3 gallons peanut oil for frying, or as needed

1 (12 pound) whole turkey, neck and giblets removed

1/4 cup Creole seasoning

1 white onion


In a large stockpot or turkey fryer, heat oil to 400 degrees F.

Be sure to leave room for the turkey, or the oil will spill

over. Layer a large platter with food-safe paper bags. Rinse turkey, and

thoroughly pat dry with paper towels. Rub Creole seasoning over turkey

inside and out. Make sure the hole at the neck is open at least 2 inches so

the oil can flow freely through the bird. Place the whole onion and turkey

in drain basket. The turkey should be placed in basket neck end first.

Slowly lower basket into hot oil to completely cover turkey. Maintain the

temperature of the oil at 350 degrees F, and cook turkey for

3 1/2 minutes per pound, about 45 minutes. Carefully remove basket from

oil, and drain turkey. Insert a meat thermometer into the thickest part of

the thigh; the internal temperature must be 180 degrees F.

Finish draining turkey on the prepared platter.