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1
To make the marinade: Combine all of the ingredients in a food processor or blender and process for about 5 minutes.
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2
Fill a syringe and inject each turkey in the breast and thigh area, as well as the back, wings, and legs.
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3
You will have to fill the syringe several times.
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4
Next, combine the seasoning ingredients and rub the mixture evenly all over each turkey.
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5
Place the turkeys in large plastic bags and secure before icing them down or refrigerating them for 24 hours.
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6
To fry each turkey: Fill a large pot three quarters of the way full with the peanut oil and heat the oil to between 350( and 360 degrees F. Place 1 turkey in the basket insert and carefully and slowly lower it into the hot oil.
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7
Turn the turkey every 10 minutes, using long-handled forks.
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8
A whole turkey will take 3 to 5 minutes per pound to cook.
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9
It is done when the internal temperature reaches 170 to 180 degrees F on an instant read meat thermometer.
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10
Carefully lift the basket out of the hot oil.
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11
This can be done by inserting a broomstick through the handles and having two strong people lift the basket out of the pot.
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12
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.
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13
Repeat the procedure for the second turkey.
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14
Carve the turkey and serve with the other traditional side items.
