Recipes and Cooking Deep-Fried Cajun Turkey Revamp the standard turkey by coating it in Cajun spices. Be cautious when lowering the bird into the fryer. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Photo: Marty Baldwin Prep Time: 30 mins Cook Time: 24 mins Stand Time: 15 mins Total Time: 1 hrs 9 mins Servings: 10 Jump to Nutrition Facts Ingredients 1 8-10 pound turkey Peanut oil 1 ½ teaspoon salt 1 ½ teaspoon sweet paprika ¾ teaspoon dried thyme, crushed ¾ teaspoon black pepper ½ teaspoon garlic powder ½ teaspoon onion powder ¼ teaspoon cayenne pepper Directions Remove the neck and giblets from the turkey. Rinse inside of turkey; pat dry with paper towels. If present, remove and discard the plastic leg holder and pop-up timer. Preheat oil to 350 degrees F. For rub, in a small bowl combine salt, paprika, thyme, black pepper, garlic powder, onion powder, and cayenne pepper. Slip your fingers between turkey skin and meat to loosen the skin over the breast and leg areas. Lift skin and spread some of the rub directly over breast, thigh, and drumstick meat. Season body cavity with any remaining rub. Tuck the ends of the drumsticks under the band of skin across the tail or tie legs to tail with 100-percent-cotton string. Twist wing tips under back. Place turkey, breast side up, in basket. Slowly lower basket into hot oil. Be cautious of splattering oil. Maintain oil temperature around 350 degrees F. Fry turkey for 24 to 30 minutes (3 minutes per pound). Remove turkey from hot oil to check doneness. Insert a meat thermometer into the meaty part of the thigh. Turkey is done when thermometer registers 180 degrees F. Remove turkey from hot oil; drain on wire rack. If the turkey has not reached 180 degrees F when you check for doneness, remove the thermometer and slowly lower the turkey back into the oil. Fry 3 to 5 minutes more and check temperature again. Let stand 15 minutes before carving. Makes 10 to 12 servings Turkey Breast Option: Use a 4-pound whole turkey breast with bone. Rinse and pat dry with paper towels. If present, remove pop-up timer. Preheat oil to 350 degrees F. Prepare spice mixture and rub turkey as above. Place in basket and cook as above for 32 minutes (8 minutes per pound) to 170 degrees F. Makes 8 to 10 servings Rate it Print Nutrition Facts (per serving) 553 Calories 33g Fat 1g Carbs 61g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 553 % Daily Value * Total Fat 33g 42% Saturated Fat 7g 35% Cholesterol 220mg 73% Sodium 468mg 20% Total Carbohydrate 1g 0% Protein 61g Calcium 50.5mg 4% Iron 3.8mg 21% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.