In a large stockpot or turkey fryer, heat oil to 400 degrees F (200 degrees C)
Be sure to leave room for the turkey, or the oil will spill over
Layer a large platter with food-safe paper bags
Rinse turkey, and thoroughly pat dry with paper towels
Rub Creole seasoning over turkey inside and out
Make sure the hole at the neck is open at least 2 inches so the oil can flow freely through the bird
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
Maintain the temperature of the oil at 350 degrees F (175 degrees C), and cook turkey for 3 1/2 minutes per pound, about 45 minutes
Carefully remove basket from oil, and drain turkey
Insert a meat thermometer into the thickest part of the thigh; the internal temperature must be 180 degrees F (80 degrees C)
Finish draining turkey on the prepared platter