You will need a turkey rig to fry the turkeys and syringes to inject them.
Recipe courtesy of Emeril Lagasse
Level:
Advanced

Ingredients

For the Marinade:
  • 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
For the Seasoning Mix:
  • 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
To Fry:
  • 2 turkeys (8 to 10 pounds each)
  • about 10 gallons peanut oil
Essence (Emeril's Creole Seasoning):
  • 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

Directions

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.

Essence (Emeril's Creole Seasoning):

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.

Recipe courtesy of Emeril Lagasse

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