Season the bird inside and out, and place in a cooking bag. Roast the bird at 325 degrees F, approximately 15 minutes per pound. Birds are done when the temperature in the thickest part of the thigh reaches 185 degrees. Take care not to overcook,which can make meat tough and tasteless. A wild turkey can be roasted using the same recipe used for a store bought domestic turkey, but decrease cooking time by about 20%.

One whole turkey,plucked
Peanut oil, about $15 worth (reuseable)
Cajun seasoning, to taste 


     Heat peanut oil to 400 degrees, using thermometer to make sure 
temperature is reached. If the peanut oil is a little hotter, turkey
 will cook crispier and faster.
     Baste or inject turkey with cajun seasoning.  Tie legs together 
with wire and slowly lower bird into boiling peanut oil. This sears
 it immediately and holds in juices.
     Cook, uncovered, three minutes for each pound of turkey.  Keep
 oil hot and occasionally stir slowly.

This recipe was sent in by John in Utah. 

CAJUN DEEP-FRIED WILD TURKEY 
(Courtesy of NWTF) 
1 (10-15 lb.) unstuffed wild turkey 
5 gallons peanut oil 
2 tbsp. Cajun seasoning 
1 stick butter or margarine 
1/2 tsp. garlic powder 
1/2 tsp. cayenne pepper (optional) 

Pour peanut oil into a 10 gallon pot. Put pot on propane cooker and heat oil to 375 degrees. Have turkey completely thawed and dry turkey thoroughly. Tie two cotton strings around the carcass so bird can be easily lifted out of oil. Carefully submerge turkey in oil. Deep fry for 3 1/2 to 4 1/2 minutes per pound and cook until turkey floats to the top. Remove bird from oil, and immediately dust heavily with cajun seasoning. Melt butter or margarine, and add to it garlic powder and cayenne, if desired. Brush turkey with butter mixture. Allow to cool 20 to 30 minutes before carving. Yield 12 to 16 servings. 

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