Cajun-Style Fried Turkey

For decades, Clay Alling—former chef at Baker Street and Local Pour—has carried on a beloved tradition: Cajun-style fried turkey. Super juicy, slightly spicy, and utterly addictive, this festive centerpiece turns any Thanksgiving table into a celebration of flavor and heritage, reflecting the meticulous care and Southern roots that have defined Alling’s culinary career.

Tired of the traditional Thanksgiving fare? Look no further.

Cajun-Style Fried Turkey

Servings: 8–10
Prep: 30 min + brining time (optional)
Cook: 45–60 min

Ingredients

Turkey & Marinade:

• 1 whole turkey, 12–14 lbs, thawed

• 1 cup buttermilk

• 3 tbsp Cajun seasoning (store-bought or homemade; see below)

• 2 tsp smoked paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp cayenne pepper (adjust to taste)

• 1 tsp black pepper

• 1 tsp salt

For Frying:

• 3–4 gallons peanut oil (or another high smoke-point oil)

• 1 large stockpot or turkey fryer with thermometer

Optional Cajun Seasoning Mix:

• 2 tbsp paprika

• 1 tbsp garlic powder

• 1 tbsp onion powder

• 1 tbsp dried oregano

• 1 tbsp dried thyme

• 1 tsp cayenne

• 1 tsp black pepper

• 1 tsp salt

Instructions

1. Prepare the Turkey:

   • Remove giblets and pat the turkey dry inside and out with paper towels.

   • Rub the Cajun seasoning, smoked paprika, garlic/onion powders, cayenne, salt, and black pepper over the entire turkey.

   • Optional: Marinate the turkey in buttermilk for 2–6 hours (or overnight) in the fridge—this adds moisture and mellows spice.

2. Heat the Oil:

   • In a turkey fryer or large stockpot, fill with oil, leaving 3–4 inches of space at the top.

   • Heat oil to 350°F (175°C). Use a thermometer—this is critical.

3. Prepare for Frying:

   • Ensure the turkey is completely dry if marinated, to prevent dangerous oil splatter.

   • Slowly lower the turkey into the hot oil, breast side up.

4. Fry the Turkey:

   • Fry for about 3–4 minutes per pound (so a 12-lb bird takes ~36–48 minutes).

   • Maintain oil temperature around 325–350°F; adjust heat as needed.

5. Check for Doneness:

   • Use a meat thermometer: breast should reach 165°F, thigh 175°F.

6. Rest the Turkey:

   • Carefully remove from oil and let rest on a wire rack over a baking sheet for 20–30 minutes before carving.