Cajun Deep-fried Turkey

Ingredients

 * ½ cup kosher salt
 * 3 tablespoons onion powder
 * 3 tablespoons black pepper
 * 3 tablespoons white pepper
 * 2 tablespoons sweet basil
 * 2 teaspoons bay leaves ground
 * 1 tablespoon cayenne pepper
 * 2 teaspoons filé powder
 * 3 tablespoons garlic powder
 * 1½ tablespoons paprika
 * 1 x 10 – 12 pound whole turkey
 * 4 to 5 gallons peanut oil

Directions

 * 1) Stir salt, herbs and peppers together.
 * 2) Mix until well blended.
 * 3) Use ½ to ⅔ cup for a 10 – 12 pound turkey.
 * 4) May be stored for several months in an airtight covered jar.
 * 5) Remove the giblets and neck, rinse the turkey well with cold water and pat dry thoroughly with paper towels.
 * 6) Take care to dry both inside cavities.
 * 7) Place in a large pan and rub the interior and exterior of the bird with seasoning mix.
 * 8) To allow for good oil circulation through the cavity, do not truss or tie legs together.
 * 9) Cut off the wing tips and plump little tail as they may get caught in the fryer basket.
 * 10) Cover pan and place in refrigerator overnight.
 * 11) Place the outdoor gas burner on a level dirt or grassy area.
 * 12) Never fry a turkey indoors, in a garage or in any structure attached to a building.
 * 13) Do not fry on wood decks, which could catch fire, or concrete, which could be stained by the oil (Safety tip: have a fire extinguisher nearby for added safety)
 * 14) Add oil to a 7 – 10 gallon pot with a basket or rack.
 * 15) At the medium- high setting, heat the oil to 375°F, (depending on the amount of oil, outside temperature and wind conditions, this should take about 20 – 40 minutes).
 * 16) Meanwhile, place the turkey in a basket or on a rack, neck down.
 * 17) When the deep-fry thermometer reaches 375°F slowly lower the turkey into the hot oil.
 * 18) The level of the oil will rise due to the frothing caused by the moisture from the turkey but will stabilize in about one minute (Safety tips: to prevent burns from the splattering oil wear oven mitts/gloves, long sleeves, heavy shoes and even glasses. It is wise to have two people lowering and raising the turkey)
 * 19) Immediately check the oil temperature and increase the flame so the oil temperature is maintained at 350°F. If the temperature drops to 340°F or below, oil will begin to seep into the turkey.
 * 20) Fry about 3 – 4 minutes per pound, or about 35 – 42 minutes for a 10 – 12 pound turkey.
 * 21) Stay with the cooker at all times as the heat must be regulated.
 * 22) When cooked to 170°F in the breast or 180°F in the thigh, carefully remove the turkey from the hot oil.
 * 23) Allow the turkey to drain for a few minutes  (Safety tip: allow the oil to cool completely before storing or disposing)
 * 24) Remove turkey from the rack and place on a serving platter.
 * 25) Allow to rest for 20 minutes before carving.