Ingredients
Scale
- 1 whole turkey (10–12 pounds), thawed and patted dry
- 1 cup Cajun seasoning blend (store-bought or homemade)*
- 1/2 cup kosher salt
- 1/2 cup brown sugar
- 4 quarts peanut oil or another high smoke point oil (like canola or sunflower)
- 1 tablespoon garlic powder
- 1 tablespoon smoked paprika
- 1 teaspoon cayenne pepper (adjust to your spice preference)
- 1 teaspoon dried thyme
- 1 teaspoon black pepper
- 1/2 cup buttermilk (optional, for marinating)
- Fresh herbs (rosemary, thyme, and oregano) for stuffing (optional)
*Substitution tip: If you don’t have Cajun seasoning, mix 2 tablespoons paprika, 1 tablespoon garlic powder, 1 teaspoon cayenne, 1 teaspoon oregano, 1 teaspoon thyme, and 1 teaspoon black pepper.
Instructions
- Begin by thawing your turkey completely and removing any giblets or neck from the cavity. Pat the turkey dry with paper towels—this step is crucial to prevent oil splatter.
- If time allows, marinate the turkey in buttermilk mixed with half of the Cajun seasoning overnight. This tenderizes the meat and adds a subtle tang, a trick I picked up watching a market vendor in Seville.
- In a small bowl, combine the remaining Cajun seasoning, garlic powder, smoked paprika, cayenne, thyme, salt, brown sugar, and black pepper. Rub this spice mix generously all over the turkey, inside and out. Don’t be shy—you want those flavors to really shine through.
- Let the turkey rest at room temperature for 30 minutes before frying. This helps it cook more evenly.
- Fill a large, deep fryer or a heavy stockpot with peanut oil, leaving at least 4 inches of space at the top to prevent overflow when the turkey is submerged. Heat the oil to 350°F (175°C). Use a deep-fry thermometer to monitor the temperature closely.
- Slowly and carefully lower the turkey into the hot oil, breast side down. This is the moment I always remind myself of Nonna Rosa’s patience—rushing this step is a no-go.
- Fry the turkey for about 3 to 4 minutes per pound. For a 12-pound bird, this means roughly 36 to 48 minutes. Keep the oil temperature steady between 325°F and 350°F, adjusting the heat as necessary.
- Use a meat thermometer to check doneness—the internal temperature should reach 165°F (74°C) in the thickest part of the breast and 175°F (80°C) in the thigh.
- Carefully remove the turkey from the oil and let it rest on a wire rack or paper towels for at least 20 minutes before carving. This resting time seals in the juices and makes slicing easier.
- Slice, serve, and watch your guests’ eyes light up as they bite into that crispy, flavorful skin and tender meat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
