Ingredients:

  • 1 gallon (3.8 L) water
  • 1 cup (240 g) kosher salt
  • 1 cup (200 g) brown sugar
  • 2 tablespoons (30 g) Cajun seasoning
  • 2 tablespoons (30 g) hot sauce (like Tabasco)
  • 2-3 cloves garlic, smashed
  • 1 tablespoon (15 g) paprika
  • 1 tablespoon (15 g) cayenne pepper
  • 1 tablespoon (15 g) onion powder
  • 1 tablespoon (15 g) garlic powder
  • 1 tablespoon (15 g) black pepper
  • 1 tablespoon (15 g) dried thyme
  • 1 tablespoon (15 g) dried oregano
  • 1-2 tablespoons (15-30 ml) vegetable oil (for rubbing)
  • 1 whole turkey (12-14 pounds), thawed and cleaned
  • 3-5 gallons (11.4-19 L) peanut oil or vegetable oil

Instructions:

  1. Prepare the brine by combining water, kosher salt, brown sugar, Cajun seasoning, hot sauce, and smashed garlic in a large pot. Bring to a boil, then cool.
  2. Brine the turkey by submerging it in the brine and refrigerating for 12-24 hours.
  3. Prepare the marinade by mixing all spices together in a small bowl.
  4. Season the turkey by removing it from the brine, rinsing, and patting it dry. Rub the marinade all over the turkey and let rest for 30 minutes.
  5. Heat the oil in the fryer to 350°F (175°C).
  6. Fry the turkey by carefully lowering it into the hot oil for 3-4 minutes per pound or until the internal temperature reaches 165°F (74°C).
  7. Remove turkey from the oil and let it rest for 15-20 minutes before carving.