1 (12-15 lb.) turkey
1 needle (from feed store for horse or cattle)
Butter
Garlic salt
4-5 gal. peanut oil (can use Crisco oil)
Cajun seasoning

Rinse turkey inside and out. Pat dry inside and out. Melt butter, use large needle to insert butter under skin. Put garlic salt inside and out. Pat cajun seasoning (heavy) on turkey (cut off tail).

Heat peanut oil in large 40 quart pot to insure turkey will be covered when lowered in pot. (Make sure pot is large enough so oil won't overflow when turkey is submerged!) Heat oil to 350 to 375 degrees. Undo and clean a coat hanger, insert through turkey wires. Close, leave length long enough to hold for slowly and carefully lowering the turkey in hot oil.