrees F. or below, oil will begin to seep into turkey. Fry about 3 to 4 minutes per pound, or about 35 to 42 minutes for a 10 to 12 pound turkey. Stay with the cooker at all times, as the heat must be regulated. When cooked to 170 degrees F. in the breast or 180 degrees F. in the thigh, carefully remove the turkey for the hot oil. Allow the turkey to drain for a few minutes. (Safety tip: allow the oil to cool completely before storing or disposing). Remove turkey from the rack and place on a serving platter. Allow to rest for 20 minutes before carving.

DEEP-FRIED TURKEY



Deep-Fried Turkey image

This Deep-Fried Turkey tastes so rich, it needs no gravy.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Number Of Ingredients 8

Fresh turkey (15 pounds)
25 medium whole bay leaves
3 1/4 teaspoons dried thyme
3 1/4 teaspoons dried oregano
1 1/2 teaspoons whole black peppercorns
3 tablespoons Konriko brand, or other hot Creole seasoning
2 teaspoons garlic powder
4 gallons peanut oil

Steps:

  • Wash turkey inside and out under cold running water; pat dry. Finely grind bay leaves in spice grinder; transfer to small bowl. Finely grind thyme, oregano, and peppercorns separately; add to bay leaves. Mix in Creole seasoning and garlic powder.
  • Rub 1/3 spice mixture on inside of turkey, 1/3 under skin of breast, and 1/3 on outside of turkey; place in roasting pan. Cover; marinate overnight in refrigerator or up to 24 hours.
  • Bring turkey to room temperature. Using a wooden skewer, thread neck flap securely to bottom of turkey. Fold wing tips under. Using steel or aluminum wire, truss legs and tail's nose together securely; form a handle with wire. This will enable you to hold turkey while submerging in hot oil.
  • Heat oil in 10-gallon pot with liner basket over high heat until temperature registers 360 degrees. Holding turkey by handle, immerse in oil. Maintain temperature at 360 degrees while frying. Fry until golden brown, about 45 minutes, or 3 minutes per pound.
  • Lift turkey from oil; transfer to a wire rack over a roasting pan. Drain for 15 minutes. Serve.

DEEP FRIED CAJUN TURKEY



Deep Fried Cajun Turkey image

Made this for Fathers day. You need a deep fryer, an injector and a thermometer for this. This must be made out doors away from building on a bright sunny day.

Provided by Rita1652

Categories     Poultry

Time 1h5m

Yield 10-14 serving(s)

Number Of Ingredients 9

12 -16 lbs turkey, washed dried inside and out
1/4 cup cajun seasoning, try my cajun spice mix recipe 92066
4 tablespoons butter
4 tablespoons olive oil
2 garlic cloves
2 fresh sage leaves, chopped
1 sprig fresh rosemary, chopped
2 sprigs fresh thyme, chopped
pepper

Steps:

  • Take whole turkey place in deep fryer fill with water remove turkey.
  • Mark the water line with a marker.
  • Spill out water and dry careful not to remove marked line.
  • Fill with canola oil.
  • Heat oil to 350 degrees.
  • In a small pot melt butter and oil and fresh herbs and crushed garlic let simmer 15 minutes.
  • Strained and set aside.
  • Save garlic and herbs.
  • Tie legs and wings with cotton string to keep them in place next to the body.
  • Place the chopped strained garlic and herbs under the skin of the turkey.
  • Inject the herbed butter-oil mixture into the breast and legs.
  • Rub the cajun mixture inside and outside of the turkey.
  • Place the turkey breast side up in lowering slowly into oil.
  • CAUTION Of splattering oil.
  • Fry turkey 3 1/2 minute per pound.
  • Use a meat thermometer in the thigh and when it reads 180 degrees its done.
  • Remove from hot oil and drain on paper towels.
  • Lets rest for 15 to 20 minutes.
  • Carve and serve.
  • I`m really sorry that I didn`t get a picture of the turkey before I carved it.
  • So the carved picture is what you get for now.
  • I`m making this for the Fourth of July so I hope to get the picture of the whole turkey then.

DEEP FRIED TURKEY RUB



Deep Fried Turkey Rub image

This is an awesome rub for your deep fried turkey. Can also be used on chickens...just be sure to marinate in the fridge for at least 24 hrs for the best flavor. 2 days is optimal. Enjoy!!

