|Nutritional Guidelines (per serving)|
|Servings: About 3/4 cup (12 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 1g||0%|
|Dietary Fiber 1g||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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 those. The real secret to fried turkey is to get a good coating of the rub on the surface of the turkey before it hits the oil.
- 25 medium bay leaves (whole)
- 3 tablespoons/45 ml hot Creole seasoning
- 1 tablespoon/15 ml thyme (dried)
- 1 tablespoon/15 ml oregano (dried)
- 2 teaspoons/10 ml garlic powder
- 1 1/2 teaspoons/7.5 ml black peppercorns
Gather the ingredients.
In a spice grinder, grind the bay leaves into a fine powder. Place in a small bowl. Also grind the thyme, oregano, peppercorns.
Add all ingredients to bowl and mix together. Divide into three equal parts.
Rub one part on the inside of the turkey; rub the second part under the skin around the breasts; and rub the last portion over the outside of the turkey.
Cook your turkey and enjoy!