Fried Turkey

Mix Worcestershire sauce, crab boil, cider, honey, beer salt, allspice, seasoning, cayenne and clove. Put in a food processor and process 5 minutes. Fill a syringe and inject turkeys in the breast and thigh area, as well as the back, wings, and legs. Do this several times. Combine salt, cayenne and pepper and rub the mixture over turkeys. Refrigerate turkeys for 24 hours. Fill a large pot three quarters of the way full with peanut oil and heat the oil to between 350 and 360F. Place 1 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 degrees 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 for the second turkey. Carve the turkey and serve.