• 1(12 to 15 lb.) turkey
  • 5 gal. peanut oil or enough to totally submerge turkey
  • Tony Chachere Creole seasoning


You also need a large pot (about 40-quarts); it should be large enough to hold 5 gallons of oil and a totally submerged turkey. You will also need a basket that goes with the pot for easy lowering and raising of the turkey, an outdoor burner and a long stem thermometer for keeping the oil at a constant temerature.

Season the turkey inside and out. You can inject it with seasonings. Heat your oil to 360 degrees. Fry the turkey for 3 1/2 minutes per pound. Be carefull when lowering and raising the turkey. Do not use water to put out an oil fire.

Servings: 12