The Emeril’s Fried Turkey Recipe is one of the ‘New New Orleans’ style recipes, established by the celebrity cook and television personality, Emeril John Lagassé.
This innovative idea of injecting spice blend inside a huge turkey is really effective and interesting. It inserts more flavors inside the thick meat and increases the taste of the turkey meat than any other recipes.
Table of Contents
How to Make Emeril Fried Turkey:
The Emeril Fried Turkey recipe includes three important steps in the process. They are making Emeril turkey rub, mixing the fried turkey marinades and frying the huge turkey.
In this injected deep fried turkey, the flavors can get inside the deepest of the meat. Let’s see what ingredients are needed for such an interesting cooking technic.
Ingredients for Fried Turkey:
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
For the Frying process:
2 Turkeys (8 to 10 Pounds Each)
10 Gallons Peanut Oil (Approximately)
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
How to Marinate a Turkey for Deep Fry:
In a food processor, blend all ingredients for 5 minutes. Prepare a syringe. Fill it with the spice mix. Inject each turkey in the breast and thigh area, as well as the back, wings, and legs. Need several attempts to finish.
Next, mix the seasonings properly, make a rub and marinade the chicken from outside. Repeat the same for the second Turkey. Put the turkeys in large plastic bags. Refrigerate for 24 hours.
Method of Preparing Homemade Fried Turkey Step by Step:
After giving the marinated Turkey 24 hours of rest, you can start frying the Turkeys one after another. You can use a double fryer and baskets.
Also, one can use a turkey rig to pull the Turkeys out of the fryers. It’s challenging and hazardous. Do with proper cautions.
Prepare a large fryer with peanut oil for deep frying. Heat the oil to between 350 and 360 degrees F. Fry those turkey one at a time.
Turn the turkey every 10 minutes, using sturdy tong or big handled fork. A whole turkey will take 3 to 5 minutes per pound to cook.
When the internal temperature turned to 170 to 180 degrees F on an instant read meat thermometer, the turkeys are all done. Check, if there is pink inside.
Fry, thoroughly. Remove the fried chicken carefully. This can be a bit tricky. Using the long-handled forks or a turkey rig, shift the turkey to a large brown paper bag and wait for about 15 minutes before removing to carve.
Don’t forget to wipe extra grease. Always, take precautions not to spill hot oil or avoid any dangerous occurrence due to careless hot heavy food handling.
Carve the turkey and serve with your favorite sides.
Preparing Essence (Emeril’s Creole Seasoning):
Mix all ingredients evenly and store in a well airtight jar or container.
Cooking huge turkeys in Thanks Giving or holiday seasons is a tradition. However, it’s always a huge task to do. This Emerils Fried Turkey Recipe has very effective technic where seasonings are already injected. This keeps the turkey well marinated.
This way the meat remains softer and juicier than ever. Why not try this on Thanksgiving, this year! Save the recipe and give the ‘fry’ a ‘try’!
You May Also Like: