Preparation:
Remove turkey innards. Place turkey on a cookie sheet for drainage. Inject as many areas of the turkey as possible with 16 ounces of liquid marinade (Zatarain's Crab Boil or Trappey's Cajun Shake). Liberally sprinkle the outside of the turkey with Cajun Shake.
Have your peanut oil heated to 350 degrees. Plan ahead, because it takes time to heat. Hang the deep-fry thermometer over the side of the pot with a bent coat hanger for easy reading of the oil temperature. Place the turkey into the strainer basket, and slowly lower the basket into the oil with something long enough to keep you a safe distance away (anything from a broom handle to a pipe). Be careful doing this. Immersion causes quite a reaction.
The oil temperature will drop, so increase the flame a bit to bring it slowly back up to 350 degrees. Cook the turkey 3 1/2 minutes per pound at 350 degrees. (A 12 pounder will take only 42 minutes to cook.) To remove the turkey, carefully find the basket handle with a coat hanger, then slip the lifting rod back under the handle to remove the basket. Let the excess oil drip into the pot. It helps if two people do this, so one person can slide the cookie sheet back under the tur |
