Crispy Deep-Fried Turkey

Ingredients Needed

• 3 gallons peanut oil for frying, or as needed

• 1 (12 pound) whole turkey, neck and giblets removed

• ¼ cup Creole seasoning

• 1 medium white onion

Instructions

Start by gathering all your ingredients. Fill a turkey fryer or large pot with enough oil to fully submerge the turkey, leaving space to prevent overflow. Heat the oil to 400°F (200°C). Line a large platter with food-safe paper bags for easy serving and draining.

Rinse the turkey thoroughly and pat it dry with paper towels. Season the inside of the cavity and the outer skin. Ensure that the neck opening is at least 2 inches wide to allow oil to flow easily inside.

Turn off the heat source. Place the whole onion in the basket, followed by the turkey with the neck facing down. Gently lower the basket into the fryer until the turkey is fully submerged in oil. Turn the heat back on and cook, keeping the oil temperature steady at 350°F (175°C) until the meat is no longer pink at the bone and the juices run clear—around 45 minutes, or 3 1/2 minutes per pound.

Carefully lift the basket from the fryer and allow the turkey to drain. Insert an instant-read thermometer into the thickest part of the thigh, close to the bone. It should read at least 165°F (74°C) but no more than 180°F (80°C). Transfer the turkey to the prepared platter to drain for 10 to 15 minutes.

Serve hot and savor the flavor!

Cooking Tip

Editor's Note

The nutritional value of the frying oil has been estimated based on a retention rate of 10% after cooking. The actual amount may vary depending on factors like cooking time, temperature, ingredient density, and the type of oil used.

Nutrition Information (per serving)