Ingredients
- For that Marinade:
- two 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 Emeril's Creole Seasoning (Essence), recipe follows
- 1/4 teaspoon cayenne
- pinch ground cloves
- For that Seasoning Mix:
- 1 cup salt
- 1 tablespoon cayenne
- 1 tablespoon freshly ground pepper
- To Fry:
- 2 turkeys (eight to ten pounds each)
- about 10 gallons peanut oil
- Essence (Emeril's Creole Seasoning):
- 2 1/two tablespoons paprika
- two tablespoons salt
- two tablespoons garlic clove powder
- 1 tablespoon pepper
- 1 tablespoon onion powder
- 1 tablespoon red pepper cayenne
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Directions
To Fry:
To help make the marinade. Combine all the ingredients inside a mixer or blender and process for around a few minutes. Fill a syringe and inject each poultry within the breast and leg area, along with the back, wings, and legs. You'll have to fill the syringe several occasions. Next, combine the seasoning ingredients and rub the mix evenly throughout each poultry.
Put the turkeys in large plastic bags and secure before icing them lower or refrigerating them for twenty-four hrs.
To fry each poultry: Fill a sizable pot 75 % of how full using the peanut oil as well as heat the oil to between 350 and 360 levels F. Place 1 poultry within the basket insert and thoroughly and gradually lower it in to the herbal. Turn the poultry every ten minutes, using lengthy-handled forks. An entire poultry will require three to five minutes per pound to prepare. To control your emotions once the internal temperature reaches 170 to 180 levels F with an instant read meat thermometer. Carefully lift the basket from the herbal. You can do this by inserting a broomstick with the handles and getting two strong people lift the basket from the pot. While using lengthy-handled forks, transfer the poultry to some large brown paper bag and let are a symbol of about fifteen minutes before removing to carve. Repeat the process for that second poultry. Carve the poultry and serve using the other traditional side products.
Essence (Emeril's Creole Seasoning):
Combine all ingredients completely and store within an airtight jar or container.
Yield: a couple ofOr3 cup
Recipe from "New New Orleans Cooking" by Emeril Lagasse and Jessie Tirsch. Printed by William and Morrow, 1993.
Recipe of all the Day Is really a Party, by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett, printed by William Morrow, 1999
