For the injection sauce, mix chicken broth, garlic oil or juice, salt, hot sauce, cayenne
and Worcestershire sauce.

For the rub, finely grind bay leaves in spice grinder or coffee grinder. Place in small
bowl. Grind thyme, oregano and peppercorns similarly, and add to bay leaves with
garlic powder and hot Creole seasoning. Mix. Divide into three equal parts.

Wash turkey inside and out under cold running water; pat dry. Using a hypodermic
needle or a baster with a threaded needle, shoot injection sauce throughout the
meaty portions of the turkey. Do this about 24 hours before you cook the turkey.

At the same time, 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.

Bring turkey to room temperature, which will take about 30 minutes.

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. (This procedure may be unnecessary if you have a fryer kit, some of which use a
hook through the turkey for dipping the bird in the oil and some of which use a
basket; follow the manufacturer's directions.)

Heat oil in pot until temperature registers 350 degrees. Holding turkey by handle,
immerse in oil. Maintain temperature at 350 degrees while frying. Fry until golden
brown, about 30-40 minutes, or 3 minutes per pound.

Lift turkey from oil and check for doneness with an instant-read thermometer. It
should be 180 degrees in the thigh or 170 degrees in the breast. If it's done, transfer
to wire rack over a roasting pan. Drain for 15 minutes.

Per serving, approximately: 624 cal.; 73 g pro.; 3 g carb.; 33 g fat (9 sat.; 11
monounsat.; 8 polyunsat.; 5 other); 212 mg chol.; 1132 mg sod.; 1 g fiber; 50 percent
calories from fat.