Emeril's Fried Turkey

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Emeril's Fried Turkey is a complete party recipe. Learn how to make/prepare Fried Turkey by following this comfortable recipe.
   
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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 tablespoon 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 all over each turkey.
Put the turkeys in large plastic bags and secure before refrigerating them for about 24 hours.
Fill a large pot 3 one-fourths of the way full with the peanut oil.
Heat the oil to between 350 and 360 degree F.
Put 1 turkey in the basket cautiously and gradually lower it into the red-hot oil.
With a long-handled fork, turn the turkey every 10 minutes.
Cook it until the inner temperature reaches out 170 to 180 degree F on an fast read meat thermometer.
A whole turkey will take 3 to 5 minutes per pound to cook.
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.
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.
Repeat the same process for the second turkey.
Carve the turkey and serve up it.
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