DEEP-FRIED TURKEY

DEEP-FRIED TURKEY

"A whole peeled onion is used to keep
three gallons of oil from scorching"

3 Gallons peanut oil for frying, or as needed
1 (12-lb) whole turkey, neck and giblets removed
¼ cup Creole seasoning
1 white onion

In a large stockpot or turkey fryer, heat oil to 4oo^. Be sure to leave room for the turkey, or the oil will spill over. Layer a large platter with food-safe paper bags.

Rinse turkey, and thoroughly pat dry with paper towels. Rub Creole seasoning over turkey inside and out. Make sure the hole at the neck is open at least 2 inches so the oil can flow freely through the bird.

Place the whole onion and the turkey in drain basket. The turkey should be placed in basket end first. Slowly lower basket into hot oil to completely cover turkey. Maintain the temperature of the oil at 350^ and cook turkey for 3-1/2 minutes per pound, about 45 minutes.

Carefully remove basket from oil, and drain turkey. Insert a meat thermometer into thickest part of the thigh; the internal temperature must be 180^. Finish draining turkey on the prepared platter.

Yield: 16 servings.