Deep Fried Turkey

We did a deep fried turkey this year. It wasn't a resounding success, so these are my notes to improve it. 

• 14 pound turkey
• Tony Chachere's injection marinade
• Tony Chachere's seasoning
• 3 gallons peanut oil

Liberally inject turkey with marinade. Liberally season all skin with Tony's. 

Heat oil to 400 degree. Turn off flame, and lower seasoned bird into oil. Turn propane back on and return to 350. You will have to watch the heat on the fryer to keep it at 350. It tends to want to go higher. 

We cooked ours for 45 minutes, and it was very dry. We let it sit for about 45 minutes. So our plan for next time, will be to cook for 35 minutes, let it sit again, and then hopefully have a properly cooked bird.