Emerils Deep Fried Cajun 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.

EMERIL'S CAJUN CHICKS



Emeril's Cajun Chicks image

Provided by Emeril Lagasse

Categories     main-dish

Time P1DT4h20m

Yield 16 to 20 servings

Number Of Ingredients 15

2 tablespoons Worcestershire sauce
1 tablespoon Zatarains Concentrated Shrimp and Crab Boil
1 tablespoon Zatarains Concentrated Shrimp and Crab Boil
1/4 cup apple cider
3/4 cup honey
1 12-ounce bottle Abita Amber Beer
1 tablespoon salt
1 tablespoon ground allspice
1/2 cup Creole seasoning
1/4 teaspoon cayenne
Pinch ground cloves
1 cup salt
1 tablespoon cayenne
1 tablespoon freshly ground black pepper
4 whole roasting chickens (4 to 5 pounds each)

Steps:

  • To make the marinade, combine all of the ingredients in a food processor or blender. Process for 5 minutes. Fill a syringe with the marinade and inject each chicken breast, back, wings and legs. You will have to fill the syringe several times. Next, combine the seasoning ingredients and rub the mixture evenly over each chicken. Place them in large plastic bags, seal and refrigerate for 24 hours. Remove from the refrigerator and place on a spit. Place the spit over the fire. Slow cook the chickens over the fire for about 4 hours or until the chickens are golden brown and the juices run clear. The internal temperature of the chickens should reach 170 to 180 degrees on an instant read thermometer. Remove the chickens from the spit and transfer to large platters. Allow the chickens to rest for 10

CAJUN-INJECTED SPICY TURKEY



Cajun-Injected Spicy Turkey image

Provided by Food Network

Categories     main-dish

Time 2h45m

Yield 10 to 12 servings

Number Of Ingredients 15

2 tablespoons Worcestershire sauce
1 tablespoon concentrated liquid crab and shrimp boil (recommended: Zatarian's)
1/4 cup apple cider
3/4 cup honey
1 (12-ounce) bottle beer
1 tablespoon salt
1 tablespoon ground allspice
1/2 cup Creole seasoning
1/4 teaspoon cayenne
1/2 cup olive oil
1/4 cup finely minced garlic
1 (10 to 12-pound) turkey, rinsed well inside and out, patted dry
4 teaspoons kosher salt
2 teaspoons freshly ground black pepper
1 to 2 cups chicken broth, as needed for bottom of roasting pan

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 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 420 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 an instant-read 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.

CAJUN DEEP-FRIED TURKEY



Cajun Deep-Fried Turkey image

Delicious, juicy and tender, this recipe was given to me by a true Cajun sixteen years ago and has been on our Thanksgiving table ever since. The injector and instructions for frying came with our fryer which was a good thing because this original recipe didn't explain all the nuances of frying a turkey. It is well worth the learning process, though. We strain the peanut oil after it cools and pour it back into the containers (I bought it in gallon jugs). It will keep nicely in a cool place, under 40 degrees, or in the refrigerator until needed again.

Provided by Peg in East Tennessee

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Time 1h15m

Yield 12

Number Of Ingredients 10

2 cups butter
¼ cup onion juice
¼ cup garlic juice
¼ cup Louisiana-style hot sauce
¼ cup Worcestershire sauce
2 tablespoons ground black pepper
1 teaspoon cayenne pepper
7 fluid ounces beer
3 gallons peanut oil for frying, or as needed
1 (12 pound) whole turkey, neck and giblets removed

Steps:

  • Melt the butter in a large saucepan over medium heat. Add the onion juice, garlic juice, hot sauce, Worcestershire sauce, black pepper, cayenne pepper and beer. Mix until well blended.
  • Use a marinade injecting syringe or turkey baster with an injector tip to inject the marinade all over the turkey including the legs, back, wings, thighs and breasts. Place in a large plastic bag and marinate overnight in the refrigerator. Do not use a kitchen trash bag. If your turkey is large, you can use an oven bag.
  • When it's time to fry, measure the amount of oil needed by lowering the turkey into the fryer and filling with enough oil to cover it. Remove the turkey and set aside.
  • Heat the oil to 365 degrees F (185 degrees C). When the oil has come to temperature, lower the turkey into the hot oil slowly using the hanging device that comes with turkey deep-fryers. The turkey should be completely submerged in the oil. Cook for 36 minutes, or 3 minutes per pound of turkey. The turkey is done when the temperature in the thickest part of the thigh reaches 180 degrees F (80 degrees C). Turn off the flame and slowly remove from the oil, making sure all of the oil drains out of the cavity. Allow to rest on a serving platter for about 20 minutes before carving.

Nutrition Facts : Calories 1035.9 calories, Carbohydrate 2.8 g, Cholesterol 345.8 mg, Fat 70.9 g, Fiber 0.4 g, Protein 91.2 g, SaturatedFat 30.1 g, Sodium 682.2 mg, Sugar 0.7 g

EMERIL'S FRIED TURKEY



Emeril's Fried Turkey image

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

2 tablespoons Worcestershire sauce
1 tablespoon zatarian concentrated crab boil
1/4 cup apple cider
3/4 cup honey
1 (12 ounce) bottle beer
1 tablespoon salt
1 tablespoon ground allspice
1/2 cup Emeril's Original Essence or 1/2 cup creole seasoning
1/4 teaspoon cayenne
1 pinch ground cloves
1 cup salt
1 tablespoon cayenne
1 tablespoon ground black pepper
10 -16 lbs turkey
peanut oil, for frying (about 5 gallons)

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

DEEP FRIED CAJUN TURKEY



Deep Fried Cajun Turkey image

Provided by Food Network

Categories     main-dish

Time 1h24m

Yield 12 servings

Number Of Ingredients 12

1/2 cup kosher salt
3 tablespoons onion powder
3 tablespoons black pepper
3 tablespoons white pepper
2 tablespoons sweet basil
2 teaspoons ground bay leaves
1 tablespoon cayenne pepper
2 teaspoons file powder
3 tablespoons garlic powder
1 1/2 tablespoons paprika
1 (10 to 12 pound) whole turkey
4 to 5 gallons peanut oil (see note)

Steps:

  • Preheat oil to 375 degrees F.
  • Stir salt and seasonings together. Mix until well blended. Use 1/2 to 2/3 cup for a 10 to 12 pound turkey. May be stored for several months in an airtight covered jar.
  • Remove the giblets and neck from the turkey. Rinse the turkey well with cold water and pat dry thoroughly with paper towels. Take care to dry both inside cavities. Place in a large pan and rub the interior and exterior of the bird with the seasoning mix. To allow for good oil circulation through the cavity, do not truss or tie legs together. Cut off the wing tips and plump little tail as they may get caught in the fryer basket. Cover pan and place in refrigerator overnight.
  • Place the outdoor gas burner on a level dirt or grassy area. Never fry a turkey indoors, in a garage, or in any structure attached to a building. Do not fry on wood decks, which could catch fire, or concrete, which could be stained by the oil. (Safety tip: have a fire extinguisher nearby for added safety). Add oil to a 7 to 10 gallon pot with a basket or a rack. At medium-high setting, heat the oil to 375 degrees F.(depending on the amount of oil, outside temperature and wind conditions, this should take about 20 to 40 minutes).
  • Meanwhile, place the turkey in a basket or on a rack, neck down. When the deep-fry thermometer reaches 375 degrees F. slowly lower the turkey into the hot oil. The level of the oil will rise due to the frothing caused by the moisture from the turkey but will stabilize in about 1 minute. (Safety tip: to prevent burns from the splattering oil wear oven mitts/gloves, long sleeves, heavy shoes, and even glasses. It is wise to have 2 people lowering and raising the turkey). Immediately check the oil temperature and increase the flame so the oil temperature is maintained at 350 degrees F. If the temperature drops to 340 degrees F. or below, oil will begin to seep into turkey. Fry about 3 to 4 minutes per pound, or about 35 to 42 minutes for a 10 to 12 pound turkey. Stay with the cooker at all times, as the heat must be regulated. When cooked to 170 degrees F. in the breast or 180 degrees F. in the thigh, carefully remove the turkey for the hot oil. Allow the turkey to drain for a few minutes. (Safety tip: allow the oil to cool completely before storing or disposing). Remove turkey from the rack and place on a serving platter. Allow to rest for 20 minutes before carving.

