For the Marinade
2 tablespoons Worcestershire Sauce
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

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.

Fry turkeys at 400F for 3 to 3 1/2 minutes per pound

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