Spicy Fried Turkey Legs
- 8 turkey legs, rinsed and patted dry
- 1/4 cup plus 2 tablespoons Essence, recipe follows
- 1/2 cup hot red pepper sauce
- 1/4 cup Worcestershire sauce
- 2 tablespoons fresh lemon juice
- Peanut oil, for deep frying
- 3 cups all-purpose flour
- 1 tablespoon salt
- 1 tablespoon freshly ground black pepper
- 1 tablespoon cayenne
- 2 teaspoons garlic powder
- Ranch Dressing, recipe follows
In a large shallow dish, place the turkey legs and season with the Essence. In a small bowl, combine the hot sauce, Worcestershire, and lemon juice and whisk to combine. Pour mixture over the legs, cover, and refrigerate for 1 hour.
Heat the oil in the deep fryer to 365 degrees F.
In a large shallow dish, combine the flour, salt, black pepper, cayenne, and garlic powder and stir to combine. Roll the turkey legs in the mixture to lightly coat, shaking to remove any excess.
Carefully add the legs to the deep fryer, in batches if necessary. Fry for about 4 to 5 minutes, or until skin is golden brown and meat is completely cooked through. Drain on paper towels. Season with Essence, to taste, and serve hot.Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
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 oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
Published by William and Morrow, 1993.Ranch Dressing:
1/3 cup plain yogurt
1/3 cup mayonnaise
1/3 cup buttermilk
1 1/2 teaspoons Dijon mustard
1 tablespoon chopped parsley leaves
1 tablespoon snipped fresh chives
1 tablespoon chopped dill leaves
1 small clove garlic, pressed
Salt and freshly ground black pepper
Whisk the yogurt, mayonnaise, and buttermilk together. Stir in the mustard, parsley, chives, dill and garlic. Season with salt and a generous grinding of pepper. Refrigerate, covered, until ready to use.
Recipe courtesy Emeril Lagasse, 2003