Ingredients Jump to Instructions ↓

  1. 2 tablespoons Worcestershire sauce

  2. 1 tablespoon liquid Zatarianís Concentrated Crab and Shrimp Boil

  3. 1/4 cup apple cider

  4. 3/4 cup honey

  5. 1 (12-ounce) bottle beer

  6. 1 tablespoon salt

  7. 1 tablespoon ground allspice

  8. 1/4 teaspoon cayenne Pinch ground cloves


  10. 2 1/2 tablespoons paprika

  11. 2 tablespoons salt

  12. 2 tablespoons garlic powder

  13. 1 tablespoon black pepper

  14. 1 tablespoon onion powder

  15. 1 tablespoon cayenne pepper

  16. 1 tablespoon dried leaf oregano

  17. 1 tablespoon dried thyme FOR THE SEASONING MIX:

  18. 1 cup salt

  19. 1 tablespoon cayenne

  20. 1 tablespoon freshly ground black pepper TO FRY:

  21. 2 turkeys (8 to 10 pounds each) About 10 gallons peanut oil

Instructions Jump to Ingredients ↑

  1. **You will need a turkey rig to fry the turkeys and syringes to inject them. To make the marinade: Combine all of the ingredients in a food processor or blender and process for about 5 minutes. Fill a syringe and inject each turkey in the breast and thigh area, as well as the back, wings, and legs. You will have to fill the syringe several times. Next, combine the seasoning ingredients and rub the mixture evenly all over each turkey. Place the turkeys in large plastic bags and secure before icing them down or refrigerating them for 24 hours. To fry each turkey: Fill a large pot three quarters of the way full with the peanut oil and heat the oil to between 350 and 360ºF. Place 1 turkey in the basket insert and carefully and slowly lower it into the hot oil. Turn the turkey every 10 minutes, using long-handled forks. A whole turkey will take 3 to 5 minutes per pound to cook. It is done when the internal temperature reaches 170 to 180ºF on an instant read meat thermometer. Carefully lift the basket out of the hot oil. This can be done by inserting a broomstick through the handles and having two strong people lift the basket out of the pot. Using the long-handled forks, transfer the turkey to a large brown paper bag and let stand for about 15 minutes before removing to carve. Repeat the procedure for the second turkey. Carve the turkey and serve with the other traditional side items. EMERIL’S CREOLE SEASONING: Combine all ingredients thoroughly and store in an airtight jar or container. Yield s: about 2/3 cup


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