Cajun Deep-Fried Turkey
Food and Drink

Recipe courtesy of John McLemore. Excerpted from “Dadgum That’s Good! ”Kickbutt Recipes for Smoking, Grilling, Frying, Boiling and Steaming by John McLemore. Used with permission of Concept Inc.

Cajun Deep-Fried Turkey

"Frying a turkey in hot oil calls for a cool head and a fair measure of caution. Fortunately, Masterbuilt developed the Butterball® Indoor Electric Turkey Fryer so you can perfect this great recipe with peace of mind. You want to start with a turkey that’s fully thawed and dry; oil and water do not mix. Just follow the safety instructions included in the operation manual closely and you’ll fry a turkey so good, you’ll never want to roast one in the oven again."

Serves: 6 to 12


1 10–14 lb. fresh or frozen turkey

2 gallons cooking oil, preferably peanut oil

1 16 oz. bottle Butterball Buttery Creole Turkey Marinade

Butterball Cajun Turkey Seasoning



1 10–12 oz. bottle of your favorite hot sauce

1/2 stick butter (1/4 cup)

1/4 teaspoon garlic powder

1 1/2 teaspoons lime juice, freshly squeezed

THAW TURKEY if frozen. To properly thaw a frozen turkey in the refrigerator, allow approximately 24 hours for every 4 pounds. Fill Butterball® Indoor Electric Turkey Fryer with oil to the MAX line; heat to 375°F. Remove giblets and neck. If present, remove and discard plastic leg holder and popup timer. Rinse turkey thoroughly with warm water or completely cover with warm water and soak for no more that 30 minutes to ensure cavities are free of ice.

PAT TURKEY completely dry on the outside and inside of cavity with paper towels. Using an injector syringe, inject ½ cup (4 ounces) Butterball® Buttery Creole Marinade in each breast. Inject ¼ cup (2 ounces) marinade into each leg and thigh. Sprinkle turkey generously with Butterball® Cajun Turkey Seasoning, completely coating the outside of the turkey and inside of the cavity. 

PLACE TURKEY breast side up in fryer basket. Slowly lower the basket into hot oil, being careful not to splatter hot oil. Fry turkey for 3 ½ to 4 minutes per pound. Lift the basket from the hot oil slowly, hooking the basket’s drain clip into drain clip mounting hole to stabilize as you check doneness. Insert a meat thermometer in the meaty part of the breast; turkey is done when it reads 165°F. If the turkey is not done, lower it carefully back into the oil for an additional 5 minutes. Once the turkey reaches the desired.