Ingredients
* 3 gallons peanut oil for frying
* 1 12 lb turkey (go ahead and remove the neck and giblets)
* 1 white onion
* 1/4 cup seasoning (you can use creole or any seasoning you wish)
Directions
1. In a LARGE pot (or turkey fryer if you happend to have one) heat up the oil to 400F (or 200C) and be sure to leave room for the turkey to submerge. You don't want oil spilling over the sides!
2. Rinse off your turkey and pat dry with paper towels. Then rub your seasoning all over the turkey (inside and out). Be sure that nothing is covering the hole of the bird because we need oil to freely flow inside to cook thoroughly.
3. Put the onion and the turkey in a drain basket (put turkey in basket NECK end first) and lower into hot oil. Make sure the bird is COMPLETELY covered. Keep the temperature of the oil at 350F (175C) and cook for approximately 3.5mins/lb. For a 12lb bird this will be about 45 minutes.
4. Remove the basket from the oil and set to drain on paper bags. The internal temp of the thigh should be 180F when finished. Let the turkey drain and lock in juices for 30 minutes prior to serving.
