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
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.