Cajun Deep Fried Turkey

• peanut oil, for frying (about 5 gallons)
• 1 (10 -15 lb) turkey
• 6 teaspoons salt
• 6 teaspoons paprika
• 6 teaspoons white pepper
• 6 teaspoons cayenne
• 6 teaspoons Accent seasoning (optional)
• 16 ounces liquid crab boil concentrate

1. Rinse turkey inside and out.
2. Mix 1 part crab boil concentrate to 4 parts water.
3. Combine dry ingredients with crab boil solution.
4. Adjust seasoning to taste.
5. Inject turkey (approximately 2" apart) with mixture using syringe (available from gourmet kitchen stores.).
6. Cover turkey with foil and refrigerate overnight.
7. Heat oil to 350u0b0F
8. CAUTION: Use a fryer thermometer to monitor the oil. It may ignite if the temperature goes beyond 375u0b0F.
9. Put turkey in basket and CAREFULLY lower it into the pot.
10. Cook 5 minutes per pound.
11. Check in 1 hour using a meat thermometer (you're looking for an internal temperature of 180F).

peanut oil, turkey, salt, paprika, white pepper, cayenne, accent seasoning, crab boil

Taken from www.food.com/recipe/cajun-deep-fried-turkey-4660 (may not work)