Creole Deep Fried Turkey

1 (12 to 14 pound) wild turkey
2 teaspoons seasoned salt
1 teaspoon pepper
1 teaspoon cayenne pepper
2 large onions
1 stalk celery
1 small bell pepper
2 doves garlic
3 jalapeno peppers, or other hot peppers
5 gallons oil

Rinse turkey in cold water and pat dry. Mix together seasoned salt and next two ingredients. Rub turkey inside and out with seasoning mixture. Grind onion and next 4 ingredients in food processor and stuff into cavity. Wrap turkey in foil and refrigerate at least 12 hours or overnight. Heat oil until nearly smoking. Fry turkey for 1 hour or until tender. Drain. Yield: 14 to 18 servings

Tips for deep-frying a turkey
  • Always make sure turkey is thawed completely
  • Clean turkey in the same manner you would for roasting.
  • Do not stuff with bread stuffing.
  • To determine how much oil to use, first fill pot with Water and lower the turkey into it. Water should cover turkey without spilling over; adjust water level accordingly. Remove the turkey and note how much water is in pot, or measure it. Discard water and fill pot with oil. Heat oil to at least 310 degrees before adding turkey
  • Cooking timetable:
    Skinless turkey - 3 minutes per pound.
    Turkey with skin - 3 1/2 minutes per pound.
    Let fried turkey sit for 20 to 30 minutes before carving.

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