Cajun Deep-Fried Turkey

Ingredients

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• 3 ½ gallons peanut oil for frying
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• 1 (10 pound) whole turkey, neck and giblets removed
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• 1 tablespoon salt, or to taste
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• 1 tablespoon ground black pepper, or to taste
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Instructions

1. 1
   Heat oil in a large stockpot or turkey fryer to 350 degrees F (175 degrees C). Make sure the fryer is located outdoors in a safe area, preferably on dirt or pavement, and far away from buildings, wooden decks, or other objects. Keep a fire extinguisher handy, just in case.
2. 2
   Ensure that the turkey is completely thawed. Cut any extra skin away from the neck area and make sure neck hole is at least 1 inch in diameter.
3. 3
   Pat the bird completely dry with paper towels, then rub liberally with salt and pepper on both the outside and the inside.
4. 4
   Place turkey into a drain basket, neck-side first. Working slowly and carefully, gently lower the basket into the hot oil to completely cover the turkey.
5. 5
   Maintain the temperature of the oil at 350 degrees F (175 degrees C), and cook turkey for 3 1/2 minutes per pound, about 35 minutes.
6. 6
   Carefully remove basket from oil, and drain turkey. Insert a meat thermometer into the thickest part of the thigh; the internal temperature must be 180 degrees F (80 degrees C). Allow to rest for 15 minutes before slicing.