Have you ever tried a deep fried turkey? If not, you are missing the best turkey ever.

The skin on a fried turkey is extremely crispy while the inside of the turkey is very moist. A Cajun trick to having the turkey’s skin crispy is to rub mustard all over the turkey. I promise you do not taste the mustard. It just helps make the skin really crispy. The secret to having a super moist Cajun turkey is injecting it with a Cajun marinade. It is not only moist, but extremely flavorful.

I grew up eating fried turkey, but I was always afraid of frying a turkey and did not want my husband to fry one either. If you think frying a turkey is unsafe, you will have to try an electric Butterball fryer. This Butterball electric fryer was much safer than using a propane gas fryer. It is a really large fryer that held my 16 pound turkey. Although this fryer is made to be used indoors, I set a table on my back porch where my husband fried our turkey.

I truly love my Butterball electric fryer. I did not get paid for this post, but simply wanted to share my opinion of this fryer.

Ingredients

• Large Turkey - I fried 16 pound turkey.
• 2 bottles of Cajun Injector/Creole Butter (If you have a turkey less than 14 pounds, you can use 1 bottle)
• Cajun seasoning - enough to season the outside of the turkey well. About 2 tablespoons.
• Yellow Mustard - about 1/3 cup
• Follow the manufacturer's recommended amount of Peanut oil.

Instructions

1. Thaw turkey completely. This will take 24 hours per 4 pounds to thaw in the refrigerator.
2. THE DAY BEFORE COOKING THE TURKEY
3. Remove everything from inside the turkey.
4. We placed our turkey in a large trash bag.
5. Use the Cajun injector and inject one bottle of Cajun seasoning into each side of the turkey.
6. Allow the turkey to marinate overnight.
7. Fill the fryer will Peanut oil to the manufacturer's recommended fill line.
8. Heat the oil to 375 degrees.
9. Use paper towels and pat the turkey dry including the cavity.
10. Rub the outside of the turkey down with the yellow mustard.
11. Sprinkle the turkey well Cajun seasoning.
12. Place the turkey breast side down in the fryer or fryer basket.
13. Slowly place the turkey in the hot 375 oil.
14. Fry turkey 3 to 4 minutes per pound.
15. Fry the turkey until it reaches 165 degrees in the breast. Use a meat thermometer.
16. The turkey will continue to cook when it is removed from the oil and resting.

This post was written by me, Diane Roark. I love hearing from you. Please leave a comment and subscribe on the homepage for e-mail updates of new posts. If you enjoyed this post, I would be grateful if you add it to social media.

Blessings Always,