How to Deep Fry a Turkey | Cajun Marinated Fried Turkey Recipe | BBQGuys

This fried turkey recipe isn’t for the faint of heart — indeed, we couldn’t keep Grill Master Randy from injecting (wink wink) some of his kickin’ Cajun flair into this dish. Our resident rockstar wanted to show you how to fry a turkey with injectable marinade, and the results are exactly what we expected. Visually striking and mouthwateringly juicy, this Cajun-fried turkey recipe is just the thing to shake up this year’s Thanksgiving dinner. Randy walks you through the entire process, from measuring just how much oil you need to his explanation of how to inject a turkey with marinade. Along the way, he drops helpful hints about marinade’s effect on flavor, what frying does to the moisture within a turkey, and why you should have a brew or two on hand the second you start preheating the oil. We highly recommend breaking out this fried turkey recipe at your family’s Thanksgiving feast, unless you’re the kind of person who cherishes having leftovers to snack on throughout the weekend.

Cajun-Fried Turkey Recipe:

How to Fry a Turkey Safely:

Turkey Fryer Pots & Baskets:

0:00 - Intro
0:15 - Measuring How Much Oil You Need to Fry a Turkey
1:01 - Turkey Marinade Injection Recipe
2:32 - Seasoning the Turkey
3:13 - Injecting the Turkey
4:07 - Prepping Turkey for Frying
4:27 - Type of Frying Oil
4:39 - Preheating the Oil
4:51 - Best Temperature to Fry Turkey
5:21 - Safety Tips
5:45 - Frying the Turkey
7:06 - Temping the Bird
7:22 - Resting the Turkey
7:30 - Plating and Slicing
8:01 - Taste Test
8:14 - Closer

10-12-lb. turkey
Olive oil (for binder)
4–5 gallons of peanut oil (amount will vary based on size of pot and turkey)

For the Cajun Rub:
¼ cup chili powder
¼ cup paprika
¼ cup pepper
2 Tbsp salt
1½ Tbsp onion powder
1½ Tbsp garlic powder
1 Tbsp cayenne

For the Cajun Injection:
1 lager beer (12 oz.)
¼ cup lemon juice
2 Tbsp Worcestershire sauce
¾ cup honey
1 Tbsp crab boil
¼ cup apple cider vinegar
¼ cup of garlic, minced
1 Tbsp salt
¼ cup of Cajun rub
3 bay leaves
½ cup unsalted butter, diced

Special Equipment:
Injector syringe
30–36-quart turkey frying pot with turkey stand and handle
Long-stem oil thermometer
Instant-read thermometer

Since its founding in 1998, BBQGuys® has helped more than 850,000 customers nationwide achieve their outdoor living dreams. The company based in Baton Rouge, Louisiana, offers an industry-leading selection of grills, BBQ smokers, and outdoor living products, along with expert opinions and a free outdoor kitchen design service.

Randy: Before joining BBQGuys as part of the customer service team, Grill Master Randy spent 5 years as the Head Steak Chef at the legendary Ruffino’s restaurant in Baton Rouge. He also had a 3-year run preparing almost-too-pretty-to-eat meals for Whole Foods. All that culinary expertise makes Randy a natural fit as our Grill Master and resident recipe creator (if we’re being honest, the beard doesn’t hurt his case either.)

Featuring: Randy Watson
Filmed/Produced by: Paris Frederick
P.A.: Christian Argamasilla

[miketax]

I've fried 20+ turkeys over the years and thought I had it down. I used your tips from this video and the two I cooked this year were the best ever. Thanks for the great advice, can't wait to fire up the fryer again for Christmas!

[eaviek]

I made this recipe yesterday for our Christmas dinner, it turned excellent. Best Turkey I have ever made or had, it was flavourful, juicy, not spicy at all and easy to prepare. This will definitely be my go to recipe from now on. I added Jumbo Maggie cube to the dry and wet ingredients. Delicious beyond imagination. Thank you soooo much for sharing this recipe with us!

[bobnunn]

Great Recipe! Made last year and doing so again! Worth the effort!!

[joycedulaney]

Tried the recipe because it looked so good in your video, but it tasted like BBQ turkey instead of cajun turkey. Your tutorial and presentation were really good.

[E_Stew]

A Turkey that looks that delicious should have a Million views. 😋

[MrJctd]

I have an 18lb turkey, is there a way you can help me with the recipe for this size bird?

[ryanheinzen]

Shout out to anyone who thinks of the titan animation during the video

[Calicaveman]

Okey bbq guys I have a question about frying per the amount of peanut oil how many Turkeys can you fry per pot of oil ??
Thanks guys that Turkey looks delicious 👍🏾🙏🏾

[mv]

I followed your recipe last year and it was so delicious 😋 that we are making it again this year... I have a question on the oil, after heating the oil to 275° and dropping the turkey in do we start the timer immediately or do we start timing once the oil gets reaches 325°?

[mv]

I'm trying this right now, just finished cooking the injection sauce... I tasted the sauce after I finished and it's pretty spicy. Do you think the spice will calm down a little once in the turkey & fried?

[eaviek]

Oh yeah don’t let the over done or burnt colour of the final result of the turkey discourage you from making this. Overly, crispy turkey skin does not affect the taste of the meat if anything it enhances the flavour. I deep fried mine for 30mins

[dauntae]

That’s a lil turkey. Maybe cook a family sized turkey.