Best Emerils Fried Turkey Recipes

EMERIL'S FRIED TURKEY

Emeril's Fried Turkey image

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.

Provided by The Bruce

Categories Whole Turkey

Time 1h30m

Yield 10 serving(s)

Number Of Ingredients 15

Ingredients

2 tablespoons Worcestershire sauce
1 tablespoon zatarian concentrated crab boil
1/4 cup apple cider
3/4 cup honey
1 (12 ounce) bottle beer
1 tablespoon salt
1 tablespoon ground allspice
1/2 cup Emeril's Original Essence or 1/2 cup creole seasoning
1/4 teaspoon cayenne
1 pinch ground cloves
1 cup salt
1 tablespoon cayenne
1 tablespoon ground black pepper
10 -16 lbs turkey
peanut oil, for frying (about 5 gallons)

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, Fat 36.6, SaturatedFat 10.3, Cholesterol 308.7, Sodium 12347.5, Carbohydrate 24.1, Fiber 0.5, Sugar 21.3, Protein 93.1

EMERIL LAGASSE'S CAJUN-INJECTED SPICY TURKEY RECIPE - (3.7/5)

Emeril Lagasse's Cajun-Injected Spicy Turkey Recipe - (3.7/5) image

Provided by dinachapman

Number Of Ingredients 15

Ingredients

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
1/2 cup olive oil
1/4 cup finely minced garlic
1 10 to 12 pound turkey, rinsed well inside and out, patted dry
4 teaspoons Kosher salt
2 teaspoons freshly ground black pepper
1 to 2 cups chicken broth, as needed for bottom of roasting pan

Steps:

Make the marinade by combining the Worcestershire sauce, crab boil, apple cider, honey, beer, salt, allspice, Creole seasoning, cayenne, olive oil, and minced garlic in a blender and process until very smooth, about 5 minutes. Fill a large syringe* and inject each turkey in the breast and thigh area, as well as the back, wings, and legs, with at least 2/3 of the marinade. You will have to fill the syringe numerous times. Preheat the oven to 400 degrees F and line a large roasting pan with aluminum foil. Season the injected turkey well both inside and out with the Kosher salt and black pepper. Place the turkey in a large roasting pan lined with aluminum foil and pour the remaining marinade all over the turkey. Bake the turkey uncovered for 30 minutes. Reduce the oven temperature to 350 degrees F, add 1 cup of the chicken broth to the roasting pan, and continue to bake the turkey until golden brown and a thermometer inserted into the deepest part between the thigh and the leg registers 165 degrees F. (If the turkey begins to brown too much, tent loosely with aluminum foil until it is done. Also, add more broth as necessary to keep the bottom of the roasting pan from burning.) When the turkey is done, remove it from the oven and set aside to rest at least 20 minutes before carving.