Recipe For Fried Turkey
( Thanks to Cheryl Weeks & Martha Stewart. )

1   l5-pound Turkey
25 medium whole bay leaves
3 1/4 tps. dried thyme
3 1/4 tps. dried oregano
1 1/2 tps. whole black peppercorns
2 tps. garlic powder
3 Tbls. Konriko brand, or other hot creole seasoning

1. Wash turkey inside and out in 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.

2. 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 in refrigerator or up to 24 hours.

3. Bring turkey to room temperature before deep frying. Temperature of oil must be 360 degrees and should be maintained at that heat during the entire frying process. Fry until golden brown, about 45 minutes, or 3 minutes per pound.

Have a great Turkey Day,

Cheryl sez that if all else fails........... hire Malcom Brady!