In order to make this deep fried turkey, you
will need the appropriate equipment; it heats and cooks using a propane
tank and stand. You can buy these on the internet or at Home Depot.
Heat the peanut oil to 350 degrees, use a deep-fat frying thermometer
clipped onto the side of the pot. Be VERY careful not to exceed this
temperature, as the oil can begin to smoke and actually catch fire.
Keep constant watch over the temperature.
Using a flavor injector (available from cooking and restaurant supply
stores and gourmet shops) to inject the Zatarain's seasoning, diluted
4 to1 with the water, throughout the turkey.
Beat the egg whites and paint the turkey with the egg white wash.
Sprinkle the entire turkey generously with Creole seasoning or Tony
Chachere's. Sprinkle with kosher salt (omit if using Tony's, which
is salty already).
When the oil hits 350° F., gently slide the turkey in, being
careful not to splash. The best way to get the turkey into the oil
is to make a cradle out of two plain wire coat hangers.
Cook for about 4 minutes per pound, approximately 35 to 45 minutes
for a 10 to 12 pound turkey. Turkeys also have a built in doneness
alarm; the turkey will float to the top of the oil when done.
Carve and serve as usual.
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