Creole Deep-Fried Turkey
- Peanut oil (about 3 gal.)
- 1 (12- to 14-lb.) whole fresh turkey*
- 4 tablespoons Creole seasoning
- Pour oil into a deep propane turkey fryer 10 to 12 inches from top; heat to 350u0b0 over a medium-low flame according to manufacturer's instructions (about 45 minutes).
- Meanwhile, remove giblets and neck from turkey, and rinse turkey with cold water. Drain cavity well; pat dry. Loosen and lift skin from turkey with fingers, without totally detaching skin; spread 1 Tbsp. Creole seasoning under skin. Carefully replace skin. Sprinkle 1 Tbsp. Creole seasoning inside cavity; rub into cavity. Sprinkle outside of turkey with remaining 2 Tbsp. Creole seasoning; rub into skin. Let turkey stand at room temperature 30 minutes.
- Place turkey on fryer rod. Carefully lower turkey into hot oil with rod attachment.
- Fry 35 to 45 minutes or until a meat thermometer inserted in thickest portion of thigh registers 165u0b0 (about 3 minutes per pound plus an additional 5 minutes. Keep oil temperature between 300u0b0 and 325u0b0). Remove turkey from oil; drain and let stand 30 minutes before slicing.
- *Frozen whole turkey, thawed, may be substituted.
peanut oil, fresh turkey, creole seasoning
Taken from www.myrecipes.com/recipe/creole-deep-fried-turkey (may not work)