Deep Fried Turkey

[Ranch Hand]

For marinade:
1 bottle Shiner Bock Beer
1/4 cup apple cider
3/4 cup honey
2 tablespoons Worchestershire sauce
1 tablespoon salt (add last if cajun seasoning is salty-may be too much with
all this salt)
1 tablespoon ground allspice
1 teaspoon garlic powder
1/2 cup creole/cajun seasoning (we use emeril's but any will work)
pinch ground cloves

Mis all together, inject into turkey. Put turkey in ice chest with ice or in
refrigerator, and let marinate 24 hours before cooking. We used all of this
marinade in a 14 pound turkey.

Fry turkey 3 to 5 min per pound (we did 3) in peanut oil. Let oil reach 350
degrees F prior to adding turkey. Keep oil at 350 while turkey is frying.
To check if turkey is done,check for internal temp to reach 170 - 180
degrees F on instant read thermometer. Let stand for at least 15 minutes
before carving. Turkey will be dark on the outside from spices and honey
but juicy on the inside.

Merry Christmas!