Deep Fried Cajun Honey Turkey (Indoor Butterball Fryer Recipe)
This deep fried turkey delivers everything you want — ultra-crispy golden skin, juicy meat all the way through, and my signature buttery Cajun-honey injection. Using an indoor Butterball fryer gives you all the flavor and wow factor without the backyard hazards. Perfect for holidays or any time you want to show out.
Servings: 10
Ingredients
- The Turkey
- 1 whole young turkey 10–14 lb, thawed and patted dry
- 1 tablespoon kosher salt optional if not pre-brined
- 1 tablespoon Make It Happen Cajun Seasoning outer rub
- 1 tablespoon Make It Happen All Purpose AP Seasoning
- Fresh herbs: handful each rosemary thyme, sage
- 1 lemon halved
- ½ stick unsalted butter
- The Injection
- 1 cup chicken stock
- ½ cup melted Kerrygold butter
- 2 tablespoon raw honey
- 2 teaspoon Make It Happen Cajun Seasoning
- 1 teaspoon Make It Happen Buttery Garlic Pepper
- 1 teaspoon Tabasco Chipotle Hot Sauce
- Juice of ½ lemon
- For the Herb Gravy Optional but 🔥
- 4 tablespoon butter
- 4 tablespoon flour MIH Seasoned Flour or to taste
- 2 cups chicken stock drippings or leftover injection mix
- ½ teaspoon each minced thyme rosemary, sage
- Salt & pepper to taste
Instructions
- Thaw the turkey completely in the fridge (24 hours per 4–5 lb). Remove the giblets and pat the turkey dry inside and out. Lightly season the cavity with kosher salt and AP seasoning, then stuff with fresh herbs and half a lemon for aromatics. Warm your injection ingredients just enough to melt the butter and combine, then inject the breasts, thighs, and legs in several spots so flavor distributes evenly. Let the turkey marinate in the fridge for at least 2–4 hours or overnight for maximum flavor.
- Fill your Butterball indoor fryer with peanut or canola oil to the fill line. Preheat to 375°F. When the turkey goes in, the fryer temp will drop — it should settle around 350°F for frying.
- Before frying, pat the turkey dry again. Lightly season the outside with salt and Cajun seasoning — don’t overdo it, since frying intensifies flavor and too much spice can burn.
- Carefully lower the turkey into the hot oil slowly to prevent bubbling over. Fry for about 3½ minutes per pound until an instant-read thermometer reads 165°F in the breast and 175°F in the thigh. Carefully lift the basket and let the turkey rest 30 minutes before carving so the juices can redistribute.
- In a saucepan, melt butter and whisk in flour to form a lightly golden roux. Slowly whisk in chicken stock until smooth and thickened. Add herbs, a touch of leftover injection, and black pepper. Simmer until silky.
- Brush melted butter over the turkey, slice against the grain, drizzle with herb gravy, and garnish with fresh herbs or parsley. The lemon and honey in the injection give a perfect sweet-heat balance.
Notes
Peanut oil gives the best flavor and crispiness.
Don’t skip the rest time — it keeps the turkey juicy.
Injection distributes flavor deeper than brining or rubbing alone.
Light exterior seasoning prevents burning during long fry time.
Use an indoor fryer for controlled, safe frying without outdoor flames.
Nutrition
Calories: 538kcal | Carbohydrates: 9g | Protein: 58g | Fat: 29g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 224mg | Sodium: 1199mg | Potassium: 677mg | Fiber: 0.4g | Sugar: 5g | Vitamin A: 574IU | Vitamin C: 6mg | Calcium: 39mg | Iron: 3mg
