Cajun Fried Turkey

Step 1

In a large bowl or container, whisk together 4 cups buttermilk, 3 tablespoons Cajun seasoning, and 2 teaspoons salt until combined.

Step 2

Submerge the entire turkey in the buttermilk brine, making sure the liquid fills the cavity and covers as much of the bird as possible.

Step 3

Cover the container and refrigerate for at least 8 hours or up to 12 hours, so the seasoning penetrates the meat.

Step 4

Remove the turkey from the brine 30 minutes before frying and pat it completely dry inside and outside with paper towels.

Step 5

Pour 3 gallons of vegetable oil into a large outdoor deep-fryer pot, then set the heat to 350°F; wait until the thermometer reads exactly 350°F before proceeding, about 15–20 minutes.

Step 6

In a shallow bowl, whisk together 2 cups flour, 2 tablespoons Cajun seasoning, and 1 teaspoon black pepper.

Step 7

Gently lower the turkey into the hot oil using the fry basket or tongs, leg-first, then slowly submerge the rest of the bird to avoid splashing.

Step 8

Fry for 3 to 4 minutes per pound—for an 8–10 lb turkey, this is approximately 24–40 minutes—until the skin is deep golden-brown and an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) reads 165°F.

Step 9

Carefully lift the turkey out of the oil using tongs or the fry basket and place it on a wire rack set over a baking sheet to drain for 10 minutes.

Step 10

Transfer the rested turkey to a cutting board, carve into pieces, and serve immediately.