Set a 30-quart propane turkey fryer on level, noncombustible ground outdoors at least 10 feet from buildings, away from children and pets, with a grease-rated fire extinguisher nearby; do not use it on a deck or in a garage.

With the burner off, set the turkey in its basket in the cold pot and add water to cover the turkey by 1 inch.

Remove the turkey and mark the waterline.

Empty and dry the pot and basket completely, and confirm the mark is below the fryer’s maximum fill line and at least 3 inches below the rim.

Remove the turkey’s giblets, neck, and any pop-up timer, then pat the turkey and its cavity completely dry.

Mix the kosher salt and Cajun seasoning, then rub the mixture over the turkey skin and inside the cavity.

Set the turkey on a wire rack over a rimmed baking sheet and refrigerate uncovered for 8 to 24 hours.

Fill the completely dry fryer pot with peanut oil to the marked level and heat the oil to 350°F, keeping the turkey refrigerated until the oil is ready.

Stay beside the fryer and never leave it unattended.

Just before frying, lower the turkey into the oil slowly with the burner off, keeping your face and hands clear.

Once the turkey is submerged and bubbling has settled, relight the burner and maintain the oil at 325 to 350°F.

Fry for 3 to 4 minutes per pound, about 36 to 56 minutes for this turkey.

Turn off the burner, lift the turkey, and let the oil drain over the pot for 2 to 3 minutes.

Check the thickest part of the breast and the innermost thigh with an instant-read thermometer without touching bone; both must reach 165°F.

If either is below 165°F, turn off the burner, lower the turkey back into the oil, relight the burner once it is submerged, and fry for 5 more minutes before checking again.

Transfer the turkey to a clean wire rack over a clean baking sheet and rest uncovered for 20 minutes before carving.