1 (15 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 hot Creole seasoning
2 teaspoons garlic powder
4 gallons peanut oil

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 F on a candy/deep-fry thermometer. Holding turkey by handle, immerse in oil. Maintain temperature at 360 degrees 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.

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