Deep Fried Turkey Recipe

• 12 Pound turkey, neck and giblets removed
• 3 Gallons peanut oil for frying, or as needed
• 1 White onion
• 1/4 Cup creole seasoning

• Take a big stockpot or turkey fryer and heat oil to 400 degrees F and leave room for the turkey or the oil will spill out.
• Layer a large dish with the food-safe paper bags.
• Wash the turkey well and thoroughly pat dry with the paper towels.
• Now rub the Creole seasoning over the turkey inside and outside.
• Open the hole at the neck at least 2 inches so the oil can flow easily through the bird.
• Put the onion and turkey in drain basket.
• Turkey should be positioned in the basket neck end first.
• Gradually lower basket into the hot oil to fully cover turkey.
• Now keep the temperature of the oil at 350 degrees F and cook turkey for about 45 minutes.
• Take out the basket from the oil, and drain turkey.
• Place a meat thermometer into the thickest part of the thigh, the internal temperature should be 180 degrees F.
• Finish draining the turkey on the prepared dish.