Photo: Spicy Fried Turkey Legs Recipe
Ingredients
- 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
Directions
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.
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By ACookingMan
Columbia, SC
on December 25, 2011
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Great taste, however I have to agree with others. The recipe does not cook the legs through thoroughly. You will have to bake them another 25-30 minutes.
By omegaace02
Washington, D.C.
on December 11, 2011
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I've cooked these legs a couple of time and recently again this weekend. The flavor on the recipe is amazing. I had my family and friends literally fighting over the legs when I served them. The problem is in the cooking directions. These turkey legs take a lot more than 10 minutes to cook. After cooking them for 10 minutes each and finding them to still be raw on the interior I then cooked them in the oven on 350 for 30 to 45 minutes and they were done and tasty. I also prep my legs 3 days before. I let them sit one day in the dry rub and then two days in the liquid marinade making certain to massage the legs daily. The flavor penetrates all the way down to the bone using this method. I have made the recipe my own.
By dsullivan5163
WAUKEGAN, IL
on November 24, 2010
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I USED THIS RECIPE 2 GIVE ME A NEW IDEA 4 THANXGIVIN OF COURSE I DID NOT USE ALL OF DA INGREDIENTS, CUZ I FEEL IT'S WAY 2 MANY, BUT I USED DA BASICS, SALT, PEPPER, ONION POWDER, GARLIC POWDER, FLOUR, & VEGETALBE OIL & I BOUGHT DA TURKEY LEGS ALREADY SMOKED, DEY TURNED OUT GREAT, CRISPY ON DA OUTSIDE & JUICY ON DA INSIDE, DA FAMILY LOVES DEM
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