Deep Fried Cajun Turkey | Heath Riles BBQ

Oven-roasted turkeys are great, but sometimes, you want to bring out the big guns. Impress your family and friends with my Deep Fried Cajun Turkey With a Cajun Creole Injection. This recipe is made with Heath Riles BBQ Cajun Creole Garlic Butter Rub, giving it a hint of Louisiana flavor!

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Products Used:
• Heath Riles BBQ Cajun Creole Garlic Butter Rub https://bit.ly/37ieB68
• Heath Riles BBQ Garlic Jalapeño Rub https://bit.ly/2yXvmD4
• Vertical Fryer Stand https://amzn.to/3R1nhCi
• Turkey Injector https://amzn.to/47xTZkj
• Strainer https://amzn.to/40GdG7e
• Aluminum Pans https://amzn.to/45ZRbeB
• Black Latex Gloves https://amzn.to/3QGmsi7
• Thermoworks Thermapen ONE https://thermoworks.sjv.io/2a3BWg

Ingredients:
• Butter
• Extra-virgin olive oil
• Garlic
• Lemon
• Sage
• Rosemary
• Garlic powder
• Heath Riles BBQ Cajun Creole Garlic Butter Rub
• Heath Riles BBQ Garlic Jalapeño Rub
• 12lb Turkey

Directions:
1. Fire up the deep fryer. I poured grease into the base of the deep fryer and heated it to 350℉.
2. To make the Cajun Creole Injection, I placed the butter, olive oil, garlic cloves, lemon juice, sage, rosemary, garlic powder, Heath Riles BBQ Cajun Creole Garlic Butter Rub, and Heath Riles BBQ Garlic Jalapeño Rub in a small aluminum pan.
3. Set the Cajun Creole Injection ingredients on the Traeger Ironwood XL (fired up to your chosen temp) and let them smoke for about 45 minutes. Then, I strained the injection. Let your injection cool before moving on to the next step.
4. I removed the turkey from its packaging and took out any giblets and debris. I also trimmed any loose skin that would affect its appearance. Then, I patted it down, laid it on a foil-lined baking sheet, and started injecting it in a grid pattern. I rubbed any excess injection into the bird’s skin, which will create an extra-crisp texture.
5. I prefer to season my turkey, so I added a light dusting of Heath Riles BBQ Cajun Creole Garlic Butter Rub.
6. I placed the Cajun Turkey on a vertical-roasting stand and tucked the wings in. I slowly lowered the bird into the oil and let it fry for 42 minutes. Keep in mind that your frying time will vary based on the size of your bird. I usually set aside about 3 ½- 4 minutes PER pound of turkey. The turkey is done when it reaches the 160℉-165℉ range. Check it early, just in case the bird finishes faster than expected.
7. Cool and serve. I carefully removed the turkey from the grease and set it on a foil-lined cooking sheet to dry and cool. Now, the only thing left is to dig in!

Chapters
Intro 0:00
Talking about Cajun Creole Butter 0:25
Season with Heath Riles BBQ Rubs 1:21
Starting on the Turkey 3:10
Inject Turkey 4:00
Season with Heath Riles BBQ Rubs 4:40
Deep Frying the Turkey 5:20
Recap 7:00
Slice and Taste 7:54
Outro 8:15

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Heath Riles, pitmaster
• 75x BBQ Grand Champion,
• 2022 Memphis in May World Rib Champion
• Award-Winning Rubs, Sauces, Marinades, and Injections

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