-
1
Remove the neck, giblets and any excess fat from the turkey; discard.
-
2
Remove and discard the plastic pop-up thermometer.
-
3
Rinse the turkey under cold water and pat dry with paper towels.
-
4
Refrigerate overnight, uncovered, to let the turkey dry.
-
5
(It must be completely dry before frying, or the oil will splatter.)
-
6
Fill a turkey fryer with the vegetable oil according to the manufacturer's instructions and heat to 400 degrees F.
-
7
Meanwhile, mix the Cajun seasoning and granulated onion in a small bowl.
-
8
Rub the spice mixture inside the turkey cavity and all over the skin.
-
9
Make sure the hole at the neck is open at least 2 inches so the oil can flow through the bird.
-
10
Place the turkey in the drain basket, neck-end first, and slowly lower the basket into the hot oil until the turkey is completely submerged.
-
11
Once the oil temperature climbs back up to 350 degrees F, start timing: Fry the turkey until a thermometer inserted into the thickest part of the thigh registers 180 degrees F, about 3 1/2 minutes per pound.
-
12
(A 12-pound bird will take about 50 minutes from the time you lower it into the oil.)
-
13
Carefully remove the basket from the oil and transfer to a paper towel-lined baking sheet to drain.
-
14
Let the turkey rest at least 30 minutes.
-
15
Make sure that all of the oil has drained out of the cavity, then transfer to a platter.
-
16
Photograph by Kana Okada
