Deep Fried Turkey
3 gallons peanut oil, 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. Be sure
to leave room for turkey, or oil will spill over. Layer large platter with food-safe paper bags. Rinse turkey,, thoroughly pat dry with paper towels. Rub Creole seasoning over turkey inside and out. Make sure hole at neck is open at least 2 inches so oil can flow freely through bird. Place whole onion and turkey in drain basket. Turkey should be placed in basket neck end first. Slowly lower basket into hot oil to completely cover turkey. Maintain temperature of oil at 350 degrees. Cook turkey for 3 1/2 minutes per pound, about 45 minutes. Carefully remove basket from oil,, drain turkey. Insert meat thermometer into thickest part of thigh, internal temperature must be 180 degrees. Finish draining turkey on prepared platter.