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