| • | 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 all over each turkey.
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| • | Put the turkeys in large plastic bags and secure before refrigerating them for about 24 hours.
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| • | Fill a large pot 3 one-fourths of the way full with the peanut oil.
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| • | Heat the oil to between 350 and 360 degree F.
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| • | Put 1 turkey in the basket cautiously and gradually lower it into the red-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 inner temperature reaches out 170 to 180 degree F on an fast 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 cautiously lift the basket aside of the red-hot oil by putting in a broomstick through the manages and having 2 people lift the basket aside of the pot.
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| • | Using the long-handled forks, shift the turkey to a large brownish paper bag and allow stand for 15 minutes before taking aside to carve.
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| • | Repeat the same process for the second turkey.
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| • | Carve the turkey and serve up it.
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