Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Southern Living November 2011


Credit: Iain Bagwell; Styling: Lydia Degaris Pursell

Recipe Summary

2 hrs 10 mins
20 mins
Makes 8 servings


Ingredient Checklist


Instructions Checklist
  • 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.

  • *Frozen whole turkey, thawed, may be substituted.