EMERIL TURKEY RUB RECIPES
EMERIL'S FRIED TURKEY RECIPE | EMERIL LAGASSE | FOOD NETWORK
You will need a turkey rig to fry the turkeys and syringes to inject them.
Provided by Emeril Lagasse
Categories main-dish
Number Of Ingredients 23
Steps:
- To make the marinade: Combine all of the ingredients in a food processor or blender and process for about 5 minutes. Fill a syringe and inject each turkey in the breast and thigh area, as well as the back, wings, and legs. You will have to fill the syringe several times. Next, combine the seasoning ingredients and rub the mixture evenly all over each turkey.
- Place the turkeys in large plastic bags and secure before icing them down or refrigerating them for 24 hours.
- To fry each turkey: Fill a large pot three quarters of the way full with the peanut oil and heat the oil to between 350 and 360 degrees F. 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 the procedure for the second turkey. Carve the turkey and serve with the other traditional side items.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking" by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
EMERIL'S FRIED TURKEY RECIPE - DEEP-FRIED.FOOD.COM
This is a great fried turkey recipe, but you need to have the equipment to make it. Equipment needed is an outdoor deep fryer, marinade injector, and a meat thermometer.
Total Time 1 hours 30 minutes
Prep Time 30 minutes
Cook Time 1 hours
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Marinade Instructions:.
- Combine the Worcestershire, crab& shrimp boil, apple cider, honey, beer, 1 tbs salt, allspice, Emeril's essence, 1/4 tsp cayenne and ground cloves in a blender and puree on high for 4-6 minutes.
- Using a marinade injector, inject the breast, wings, thighs, legs and back with the marinade.
- Rub Instructions:.
- Combine the remaining salt, cayenne and pepper.
- Rub the turkey with the mixture.
- Place the turkey in the refrigerator for 24 hours.
- Frying Instructions:.
- Heat the peanut oil to 350 degrees F.
- Place turkey in peanut oil and cook the turkey for 3-5 minutes per pound.
- Remove the turkey from the oil when the internal temperature reaches 170- 180 degrees F.
- Place on paper towel to drain.
- Let the turkey rest for 15-20 minutes prior to carving.
Nutrition Facts : Calories 826.9, FatContent 36.6, SaturatedFatContent 10.3, CholesterolContent 308.7, SodiumContent 12347.5, CarbohydrateContent 24.1, FiberContent 0.5, SugarContent 21.3, ProteinContent 93.1
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Fill the injector with the marinade, stick the needle into the breast and inject some marinade - do not remove the needle, turn it toward another area of the breast and inject more marinade. Do this again, for all of the places on the breast that can be reached through that same puncture.
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