3 gallons peanut oil for deep frying
12 pounds whole turkey
1 (3.8 ounce) jar Creole-style seasoning
1 white onion
1 Fill a 26 quart aluminum pot (including drain basket) with oil. Place on outdoor propane cooker and heat to 350 degrees F (175 degrees C).
2 Remove neck and giblets from turkey, rinse and pat dry. Sprinkle Creole seasonings over turkey inside and out. Gently rub in seasonings.
3 Place the whole onion and turkey in drain basket. The turkey should be placed in basket neck end first. Slowly lower basket into hot oil to completely cover turkey. (Half way through cooking the onion will float to the top of the oil to prevent oil from scorching).
4 Maintain a temperature of 350 degrees and cook turkey for 3 1/2 minutes per pound, about 45 minutes.
5 Carefully remove basket and drain turkey. Insert a meat thermometer into the thickest part of the thigh to insure a temperature above 180 degrees F (82 degrees C). Place in a food safe paper bag to finish the draining process before carving.