Emerils Fried Turkey Recipes

Steps:

• In the above recipe it looks like just a tablespoon of Crab Boil would hardly be noticed. Don't use more unless you are sure you want to. The word concentrated is there for a reason. This marinade needs to go in a food processor or blender for 5 minutes so that it doesn't clog the injector.
• Emeril uses this as his injection marinade in a turkey that he dry brines for 24 hours in 1 cup of salt, 1 Tablespoon cayenne, and 1 Tablespoon of freshly ground black pepper.

Steps:

• Marinade Instructions:.
• Combine the Worcestershire, crab& shrimp boil, apple cider, honey, beer, 1 tbs salt, allspice, Emeril's essence, 1/4 tsp cayenne and ground cloves in a blender and puree on high for 4-6 minutes.
• Using a marinade injector, inject the breast, wings, thighs, legs and back with the marinade.
• Rub Instructions:.
• Combine the remaining salt, cayenne and pepper.
• Rub the turkey with the mixture.
• Place the turkey in the refrigerator for 24 hours.
• Frying Instructions:.
• Heat the peanut oil to 350 degrees F.
• Place turkey in peanut oil and cook the turkey for 3-5 minutes per pound.
• Remove the turkey from the oil when the internal temperature reaches 170- 180 degrees F.
• Place on paper towel to drain.
• Let the turkey rest for 15-20 minutes prior to carving.

Steps:

• Remove the neck, giblets, and liver from the cavity of the turkey and reserve for the gravy. Rinse the turkey inside and out under cold running water.
• To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a non-reactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, plastic garbage bag.) Add the oranges, lemons, thyme, and rosemary.
• Note: If you have a big turkey and need more brine than this, use 1/2 cup salt and 1/2 cup brown sugar for every gallon of water.
• Soak the turkey in the brine, covered and refrigerated, for at least 4 hours and up to 24 hours.
• Preheat the oven to 325 degrees F.
• Remove the turkey from the brine and rinse well under cold running water. Pat dry with paper towels, inside and out. Place breast side down in a large, heavy roasting pan, and rub on all sides with the butter. Season lightly inside and out with salt and pepper. Stuff the turkey with the onion, orange, celery, carrot, bay leaves, and thyme. Loosely tie the drumsticks together with kitchen string.
• For the turkey broth: Heat the oil in a large heavy saucepan over medium high heat. Add the turkey neck, heart, and gizzard to the pan and saute until just beginning to brown, about 1 minute. Add the chopped vegetables and bay leaf to the pan and saute until soft, about 2 minutes. Pour the stock and 3 cups of water into the pan and bring to a boil. Lower the heat to medium-low and simmer until the stock is reduced to 4 cups, about 1 hour, adding the chopped liver to the pan during the last 15 minutes of cooking.
• Strain the stock into a clean pot or large measuring cup. Pull the meat off the neck, chop the neck meat and giblets, and set aside.
• Roast the turkey, uncovered, breast side down for 1 hour. Remove from the oven, turn, and baste with 1/2 cup stock. Continue roasting with the breast side up until an instant-read meat thermometer registers 165 degrees F when inserted into the largest section of thigh (avoiding the bone), about 2 3/4 to 3 hours total cooking time. Baste the turkey once every hour with 1/2 to 3/4 cup chicken or turkey stock.
• Remove from the oven and place on a platter. Tent with aluminum foil and let rest for 20 minutes before carving.
• For the pan gravy: Pour the reserved turkey pan juices into a glass-measuring cup and skim off the fat. Place the roasting pan on 2 stovetop burners over medium heat add the pan juice and 1 cup turkey broth and the white wine to the pan, and deglaze the pan, stirring to scrape any brown bits from the bottom of the pan. Add the remaining 3 cup of broth and bring to a simmer, then transfer to a measuring cup.
• In a large heavy saucepan, melt the butter over medium high heat. Stir in the flour and cook, stirring constantly, to make a light roux. Add the hot stock, whisking constantly, then simmer until thickened, about 10 minutes. Add the reserved neck meat and giblets to the pan and adjust seasoning, to taste, with salt and black pepper. Pour into a gravy boat and serve.

Steps:

• First make the Creole seasoning.
• Mix all the Creole seasoning ingredients together and store the mixture in an airtight container.
• You will get about â..." cup and you won't need it all for this fried chicken recipe.
• Cut the chicken into 8 pieces. Use the salt and cayenne pepper to season the chicken pieces.
• Whisk 2 tablespoons of the milk with the eggs and add a pinch of Creole seasoning. Add another pinch of the seasoning to 3 cups of the flour.
• Dredge the chicken in the flour, then in the egg, ensuring the chicken pieces are completely covered. Let any excess drip off. Dip the chicken pieces again in the flour.
• Boil the potatoes in salted water until they are tender, then mash in the butter and some cream or milk too if you prefer a creamier texture. Keep the mashed potatoes warm.
• Heat the oil in a skillet. Place half the chicken pieces skin side down in the hot oil and fry for 6 minutes.
• Flip the chicken pieces over and cook for 6 more minutes or until the chicken is cooked right through and golden brown.
• Drain the chicken on a paper lined plate and sprinkle more Creole seasoning over it.
• Fry the other half of the chicken pieces. Pour all the oil except ½ cup out of the skillet.
• Whisk in the rest of the flour and let the mixture cook for a few minutes, scraping the stuck-on bits of chicken off the skillet.
• Whisk in the rest of the milk and bring the liquid to a boil.
• Turn it down to a simmer and season with salt and black pepper.
• Cook this gravy for 6 minutes.
• You can add some water if it goes too thick.
• Serve the mashed potatoes and fried chicken with the gravy over the top.