Emeril's Fried Turkey

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Tried the recipe today. The allspice and clove flavor was a little stronger than what we were expecting. I will likely give it a try again though without those spices. We did a 13 pound turkey.. and it came out a bit crispy and blackened.. I liked someone's comment from last year where they fry the turkey at a lower temperature.. something else to try next time.

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After many days of trying to get the wife to agree on a fried turkey this year we used this recipe and she is hooked. Best turkey we have had, everybody loved this. Only thing is that I would cut down on the salt a tad, I used kosher salt for the marinade and 1/2 cup Sea salt for the rub and it turned out a tad too salty. Other than that great!!!

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We have been using this recipe for the past 3 years and just love it! We are now "expected" to bring the turkey to the Thanksgiving dinner every year and have to fry one to keep at home just so we can enjoy some! Every year we get requests to fry turkeys for other friends or family members and usually end up frying at least 4 turkeys. Its become a new Thanksgiving tradition for my husband and I and we always look forward to it! Thanks Emeril!

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I have been making this turkey for years! I just cut the salt in the marinade to half a tablespoon. also use kosher salt, table salt is way too salty! also cut the allspice down to about a teaspoon I found it to be too over powering! I receive rave reviews every time I cook this bird! everyone always asks what did you use? the flavor is soooo good! will you cook mine for me!

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I have been frying turkies for about 10 years. In those 10 years, my friends and I have found fring a turkey at 350 degrees is way too hot. The outside of the turkey gets too hard. We got our recipe from a true Cajun, who insisted on not letting the oil get over 300 degrees. We have cooked several hundered Cajun Fried Turkeys and believe me, they are wonderful. We marinade for 48 hours and cook them at about 290 to 300 degrees. Thanks, Bob.

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I've made this turkey for 3 years now and every year, someone else asks us to fry one for them! We are now frying 5 turkeys for Thanksgiving and various Christmas parties!
Not to mention we have to do one tailgating at the Patriots game!
Just keep an eye on the oil temperature...the first one we ever did was black on the outside and raw inside!
Thanks Emeril!

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We bought a brand new deep fryer for our first Thanksgiving. To test it we used this marinade on a chicken to do a "test run" with the fryer. It was awesome. We went back for seconds and thirds. The breast even remained moist and tender. It is definately a do over!

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My first time ever frying a turkey was using this recipe. I was nervous, but the end results were amazing. Thanksgiving was a success and everyone wanted it again for Christmas. If you haven't yet, give this one a shot. The bird comes out super moist and full of wonderful flavors.

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I cooked this about a month ago and it was unbelievable!!!!! Now I am going home for christmas and am going to do it for my family when i get there...I cant wait!!