1 (15 pound) fresh turkey
25 medium whole bay leaves
3 1/4 teaspoons dried thyme
3 1/4 teaspoons dried oregano
1 1/2 teaspoons whole black peppercorns
3 tablespoons hot Creole seasoning
2 teaspoons garlic powder
4 gallons peanut oil
Wash turkey inside and out under cold running water; pat dry.
Finely grind bay leaves in spice grinder; transfer to small
bowl. Finely grind thyme, oregano, and peppercorn separately;
add to bay leaves. Mix in Creole seasoning and garlic powder.
Rub 1/3 spice mixture on inside of turkey, 1/3 under skin of
breasts and 1/3 on outside of turkey; place in roasting pan.
Cover; marinate overnight or up to 24 hours in refrigerator.
Bring turkey to room temperature. Using a wooden skewer, thread
neck flap securely to bottom of turkey. Fold wing tips under.
Using steel or aluminum wire, truss legs and pope's nose
together securely; form a handle with wire. This will enable
you to hold turkey while submerging in hot oil.
Heat oil in 10-gallon pot with liner basket over high heat until
temperature registers 360 degrees F on a candy/deep-fry thermometer.
Holding turkey by handle, immerse in oil. Maintain temperature
at 360 degrees F while frying. Fry until golden brown, about
45 minutes, or 3 minutes per pound.
Lift turkey from oil; transfer to a wire rack over a roasting
pan. Drain for 15 minutes.