Turn up the heat at this year's Thanksgiving dinner with this recipe for a cajun fried turkey from Popeye's restaurants. A healthy helping of cayenne pepper, garlic and onion get seared in through deep frying in peanut oil, giving this bird some bite.

It takes some planning and requires some special tools and equipment, so if you're not up to the challenge, but still love the idea of a hot and spicy turkey dinner, you can pick one up ready made at any Popeye's near you. I won't tell. (Head to www.popeyes.com for locations.)

At-Home Recipe Cajun Fried Turkey
Serves 6-8

Ingredients:
3 tablespoons Salt
3 tablespoons Black pepper
1 tablespoon White pepper
2 tablespoons Cayenne pepper
1 pound Butter
1 10-12 pound whole turkey
1 recipe Seasoning mix (see recipe below) 5 gallons Peanut oil
1 Meat injector needle, available at cooking stores
1 Outdoor propane burner
1 7-10 gallon pot with basket or rack
1 High quality candy thermometer

Cajun Turkey Seasoning Mix
8 tablespoons Kosher salt
8 tablespoons Garlic pepper
8 tablespoons White pepper
2 teaspoons Cayenne pepper
1 teaspoon Onion powder

Directions:
Combine all ingredients into one bowl. Use mixture to sprinkle and rub onto the outside and inside of the turkey for extra flavor.


Preparing the Cajun Turkey
Directions:

1. Important note before you begin: To identify the correct amount of oil to use in your pot, place the turkey in the pot before adding seasoning and add water until the turkey is covered. Measure the amount of water and use a corresponding amount of oil. Dry the pot thoroughly of all water before placing the oil in the pot.

2. Combine the salt, black pepper, white pepper, cayenne pepper and butter together in a sauce pan. Heat until the butter is melted and all ingredients are well blended.

3. Allow the mixture to cool to about 100 degrees F and pour it into an injector needle. Inject the turkey, making sure to infuse all of the thick areas such as the breast and legs.

4. Take out the turkey neck and giblets and set aside. Wash the turkey well with cold water and pat dry completely with paper towels. Be sure to dry both the inside and outside of the turkey.

5. Place the turkey in a large pan and rub the inside and outside of the turkey with 1/2 of the seasoning mix. Do not truss or tie legs together. Cut off the wing tips and plump little tail so they do not get caught in the fryer basket. Cover the pan and store it in your refrigerator overnight.

6. Place the outdoor gas burner on a level dirt or grassy area. Never fry a turkey indoors, in a garage or in any structure attached to a building. Do not fry on wood decks, which could catch fire, or concrete, which could be stained by any oil spills. Also, have a fire extinguisher on hand as an added safety device.

7. Add oil to a 7-10 gallon pot with a basket or rack. Heat the oil on medium-high setting until it reaches 325 degrees F (this should take approximately 20-40 minutes).

8. Place the turkey head down in a basket or on a rack.

9. When the deep-fry thermometer reaches 325 degrees F, slowly and carefully lower the turkey into the hot oil. The oil level will rise from the frothing caused by the moisture from the turkey but will settle in about 1 minute. (Important: Wear oven mitts/gloves, long sleeves, heavy shoes and even glasses. Also be sure to have two people assisting to lower and raise the turkey in and out of the pot.)

10. Check the oil temperature right away and increase the flame to maintain 325 degrees F oil temperature.

11. Cook the turkey about 3-4 minutes per pound, or about 35-42 minutes for a 10-12 pound turkey. Heat must be monitored and regulated at all times, so never leave the pot unattended.

12. When the turkey is cooked (measured with a thermometer: 170 degrees F in the breast or 180 degrees F in the thigh), carefully remove it from the hot oil. Let the turkey drain for a few minutes. Also, be sure to let the oil cool completely before storing or disposing it.

Remove the turkey from the rack and place it on a serving platter. Immediately sprinkle turkey with the remainder of the seasoning mix. Allow the turkey to sit for 20 minutes before carving for your holiday feast!