deep fried turkey

• 1 12 lb turkey thawed
• 2 tbsp tony chachere's original Creole seasoning
• 2 tbsp ragin' cajun all purpose cajun seasoning mild
• 3 gallon peanut oil
• 1 a out side deep fryer.

1. turkey - need to completely thaw out, then run under cold water, take out the nick and liver bag out from inside of turkey ...with paper towels pat dry the turkey outside and inside of the turkey, place turkry on a wire rack, tilt the turkey so any access water or juice are drained leave on rack, season the turkey with the two seasonings.
2. now place turkey in refrigerator for 4 hours let season.
3. now it ready to fry
4. outside deep fryer heat to 375, with the 3gallons of peanut oil ...when it reaches that temperature place turkey in, slow very slow, with shoulder down in frist.slowly until the turkey is fully in.
5. fry for 3 minutes per pound, so this will take 36 minutes ....Note:: if temperature rises over 400 take off burner let set a few minutes, then place back on burner..watch temperature closely...
6. after 36 minutes take out the trukey and let set a few minutes to let grease drip out.
7. now ready to plate.
8. NOTE::: this is a very dangerous way to fry....make sure the fire stand is on a flat surface.and away from anything.clear area away from fryer...please becareful when frying a truckey...the turkey must be dry....

turkey thawed, mild, peanut oil

Taken from cookpad.com/us/recipes/362834-deep-fried-turkey (may not work)