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Deep Fried Cajun Turkey

Deep Fried Cajun Turkey

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Get ready for a taste of the bayou this Thanksgiving with this Deep Fried Cajun Turkey! Deep frying turkey has been a popular option for years for good reason, it helps keep the meat moist and skin crispy. This Deep Fried Cajun Turkey offers up a little kick of heat that mixes with the Dan-O’s Original to give a classic Thanksgiving flavor that will have your family begging for more.

Risk and Reward

Deep frying is all about safety, so take the time to make sure you do things right. Always deep fry turkeys outside, and away from homes, decks, wood, dry foliage, and other flammables. Always make sure your turkey is completely thawed and dried of excess liquids. The rule of thumb for thawing is a day for every 4-5 pounds of weight, if you have doubts your turkey is thawed just wait a little longer.

Always turn the burner for your oil off before slowly lowering in your turkey, and then relight the burner when fully submerged. Same rule applies for taking the turkey out. Never fill a deep fryer to the top with oil, you’ll need some clearance to avoid spill over. Wear long sleeve shirts, long pants, proper shoes, gloves, and eye protection when lowering the turkey and removing the turkey. Follow these guidelines and you should have a safe frying experience, and a Dan-O-Myte Deep Fried Cajun Turkey!

Frequently Asked Questions about Deep Fried Cajun Turkey

How long does it take to deep fry a turkey?
It takes about 3 ½ to 4 minutes per pound to dry fry a turkey
What is the right temperature for deep frying a turkey?
The Oil should be preheated to about 350 Fahrenheit, and your internal temperature for the turkey should be 165 Fahrenheit.
Where should you check on the temperature on a Deep Fried Cajun Turkey?
The best place to check temperature is in the meatiest part of the thigh, it’s the thickest part of the turkey. If this spot is ready, then the rest should be too.
How much Oil for a Deep Fried Cajun Turkey?
To figure out how much oil you’ll need to use follow these steps. Place the thawed turkey in the fryer pot, then pour in enough water to cover the top of the turkey. Next remove the turkey, and not where your water comes up to. Now you know how much oil you’ll need.
What's the best oil for Deep Fried Cajun Turkey?
We recommend a neutral oil like canola, or vegetable oil.
Do I need you to inject my Deep Fried Cajun Turkey?
Yes, inject the turkey a few hours before deep frying. Make sure to inject in multiple places at least 12 hours in advance. This helps the injection distribute around the meat. This helps keep the meat moist and juicy while also adding flavor to the meat.
Do I need to pat my turkey dry?
Yes, you don’t want any water getting into the oil or you’ll risk the oil boiling or “blowing” up. This can lead to a fire or worse.


  • 12 lb turkey
  • 16 oz creole butter (for injecting), store-bought or homemade
  • Dan-O’s Original Seasoning, or your Favorite Dan-O’s seasoning!
  • Canola oil

Homemade Creole Butter:

  • 4 Stick of Butter
  • 4 oz of Dan-O’s Spicy Seasoning
  • 4 oz of Garlic Powder

Preparation Instructions

Creole Butter:

  1. Combine all ingredients together in a small bowl; whisking to combine
  2. Put your injector needle into the mixture, and pull it back to soak up the butter mixture into it

Deep Frying the Turkey:

  1. Preheat oil to 375° F
  2. Inject the turkey thighs, legs, and breasts with your creole butter
  3. Pat the turkey dry with a paper towel, and rub entire turkey with Dan-O’s Original seasoning
  4. Next, turn off the flame / burner to the pot of oil (to prevent flare-ups)
  5. Slowly submerge your turkey into the pot of oil. The temperature will drop so once the turkey is submerged and lid on, relight the flame to get temp to 350° F.
  6. Closely monitor the temperature (never leave hot oil unattended)
  7. Cook at 350° F for 3 minutes per pound (we cooked our for 36 minutes)
  8. Before removing the turkey from the pot of oil, remember to turn off the flame / burner.
  9. Next, pull from fryer and let rest for 45 minutes (Turkey will continue to cook)
  10. Once the internal temperature at the breast is 165° F, carve and enjoy!


One Response

  1. Great instructions, I would only add that liberal amounts of seasoning is used. I find about 3.5 to 4 oz of seasoning is about the right amount. Add to the outside as well as in the cavity.

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