Developed decades ago by Louisiana Cajun chefs, deep-fried turkey has taken America by storm and adds a whole new dimension to the art of South­ern frying. If your bird is considerably larger than 10 pounds (and you have a large enough pot to hold it easily), you will have to adjust the frying time to about an hour. In any case, the result should be a turkey that is crunchy crisp on the outside with a succulent moist inte­rior. Only an oil such as peanut with a high smoking point should be used, and because of spattering, the oil level should be no higher than about 7 inches from the top of the pot. This turkey cannot be stuffed, so if you want to also serve dressing, it will have to be baked in the oven. Is the fried turkey really as glorious as they say? You bet it is.