1 (15 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 hot Creole seasoning
2 teaspoons garlic powder
4 gallons peanut oil

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.

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