Deep-Fried Turkey

Deep-fried turkey is flavorful and juicy with sensationally crispy skin. A mixture of thyme, oregano, peppercorns, bay leaves, and Creole seasoning is rubbed between the skin and meat of the turkey and left to marinate in the refrigerator for 24 hours before cooking.  This recipe should be made outdoors; making it in the kitchen is too dangerous.

1 (15 lb) fresh turkey
25 medium dried bay leaves
3¼ tsp. dried thyme
3¼ tsp. dried oregano
1½ tsp. whole black peppercorns
3 Tbsp. Konriko brand, or other hot Creole seasoning
2 tsp. garlic powder
4 gallons peanut oil

Wash turkey inside and out under cold running water; pat dry. Finely grind bay leaves in a spice grinder; transfer to a small bowl. Finely grind thyme, oregano, and peppercorns separately; add to bay leaves. Mix in Creole seasoning and garlic powder.

Rub 1/3 spice mixture on the inside of the turkey, 1/3 under the skin of the breast, and 1/3 on the outside of the turkey; place in roasting pan. Cover; marinate overnight in the refrigerator for up to 24 hours.

Bring turkey to room temperature. Using a wooden skewer, thread the neck flap securely to the bottom of the turkey. Fold wing tips under. Using steel or aluminum wire, truss legs and tail's nose together securely; form a handle with wire. This will enable you to hold the turkey while submerging it in hot oil.

Heat oil in a 10-gallon pot with a liner basket over high heat until temperature registers 360°F. Holding the turkey by the handle, immerse it in oil. Maintain temperature at 360°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.

Serve.