Determine how much oil is needed: place the raw turkey in the pot, fill it with water until the bird is covered by 2 inches, pull out the turkey, and mark the waterline.
To create the seasoning, melt 8 tablespoons of butter in a pan with 1 tablespoon of Cajun spice blend.
Fill the turkey injector with the seasoning and shoot the blend into the breast, thigh, and wing meat at various angles to distribute the marinade.
Skewer the turkey on a perforated poultry rack.
Establish a safe frying space: place the propane burner on a clearing or concrete slab away from your house.
Clip the thermometer to the pot’s lip and pour in the peanut oil to the marked line.
Light the fire, bringing the oil to 350 degrees. Put on the pair of heavy-duty gloves, hang the skewered turkey from a grab hook, turn down the flame to reduce spatter, and slowly immerse the bird in the heated oil, lowering it an inch or so every 10 seconds.
Readjust the flame to maintain a temperature of 350 degrees. Cooking time should be about 3½ minutes per pound.
When cooked, turn off the gas, then remove the darkened, crispy turkey from the pot and place it on a newspaper-lined pan.
To serve, wait about 10 minutes, then carve the meat. Commence gobbling.