1 (10 to 12 pound) Butterball® Fresh Whole Turkey
1 jar (12 ounce) buttery Creole marinade
Cajun seasoning, to taste
3 gallons peanut oil, for frying

Preheat oil to 400°.

Remove giblets and neck from body cavities of turkey. Pat turkey dry with paper towels. Do not use the turkey lifter in fryer.

Inject 1/2 cup marinade into each side of breast. Inject 1/4 cup marinade into each leg/thigh area. Sprinkle turkey generously with Cajun seasoning.

Place turkey, breast side up, in basket. Slowly lower basket into hot oil, being cautious of splattering oil. Maintain oil temperature at about 350°.

Fry turkey for 3-1/2 minutes per pound. Remove from oil to check for doneness. Insert an instant-read thermometer into thickest part of thigh, not touching bone. Temperature should read 180°.

Remove from hot oil and drain on paper towels. Let rest 15 minutes before carving.