Ingredients
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3 gallons peanut oil for frying, or as needed
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1 (12 pound) whole turkey, neck and giblets removed
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¼ cup Creole seasoning
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1 medium white onion
Directions
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Gather the ingredients. Fill a turkey fryer or large stockpot with enough oil to fry turkey; be sure to leave room for turkey so oil doesn't spill over. Heat oil to 400 degrees F (200 degrees C). Layer a large platter with food-safe paper bags.
![Ingredients to make deep fried turkey]()
Dotdash Meredith Food Studios
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Rinse turkey and thoroughly pat dry with paper towels. Rub seasoning inside the cavity and all over the outer surfaces. Make sure the hole at the neck is open at least 2 inches so oil can flow freely into the cavity.
![A raw, whole turkey rubbed with creole seasoning, sitting on a baking sheet]()
Dotdash Meredith Food Studios
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Turn off the heat source. Place whole onion into the drain basket followed by turkey, neck-end first. Slowly lower the basket into the fryer until turkey is completely submerged in oil. Turn on the heat source and cook, maintaining oil temperature at 350 degrees F (175 degrees C) until no longer pink at the bone and the juices run clear, about 45 minutes, or 3 1/2 minutes per pound.
![A whole turkey submerged in an outdoor deep fryer]()
Dotdash Meredith Food Studios
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Carefully remove the basket from the fryer and drain turkey. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read at least 165 degrees F (74 degrees C) but no more than 180 degrees F (80 degrees C). Transfer turkey to the prepared platter to finish draining, 10 to 15 minutes.
![A digital thermometer measuring the temperature of a fried turkey]()
Dotdash Meredith Food Studios
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Serve warm and enjoy!
![A deep fried turkey on a platter, topped with sprigs of fresh parsley]()
Dotdash Meredith Food Studios
Recipe Tip
You can use vegetable oil instead of peanut oil if preferred in your turkey deep fryer.
Editor's Note
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Nutrition Facts (per serving)
| 603 | Calories |
| 34g | Fat |
| 2g | Carbs |
| 69g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 16 | |
| Calories 603 | |
| % Daily Value * | |
| Total Fat 34g | 43% |
| Saturated Fat 9g | 44% |
| Cholesterol 229mg | 76% |
| Sodium 571mg | 25% |
| Total Carbohydrate 2g | 1% |
| Dietary Fiber 0g | 1% |
| Total Sugars 0g | |
| Protein 69g | 138% |
| Vitamin C 1mg | 1% |
| Calcium 52mg | 4% |
| Iron 5mg | 27% |
| Potassium 926mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