Provided by HEBEGEBE

Categories     Side Dish     Sauces and Condiments Recipes

Time 5m

Yield 12

Number Of Ingredients 6

25 bay leaves, crushed
3 ½ teaspoons dried thyme
3 ½ teaspoons dried oregano
1 ½ teaspoons freshly ground pepper
2 teaspoons garlic powder
3 tablespoons Creole seasoning

Steps:

  • In a small bowl, mix together the bay leaves, thyme, oregano, pepper, garlic powder and Creole seasoning. Rub onto a turkey and refrigerate for 24 hours before frying according to your favorite recipe.

Nutrition Facts : Calories 10.5 calories, Carbohydrate 2.1 g, Fat 0.2 g, Fiber 0.7 g, Protein 0.4 g, Sodium 356.1 mg, Sugar 0.1 g

CAJUN FRIED TURKEY RECIPE - (4/5)



Cajun Fried Turkey Recipe - (4/5) image

Provided by Dholli3000

Number Of Ingredients 4

1 (13-pound) turkey
3 tablespoons creole seasoning
1 cup butter, melted
3 to 4 gallons peanut oil

Steps:

  • Remove giblets and neck from turkey. Remove plastic ring holding legs together and pop-up timer. Rinse turkey with cold water; dry well. Loosen skin from breast without detaching it; carefully rub 1 tablespoon Creole seasoning under skin. In a small bowl, combine butter and remaining Creole seasoning. Fill a turkey marinade injector with butter mixture; inject turkey with butter mixture, at 1-inch intervals, into breasts, thighs, and wings. Let stand 30 minutes before frying. Heat peanut oil in a turkey fryer to 375°F over medium-low heat, following manufacturer's instructions. Place turkey in fryer basket. Carefully lower basket into hot oil. Temperature should fall to and remain at 325°F. Cook for approximately 45 minutes (3 1/2 minutes per pound at 325°). Slowly remove basket from oil. Drain, and let cool slightly before slicing. Note: Make sure your turkey fryer is on a level surface outdoors. Be extremely careful when lowering turkey into hot oil.

CAJUN DEEP-FRIED TURKEY RECIPE - (4.4/5)



Cajun Deep-Fried Turkey Recipe - (4.4/5) image

Provided by KennySD

Number Of Ingredients 22

RUB SEASONING:
1 (12-pound) whole turkey, neck and giblets removed
4 to 5 gallon peanut oil
1/2 cup kosher salt
3 tablespoons onion powder
3 tablespoons black pepper
3 tablespoons white pepper
2 tablespoons sweet basil
2 teaspoons bay leaves ground
1 teaspoon cayenne pepper
2 teaspoons file powder
3 tablespoons garlic powder
1 1/2 tablespoons paprika
INJECTOR SEASOING:
2 cups butter
1/4 cup onion juice
1/4 cup garlic juice
1/4 cup Louisiana-style hot sauce
1/4 cup Worcestershire sauce
2 tablespoons ground black pepper
1 teaspoon cayenne pepper
1 (7-ounce) beer

Steps:

  • Stir salt, herbs and peppers together. Mix until well blended. Use 1/2 to 2/3 cup for a 10 to 12 pound turkey. May be stored for several months in an airtight covered jar. Remove the giblets and neck, rinse the turkey well with cold water and pat dry thoroughly with paper towels. Take care to dry both inside cavities. Place in a large pan and rub the interior and exterior of the bird with rub seasoning. Melt the butter in a large saucepan over medium heat. Add the onion juice, garlic juice, hot sauce, Worcestershire sauce, black pepper, cayenne pepper and beer. Mix until well blended. Use a marinade injecting syringe or turkey baster with an injector tip to inject the marinade all over the turkey including the legs, back, wings, thighs and breasts. Place in a large plastic bag and marinate overnight in the refrigerator. Do not use a kitchen trash bag. If your turkey is large, you can use an oven bag. To allow for good oil circulation through the cavity, do not truss or tie legs together. Cut off the wing tips and plump little tail as they may get caught in the fryer basket. Heat the oil to 365°F (185°C). When the oil has come to temperature, lower the turkey into the hot oil slowly using the hanging device that comes with turkey deep-fryers. The turkey should be completely submerged in the oil. Immediately check the oil temperature and increase the flame so the oil temperature is maintained at 350°F. If the temperature drops to 340°F. or below, oil will begin to seep into the turkey. Fry about 3 to 4 minutes per pound, or about 35 to 42 minutes for a 10 to 12 pound turkey. Stay with the cooker at all times as the heat must be regulated. When cooked to 170°F. in the breast or 180°F. in the thigh, carefully remove the turkey from the hot oil. Allow the turkey to drain for a few minutes. (Safety tip: allow the oil to cool completely before storing or disposing.) Remove turkey from the rack and place on a serving platter. Allow to rest for 20 minutes before carving.

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