1 10 to 15-pound wild turkey
5 gallons peanut oil
2 tablespoons Cajun seasoning
1 stick butter
1 teaspoon garlic powder
1 teaspoon cayenne pepper

Pour peanut oil into 10-gallon pot. Place pot on propane burner used for fish cooker and heat to 375 degrees. Dry turkey and tie two cotton strings around carcass for ease in lifting. Carefully submerge into hot oil and deep fry for 3 to 4 minutes per pound and until turkey floats to the top. Remove from oil and dust with Cajun seasoning. In a saucepan, melt butter with garlic and cayenne, brushing bird with mixture before serving.