First, make sure you have the right equipment. You will need a propane burner (camp stoves will not work) and a pot to fry the turkey. You can find these at most large sporting goods stores. The pot should be deep enough to hold the oil and turkey and allow space for the oil to bubble while cooking. It should come with a 'cradle' to raise and lower the turkey into the oil and a thermometer to continually monitor the temperature of the oil (very important). It will require about 3 to 4 gallons of peanut oil to completely submerge the turkey. You'll also need a cooking syringe that you can find at a high quality kitchen supply store.
A small to medium size turkey(10 to 13 pounds) works best for frying. When buying a frozen turkey, be sure to allow enough time for the turkey to be thawed a full day before you're ready to fry it. The day before you're to fry the turkey prepare a marinade of the following:
4 oz. worcestershire sauce
2 oz. lemon juice
2 oz. white or dry vermouth or white wine
1 1/2 tablespoons Cajun's Choice Creole Seasoning
2 teaspoons Maggi Liquid Seasoning or Kitchen Bouquet Liquid Seasoning
1 1/2 teaspoons liquid garlic seasoning
1 1/2 teaspoons liquid onion seasoning
Mix all above ingredients in a small sauce pan. Bring to a boil, reduce heat and simmer 10 minutes. Allow this mixture to cool to room temperature. Using the cooking syringe, inject approximately 1 1/2 ounces of marinade into each thigh, 1 1/2 ounces into each breast and 3/4 of an ounce into each leg. When injecting turkey, puncture the thigh/breast/leg as few times as possible to avoid losing natural juices during cooking. Pivot the needle from the same puncture hole inside the turkey to spread marinade through as much of the meat of the turkey as possible being careful not to bend or break needle off of syringe. After injecting turkey, sprinkle the outside and cavity of the turkey generously with Cajun's Choice Creole Seasoning. Refrigerate overnight to let the marinade and seasoning permeate the turkey. Remove turkey from refrigeration approximately 3 hours before cooking and let sit at room temperature.
Use enough oil to cover turkey while leaving enough head space so oil will not bubble over when the turkey is added. Sufficient head space is very important to avoid a fire hazard. Heat oil to 360 degrees. Dry any excess moisture from the turkey and place it on the cradle. Carefully lower the turkey into hot oil. Cover pot to prevent oil from splashing. Maintain temperature at 350 degrees and cook for 3 1/2 minutes per pound.
When done, turn off fire. Remove turkey and let drain. Carve and enjoy!!
Note: Cajun's Choice Creole Seasoning has much less salt than other brands of Creole Seasoning and no sugar or dextrose!!