Creole Deep-Fried Turkey

Step 1 Prep turkey the night before. Remove giblet, neck and insides from turkey (set aside for goblet gravy) Rinse turkey with cold water. Drain cavity well; pat dry. Loosen and lift skin from turkey with fingers, without totally detaching skin. Cut up celery, white onions, bell peppers and fresh sage and place into cavities. Mix margarine , creole seasonings, garlic and ginger together. Rub spread into turkey cavities, under the skin and all over the turkey. Sprinkle Creole seasoning inside cavities and entire turkey. Cover in foil or plastic and refrigerate overnight. Step 2 Melt lard into turkey fryer 10 to 12 inches from top; heat to 350° over a medium-low flame. Step 3 Remove celery mixture from cavities and wipe away excess rub. Place turkey on fryer rod. Carefully lower turkey into hot oil with rod attachment. Step 4 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.