2 (8-14 lb) turkeys
10 gallons peanut oil
1 cup salt
1/2 tbsp cayenne
1/4 tbsp black pepper
2 tablespoon Lea & Perrins worcestershire
1 tablespoon crab boil
1/4 cup apple cider
3/4 cup honey
1 bottled beer
1 tablespoon salt
1 tablespoon allspice
1/2 cup essence or Creole spice
1/4 teaspoon cayenne
pinch of clove
40-60 quart pot with basket, burner and propane tank
candy thermometer to measure heat oil
meat thermometer to test turkey doneness
fire-safe gloves and pot holders
Season and cure the turkey with salt, pepper and cayenne. Rub seasoning on skin and let sit overnight.
In a blender, add all the wet ingredients and then the dry ingredients to make the marinade. Puree on high for 4-6 minutes. Make sure all ingredients are completely pureed and add to an injector.
Heat oil to 350 degrees F. Depending on the amount of oil used, this usually takes between 45 minutes and one hour. (To determine the correct amount of oil, place the turkey in the basket and place in the pot. Add water until it reaches 1 to 2 inches above the turkey. Remove the turkey and note the water level, using a ruler to measure the distance from the top of the pot to the surface of the water. Pour out water and dry the pot thoroughly. Be sure to measure for oil before breading or marinating the turkey.)
While the oil is heating, prepare the turkey as desired.
Once the oil has come to temperature, place the turkey in the basket and slowly lower into the pot. Whole turkeys require approximately 3 minutes per pound to cook. Remove turkey and check internal temperature with meat thermometer. The temperature should reach 170 degrees F in the breast and 180 degrees F in the thigh. Turkey parts such as breast, wings and thighs require approximately 4 to 5 minutes per pound to come to temperature.
Recipe copyright © 1998 Emeril Lagasse