Not only a considerably quicker way to cook a whole turkey, this method also allows rich flavors, typically Cajun-seasoned butter, to be injected deep into the bird before frying. The turkey is usually fried in a ten-gallon vat of boiling peanut oil over a propane burner for less than an hour, making it the perfect task for a male to perform, since fire is involved, an item is being deep fried, it doesn't take too long, and it must be done outdoors, so the male has an excuse to show off to his neighbors. If fried at the right temperature, it is possible to minimize the oiliness of the meat beneath the skin.