Best 2 Emerils Fried Turkey Recipes
Indulge in the ultimate feast with Emeril's tantalizing fried turkey, a culinary masterpiece that elevates your Thanksgiving or special occasion to new heights of flavor. This crispy, juicy turkey is expertly seasoned with Emeril's signature blend of herbs and spices, ensuring a symphony of flavors in every bite. Discover the secrets behind this iconic dish, from selecting the perfect turkey to mastering the art of frying, ensuring a golden-brown exterior and succulent, tender meat. Elevate your feast with a medley of delectable stuffing options, ranging from classic bread stuffing to zesty cornbread stuffing, each adding a unique dimension of taste and texture. Complement your turkey with a symphony of sides, including Emeril's flavorful gravy, creamy mashed potatoes, and a vibrant cranberry sauce. Immerse yourself in this culinary journey, and prepare to captivate your taste buds with Emeril's fried turkey, a dish that will leave a lasting impression on your palate and memories.
Here are our top 2 tried and tested recipes!
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'S CAJUN-INJECTED SPICY TURKEY RECIPE - (3.7/5)
Provided by dinachapman
Number Of Ingredients 15
Steps:
- Make the marinade by combining the Worcestershire sauce, crab boil, apple cider, honey, beer, salt, allspice, Creole seasoning, cayenne, olive oil, and minced garlic in a blender and process until very smooth, about 5 minutes. Fill a large syringe* and inject each turkey in the breast and thigh area, as well as the back, wings, and legs, with at least 2/3 of the marinade. You will have to fill the syringe numerous times. Preheat the oven to 400 degrees F and line a large roasting pan with aluminum foil. Season the injected turkey well both inside and out with the Kosher salt and black pepper. Place the turkey in a large roasting pan lined with aluminum foil and pour the remaining marinade all over the turkey. Bake the turkey uncovered for 30 minutes. Reduce the oven temperature to 350 degrees F, add 1 cup of the chicken broth to the roasting pan, and continue to bake the turkey until golden brown and a thermometer inserted into the deepest part between the thigh and the leg registers 165 degrees F. (If the turkey begins to brown too much, tent loosely with aluminum foil until it is done. Also, add more broth as necessary to keep the bottom of the roasting pan from burning.) When the turkey is done, remove it from the oven and set aside to rest at least 20 minutes before carving.
Tips:
- Choose the right turkey: Select a fresh or thawed turkey that is no larger than 16 pounds. A larger turkey will not cook evenly and may be difficult to handle.
- Brine the turkey: Brining the turkey helps to keep it moist and flavorful. You can brine the turkey in a simple saltwater solution or use a pre-made brine mix.
- Deep-fry the turkey outside: Frying the turkey outdoors helps to prevent grease splatters and smoke from filling your home.
- Use a large pot: Make sure you have a pot that is large enough to hold the turkey and the oil. The pot should be at least 30 quarts in size.
- Heat the oil slowly: Heat the oil slowly over medium heat. Do not let the oil get too hot or it will smoke and catch fire.
- Lower the turkey carefully: Slowly lower the turkey into the hot oil using a fryer basket or tongs. Be careful not to splash the oil.
- Cook the turkey until golden brown: Cook the turkey for 3-4 minutes per pound, or until the internal temperature reaches 165 degrees Fahrenheit.
- Let the turkey rest: After cooking, let the turkey rest for 15-20 minutes before carving. This allows the juices to redistribute throughout the turkey.
Conclusion:
Emeril's fried turkey is a delicious and flavorful dish that is perfect for special occasions. By following these tips, you can ensure that your fried turkey is cooked perfectly and safely. So, gather your ingredients, heat up your oil, and get ready to enjoy a delicious fried turkey!
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