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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