Emeril's Fried Turkey
**You will need a turkey rig to fry the turkeys and syringes to
inject them
For the Marinade:
2 tablespoons Worcestershire sauce
1 tablespoon liquid Zatarian's Concentrated Crab and Shrimp Boil
(optional)
1/4 cup apple cider
3/4 cup honey
1 (12-ounce) bottle beer
1 tablespoon salt
1 tablespoon ground allspice
1/2 cup Creole Seasoning
1/4 teaspoon cayenne
Pinch ground cloves
For the Seasoning Mix:
1 cup salt
1 tablespoon cayenne
1 tablespoon freshly ground black pepper
To Fry:
2 turkeys (8 to 10 pounds each)
About 10 gallons peanut oil
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.
Source of Recipe: Every Day Is a Party, by Emeril
Lagasse, with Marcelle Bienvenu and Felicia Willett |