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A fried turkey taken out of the oil resting before it is served

Fried Turkey Injection

Learn how to deep-fry a turkey to crispy, golden-brown skin and tender, juicy meat perfection! This bird is infused with a flavorful homemade injection and rubbed down in cajun seasoning, resulting in an out-of-this-world Thanksgiving experience!
Course Main Course
Cuisine Cajun/Creole, soul food, Southern
Keyword thanksgiving, turkey
Prep Time 40 minutes
Cook Time 1 hour
Total Time 1 hour 40 minutes
Servings 20 servings
Calories 362kcal


For the Injection

  • 1 cup chicken stock
  • 3/4 cup salted butter melted
  • 4 tbsp light brown sugar packed
  • 4 tbsp worcestershire sauce
  • 2 tbsp apple cider vinegar
  • 2 tbsp onion powder
  • 2 tbsp garlic powder
  • 2 tbsp lemon juice
  • 1 tbsp concentrated liquid crab boil
  • 1 tbsp soy sauce
  • 2 tsp seasoned salt
  • 1 tsp cajun seasoning
  • 1/4 tsp cayenne pepper

For the Turkey

  • 1 turkey 10-14 lb, room temperature
  • 3-5 gallons peanut oil
  • Cajun spice for rubbing turkey


For the Injection

  • Add all ingredients to a small pot over medium heat and simmer for 30 minutes until slightly reduced.
  • Allow injection to come to room temperature and add to a injector.

For the Turkey

  • Clean the turkey thoroughly inside and out.
  • Once the turkey is completely thawed out and room temperature, place injection needle all over turkey particularly in meaty areas like breasts and thighs and inject liquid inside of turkey. If some comes out, just rub on the outside. (2-3 injections per thigh and 3-4 per breast should be good but the more the merrier if you want more flavor). Allow marinade to sit up to 24 hours.
  • The longer the better!
  • Thoroughly sprinkle the turkey with cajun seasoning and rub in.


Tips for Frying the Turkey
  • Heat oil in a very large stockpot to 350 degrees. Once heat reaches temperature, insert hanger into turkey. It should be very secure.
  • Slowly and carefully lower turkey into oil until fully submerged. Fry turkey about 3 minutes per pound but start checking sooner just in case.
  • Turkey should reach an internal temperature of 145 degrees so when you check with your thermometer it should reach this temp.
  • Once there, remove and allow to rest for at least 20-25 minutes.


Calories: 362kcal | Carbohydrates: 5g | Protein: 29g | Fat: 25g | Saturated Fat: 8g | Cholesterol: 111mg | Sodium: 540mg | Potassium: 356mg | Fiber: 1g | Sugar: 3g | Vitamin A: 359IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 2mg