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1.
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Begin heating the oil in a 10-gallon pot over a very hot propane flame outdoors.
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Don't set the burner to its highest setting, as you may need to increase the heat after you've added the turkey.
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It will take about 20 minutes for the oil to heat.
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2.
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Meanwhile, rinse the turkey well, pat it dry inside and out, and set it on end in a sink to drain.
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3.
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When the oil reaches 375F, pat the turkey dry again and sprinkle it with cayenne, if desired.
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If your cooker has a basket insert, place the turkey in the basket and set it over a baking sheet.
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If not, set an oven rack over a large baking sheet, place the turkey on it and take them outside to the cooker.
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4.
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Check the temperature of the oil.
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When the oil reaches 390F, carefully and slowly lower the basket with the turkey into the oil or lower it holding it by its legs or by a long heavy tool such as a clean fireplace poker inserted into its cavity.
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Be careful!
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Immediately check the oil temperature and adjust the flame so that the temperature does not dip below 340F.
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You want to maintain the temperature at 365F.
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As it cooks, occasionally move the bird around in the oil so that it does not scorch (the oil near the heat source will be hotter).
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Whole turkeys take only 3 to 4 minutes per pound to fry to perfection.
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Small ones, around 12 pounds, will take about 35 minutes.
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Large ones, around 15 pounds, will take about 1 hour.
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When it is done, the turkey will float to the surface with a perfectly crispy; brown skin.
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If you are unsure, you can test the meat for doneness at the hip joint or insert a meat thermometer into the breast; it should register 180F.
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5.
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Using the basket insert if there is one or by again inserting a long heavy tool such as a clean fireplace poker into its cavity; carefully remove the turkey from the oil and hold it over the pot for a moment to allow any excess oil to drain back into the pot, then lay the bird on the oven rack.
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Allow it to rest for 20 minutes before carving.
