Serves 8
130 min
Creole Deep-Fried Turkey
Recipe GLPR36dc2f962781fa
A spectacular centerpiece with crispy, golden skin and tender, juicy meat throughout. This whole turkey is seasoned with authentic Creole spices and deep-fried in peanut oil until perfectly cooked, delivering bold flavors and an irresistible texture in every bite.
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Ingredients
1 whole fresh turkey (12–16 pounds), patted dry and brought to room temperature
4 tablespoons Creole seasoning
3 gallons peanut oil, for frying
Directions
Set up your deep fryer or a very large pot with peanut oil to reach a temperature of 350°F (176°C). Ensure you have adequate space and proper ventilation for safe frying.
Pat the whole turkey completely dry with paper towels, inside and out, making sure there is no excess moisture on the skin or in the cavity.
Season the turkey generously inside and out with the Creole seasoning, rubbing it thoroughly over all surfaces and into the cavities.
Carefully lower the seasoned turkey into the preheated 350°F oil using a basket or tongs, working slowly to avoid splattering. The oil should come up partway around the turkey.
Fry the turkey for approximately 3 to 3.5 minutes per pound, maintaining the oil temperature at 350°F. For a 12–16 pound bird, this will take roughly 45–60 minutes total.
Using a meat thermometer, check the internal temperature of the thickest part of the thigh, away from bone. The turkey is done when it reaches 165°F (74°C).
Carefully remove the turkey from the oil and place it on a wire rack or paper towels to drain excess oil. Let rest for 10–15 minutes before carving.
Carve the turkey and serve hot, distributing pieces among plates for all eight servings.
