Emeril's Fried Turkey

Recipe from Every Day Is a Party, by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett, published by William Morrow, 1999

Show: Emeril LiveEpisode: Emeril Talks Turkey

Rated: 4 stars out of 5Rate itRead users' reviews (19)

RECIPE
COMMENTS & REVIEWS(19)

Cook Time:
50 min
Level:
Intermediate
Yield:
--

Times:

Prep: 24 hr 10 min
Inactive Prep: --
Cook: 50 min
Total:: 25 hr 0 min

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

Ingredients

**You will need a turkey rig to fry the turkeys and syringes to inject them

For the Marinade:

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
Pinch ground cloves

For the Seasoning Mix:

1 cup salt
1 tablespoon cayenne
1 tablespoon freshly ground black pepper

To Fry:

2 turkeys (8 to 10 pounds each)
About 10 gallons peanut oil

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.

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Cindy's Shrimp and Crab Croquettes

Similar Recipes

Recipes Like This

All About…

Recipe Collections

Showing 1-7 of 7

View all 7 Turkey Collections

Comments & Reviews

recipe Emeril's Fried Turkey
Bill Austin, TX 11-30-2008
Flag

Hmm... allspice and cloves?
Rated: 3 stars out of 5

Tried the recipe today. The allspice and clove flavor was a little stronger than what we were expecting. I will likely... give it a try again though without those spices. We did a 13 pound turkey.. and it came out a bit crispy and blackened.. I liked someone's comment from last year where they fry the turkey at a lower temperature.. something else to try next time.Read more
recipe Emeril's Fried Turkey
Aimee Oakwood, GA 11-27-2008
Flag

A must have recipe!!
Rated: 5 stars out of 5

After many days of trying to get the wife to agree on a fried turkey this year we used this recipe and she is hooked. Best... turkey we have had, everybody loved this. Only thing is that I would cut down on the salt a tad, I used kosher salt for the marinade and 1/2 cup Sea salt for the rub and it turned out a tad too salty. Other than that great!!! Read more
recipe Emeril's Fried Turkey
Aubrey Lafayette, LA 11-23-2008
Flag

New Thanksgiving Tradition
Rated: 5 stars out of 5

We have been using this recipe for the past 3 years and just love it! We are now "expected" to bring the turkey to the... Thanksgiving dinner every year and have to fry one to keep at home just so we can enjoy some! Every year we get requests to fry turkeys for other friends or family members and usually end up frying at least 4 turkeys. Its become a new Thanksgiving tradition for my husband and I and we always look forward to it! Thanks Emeril!Read more
recipe Emeril's Fried Turkey
GERALD Fontana, CA 11-15-2008
Flag

The Best Turkey Ever!
Rated: 5 stars out of 5

I have been making this turkey for years! I just cut the salt in the marinade to half a tablespoon. also use kosher salt,... table salt is way too salty! also cut the allspice down to about a teaspoon I found it to be too over powering! I receive rave reviews every time I cook this bird! everyone always asks what did you use? the flavor is soooo good! will you cook mine for me! Read more
recipe Emeril's Fried Turkey
Anonymous 11-26-2007
Flag

Crispy Turkey
Rated: 3 stars out of 5

I have been frying turkies for about 10 years. In those 10 years, my friends and I have found fring a turkey at 350 degrees... is way too hot. The outside of the turkey gets too hard. We got our recipe from a true Cajun, who insisted on not letting the oil get over 300 degrees. We have cooked several hundered Cajun Fried Turkeys and believe me, they are wonderful. We marinade for 48 hours and cook them at about 290 to 300 degrees. Thanks, Bob.Read more
recipe Emeril's Fried Turkey
donna Milford, MA 11-20-2007
Flag

AWESOME!
Rated: 5 stars out of 5

I've made this turkey for 3 years now and every year, someone else asks us to fry one for them! We are now frying 5 turkeys... for Thanksgiving and various Christmas parties! Not to mention we have to do one tailgating at the Patriots game! Just keep an eye on the oil temperature...the first one we ever did was black on the outside and raw inside! Thanks Emeril!Read more