Experience the perfect balance of crispy skin and juicy meat with this Louisiana-style deep-fried turkey. The secret is a flavorful wet brine and generous Cajun spices—start brining a day ahead for a showstopping, flavor-packed turkey centerpiece everyone will rave about.
Yields: 12- to 14-pound turkey (serves 8–10)
Ingredient List
For the Brine:
- 2 gallons of cold water
- 1.5 cups kosher salt
- 1.25 cups packed dark brown sugar
- 2 tbsp whole black peppercorns
- 2 tbsp allspice berries
- 1 head of garlic, smashed
- 3 bay leaves
- 1 large orange, rind peeled in long ribbons
For the Fryer:
- 1 fully thawed (never frozen) 12-to-14 lb. whole turkey, giblets and neck removed
- 3.5 to 4 gallons peanut oil (or high smoke-point frying oil)
- 2 tbsp Cajun seasoning (like Tony Chachere's)
Instructions
Brine the Turkey (Start 12–24 Hours in Advance)
In a large stockpot, heat 2 cups of the water with the kosher salt, brown sugar, and a handful of ice over medium heat. Stir until the salt and sugar dissolve.
- Remove from heat. Add the remaining water, peppercorns, allspice, garlic, bay leaves, and orange peel. Cool the mixture completely (refrigerate if needed).
- Place the turkey in a clean, food-safe 5-gallon bucket or large brining bag. Pour the cooled brine over the turkey, fully submerging it. Cover and refrigerate for 12 to 24 hours.
Prep and Dry the Turkey
Remove the turkey from the brine. Pat it completely dry inside and out with paper towels.
- Air-dry the turkey on a rack in the fridge for at least 1 hour (or up to overnight) to prevent oil spattering.
- Evenly sprinkle the Cajun seasoning over the outside and under the skin of the turkey.
Fry the Turkey
Set up your outdoor turkey fryer on a flat, stable surface away from trees, structures, or pets. - Fill the pot with oil and heat to 350°F. To measure the correct amount of oil. See the fill line marked inside the stock pot.
- Turn off the burner and slowly lower the turkey into the oil using a fryer basket or hook.
- Turn the burner back on and maintain the oil temperature at 350°F.
- Fry the turkey for 3 to 4 minutes per pound, about 45 minutes for a 12-lb. bird.
- Check doneness with a meat thermometer inserted into the thickest part of the breast and thigh (not touching bone); it should read 160°F.
- Carefully remove the turkey and let it rest for 20 minutes before carving. The internal temperature will rise to 165°F while resting. Carve as desired. Enjoy!