This recipe calls for a lot of bay leaves. It's actually about 1/3 cup, so if you have crushed bay leaves you can use that. The real secret to fried turkey is to get the rub well on the surface of the turkey before it hits the oil.
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: Makes about 3/4 cup
- 25 medium whole bay leaves
- 3 tablespoons hot Creole seasoning
- 3 teaspoons dried thyme
- 3 teaspoons dried oregano
- 2 teaspoons garlic powder
- 1 1/2 teaspoons black peppercorns
In a spice grinder, grind the bay leaves into a fine powder. Place in small bowl. Grind thyme, oregano, peppercorns similarly. Add all ingredients to bowl and mix together. Divide into three equal parts. Rub one part on the inside of turkey. Rub the second third under the skin around the breasts. And rub the last portion over the outside of the turkey. Refrigerate overnight.