Cajun Fried Turkey

Ingredients
1 whole turkey (10–14 pounds), thawed and patted completely dry
1 cup Cajun seasoning (store-bought or homemade)
¼ cup garlic powder
2 tablespoons onion powder
2 tablespoons paprika
1 tablespoon black pepper
1 tablespoon salt
1 tablespoon cayenne pepper (optional for heat)
1 gallon peanut oil (or enough to fully submerge the turkey)

For the Marinade (optional but flavorful)
½ cup melted butter
½ cup chicken broth
2 tablespoons Cajun seasoning
2 cloves garlic, minced

Instructions
If using the marinade, mix melted butter, chicken broth, Cajun seasoning, and minced garlic. Inject the marinade evenly into the turkey breast, thighs, and drumsticks using a flavor injector.
Rub the turkey generously inside and out with Cajun seasoning, garlic powder, onion powder, paprika, black pepper, salt, and cayenne. Let the turkey rest, uncovered in the fridge, for at least 4 hours or overnight to dry the skin and deepen the flavor.
In a large outdoor deep fryer, heat peanut oil to 350°F (175°C). Make sure the fryer is on a flat surface away from any structures or flammable materials.
Turn off the burner and slowly lower the turkey into the hot oil using a turkey lifter or basket. Once the turkey is fully submerged, relight the burner and maintain the oil temperature at 325°F (163°C).
Fry for about 3½ minutes per pound. A 12-pound turkey will take around 40–45 minutes.
Carefully remove the turkey and let it rest on a wire rack or tray lined with paper towels. Check that the internal temperature in the thickest part of the breast reaches 165°F (74°C).
Let it rest for 20 minutes before carving. Serve hot with Cajun sides like dirty rice, cornbread dressing, or spicy gravy for a true Southern feast.