| • | Take a large stockpot or turkey fryer and heat up oil to 400 degree F and leave only room for the turkey or the oil will spill out.
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| • | Layer a large dish with the food-safe paper bags.
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| • | Wash the turkey well and thoroughly pat dry aside with the paper towels.
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| • | Now rub the Creole seasoning all over the turkey inner and outside.
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| • | Open the hole at the neck at minimum 2 inches so the oil can flow easily through the bird.
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| • | Put the onion and turkey in drain basket.
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| • | Turkey should be placed in the basket neck end first.
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| • | Gradually lower basket into the red-hot oil to full cover turkey.
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| • | Now keep the temperature of the oil at 350 degree F and cook turkey for about 45 minutes.
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| • | Take aside the basket from the oil, and drain turkey.
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| • | Place a meat thermometer into the densest piece of the thigh, the inner temperature should be 180 degree F.
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| • | Finish draining the turkey on the cooked dish.
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