It's a Cajun method that produces sensationally juicy meat and crispy skin. One advantage of deep-frying a turkey is that it takes less than an hour to cook the whole bird--and leaves your oven free for other dishes!
equipment you need :Heavy-duty portable propane burner.
Large stockpot (26- to 40-quart capacity) or a custom-made turkey-frying pot.
A heavy-duty cooking thermometer
A tool that will allow you to safely lower the turkey into a vat of boiling oil, and remove it once the turkey is done. Choose a turkey between 10 and 15 pounds This can be done as much as 36 hours in advance, but you should allow at least 12 hours to give the flavors time to penetrate the meat while it's kept in the refrigerator.
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