1 12-16 lb turkey
1 1/2 cups liquid Zatrain's Crab Boil or Zatarin's Cajun Season salt
1 lg Pot of peanut oil

1 propane cooker
1 Strainer basket
1 Deep fry thermometer
1 Injector tool

Remove turkey innards. Place turkey on a cooie sheet for drainage. Inject as many areas of the turkey as possible with 16 ounces of liquid marinade (Zatarain's Crab Boil). Sprinkle the outside of the turkey with Zatarin's Cajun Season salt. Have your peanut oil heated to 350 degrees. Plan ahead, because it takes time to heat the oil. 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 31/2 minutes per pound at 350 degrees. (A 12-pound turkey 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 turkey

recipe can be found at http://www.massrecipes.com/recipes/02/11/cajundeepfriedturkey260228.html