Title: | Deep-Fried Turkey Rub | Category: | Turkey | | Deep-Fried Turkey Rub1 (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

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