Step by step instructions for deep frying a turkey.
- 3 gallons peanut oil for frying
- 1 (12 pound) whole turkey, neck and giblets removed
- 1/4 cup Cajun seasoning
- 1 white onion
- In a large turkey fryer, bring oil to 400F. Be sure to leave room for the turkey, or the oil will spill over. Layer a large platter with food-safe paper bags.
- Rinse turkey, and thoroughly pat dry with paper towels. Rub Cajun seasoning over turkey inside and out. Make sure the hole at the neck is open at least 2 inches so the oil can flow through the bird.
- Place the onion and turkey in drain basket. The turkey should be placed in basket neck end first.
- Slowly lower basket into hot oil to completely cover turkey.
- Maintain the temperature of the oil at 350 degrees F (175 degrees C), and cook turkey for 3 1/2 minutes per pound, about 45 minutes.
- Carefully remove basket from oil, and drain turkey.
- Insert a meat thermometer into the thickest part of the thigh; the internal temperature must be 180 degrees F (80 degrees C).
- Finish draining turkey on the prepared platter.