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Emeril's Fried Turkey

  • Yield: About 20 servings (10 per turkey)


  • 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 bottle beer
  • 1 tablespoon salt
  • 1 tablespoon ground allspice
  • 1/2 cup Creole Seasoning
  • 1/4 teaspoon cayenne
  • Pinch of ground cloves
  • 1 cup salt
  • 1 tablespoon cayenne
  • 1 tablespoon freshly ground black pepper
  • TO FRY:
  • 2 turkeys (8 to 10 pounds each)
  • About 10 gallons peanut oil


  • Make the marinade.   Combine all of the ingredients in a food processor or blender and process for about 5 minutes. Fill the 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. Place them in large plastic bags and secure before icing them down or refrigerating them for twenty-four hours.   To fry each turkey, fill the pot three quarters of the way full with the peanut oil and heat the oil to between 350° and 360°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 3 to 5 minutes per pound to cook. It is done when the internal temperature reaches 170° to 180°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.  

Recipe Details