"Deep

frying a whole turkey is a Cajun tradition that creates incredibly succulent,

flavorful meat, wonderfully crispy skin and no greasy taste," says

LouAna Chef Patrick Mould. "It can take less than an hour to cook

an entire turkey, so it's great for general outdoor cooking, tailgate

parties, Thanksgiving or any holiday!"

Here's what

you need for a successful Cajun fried turkey cookout:

Ten- to 12-pound

turkey.

One 26- to

30-quart turkey frying kit.

Filled propane

tank.

Paper bags

and paper towels.

Three gallons

of LouAna 100% Pure Peanut Oil.

LouAna Cajun

Marinade & Injector.

Safety first

Pick out a

level spot in your yard to fry the turkey. Never fry indoors, near flammable

materials or on a wooden deck. Avoid cement, since spilled oil can stain

it.

Keep children

and pets away from the hot oil.

Never leave

the turkey fryer unattended.

For best results,

cook the turkey in peanut oil at a constant 350°F using a deep-fat

fry thermometer to check the temperature. Peanut oil will begin to smoke

at 425°F. If the oil begins to smoke, reduce heat immediately.

Make sure

you use a fresh or fully thawed turkey. Never lower a frozen or partially

thawed turkey in hot oil because it might boil over.

Wear thick

gloves or oven mitts.

Keep a fire

extinguisher nearby, as you would with any type of outdoor cooking.

Why peanut oil?

Many Cajun

chefs recommend peanut oil for frying turkeys.

"LouAna

Peanut Oil offers the best flavor for fried turkey, and it doesn't deteriorate

as quickly as other oils," says Chef Mould. "That allows you

to get multiple uses out of each batch, saving you money." He adds,

"Peanut oil also sears the outside of the turkey quickly. That seals

in the flavor of the marinade."

Injecting marinade

Be sure to

thaw the turkey according to package instructions and remove the giblets

and neck from the interior of the turkey. Place the turkey in a pan. Following

the directions, load LouAna® Fat Free Cajun Marinade into the accompanying

meat injector. Inject the marinade into the turkey breast, thighs and

legs. You should inject one ounce of marinade for every pound of turkey.

Frying the turkey

Right before

you're ready to fry, use paper towels to pat the turkey dry inside and

out.

Pour three

gallons of LouAna Peanut Oil into the pot. Now place the pot on the propane

cooker and heat the oil to 350°F. Check the oil temperature using

a deep-fat fryer thermometer.

Place the

turkey in the basket, breast side up. Lower turkey into hot oil very slowly

and carefully. The oil will froth and bubble as it goes in. Be careful

the oil doesn't spill over.

Keep the oil

at 350°F. Allow the turkey to cook four minutes per pound. While

waiting, flatten some paper bags or paper towels on a platter.

After the

turkey has cooked, shut off the gas from the fryer. Lift the fryer basket

from the oil while wearing thick gloves or oven mitts. Allow the oil to

drain from the bird while holding the basket over the pot.

Move the basket

to a nearby area that has been lined with paper bags in order to avoid

dripping oil. Insert a meat thermometer into the thickest part of the

breast and thigh. It should register at least 180°F.

Place the

turkey on its back on the platter lined with paper bags or towels. This

will absorb any oil.

You should

let the fried turkey sit for 10 minutes to maintain moisture. Then carve,

serve and enjoy! For more information on turkey frying call 1-800-723-3652

or visit www.louana.com.

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