Ingredients Jump to Instructions ↓

  1. 2 tablespoons Worcestershire sauce

  2. 1 tablespoon liquid Zatarian's 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. 1/2 cup Emeril's Creole Seasoning (Essence), recipe follows

  9. 1/4 teaspoon cayenne

  10. pinch ground cloves

  11. 1 cup salt

  12. 1 tablespoon cayenne

  13. 1 tablespoon freshly ground black pepper

  14. 2 turkeys (8 to 10 pounds each)

  15. about 10 gallons peanut oil

  16. 2 1/2 tablespoons paprika

  17. 2 tablespoons salt

  18. 2 tablespoons garlic powder

  19. 1 tablespoon black pepper

  20. 1 tablespoon onion powder

  21. 1 tablespoon cayenne pepper

  22. 1 tablespoon dried leaf oregano

  23. 1 tablespoon dried thyme

Instructions Jump to Ingredients ↑

  1. 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.

  2. Place the turkeys in large plastic bags and secure before icing them down or refrigerating them for 24 hours.

  3. 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 360 degrees F. 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 180 degrees F 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.

  4. Combine all ingredients thoroughly and store in an airtight jar or container.

  5. Yield: about 2/3 cup Recipe from "New New Orleans Cooking" by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.


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