# Components:
→ Turkey
01 - 1 whole turkey (12–14 lbs), thawed with giblets removed
02 - 3 gallons peanut oil for deep frying
→ Cajun Marinade Injection
03 - 1/2 cup unsalted butter, melted
04 - 1/3 cup Cajun seasoning
05 - 1/4 cup hot sauce such as Louisiana or Frank's
06 - 1/4 cup fresh lemon juice
07 - 1/4 cup chicken broth
08 - 1 tablespoon garlic powder
09 - 2 teaspoons onion powder
10 - 1/2 teaspoon cayenne pepper (optional for added heat)
11 - 1 teaspoon salt
→ Dry Rub
12 - 3 tablespoons Cajun seasoning
13 - 1 tablespoon paprika
14 - 1 tablespoon brown sugar
15 - 2 teaspoons black pepper
16 - 2 teaspoons salt
# Method:
01 - Whisk together melted butter, Cajun seasoning, hot sauce, lemon juice, chicken broth, garlic powder, onion powder, cayenne pepper and salt until fully blended.
02 - Pat turkey thoroughly dry using paper towels. Use a meat injector to distribute marinade into breast, thighs, legs and wings as evenly as possible.
03 - Mix dry rub ingredients in a bowl. Rub mixture generously over entire turkey, including under the skin where possible.
04 - Cover the seasoned turkey and refrigerate for 12 to 24 hours to allow flavors to infuse.
05 - Remove turkey from refrigerator and let it come to room temperature for about 1 hour. Blot any excess moisture with paper towels.
06 - Fill a large outdoor fryer or stockpot with peanut oil and heat to 350°F using a deep-fry thermometer.
07 - Carefully lower turkey into hot oil, ensuring it is completely submerged. Fry for approximately 3 to 4 minutes per pound, or until a thermometer inserted in the thickest part of the breast registers 165°F.
08 - Lift turkey from oil using a turkey lifter or hook. Place on a wire rack or tray and allow to rest for at least 20 minutes before carving.
