I make one every year with this recipe and they are AWESEOME!

===============

The Famous
Fried Turkey Recipe

WARNING: If you aren't sure you can handle a large bucket of boiling oil DON'T TRY THIS - PLEASE! It's a DANGEROUS procedure - especially if you are exceptionally clumsy or stupid!

Make sure you have the following...
• A large TURKEY FRYER/BURNER* - see below
• One thawed turkey
• Equal portions of strained Italian dressing & white wine
• Tony Chachere's seasoning (see below)
• Seasoning injector


LET'S BEGIN!
MARINATE: In bowl, add equal portions of strained Italian dressing and white wine. Sprinkle Tony's seasoning on top of marinate. Stir constantly so the dressing and wine don't separate. Inject turkey with marinate all over meat. Rub down turkey with seasoning. Place turkey in plastic bag with weight sticker overnight in refrigerator. Remember to remove all giblets and neck from bird as well as any plastic or metal pop-up timers before frying.


FRYING DAY: Make sure you have the following...
• A 40 Qt. stock pot
• Cooking oil (to fill approx. 1/2 to 1/3 of pot)
• A metal dail type thermometer
• An egg timer
• An outdoor gas or electric turkey fryer or "fish burner"
• A FULL tank of propane (if using gas cooker)
• Heavy Stringor twine
• Tony's seasoning

FRYING:
Set up fryer and pour in oil. Tie thermometer inside pot with string so you can easily monitor the cooking temperature of the oil. Heat oil to 350 degrees F.

Rub turkey down again with Tony's seasoning and tie turkey's legs together (yes, together) so you can easily remove the turkey from the pot. Lower turkey slowly into oil being careful not to allow oil to spill over.

Set timer (4 1/2 minutes per pound - turkey breasts: only 5 minutes). Calculate the cooking time from the weight sticker. (A 12 lb. turkey takes approx. one hour).When timer goes off, remove turkey from pot. Let cool for several minutes before carving. Enjoy - or wrap in foil for later use. Turkey can be reheated or eaten cold for snacking.

Make sure you never leave the fryer alone, and keep oil temperature as close to 350 degrees F. as possible while cooking. You can fry 4 - 5 turkeys before changing the oil. Let oil cool completely before discarding.

Tony Chachere's Famous Creole Seasoning
26 oz. box of free-flowing salt
1 1/2 ounce box ground black pepper
2 oz. bottle ground red pepper
1 oz. bottle pure garlic powder
1 oz. bottle chili powder

Mix well and salt to taste. When it is salty enough, it's seasoned to perfection!

More tips...

#1. Use only turkeys that don't exceed 18 pounds. anything more than that will not get done in the middle before the outside burns up.

#2. Before deepfrying it, put the turkey in the pot and add cold water till it comes just over the top of the turkey. remove the turkey and mark the inside of the pot. this is how much oil needs to be added for that turkey. too little oil won't cover the bird and too much will overflow.