Deep Fried Turkey

Make a brine by combining the salt, brown sugar, black pepper, pinch of thyme, cloves, allspice, 3 bay leaves and either orange peel or dried orange peel. Use a clean cooler and put a thick layer of ice on the bottom (just make sure you have enough space to add the turkey). Take a new trash bag and lay the turkey into the bag breast down while the bag is in the cooler. Pour the brine seasonings into the trash bag and then fill the bag with cold water until the turkey is covered. Pull the bag opening up and gather it. The goal is to tie it like a pet store fish bag. Make sure to push out all the air that you can before tying it to make sure the brine stays in contact with the turkey. Close the cooler lid so that the turkey stays cold. Let turkey brine overnight.

Two hours prior to cooking time drain the turkey, rinse it and pat dry.

Make the turkey seasoning mix. Finely grind bay leaves in a spice grinder; transfer to a small bowl. Finely grind thyme, oregano, and sage separately; then add to bay leaves.

Rub 1/3 of the spice mixture in the inside of the turkey and spread the rest on the outside of the turkey; place turkey in a roasting pan.

Let turkey come to room temperate. Using a wooden skewer, thread the neck flap securely to the bottom of the turkey. Fold wing tips under. Using steel or aluminum wire, truss legs and tail together securely; form a nice, secure handle with the wire. This will enable you to hold the turkey while submerging it in the hot oil.

Heat oil in a 10-gallon pot with a liner basket over high heat until temperature registers 360°F. Holding turkey by the handle, immerse it in oil. Maintain temperature at 360 °F while frying. Fry until golden brown, about 45 minutes, or 3 minutes per pound.

Carefully lift turkey from oil using the handle; transfer to a wire rack placed over a roasting pan. Tent with foil and let rest for 10 minutes prior to carving.