Deep-Fried Cajun Turkey

Ingredients

• 1 whole turkey, 12–14 lbs, giblets removed
• 3 tablespoons smoked paprika
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried thyme
• 1 tablespoon dried oregano
• 2 teaspoons black pepper
• 2 teaspoons celery salt
• 1 tablespoon kosher salt
• 4 tablespoons unsalted butter, melted
• 3 gallons peanut oil, for frying

Steps

1. 1

   1. Pat the turkey completely dry inside and out with paper towels — any moisture will cause dangerous oil splatter. Let it air-dry uncovered in the refrigerator overnight if possible.

2. 2

   2. Combine all dried spices and salt in a bowl, then mix into the melted butter to form a paste. Rub the paste thoroughly over the entire bird, including under the breast skin and inside the cavity.

3. 3

   3. Fill your outdoor turkey fryer with peanut oil according to the manufacturer's fill line (pre-measured by displacement with water), then heat to 350°F over a propane burner — this takes about 30–40 minutes.

4. 4

   4. Secure the turkey on the frying hook or basket, lower it very slowly into the hot oil over at least 60 seconds, and fry at 350°F for 3.5 minutes per pound, monitoring the oil temperature throughout.

5. 5

   5. Carefully lift the turkey from the oil, check that the thickest part of the thigh reads 165°F on an instant-read thermometer, then rest it on a wire rack over a sheet pan for 20 minutes before carving.