INGREDIENTS

INSTRUCTIONS

Note: This recipe should be made outdoors; making it in the kitchen  is
too dangerous. 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 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. Lift turkey from oil; transfer to a wire rack over  a roasting
pan. Drain for 15 minutes. Serves 10 to 12.  Source: "Martha Stewart
Living - (www.marthastewart.com)" S(Formatted  for MC5): "by Lynn
Thomas - Lynn_Thomas@prodigy.net"  Per serving: 12228 Calories (kcal);
1383g Total Fat; (99% calories  from fat); trace Protein; 2g
Carbohydrate; 0mg Cholesterol; 2mg  Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 0 Vegetable; 0  Fruit; 276 1/2 Fat; 0 Other
Carbohydrates  Recipe by: Recipe from chef Rena Prentis  Converted by
MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 13865
Calories From Fat: 13401
Total Fat: 1515.5g
Cholesterol: 543.6mg
Sodium: 4784.6mg
Potassium: 21.4mg
Carbohydrates: 15.2g
Fiber: <1g
Sugar: <1g
Protein: 103.2g