- Details
-
Parent Category: Recipes
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
1/4 teaspoon cayenne
Pinch ground cloves
1/2 cup EMERIL'S CREOLE SEASONING:
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
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
Preparation instructions
**You will need a turkey rig to fry the turkeys and syringes to inject
them.
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.
544
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 350ºF and 360ºF. 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 180ºF 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'S CREOLE SEASONING:
Combine all ingredients thoroughly and store in an airtight jar or
container.
