Emeril'S Fried Turkey - cooking recipe

Ingredients

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)

Preparation

Marinade Instructions:
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.
Using a marinade injector, inject the breast, wings, thighs, legs and back with the marinade.
Rub Instructions:
Combine the remaining salt, cayenne and pepper.
Rub the turkey with the mixture.
Place the turkey in the refrigerator for 24 hours.
Frying Instructions:
Heat the peanut oil to 350 degrees F.
Place turkey in peanut oil and cook the turkey for 3-5 minutes per pound.
Remove the turkey from the oil when the internal temperature reaches 170- 180 degrees F.
Place on paper towel to drain.
Let the turkey rest for 15-20 minutes prior to carving.