For the Turkey:
- 1 1/2 gallons very cold water
- 3/4 cup kosher salt
- 3/4 cup brown sugar
- 1 turkey, about 10 pounds
- 1/2 cup corn syrup
- 1/2 cup cane syrup (recommended: Steen's)
- 1/2 cup melted butter
- 1 tablespoon essence, recipe follows
- 1 cup chopped trinity, (equal amounts of onion celery and green bell pepper to yield 1 cup)
- 1 clove garlic, minced
- Reserved turkey neck, and giblets
- 1/4 cup plus 1 tablespoon flour
- 4 cups chicken stock
- 1 teaspoon salt
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce
In a large bowl or ice chest large enough to hold turkey and liquid, combine water, salt and sugar and stir until salt and sugar are dissolved. Place turkey inside of brining liquid (liquid should cover turkey completely) and marinate turkey overnight (refrigerated).
Preheat oven to 475 degrees F. When ready to cook the turkey, in a small bowl whisk together corn syrup, cane syrup, butter and Creole seasoning. Remove turkey from brining liquid and pat dry with paper towels. Place turkey on a rack, breast side down, and baste with syrup-butter mixture. Bake for 20 minutes, then reduce temperature to 300 degrees F and continue baking for another 45 minutes, breast side down, basting every 30 minutes. Turn turkey over and continue cooking, about 1 1/2 hours, or until the internal temperature in the deepest part of the thigh reads 155 degrees F. Let turkey rest while you make the gravy.
In a saucepan, place 1 1/2 cups of pan drippings and add trinity and garlic. Add turkey neck and giblets and simmer over medium high heat for 10 minutes. Whisk in flour and combine well, and cook for 1 to 2 minutes. Add chicken stock and stir well to combine. Cook 5 minutes, or until thickened, and season with salt, Worcestershire sauce and hot sauce. Let simmer 10 minutes to allow flavors to meld. Strain and serve immediately with roast turkey.
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
For the Oyster Dressing:
- 3 tablespoons olive oil
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped celery
- 2 tablespoons chopped garlic
- 3 cups cubed day-old bread
- 1 1/2 cups oysters, shucked and in their liquor
- 1 cup chicken broth
- 1/4 cup chopped green onions
- 2 tablespoons chopped parsley
- 1 tablespoon Creole seasoning, recipe above
- 1/2 teaspoon hot pepper sauce
- Salt and freshly ground black pepper
Preheat oven to 350 degrees F. Generously oil a baking dish.
In a large skillet, heat oil until it begins to smoke. Add onion, bell pepper, and celery and saute, stirring frequently, about 2 minutes or until softened. Add garlic and cook 2 minutes longer. Lower heat and fold in bread, oysters and their liquor, and broth. Stir until moistened and add green onions, parsley, Creole seasoning, and hot pepper sauce. Season to taste with salt and pepper. Pour dressing into baking dish, cover with foil and bake for 30 minutes. Remove foil and bake 20 minutes, until golden brown on top.