1 15LB TURKEY 25 MEDIUM 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

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Wash turkey inside and out, 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 the Creole seasoning and garlic powder.

Rub 1/3 of the spice mixture on the inside of the turkey, 1/3 on the outside of the bird and 1/3 under the skin of the breasts. Place in a roasting pan, cover and let marinade for 24 hours.

Heat oil to 360 degrees and maintain the temp. throughout the cooking cycle.

Cook 3 minutes per pound.

Drain the bird, then cover with foil and place in a cooler for 30 minutes.