Here’s a recipe for a Cajun rub I use for deep-fried turkey:
Amount Measure          Ingredient       Preparation
1/2             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      file powder
3          Tablespoons    garlic powder
1 1/2      Tablespoons    paprika
Combine ingredients and mix well until blended. Use ½ to 2/3 cup of the rub for a 10 – 12 pound turkey. The unused portion can be stored for several months in an airtight container. Remove the giblets and neck (of course), rinse the turkey with cold water, and dry thoroughly inside & out. Rub the interior and exterior of the bird with the seasoning mix and store in the fridge overnight (I use a large baking bag). Don’t truss or tie the legs together – the oil won’t circulate right if you do. If you use a fryer basket, cut off the wing tips and the little fatty tail part because they’ll tend to get caught in it. Then just deep-fry as you would any turkey (outdoors!). I use peanut oil, but you can use canola, saffron, or others so long as the oil has a high smoke point.
To get the oil level right, place the uncooked bird (before you rub it, of course) in the fryer and add cold water until it’s covered. Remove the bird and measure the water level. That’s how much oil you’ll want to use. Fry at 350 degrees F for about 3 – 4 minutes per pound. Don’t allow the temperature to drop below 340 degrees or oil will start to seep into the turkey. Heat the oil to 375 degrees initially because the temperature will drop about 25 degrees as soon as you put the turkey in. Use a meat thermometer to check after cooking. The temperature will read 170 in the breast or 180 in the thigh when it’s done.
The hot oil sears the outside of the meat and seals in the flavor of the rub. I never get tired of the leftovers like I do with a regular baked turkey.
