Emeril Lagasse Turkey Rub Food

EMERIL LAGASSE TURKEY MARINADE

Emeril Lagasse Turkey Marinade image

Fill the injector with the marinade, stick the needle into the breast and inject some marinade - do not remove the needle, turn it toward another area of the breast and inject more marinade. Do this again, for all of the places on the breast that can be reached through that same puncture.

Provided by Timothy H.

Categories Apple

Time 20m

Yield 2 cups, 10-14 serving(s)

Number Of Ingredients 20

Ingredients

2 tablespoons sweet paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon onion powder
1 tablespoon black pepper
1 tablespoon cayenne
1 tablespoon dried thyme
1 tablespoon dried oregano
this is just an ingredient in the marinade
emeril's marinade
2 tablespoons Worcestershire sauce
1 tablespoon liquid zatarain's concintrated crab boil
1/4 cup apple cider
3/4 cup honey
1 tablespoon ground allspice
1 tablespoon salt
12 ounces beer
1/2 cup of emeril's creole seasoning (above)
1/4 teaspoon cayenne
1 pinch ground cloves

Steps:

In the above recipe it looks like just a tablespoon of Crab Boil would hardly be noticed. Don't use more unless you are sure you want to. The word concentrated is there for a reason. This marinade needs to go in a food processor or blender for 5 minutes so that it doesn't clog the injector.
Emeril uses this as his injection marinade in a turkey that he dry brines for 24 hours in 1 cup of salt, 1 Tablespoon cayenne, and 1 Tablespoon of freshly ground black pepper.

Nutrition Facts : Calories 115.1, Fat 0.4, SaturatedFat 0.1, Sodium 2133.2, Carbohydrate 27.3, Fiber 1.6, Sugar 21.5, Protein 1.1

EMERIL'S FRIED TURKEY

Emeril's Fried Turkey image

You will need a turkey rig to fry the turkeys and syringes to inject them.

Provided by Emeril Lagasse

Categories main-dish

Number Of Ingredients 23

Ingredients

1/2 cup Emeril's Creole Seasoning (Essence), recipe follows
2 tablespoons Worcestershire sauce
1 tablespoon liquid Zatarian's Concentrated Crab and Shrimp Boil (optional)
1/4 teaspoon cayenne
pinch ground cloves
1/4 cup apple cider
1 tablespoon ground allspice
1 cup salt
3/4 cup honey
1 (12-ounce) bottle beer
1 tablespoon cayenne
1 tablespoon freshly ground black pepper
1 tablespoon salt
2 turkeys (8 to 10 pounds each)
about 10 gallons peanut oil
1 tablespoon black pepper
1 tablespoon onion powder
2 1/2 tablespoons paprika
1 tablespoon cayenne pepper
2 tablespoons salt
1 tablespoon dried leaf oregano
2 tablespoons garlic powder
1 tablespoon dried thyme

Steps:

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.
Combine all ingredients thoroughly and store in an airtight jar or container.
Recipe from "New New Orleans Cooking" by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

ESSENCE, RUSTIC RUB, AND SOUTHWEST SEASONING

Essence, Rustic Rub, and Southwest Seasoning image

Provided by Emeril Lagasse

Categories condiment

Number Of Ingredients 26

Ingredients

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
2 tablespoons chili powder
2 teaspoons ground cumin
2 tablespoons paprika
1 teaspoon black pepper
1 tablespoon ground coriander
1 teaspoon cayenne pepper
1 tablespoon garlic powder
1 teaspoon crushed red pepper
1 tablespoon salt
1 tablespoon dried oregano
8 tablespoons paprika
3 tablespoons cayenne
5 tablespoons freshly ground black pepper
6 tablespoons garlic powder
3 tablespoons onion powder
6 tablespoons salt
2 1/2 tablespoons dried oregano
2 1/2 tablespoons dried thyme

Steps:

Combine all ingredients thoroughly.
Combine all ingredients thoroughly.
Combine all ingredients and store in an air-tight container.

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