Emeril'S Fried Turkey

• 2 tablespoons Worcestershire sauce
• 1 tablespoon zatarian concentrated crab boil
• 1/4 cup apple cider
• 3/4 cup honey
• 1 (12 ounce) bottle beer
• 1 tablespoon salt
• 1 tablespoon ground allspice
• 1/2 cup Emeril's Original Essence or 1/2 cup creole seasoning
• 1/4 teaspoon cayenne
• 1 pinch ground cloves
• 1 cup salt
• 1 tablespoon cayenne
• 1 tablespoon ground black pepper
• 10 -16 lbs turkey
• peanut oil, for frying (about 5 gallons)

1. Marinade Instructions:
2. Combine the Worcestershire, crab& shrimp boil, apple cider, honey, beer, 1 tbs salt, allspice, Emeril's essence, 1/4 tsp cayenne and ground cloves in a blender and puree on high for 4-6 minutes.
3. Using a marinade injector, inject the breast, wings, thighs, legs and back with the marinade.
4. Rub Instructions:
5. Combine the remaining salt, cayenne and pepper.
6. Rub the turkey with the mixture.
7. Place the turkey in the refrigerator for 24 hours.
8. Frying Instructions:
9. Heat the peanut oil to 350 degrees F.
10. Place turkey in peanut oil and cook the turkey for 3-5 minutes per pound.
11. Remove the turkey from the oil when the internal temperature reaches 170- 180 degrees F.
12. Place on paper towel to drain.
13. Let the turkey rest for 15-20 minutes prior to carving.

worcestershire sauce, crab boil, apple cider, honey, salt, ground allspice, creole seasoning, cayenne, ground cloves, salt, cayenne, ground black pepper, turkey, peanut oil

Taken from www.food.com/recipe/emerils-fried-turkey-104702 (may not work)