EMERIL'S FRIED TURKEY
This is a great fried turkey recipe, but you need to have the equipment to make it. Equipment needed is an outdoor deep fryer, marinade injector, and a meat thermometer.
Provided by The Bruce
Categories Whole Turkey
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 826.9, Fat 36.6, SaturatedFat 10.3, Cholesterol 308.7, Sodium 12347.5, Carbohydrate 24.1, Fiber 0.5, Sugar 21.3, Protein 93.1
EMERIL LAGASSE TURKEY MARINADE
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
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 CHICKEN CREOLE STYLE WITH GRAVY
The secret behind this delicious Emeril Lagasse fried chicken recipe is the homemade "essence" which is what Emeril calls his unique Creole seasoning mix. This Creole flavoring gives the chicken an amazing flavor and you can use this herb and spice mixture in other recipes. The chicken is coated in flour and egg and seasoned with the Creole mixture. It is then pan fried to perfection.
Provided by Timothy H.
Categories Chicken
Time 32m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- First make the Creole seasoning.
- Mix all the Creole seasoning ingredients together and store the mixture in an airtight container.
- You will get about â..." cup and you won't need it all for this fried chicken recipe.
- Cut the chicken into 8 pieces. Use the salt and cayenne pepper to season the chicken pieces.
- Whisk 2 tablespoons of the milk with the eggs and add a pinch of Creole seasoning. Add another pinch of the seasoning to 3 cups of the flour.
- Dredge the chicken in the flour, then in the egg, ensuring the chicken pieces are completely covered. Let any excess drip off. Dip the chicken pieces again in the flour.
- Boil the potatoes in salted water until they are tender, then mash in the butter and some cream or milk too if you prefer a creamier texture. Keep the mashed potatoes warm.
- Heat the oil in a skillet. Place half the chicken pieces skin side down in the hot oil and fry for 6 minutes.
- Flip the chicken pieces over and cook for 6 more minutes or until the chicken is cooked right through and golden brown.
- Drain the chicken on a paper lined plate and sprinkle more Creole seasoning over it.
- Fry the other half of the chicken pieces. Pour all the oil except ½ cup out of the skillet.
- Whisk in the rest of the flour and let the mixture cook for a few minutes, scraping the stuck-on bits of chicken off the skillet.
- Whisk in the rest of the milk and bring the liquid to a boil.
- Turn it down to a simmer and season with salt and black pepper.
- Cook this gravy for 6 minutes.
- You can add some water if it goes too thick.
- Serve the mashed potatoes and fried chicken with the gravy over the top.
Nutrition Facts : Calories 2831, Fat 184.3, SaturatedFat 40.7, Cholesterol 504, Sodium 4748.7, Carbohydrate 156.9, Fiber 14.3, Sugar 5.3, Protein 136
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