Deep-Fried Turkeys with Cajun Spices

Melt butter over medium high heat. Add onions, celery and garlic and saute until soft.

Add minced peppers, 2 tablespoons each sea salt and cayenne and 2 teaspoons black pepper. Cook to a rich golden color, stirring frequently.

Add broth and Worcestershire sauce, bring to a boil. Remove from heat; let cool slightly.

Transfer mixture to a blender and puree until smooth. Strain, pressing down on solids to release all liquids. Discard solids and pour liquid into injector needle.

Inject puree into turkeys by inserting needle, without piercing the cavity. When filling, begin to draw the needle out as the injector is released (ensuring maximum liquid to be injected into the turkeys). Inject all areas including breasts, drumsticks, thighs and wings. Pour remaining puree into cavity of turkeys and rub it over inner surface. Cover and refrigerate overnight.

Combine 4 remaining teaspoons each sea salt and cayenne pepper.

Brush entire surface of turkeys with melted butter. Dust with salt/cayenne mix.

In a safe outdoor area with a level surface, heat about 5-6 gallons of fresh peanut oil in a 10+ gallon stockpot to 400 degrees F.

Place each turkey in a basket or on a rack, neck down. Carefully submerge, one turkey at a time, into the hot oil. Adjust heat source so oil temperature maintains 350 degrees F.

Deep-fry turkey for 3-4 minutes per pound or until an internal temperature of 165 degrees F. in the breast or 175 degrees F. in the thigh is reached.

Slowly lift turkey from the hot oil and allow to drain for a few minutes on a full size sheet pan. Allow turkey to rest for 20 minutes prior to carving.

Repeat frying process with second turkey.