Louisiana-Style Cajun Turkey, Inspired By Popeyes' Renowned Recipe

Ingredients

  • Turkey:
    • 1 whole turkey (10–12 lbs), fresh or thawed
  • Cajun Seasoning Mix:
    • ½ cup kosher salt
    • ½ cup garlic pepper
    • ½ cup ground white pepper
    • 2 tsp cayenne pepper
    • 1 tsp onion powder
  • Marinade Injection:
    • 1 lb unsalted butter
    • 3 tbsp salt
    • 3 tbsp ground black pepper
    • 1 tbsp ground white pepper
    • 2 tbsp cayenne pepper
    • 2 tbsp paprika
  • For Frying:
    • Peanut oil (quantity depends on fryer capacity)

Preparation Steps

  1. Season the Turkey:

    • Remove neck and giblets; rinse and pat dry.
    • Rub half of the Cajun seasoning mix inside and outside the turkey.
    • Place in a pan, cover, and refrigerate overnight.

  2. Prepare Marinade Injection:

    • Melt butter over low heat; stir in salt, black pepper, white pepper, cayenne, and paprika until blended.
    • Cool mixture to about 100°F.
    • Using a marinade injector, inject mixture into thick areas like the breast and legs.

  3. Fry the Turkey:

    • Fill fryer with peanut oil to a level that will cover the turkey (measure with water first, then dry thoroughly).
    • Heat oil to 365°F.
    • Place turkey, neck down, in a fryer basket or on a rack.
    • Slowly lower turkey into hot oil.
    • Maintain oil temperature at 365°F; cook for 3–4 minutes per pound.
    • Turkey is done when internal temperature reaches 170°F in the breast or 180°F in the thigh.

  4. Rest and Serve:

    • Carefully remove turkey from oil; let drain.
    • Place on a serving platter; sprinkle with remaining Cajun seasoning mix.
    • Let rest for 20 minutes before carving.

More Details 

    • Safety Tips for Frying:
      • Always fry the turkey outdoors, away from flammable materials.
      • Ensure the turkey is fully thawed and dry to prevent dangerous oil splatter.
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    • Homemade Cajun Seasoning:

      • If you don’t have pre-made Cajun seasoning, mix paprika, cayenne, garlic powder, onion powder, oregano, thyme, and black pepper for a quick DIY version.
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    • Alternative Cooking Method:

      • No fryer? Roast the turkey instead! Use the same marinade and seasoning. Roast at 180°C (350°F) for ~3 hours, basting with butter or marinade.
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    • Marinating Time:

      • For the best flavor, let the turkey marinate in the Cajun rub overnight in the fridge.
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    • Oil Choice:

      • Peanut oil is preferred for frying due to its high smoke point and neutral flavor, but canola oil is a good alternative if allergies are a concern.
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    • Flavor Boosters:

      • Add a bit of hot sauce to the marinade for extra heat or include a splash of lemon juice for a tangy kick.
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    • Crispier Skin Hack:

      • If roasting, rub a thin layer of baking powder mixed with the butter under the skin for extra crispiness.
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    • What to Serve With Cajun Turkey:

      • Pair with cornbread stuffing, dirty rice, or classic Southern sides like collard greens and mac ‘n’ cheese for an authentic Louisiana feast.
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    • Leftover Ideas:

      • Use leftover turkey in gumbo, jambalaya, or a spicy Cajun turkey sandwich.
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    • Quick Cleanup Tip:

      • Place a disposable foil pan under the fryer to catch oil drips and prevent a messy cleanup.

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