This should answer your questions

DEEP-FRIED TURKEY
Serves 10 to 12 (adjust the servings and seasonings roughly by the pound and cook 3 min / pound)

1 fifteen-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 Konriko brand, or other hot Creole seasoning
2 teaspoons garlic powder
4 gallons peanut oil

1. 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.

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 or up to 24 hours in
refrigerator.

3. 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.

4. 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.

5. Lift turkey from oil; transfer to a wire rack over a roasting pan. Drain for 15 minutes.