Emeril's Fried Turkey
- Ready In:
- 1hr 30mins
- Ingredients:
- 15
- Serves:
-
10
ingredients
- 29.58 ml Worcestershire sauce
- 14.79 ml zatarian concentrated crab boil
- 59.14 ml apple cider
- 177.44 ml honey
- 340.19 g bottle beer
- 14.79 ml salt
- 14.79 ml ground allspice
- 118.29 ml Emeril's Original Essence or 118.29 ml creole seasoning
- 1.23 ml cayenne
- 0.25 ml ground cloves
- 236.59 ml salt
- 14.79 ml cayenne
- 14.79 ml ground black pepper
- 4535.92-7257.47 g turkey
- peanut oil, for frying (about 5 gallons)
directions
-
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.
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