INGREDIENTS:

1 whole turkey 10-15 lbs.
2 to 4 ozs. salt                  
2 to 4 ozs. cayenne pepper
3 to 4 gallons vegetable or peanut oil

Heat 3 to 4 gallons of vegetable or peanut oil in a 26 or 28 quart turkey pot outdoors to 350 degrees using a long stem thermometer.  If using peanut  oil, you can heat the oil between 375 to 400 degrees, however 350 degree oil temperature will allow you to reuse oil if properly drained and stored and not burned.  Thaw turkey, remove  neck and giblets from body cavity and wash outside and inside of turkey.  Before applying the salt and cayenne pepper and/or optional seasoning mix,  put on a pair of disposable rubber gloves.  Have a small bowl of fresh water to keep the turkey moistened while you apply a coating of salt and cayenne  pepper.  Rub the salt and cayenne pepper into all parts of the turkey,  outside and inside.  As you rub the salt and pepper into the pores of the skin, the skin will dry out and the salt and pepper will began to cake up on the skin.  At this time, dip your hands into the water and moisten down the  area you are rubbing the salt and pepper into.  As long as you keep the skin moist you can continue to apply salt and cayenne pepper into the pores of the skin.  Normally, you will put a small box about 1 1/4 to 2 ozs. of cayenne pepper on the turkey.  Rub all exposed areas, between the skin,  especially at the upper breast and neck area; between the skin at the legs and breast area and coat the inside of the body cavity very heavy.  It will  take about 15 minutes to really get a good coating of the salt and pepper worked into the skin of the turkey.  Do not rush this part of the preparation.  The hot oil will push the salt and cayenne pepper flavor into the bird and seal the pores of the skin.    If your turkey pot comes with a vertical rod that is attached to a base plate that fits down inside your turkey pot, insert the rod up through the neck and body cavity.  You can wire the legs together and onto the upright rod, which will help keep the turkey submerged into the hot oil.  The turkey will usually float off the upright rod toward the end of the cooking cycle if you don't have the turkey's legs wired to the rod. Allow the turkey to deep fry in the hot oil about 4 1/2 minutes per pound.  After the turkey has deep fried the amount of time according  to the weight of the bird, you lift the turkey carefully from the hot oil and check the area at the leg and thighs to see if it is done.  The turkey thighs will be the last place to get done.   Remove the turkey from the oil and allow draining on paper towels for about five to 10 minutes.  Carve the turkey as soon as it is cool enough to handle with your carving fork and knife.  Don't waste the crunchy seasoned wings.  Most of the time the crunchy wings do not make it to the table...that is the cook's portion or a close friend watching!

NOTE:  Many have commented that my deep fried turkey is the best they have had.  I think the difference in my technique which is nearly identical to the way Justin Wilson did his first one back in the 1930's before anyone ever thought of a "turkey pot" and is also in one of his books, Down Home Louisiana Cooking  whereas, I normally will deep fry one or two turkeys and will save at least a gallon of the once used oil and strain it and keep it refrigerated in my basement "game refrigerator".  When I deep fry another turkey or two, I will add one gallon of the "once used oil" which is now seasoned with the salt and cayenne pepper to a couple gallons of fresh oil and I do believe this is the difference in my deep fried turkey technique.  The turkey will brown much better also!