I have been deep frying whole turkey for many years. Now everyone is doing it and even selling pots and burners for deep frying whole turkey. Some of the stuff on the market is not worth spending your money on. I try to tell people what works and does not work. Here is the way I do it, step by step!

• 1 Fresh Turkey (never go over 15 pounds, get pop-up if you like)
• 2 Ounces of a good Cajun seasonings (does not matter which one)
• 31/2 Gallons of Lou Ana Peanut Oil
• 32 or 40-Quart Pot (do not use bail or hanger to support turkey, as it should be allowed to- float up)
• King Cooker single flame propane burner (Wal-Mart, $29.00?) 1 Temperature gauge with long probe

Wash turkey thoroughly and pat dry with paper towels inside and out. It is very important the turkey is completely dry, no water pockets anywhere. By hand, rub all over with peanut oil and then apply the Cajun seasonings inside and out.

There is no need to inject the turkey as this is a big fad and, as far as I am concerned, a rip off! Once the turkey is well coated all over, you should bring your peanut oil to 350 degrees as measured by along stem temperature gauge.

The turkey should be carefully lowered into the hot oil. For this phase, I use a large stainless hook that I place in the cavity so that I can lower the turkey in the oil on its back. In about 20 minutes, the turkey will begin to rise to the top of the oil, as the turkey becomes lighter than the oil. It is very important to let the turkey do this for the even browning process. Some would disagree with me on this point, but few have fried as many turkeys as I have, so trust me. By the time you get to about 40 minutes in the process, the turkey should be practically on top of the oil. In other words, the turkey will just about tell you when it's done as it will "float". Seldom is it necessary to go much over 45 minutes.

The turkey should now be carefully removed and placed butt down on a cone with paper towels under it to drain. You may carve after about 5-10 minutes. Serve with Smokin' Jim's recipe for Fried Turkey Wing Sauce. In case you missed it, that is one- half squeeze bottle of I Can't Believe It's Not Real Butter and a bottle of St. Pete's Hot Sauce!

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