Emeril's Deep-Fried Cajun Turkey




2 (8) turkeys
10 gal. peanut oil
1 cup salt
1/2 tbsp. cayenne
1/4 tbsp. black pepper

Emeril's Cajun Marinade

2 tbsp. Lea and Perrins Worcestershire Sauce
1 tbsp. crab boil
1/4 cup apple cider
3/4 cup honey
1 bottle beer
1 tbsp. salt
1 tbsp. allspice
1/2 cup essence or
Creole spice
1/4 tsp. cayenne
1 dash clove


1 (10 gal.) pot with basket, burner and propane tank
Candy thermometer, to measure heat oil
Meat thermometer, to test turkey doneness
Safety goggles
Fire-safe gloves and pot holders
Fire extinguisher
Seasoning injector


1. Season and cure the turkey with salt, pepper and cayenne. Rub seasoning on skin and let sit overnight.

2. In a blender, add all the wet ingredients and then the dry ingredients to make the marinade. Puree on high for 4-6 minutes. Make sure all ingredients are completely pureed and add to an injector.

3. Heat oil to 350°F. Depending on the amount of oil used, this usually takes between 45 minutes and one hour. (To determine the correct amount of oil, place the turkey in the basket and place in the pot. Add water until it reaches 1 to 2-inches above the turkey. Remove the turkey and note the water level, using a ruler to measure the distance from the top of the pot to the surface of the water. Pour out water and dry the pot thoroughly. Be sure to measure for oil before breading or marinating the turkey.)

4. While the oil is heating, prepare the turkey as desired.

5. Once the oil has come to temperature, place the turkey in the basket and slowly lower into the pot. Whole turkeys require approximately 3 minutes per pound to cook. Remove turkey and check internal temperature with meat thermometer. The temperature should reach 170°F in the breast and 180°F in the thigh. Turkey parts such as breast, wings and thighs require approximately 4 to 5 minutes per pound to come to temperature.

Author's Comments

Fryer Beware: Safety Tips <br />
Remember you&#039;re dealing with gallons of dangerously hot oil, so make sure there are no kids or pets running around. And you want to wear some old shoes that you can slip out of easily and long pants just in case you do spill some oil on you. Place fryer on level dirt or grassy area. Never fry a turkey indoors, in a garage or in any other structure attached to a building. Avoid frying on wood decks, which could catch fire, and concrete, which can be stained by the oil. Never leave the hot oil unattended and don&#039;t allow children or pets near the cooking area. Allow the oil to cool completely before disposing or storing. Immediately wash hands, utensils, equipment and surfaces that have come in contact with raw turkey. Turkey should be consumed immediately and leftovers stored in the refrigerator within two hours of cooking.

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3 Recipe Reviews

Jackson Battle

Jackson Battle reviewed Emeril's Deep-Fried Cajun Turkey on December 31, 2000

Good flavor, but the marinade has too much dry spice. This made it impossible to pass the marinade through the injector. Suggest using all liquid marinade.

michelle bell

michelle bell reviewed Emeril's Deep-Fried Cajun Turkey on March 31, 2004

Emeril i never tried this dish but i'm
itching to so.I want to have a dinner
party for 8 people some business partner's
how can i "Kick it up a notch" or notches
unknown help me with my planning.

p.s. love the show i watch every night.


shortyk9 reviewed Emeril's Deep-Fried Cajun Turkey on November 24, 2004

I think this recipe is awesome. But I "kicked it up another notch" and added some lemon pepper. It was great. Also puree the mixtue for about 10 minutes to break up the dry spice. Enjoy!