| • | Combine all the marinade ingredients in a food processor or blender and blend it for about 5 minutes.
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| • | Fill a syringe and inject it into each turkey in the breast, thigh area, as well as the back, wings and legs.
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| • | Mix the seasoning ingredients and massage the mixture evenly all over each turkey.
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| • | Put the turkeys in big plastic bags and secure before refrigerating them for about 24 hours.
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| • | Fill a big pot three quarters of the way full with the peanut oil.
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| • | Heat the oil to between 350 and 360 degrees F.
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| • | Put 1 turkey in the basket carefully and gradually lower it into the hot oil.
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| • | With a long-handled fork, turn the turkey every 10 minutes.
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| • | Cook it until the internal temperature reaches 170 to 180 degrees F on an instant read meat thermometer.
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| • | A whole turkey will take 3 to 5 minutes per pound to cook.
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| • | Now carefully lift the basket out of the hot oil by inserting a broomstick through the handles and having two people lift the basket out of the pot.
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| • | Using the long-handled forks, transfer the turkey to a big brown paper bag and let stand for 15 minutes before removing to carve.
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| • | Repeat the same process for the second turkey.
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| • | Carve the turkey and serve it. |
