Cajun Deep-Fried Turkey and Buffalo Sauce #FreeTheOven

Cajun Deep-Fried Turkey and Buffalo Sauce - Triple Chocolate Kitchen

This is a guest post from John McLemore from Masterbuilt Manufacturing, Inc. I’ve never tried frying a turkey, but I have to admit, the reduced cooking time would really help me out on Thanksgiving Day when I’m trying to feed 10+ people! And extra oven space? That would be super useful! Have you ever deep fried a turkey? Leave a comment below letting me know your experiences! ~Allison

The traditional Thanksgiving dinner is made new with deep-fried turkey in the Butterball Indoor Electric Turkey Fryer by Masterbuilt. There’s no need to set a 3 a.m. alarm clock like grandma had to – you’ll have a juicy, delicious turkey in about an hour! Free up your oven for casseroles and desserts, and enjoy more time with your family and friends.


You can also fry, steam, or boil your favorite foods with the Butterball Indoor Electric Turkey Fryer. It uses 1/3 less oil than traditional fryers and can cook up to a 20 lb. turkey in just 4 minutes per pound. Clean-up is easy with the built-in drain valve and dishwasher safe components. The Butterball® Indoor Electric Turkey Fryer is the safe way to enjoy turkey and more, all year long! #FreeTheOven


Cajun Deep-Fried Turkey and Buffalo Sauce

A juice turkey that takes a fraction of the time.
Servings 6 - 12 servings


  • 10 to 14 lbs. fresh or frozen turkey
  • 2 gallons cooking oil preferably peanut oil
  • 1 16 ounce bottle Butterball® Buttery Creole Turkey Marinade
  • Butterball® Cajun Turkey Seasoning


  • 1 10 to 12 ounce bottle of your favorite hot sauce
  • ½ stick butter ¼ cup
  • ¼ teaspoon garlic powder
  • 1 ½ teaspoons freshly-squeezed lime juice


  1. Pat turkey completely dry on outside and inside of cavity with paper towels.
  2. Using an injector syringe, inject ½ cup (4 ounces) Butterball® Buttery Creole Marinade in each
  3. breast. Inject ¼ cup (2 ounces) marinade into each leg and thigh.
  4. Sprinkle turkey generously with Butterball® Cajun Turkey Seasoning, completely coating the outside of the turkey and inside of the cavity.
  5. Place turkey breast side up in fryer basket. Slowly lower the basket into hot oil, being careful not to splatter hot oil.
  6. Fry turkey for 3 ½ to 4 minutes per pound. Lift the basket from the hot oil slowly, hooking the basket’s drain clip into drain clip mounting hole to stabilize as you check doneness. Insert a meat thermometer in the meaty part of the breast; turkey is done when it reads 165° F. If the turkey is not done, lower it carefully back into the oil for an additional 5 minutes.
  7. Once the turkey reaches the desired temperature (minimum 165° F), turn the turkey fryer to MIN and unplug it from the outlet. Allow the turkey to rest and drain in the fryer basket for 10 minutes before removingfor carving. The turkey can remain in the basket to cool until ready to serve.
  8. To make the sauce, combine hot sauce, butter, garlic powder, and lime juice in a medium saucepan, and heat over low heat. Use as a dipping sauce or pour over turkey slices.

About the Offer: John McLemore is the co-owner and President/CEO of Masterbuilt Manufacturing, Inc. Masterbuilt manufactures indoor and outdoor consumer cooking products and automotive aftermarket accessories.

John’s passion for product sales began at the ripe old age of 8. He would load up his Red Ryder wagon with the plant stands his father made and cart them around the neighborhood, selling his wares door-to- door. This passion has carried through his entire life. When he was 19, John and his brother Don became part-owners with their father, and in 1998, John and Don became sole- owners of Masterbuilt. Since then, the brand has gone worldwide and they have established a reputation as innovators in the cooking products industry.


As a leader in the industry, John is not afraid to take risks and keep pushing himself harder. With faith in God and a lot of hard work, he continues to face challenges without fear. He has traveled the world over and learned a lot of lessons about life, and food, along the way. Everywhere he goes, he has requests for recipes, tips and secrets for his meals. Always a solution-maker, he knew it was time to share his family story and recipes in a cookbook. “Dadgum, That’s Good!” is much more than just a Southern phrase and the title of his cookbook, it’s the summation of a life’s work in creating delicious food with world-class cooking products.



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Allison is one of the co-founders here at The PinterTest Kitchen. She also works as a content marketing consultant and freelance writer - find out more at

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