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Senator John Breaux's
Cajun Deep Fried Turkey


  • 4 ounces liquid garlic
  • 4 ounces liquid onion
  • 4 ounces liquid celery
  • 1 tablespoon red pepper
  • 2 tablespoons salt
  • 2 tablespoons Tabasco
  • 1 ounce liquid crab boil or 1 tablespoon Old Bay Seasoning
  • 1 poultry or meat injector
  • 1 defrosted 10- to 12-pound turkey
  • 5 gallons peanut oil

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  1. Sauté first seven ingredients until salt and pepper are dissolved. Fill the injector and inject turkey at breast, wings, drumsticks, thighs and back. Allow to marinate 24 hours in refrigerator or ice chest.
  2. Use a 10-gallon pot for frying. Bring peanut oil to 350 degrees F and fry turkey for 38 to 42 minutes. Turkey should float to surface after 35 minutes and you should cook an additional 5 to 7 minutes.

You may want to tie turkey legs with 1/2-inch cotton ropes to be able to remove from frying pot when done.

The cooking of fried turkey should be done outdoors. Extreme caution should be taken when placing cold turkey in hot oil.

Source: The Honorable John Breaux United States Senator, Louisiana