Miguel Raya

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Red Pepper Flakes

Onion Powder

Chef's Knife

Everyday Pan

Essentials

Hey, I’m Miguel! What started as a simple backyard passion has grown into Cooking with Fire, and I’m thrilled to have over 5 million of you along for the ride. My love for grilling, smoking, and all things flame-cooked has turned into a community of food lovers who crave bold flavors and unforgettable meals.

From perfectly smoked ribs to sizzling steaks, I’ve dedicated myself to mastering the art of cooking with fire, and I’m here to help you do the same. Whether you’re a weekend warrior looking to level up your grill game or a seasoned pitmaster, my goal is to share the tips, techniques, and recipes that will transform your cooking.

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Cajun Butter Injected Fried Turkey

Start off by making the Cajun butter marinade for the injection. After, set it aside to cool a bit.

Add all ingredients to a sauce pan on medium heat and stir until the spices become fragrant.

Once cooled, add to a tall glass, (this will make it easier to pick up with the meat injector).

Now, season up the turkey all over with the creole seasoning.

Now, inject the turkey with the meat injector.  Inject it every 2 inches and stick the injector at an angle, do this all over the turkey. Once you do, preheat your oil to 350 degrees. You should have a safety line or max line for the oil, fill it up to that line.

When the oil is preheated to 350 degrees, turn the heat off of the fryer and lower the turkey in with the proper tools. Lower it slowly  until it’s fully submerged.

Turn the heat back on to medium heat and fry the turkey at 3.5 min per pound (mine took about 45 min)

Check the internal temperature on the thickest part of the breast to read 165 internal temperature.

Once it’s at that temperature, let it rest for 15 minutes before slicing it.

Miguel Raya

Cajun Butter Injected Fried Turkey

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