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: 3rd Annual E-Awards

Rated: 5 stars out of 5Rate itRead users' reviews (54)

RECIPE
COMMENTS & REVIEWS(54)

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Ingredients

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 Emeril's Creole Seasoning (Essence), recipe follows
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.

Essence (Emeril's Creole Seasoning):

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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Comments & Reviews

recipe Emeril's Fried Turkey
Shante Cambria Heights, NY 11-20-2009
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Our Star Bird Every Thanksgiving
Rated: 5 stars out of 5

I've used this recipe every year for the past 4 years for our Thanksgiving feast. It's yummy the only problem I've... experienced is that the cider, beer, sugar combo makes the turkey darken too fast so I've always start in the deep fryer but end up putting the bird in the oven to finish it off. Read more
recipe Emeril's Fried Turkey
Julie Naples, FL 05-20-2009
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Awesome
Rated: 5 stars out of 5

We make this every time we go camping. Thanks Emeril:) We also make it for Thanksgiving
recipe Emeril's Fried Turkey
null null, null 11-13-2008
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The most perfect fried turkey ever.
Rated: 5 stars out of 5

I have used this recipie for several years at Thanksgiving and Chirstmas too. It is by far the best Turkey that I, or my... family and friends, have ever eaten. The only change that I make is that I don't use the rub Emeril suggests. I massage the bird with peanut oil, (the same oil used for frying) then I rub with the turkey with essence. Another Hint: I pre-heat my oil to 400 degrees because when you drop the bird into the oil, the temp drops about 50 degrees. This way you keep the cooking temperature correct and the turkey does not get greasy.Read more
recipe Emeril's Fried Turkey
Chriss Landenberg, PA 01-09-2008
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best fried turkey
Rated: 5 stars out of 5

excellent recipe, we use it every year and never have a single leftover.
recipe Emeril's Fried Turkey
Katie highwood, IL 01-02-2008
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Rave Reviews
Rated: 5 stars out of 5

I made this for Thankgiving and then again for New Years, and people LOVED it. One suggestion though, before injection and... rub, put turket in fryer with oil to measure how much oil you need. This will help from spilling when you add the turkey to the hot oil. Also I don't use all the salt, when i did the skin was intensely salty.Read more
recipe Emeril's Fried Turkey
Anonymous 11-22-2007
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Expert Recipe!
Rated: 5 stars out of 5

This is the first time our family made a fried turkey. We were afraid to steer away from traditional turkey but now we don't... want to go back to our old ways. This is way better and full of flavor. It comes out very juicy. I used the food processor to blend the marinade but for some reason I think that the salt stayed on the bottom so when I injected the turkey some parts were saltier than others. I used half the amount of salt on the dry rub recipe and it came out great. When frying the turkey it does turn very dark but that is normal. When you cut the turkey the inside is white and juicy. This recipe packs it with flavor. It is great. This is definitely gonna be a staple recipe for me!Read more