Emeril's Fried Turkey

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Rated 4 stars out of 5
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Total Time:
25 hr 0 min
Prep
24 hr 10 min
Cook
50 min
Yield:
--
Level:
Intermediate
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Ingredients

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

For the Marinade:

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.

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Newest Ratings and Reviews

Read all 19 reviews

  • on November 20, 2010

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    *Warning*
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    and have an awesome tasty Thanksgiving

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  • on November 30, 2008

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    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.

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  • on November 27, 2008

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    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!!!

    people found this review Helpful.
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