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Fried Turkey*
2 turkeys (8
to 10 pounds each)
About 10 gallons peanut oil
For the Marinade:
2 tablespoons Worcestershire sauce
1 tablespoon liquid Zatarian's Concentrated Crab & Shrimp
Boil (opt)
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 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.
- Emeril Lagasse,
with Marcelle Bienvenu and Felicia Willett, 1999
*You will need a turkey rig to fry the turkeys and
syringes to inject them
Turkey frying rigs and Cajun Injectors available from Metal
Fusion, Inc.
712 St. George Avenue Jefferson, LA 70121 (504) 736-0201
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