Emeril's Fried Turkey Recipe

• 2 Turkeys of 8 to 10 pounds each
• 10 Gallons peanut oil
  
  For The Marinade:
• 2 tbsp Worcestershire sauce
• 1/4 Cup apple cider
• 1 tbsp Liquid zatarian's concentrated crab and shrimp boil
• 1 tbsp Ground allspice
• 3/4 Cup honey
• 1/4 tsp Cayenne
• 1 Bottle beer
• 1/2 Cup creole seasoning
• 1 tbsp Salt
• Pinch ground cloves
  
  For The Seasoning Mix
• 1 tbsp Cayenne
• 1 tbsp Black pepper, freshly ground
• 1 Cup salt

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