18-20 lb. turkey (cleaned and dried)
2 cups warm water
2 Tbsp. store-bought creole seasoning
2 Tbsp. store-bought turkey rub
1) Measure out the amount of peanut oil you need by placing turkey in the deep fryer and pouring water until the turkey is completely submerged. Remove turkey. Mark the water level on the outside of the fryer with duct tape. Pour out water and completely dry the fryer.
2) Pour peanut oil to the previously measured level. Heat oil until it reaches 360-380 deg. F, about 1 hour.
3) Mix water and creole seasoning in a deep bowl. With a turkey syringe, inject mixture into different parts of the turkey. Note: since the breast area tends to dry out quickly, inject more of the seasoning in this area.
4) Rub turkey rub throughout the skin of turkey. Let sit for 1 hour while oil is heating up.
5) Place turkey on the fryer holder, neck down. Gently place turkey in hot oil. Cook turkey for 5-8 minutes per pound, and the internal temperature at the thickest part of the turkey (between thigh and breast) is 160-170 deg. F.