Poor Al’s Fried Turkey

2 fresh turkeys, each about 10 to 12 lbs
1 large yellow onion, minced
8 cloves garlic, peeled
½ cup chopped peppers (your choice of green bell peppers, fresh jalapenos or mild bananas, or a combination of all three)
¼ cup salt, divided
¼ cup cayenne, divided
About 10 gallons peanut oil

Each turkey will serve about 10 to 12.

Clean the turkeys and rinse them with cool water. Leave the skin flap at the neck intact. In a small mixing bowl, combine the onion, whole garlic, peppers, 1/8 cup salt and 1/8 cup cayenne. 

With a sharp boning knife, make slits in the breast and upper thighs of the turkeys and stuff the seasoning mixture into the slits with your fingers. (You may want to use plastic gloves for this.)  Pack it in well.  Season the outside and inside of the turkey with the remaining salt and cayenne, rubbing well.  Place the turkeys in large plastic bags and refrigerate for 8 to 12 hours.  Remove the turkeys from the refrigerator and set them aside for about 30 minutes. 

Pour enough of the oil to fill the pot about three-fourths full.  Light the burner and heat the oil to 350-360 degrees F.  Put one turkey in the fryer basket and carefully submerge the basket in the hot oil.  (If you’re not using a basket, grab the turkey by the neck flap and gently and carefully submerge it in the hot oil.) Be careful, as the hot grease may overflow and splatter.  Cover the pot.  Turn the turkey every 10 minutes, using long-handled forks.  It will take 45 minutes to 1 hour to cook each turkey.  When the legs begin to spread open and the internal temperature reaches 170-180 degrees F on an instant-read thermometer, the turkey is done.

Carefully lift the basket out of the hot oil.  You can insert a broomstick through the handles and have two strong people lift the basket out of the pot.  Using the long-handled fork, transfer the turkey to a large brown paper bag and let stand for about 15 minutes before removing to carve.  Repeat the process for the second turkey.