Cajun Deep Fried Turkey

Makes: 12 to 15 servings
Wine suggestion: Pair with a Rioja red

Ingredients

1 (15-pound) turkey
Kosher salt and freshly ground black pepper
Garlic salt
Cajun seasoning
4 to 5 gallons peanut or vegetable oil
Deep-fry thermometer
26 to 40 quart large pot
High-pressure, outdoor propane cooker


Directions

Thaw turkey completely. Clean out cavity, rinse and pat dry. Season turkey with dry ingredients to taste. (For more flavor, season the night before you cook.)
Place cooker outside in an open space, away from the house. Never use a turkey fryer indoors, in a garage or under a covered patio due to potential fire hazard. Heat oil in pot (allow enough room in pot for turkey to be placed, as too much oil will cause overflow), bringing oil to at least 375°F. Immerse turkey in oil. Maintaining at least 325°F throughout the cooking process, cook turkey until golden brown, about 4 minutes per pound.

Courtesy of Family Features