Apple And Tea Brine Injected Rubbed And Deep Fried Turkey Recipes

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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

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.

APPLE BRINE FOR TURKEY THE NIGHT BEFORE COOKING



Apple Brine for Turkey the Night Before Cooking image

I have used this recipe for many years. It makes a turkey fall-apart moist every time.

Provided by Godiva Goddess

Categories     Side Dish     Sauces and Condiments Recipes

Time 5m

Yield 12

Number Of Ingredients 5

2 quarts apple juice
1 gallon cold water
1 cup kosher salt
6 cloves garlic, peeled and crushed
5 pounds ice cubes

Steps:

  • Line a cooler with a large food safe bag. Combine the apple juice, water, and salt in the bag; stir until the salt is dissolved; add the garlic.
  • To use: Lie your turkey into the brine with the breast-side down; add more water to submerge turkey completely if needed. Pour the ice over the turkey. Seal the bag and close the cooler; allow to sit overnight.

Nutrition Facts : Calories 79.5 calories, Carbohydrate 19.7 g, Cholesterol 0 mg, Fat 0.2 g, Fiber 0.2 g, Protein 0.2 g, SaturatedFat 0 g, Sodium 7611.2 mg, Sugar 17.9 g

APPLE AND TEA BRINE, INJECTED, RUBBED AND DEEP FRIED TURKEY



Apple and Tea Brine, Injected, Rubbed and Deep Fried Turkey image

I know sounds a little kinky! What more can a turkey want? I brined, injected, rubbed, and deep fried this turkey for the Fourth of July. This recipe is here for you to play with. You can choice one or all of these methods for making your turkey. This is a quick way to cook a turkey. I had a 14 pound turkey cooked in 35 minutes. All in the time is in the prep. Make sure to remove plastic leg holder and pop up timer. Giblets and neck can be used for an other use(Stock).I gave this 15 hours of passive work time. Brining is good at 10 hours. Take note the turkey looks burnt but its not its all the dry rub and being deep fried. Everyone picks at the crispy skin as it's being craved. It's a no wonder that no fingers get? It's wonderful. Yes you can just brine, dry rub, inject AND OR deep fry this recipe. You'll find any of all options or one way wonderful.

Provided by Rita1652

Categories     Whole Turkey

Time 16h

Yield 10 serving(s)

Number Of Ingredients 20

1 (14 -16 lb) whole turkey (completely thawed, not a self basting or kosher, they have to much salt in them)
1 cup coarse salt or 1 cup pickling salt
1 lb brown sugar
4 oolong tea bags
2 quarts apple juice
1 inch ginger, sliced lengthwise
10 whole allspice
10 peppercorns
2 bay leaves
10 fresh sage leaves
4 sprigs rosemary
10 garlic cloves
4 quarts cold water
1/2 cup butter
4 tablespoons olive oil
5 garlic cloves, slightly smashed skin removed
2 sprigs rosemary
4 sage leaves
cracked black pepper, to season
1/2 cup dry rub seasonings (I use Cajun Spice Rub Mix Recipe or Sweet and Spicy Dry Rub on Ribs or Salmon)

Steps:

  • In a very large pot (big enough to hold turkey) bring all the brine ingredients but turkey to boil then lower heat to simmer for 5 minutes.
  • Remove tea bags and cool.
  • Add washed turkey to cooled apple mixture and cover with ice cold water making sure turkey is completely submerged adding more water if needed.
  • Refrigerate for 10 to 15 hours just so the turkey absorbs the brine.
  • Meanwhile make injection liquid by adding cup butter, olive oil, garlic, rosemary, sage and cracked black pepper to season in a pot. Bring to a slow simmer for 10 to 15 minutes removing any water for butter and bringing out the flavors of the herbs.
  • Cool drain herbs and garlic set aside for placing under the skin of the turkey.
  • Remove turkey from brine discard brine and rinse turkey towel dry inside and out.
  • Inject dry turkey in breasts and thighs the night before cooking with the butter mixture.
  • Take the garlic and herbs that was set aside and place under the skin of the turkey.
  • Place the turkey uncovered on a rack in the refrigerator overnight.
  • Heat peanut oil to 350°F.
  • Rub turkey with any oil mixture that escaped while sitting overnight then rub inside and out of turkey with dry rub mixture.
  • Tie legs and wings to body with cotton string.
  • Lower breast side up into hot oil.
  • Be cautious of hot splattering oil.
  • Maintain oil temp at 350°F.
  • Fry 3 minutes a pound till 180°F.
  • Remove from oil and rest for 15 minutes.
  • Carve and eat.

Nutrition Facts : Calories 1143.6, Fat 52.2, SaturatedFat 17.1, Cholesterol 340.5, Sodium 11733.4, Carbohydrate 68.5, Fiber 0.5, Sugar 63.2, Protein 95.6

WET TURKEY APPLE BRINE



Wet Turkey Apple Brine image

Wet turkey apple brine is perfect for your Thanksgiving turkey.

Provided by Don Troudy

Categories     Side Dish     Sauces and Condiments Recipes

Time 1h

Yield 1

Number Of Ingredients 11

2 gallons cold water
3 cups apple juice
1 cup brown sugar
1 cup kosher salt
1 orange, peeled
¼ cup chopped fresh rosemary
2 tablespoons whole black peppercorns
1 ½ tablespoons minced garlic
1 ½ teaspoons whole allspice berries
1 ½ teaspoons chopped crystallized ginger
5 bay leaves

Steps:

  • Combine water, apple juice, brown sugar, kosher salt, orange peel, rosemary, peppercorns, garlic, allspice, ginger, and bay leaves in a stock pot; bring to a gentle boil. Remove from heat and cool to room temperature.

Nutrition Facts : Calories 1264.4 calories, Carbohydrate 321.4 g, Fat 1.9 g, Fiber 6.1 g, Protein 3.2 g, SaturatedFat 0.5 g, Sodium 91414.2 mg, Sugar 295.8 g

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