Creole Deep-Fried Turkey

1. 1

   Pour oil into a deep propane turkey fryer 10 to 12 inches from top; heat to 350u00b0 over a medium-low flame according to manufacturer's instructions (about 45 minutes).

2. 2

   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.

3. 3

   Place turkey on fryer rod. Carefully lower turkey into hot oil with rod attachment.

4. 4

   Fry 35 to 45 minutes or until a meat thermometer inserted in thickest portion of thigh registers 165u00b0 (about 3 minutes per pound plus an additional 5 minutes. Keep oil temperature between 300u00b0 and 325u00b0). Remove turkey from oil; drain and let stand 30 minutes before slicing.

5. 5

   *Frozen whole turkey, thawed, may be substituted.

* Per serving · 4 servings · Values may vary.

No additional tips available.