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Using a 10 gallon pot for frying, bring the peanut oil to 350 degrees and fry the turkey for 38 to 42 min.
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The turkey should float to the surface after 35 min and you should cook an additional 5 to 7 min.
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Recipe # 2.Cajun Style Deep Fried Turkey #2
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1 med Sized turkey, no more than 15 lb1 ea propane cooker1 ea Strainer basket1 ea Zatrain's Crab Boil or possibly Trappey's Cajun Shake 1 ea Injector1 lg Pot peanut oil1 ea Deep fry thermometer
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Remove turkey innards.
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Place turkey on a cookie sheet for drainage.
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Inject as many areas of the turkey as possible with 16 ounces of liquid marinade (Zatarain's Crab Boil or possibly Trappey's Cajun Shake).
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Liberally sprinkle the outside of the turkey with Cajun Shake.
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Have your peanut oil heated to 350 degrees.
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Plan ahead, because it takes time to heat.
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Hang the deep-fry thermometer over the side of the pot with a bent coat hanger for easy reading of the oil temperature.
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Place the turkey into the strainer basket, and slowly lower the basket into the oil with something long sufficient to keep you a safe distance away (anything from a broom handle to a pipe).
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Be careful doing this.
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Immersion causes quite a reaction.
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The oil temperature will drop, so increase the flame a bit to bring it slowly back up to 350 degrees.
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Cook the turkey 3 1/2 min per lb.
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at 350 degrees.
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(A 12 pounder will take only 42 min to cook.)
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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.
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Let the excess oil drip into the pot.
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It helps if two people do this, so one person can slide the cookie sheet back under the turkey.
