DEEP-FRIED TURKEY

                   This unusual way of cooking turkey is rubbed 
                   with pungent spices, then dunked in a vat of
                   boiling oil for 45 minutes. This recipe should
              be made outdoors; making it in the kitchen is too dangerous.   

Serves 10 to 12 
 
                        1 fifteen-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 Konriko or another hot Creole seasoning
                        2 teaspoons garlic powder
                        4 gallons peanut oil  
 
                1. 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. 
 
                2.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. 
 
                3. 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. 
 
                4. Heat oil in 10-gallon pot with liner basket over high heat
                   until temperature registers 360 degrees on a candy/deep
                  -fry thermometer. Holding turkey by handle, immerse in oil.
                   Maintain temperature at 360 degrees while frying. Fry 
                   until golden brown, about 45 minutes, or 3 minutes per pound. 
 
                5. Lift turkey from oil; transfer to a wire rack over a 
                   roasting pan. Drain for 15 minutes.