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Emeril's Fried Turkey

  • Yield: Makes about 20 servings (10 servings per turkey)


  • For the Marinade
  • 2 tablespoons Worcestershire Sauce
  • 1 tablespoon liquid Zatarainís Concentrated Crab & Shrimp Boil (optional)
  • 1/4 cup apple cider
  • 3/4 cup honey
  • One 12-ounce beer
  • 1 tablespoon salt
  • 1 tablespoon ground allspice
  • 1/2 cup Emerilís Original Essence
  • 1/4 teaspoon cayenne
  • Pinch ground cloves
  • For the Seasoning Mix
  • 1 cup salt
  • 1 tablespoon cayenne
  • 1 tablespoon freshly ground black pepper


  • A few things to note before proceeding. First we call for injecting the marinade into the turkeys with a large kitchen syringe, or “Cajun Injector.” After the turkeys are injected, they are rubbed down with a dry seasoning mix, sealed in bags, and left to marinate in the refrigerator for 12 - 24 hours. You'll need to deep fry your turkey(s) outdoors using a propane burner, propane tank and a heavy 40- to 60-quart pot fitted with a metal basket. Be sure to place newspapers or cardboard around the cooking area to protect everything from hot splattering oil during the cooking process.
  • Arm yourself with 2 long-handled BBQ forks and a broom handle to lift the turkey out of the oil, as well as heavy, insulated pot holders and an internal instant-read thermometer to gauge the cooking time. And keep the kids and pets away from the cooking area!
  • TO FRY: 2 turkeys (8 - 10 pounds each), either fresh or completely defrosted if frozen, rinsed and patted dry, neck and giblets removed from the cavity and reserved for other uses about 10 gallons peanut oil
  • Place the turkeys on a flat work surface.
  • Make the marinade by combining all the ingredients in the bowl of a food processor or blender, and process for 5 minutes. Fill a Cajun Injector (or a large syringe) with the marinade and inject each turkey in the breast and thigh area as well as the back, wings and legs. You will need to fill the syringe several times.
  • Combine the seasoning ingredients and rub the mixture evenly over each turkey. Place the turkeys in large plastic bags and secure tightly before refrigerating for 24 hours.
  • To fry each turkey, fill the cooking pot three-quarters of the way full with the peanut oil and heat the oil to between 350 and 360 degrees F. Place one 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 approximately 3 - 5 minutes per pound to cook. It is done when the internal temperature reaches 170 degrees on an instant-read 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 to drain, and let stand for 20 minutes before carving.
  • Repeat the procedure for the second turkey.