Cajun Fried Turkey

 Cajun Fried Turkey

I am heavily influenced by my Cajun friends and their cooking. We have been frying turkeys for over 20 years and are excited to bring you our simple method. 


Meat Church Video on this cook: 
https://youtu.be/v3pNc4ufzyQ

Click here to get your brine + seasoning Turkey Combo.

Ingredients

Brine Injection
  • 1 gallon water
  • 1 package of your favorite injection - We love a creole butter type.

Tools

      Brine
      Thoroughly mix entire contents of the package with 1 gallon of water or enough to completely submerse your turkey. You can also stir this in a pot over low heat to completely dissolve the contents. Be sure to allow the mixture to cool before proceeding to the next step.
      Place the turkey in a brine bag or food safe bucket. Fill the container with the brine and refrigerate overnight. Remove turkey from brine, rinse thoroughly and pat dry. 

      Prepare your fryer

      Prepare fryer with peanut oil at a temperature of 350 degrees F. 

      Prepare the turkey
      Inject the turkey in a grid like pattern. We like to inject 3-4 spots on the breast. Don't forget the thigh and legs. The video link above shows exactly how we inject.
      Season the turkey all over with our Holy Voodoo.

      Prepare the turkey
      The cook will take approx 3 1/2 mins per lb at 350.  
      Using an instant read thermometer, the turkey will be done when the internal temperature reaches at least 165 in the thickest part of the breast. The dark meat will be a higher temperature and that is ok.

      Let the turkey rest 20 - 25 minutes. Carve and serve!

      Fried Turkey

       

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