Cajun Fried Turkey Recipes

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Side note, was told recently there was no need to brine if I used injection and Cajun rub on outside. Not sure I believe that. Said it was because of the salt content.

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Last year I brined for 24 hours then let it sit overnight covered in Tony's and it turned out extremely salty.

Just season the outside overnight with something salty or brine. Don't do both.

ETA my typical go to is to not brine. Inject with Tony's garlic butter the night before, dry the outside really well and cover it heavily with Tony's and put it in the fridge uncovered overnight on a raised rack. The next morning before putting it in the pot brush off a lot of the excess Tony's off the outside.

I get the oil stable close to 400 before I drop it in and then let it settle somewhere between 325 and 350 for the cook. 3 minutes per pound and then start checking and cook to color till it's a nice dark brown but not blackening yet.

I used to probe for temp, but I've never been remotely close to being underdone so I don't bother anymore. Most of my in-laws are shitty people so if they get sick, tough shite. Or loose ahit, whatever.

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Last year I brined for 24 hours then let it sit overnight covered in Tony's and it turned out extremely salty.

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You brined it and then turned around and dry brined it? Yeah that’s way too much salt.

Dry brining for fried turkeys work really well. Do them at least 24 hours before you fry.

Put your turkey in this as they dry brine. They surprise, surprise, fit the turkey perfectly, and you can tie them closed. Then keep them in the fridge.

I've fried more turkeys than I care to think about and my routine is to make sure the turkey is thoroughly defrosted before I start fooling with it.

I make my own injector liquid and will inject the turkey on Wednesday and put the turkey in the fridge to rest overnight.

Before frying, I'll wipe the bird down, inside and out to make sure it has no water on it. Prior to putting it in the pot to fry I'll lightly rub the skin with some olive oil and lightly season it with Slap Ya Mama and Black Pepper. Nothing thick, just a light seasoning.

Get the oil up to 350, put the bird on the cooking rack and SLOWLY lower it into the oil. The temperature will drop and I get it back up to 325 and cook it 3 1/2 minutes per pound at that temperature. Just be sure to keep an eye on the oil temperature as it will fluctuate some during cooking.

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Last year I brined for 24 hours then let it sit overnight covered in Tony's and it turned out extremely salty.

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You wet brined it? Did you rinse it off after? Sounds like you double brined it wet and dry.

My plan this year is to inject and put some Tony's on it (under the skin) and stick it in my dry age fridge for a cpl days to dry out the skin and dry brine. I usually inject and dust the day I fry but I was going to let it mellow and dry out in my dry age fridge this time. Hope that doesn't make it too salty...

Just don't do like I did a couple years ago. When I put the turkey in the grease, I accidentally stuck the thermometer into the breast and not just in the oil. Kept the fire cranking for 45 minutes and never could get back to 350°

Let's just say the bird was slightly overcooked.

Luckily we had spatchcocked another one. But my MIL ate some of the burnt bird and kept saying "I like it a little crispy." I think she was just trying to not make me feel like an idiot.

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I accidentally stuck the thermometer into the breast and not just in the oil

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