Deep-Fried Turkeys with Cajun Spices

By Beverly Shaffer


1/2 c unsalted butter

1-1/2 c onions, finely chopped

1/2 c celery, finely chopped

6 Cloves garlic, minced

1/4 c hot peppers, seeded and finely minced

2 tbsp sea salt

2 tbsp cayenne

2 tsp freshly ground black pepper


1/4 c Worcestershire sauce

2 12-lb WHOLE TURKEYS, rinsed and patted dry

4 tsp sea salt

4 tsp cayenne pepper

As needed butter, melted

5-6 Gallons peanut oil




Melt butter over medium high heat. Add onions, celery and garlic and saute until soft.

Add minced peppers, 2 tablespoons each sea salt and cayenne and 2 teaspoons black pepper. Cook to a rich golden color, stirring frequently.

Add broth and Worcestershire sauce, bring to a boil. Remove from heat; let cool slightly.

Transfer mixture to a blender and puree until smooth. Strain, pressing down on solids to release all liquids. Discard solids and pour liquid into injector needle.

Inject puree into turkeys by inserting needle, without piercing the cavity. When filling, begin to draw the needle out as the injector is released (ensuring maximum liquid to be injected into the turkeys). Inject all areas including breasts, drumsticks, thighs and wings. Pour remaining puree into cavity of turkeys and rub it over inner surface. Cover and refrigerate overnight.


Combine 4 remaining teaspoons each sea salt and cayenne pepper.

Brush entire surface of turkeys with melted butter. Dust with salt/cayenne mix.

In a safe outdoor area with a level surface, heat about 5-6 gallons of fresh peanut oil in a 10+ gallon stockpot to 400 degrees F.

Place each turkey in a basket or on a rack, neck down. Carefully submerge, one turkey at a time, into the hot oil. Adjust heat source so oil temperature maintains 350 degrees F.

Deep-fry turkey for 3-4 minutes per pound or until an internal temperature of 165 degrees F. in the breast or 175 degrees F. in the thigh is reached.

Slowly lift turkey from the hot oil and allow to drain for a few minutes on a full size sheet pan. Allow turkey to rest for 20 minutes prior to carving.

Repeat frying process with second turkey.


Nutrition Facts

Total Calories 590

Calories from Fat 280

Total Fat 32 g

% Daily Total Fat 49

Saturated Fat 10 g

% Daily Saturated Fat 50

Cholesterol 210 g

% Daily Cholesterol 70

Sodium 730 mg

% Daily Sodium 30

Total Carbohydrates 2 g

% Daily Total Carbohydrates 1

Dietary Fiber 0 g

% Daily Dietary Fiber 0

Sugars 1 g

Protein 70 g

% Daily Protein 6

% Daily Vitamin C 4

% Daily Calcium 8

% Daily Iron 25