EMERILS DEEP-FRIED "CAJUN" TURKEY



Emerils Deep-Fried

not set

Provided by BigOven Cooks

Categories     Main Dish

Time 3h

Yield 1

Number Of Ingredients 22

3/4 c Honey
2 tb Lea & Perrins worcestershire
1/4 c Apple cider
1 tb Allspice
Fire-safe gloves and pot
1/4 ts Cayenne
40 qt Pot with basket; burner and tank (40 to 60)
Meat thermometer to test
Fire extinguisher
1 tb Crab boil
2 8-pound Turkeys (up to 14-pounds)
1 bottle beer
1/2 c Essence or Creole spice
1 pn Clove
Seasoning injector
1 c Salt
10 ga Peanut oil
1/2 tb Cayenne
Candy thermometer to measure
Safety goggles
1 tb Salt
1/4 tb Black pepper

Steps:

  • 1. Season and cure the turkey with salt, pepper and cayenne. Rub seasoning on skin and let sit overnight. 2. In a blender, add all the wet ingredients and then the dry ingredients to make the marinade. Puree on high for 4-6 minutes. Make sure all ingredients are completely pureed and add to an injector. 3. Heat oil to 350 degrees F. Depending on the amount of oil used, this usually takes between 45 minutes and one hour. (To determine the correct amount of oil, place the turkey in the basket and place in the pot. Add water until it reaches 1 to 2 inches above the turkey. Remove the turkey and note the water level, using a ruler to measure the distance from the top of the pot to the surface of the water. Pour out water and dry the pot thoroughly. Be sure to measure for oil before breading or marinating the turkey.) 4. While the oil is heating, prepare the turkey as desired. 5. Once the oil has come to temperature, place the turkey in the basket and slowly lower into the pot. Whole turkeys require approximately 3 minutes per pound to cook. Remove turkey and check internal temperature with meat thermometer. The temperature should reach 170 degrees F in the breast and 180 degrees F in the thigh. Turkey parts such as breast, wings and thighs require approximately 4 to 5 minutes per pound to come to temperature. Recipe copyright C 1998 Emeril Lagasse Fryer Beware: Safety Tips Remember youre dealing with gallons of dangerously hot oil, so make sure there are no kids or pets running around. And you want to wear some old shoes that you can slip out of easily and long pants just in case you do spill some oil on you. Place fryer on level dirt or grassy area. Never fry a turkey indoors, in a garage or in any other structure attached to a building. Avoid frying on wood decks, which could catch fire, and concrete, which can be stained by the oil. Never leave the hot oil unattended and dont allow children or pets near the cooking area. Allow the oil to cool completely before disposing or storing. Immediately wash hands, utensils, equipment and surfaces that have come in contact with raw turkey. Turkey should be consumed immediately and leftovers stored in the refrigerator within two hours of cooking. [SOURCE: The National Turkey Federation (202) 898-0100] NOTES : From Chef and author Emeril Lagasse Recipe by: Good Morning America

Nutrition Facts : Calories 12306 calories, Fat 536.029980006965 g, Carbohydrate 348.233922544001 g, Cholesterol 6170.35999999503 mg, Fiber 89.832625230125 g, Protein 1467.15715250545 g, SaturatedFat 155.980453001515 g, ServingSize 1 1 Serving (8099g), Sodium 4924.28499993094 mg, Sugar 258.401297313876 g, TransFat 56.6478830011668 g

EMERIL LAGASSE'S CAJUN-INJECTED SPICY TURKEY RECIPE - (3.7/5)



Emeril Lagasse's Cajun-Injected Spicy Turkey Recipe - (3.7/5) image

Provided by dinachapman

Number Of Ingredients 15

2 tablespoons Worcestershire sauce
1 tablespoon liquid Zatarian's Concentrated Crab and Shrimp Boil (optional)
1/4 cup apple cider
3/4 cup honey
1 (12-ounce) bottle beer
1 tablespoon salt
1 tablespoon ground allspice
1/2 cup Creole Seasoning
1/4 teaspoon cayenne
1/2 cup olive oil
1/4 cup finely minced garlic
1 10 to 12 pound turkey, rinsed well inside and out, patted dry
4 teaspoons Kosher salt
2 teaspoons freshly ground black pepper
1 to 2 cups chicken broth, as needed for bottom of roasting pan

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.

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