Pour oil into a deep propane turkey fryer 10 to 12 inches from top; heat to 350° over a medium-low flame according to manufacturer's instructions (about 45 minutes).
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.
Place turkey on fryer rod. Carefully lower turkey into hot oil with rod attachment.
Fry 35 to 45 minutes or until a meat thermometer inserted in thickest portion of thigh registers 165° (about 3 minutes per pound plus an additional 5 minutes. Keep oil temperature between 300° and 325°). Remove turkey from oil; drain and let stand 30 minutes before slicing.
As an old turkey fryer, it's a great recipe. However, your frying technique can lead to some problems. May I suggest that instead of just pouring oil in the fryer pot to 10-12 inches from the top as stated in the recipe, it might not be enough oil to cover the bird. Or, it could be too much oil and as the oil boils up with the insertion of the bird could cause overflow and fire. A better technique is to place the bird (giblets, etc removed) on the rack into the pot. Then, fill the pot with water until the bird is covered. Remove the bird and note the level of the water in the pot. Empty the pot, dry it out and when ready to fry following your recipe directions, fill the pot with oil up to the water level mark. Oil level will be sufficient to immerse the bird, yet not enough to cause overflow when boilup starts. Also, I did not note any caution statement about doing this out of doors, on level ground and away from any structures as flareups and fire from boilover are real possibilities.