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August 23, 2019
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cajun turkey recipe
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Emeril’s Fried Turkey

You will need a turkey rig to fry the turkeys and syringes to inject them.

Original recipe from The Food Network

Print Recipe
Emeril's Fried Turkey
A cajun Thanksgiving favorite! You will need a turkey rig to fry the turkeys and syringes to inject them.
cajun turkey recipe
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Course Main Dish
Cuisine Cajun
Keyword Cajun, Main Course
Prep Time 1 hour
Cook Time 3 hours
Servings
Ingredients
Seasoning Mix
To fry
Essence (Emeril's Creole Seasoning)
Course Main Dish
Cuisine Cajun
Keyword Cajun, Main Course
Prep Time 1 hour
Cook Time 3 hours
Servings
Ingredients
Seasoning Mix
To fry
Essence (Emeril's Creole Seasoning)
cajun turkey recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Recipe Notes
  1. To make the marinade: Combine all of the ingredients in a food processor or blender and process for about 5 minutes. Fill a syringe and inject each turkey in the breast and thigh area, as well as the back, wings, and legs. You will have to fill the syringe several times. Next, combine the seasoning ingredients and rub the mixture evenly all over each turkey.
  2. Place the turkeys in large plastic bags and secure before icing them down or refrigerating them for 24 hours.
  3. To fry each turkey: Fill a large pot three quarters of the way full with the peanut oil and heat the oil to between 350 and 360 degrees F. Place 1 turkey in the basket insert and carefully and slowly lower it into the hot oil. Turn the turkey every 10 minutes, using long-handled forks. A whole turkey will take 3 to 5 minutes per pound to cook. It is done when the internal temperature reaches 170 to 180 degrees F on an instant read meat thermometer. Carefully lift the basket out of the hot oil. This can be done by inserting a broomstick through the handles and having two strong people lift the basket out of the pot. Using the long-handled forks, transfer the turkey to a large brown paper bag and let stand for about 15 minutes before removing to carve. Repeat the procedure for the second turkey. Carve the turkey and serve with the other traditional side items.

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