 |
Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 10 |
|
This is a great fried turkey recipe, but you need to have the equipment to make it. Equipment needed is an outdoor deep fryer, marinade injector, and a meat thermometer. Ingredients:
2 tablespoons worcestershire sauce |
1 tablespoon zatarian concentrated crab boil |
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 original essence or 1/2 cup creole seasoning |
1/4 teaspoon cayenne |
1 pinch ground cloves |
1 cup salt |
1 tablespoon cayenne |
1 tablespoon ground black pepper |
10 -16 lbs turkey |
peanut oil, for frying (about 5 gallons) |
Directions:
1. Marinade Instructions:.
2. 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.
3. Using a marinade injector, inject the breast, wings, thighs, legs and back with the marinade.
4. Rub Instructions:.
5. Combine the remaining salt, cayenne and pepper.
6. Rub the turkey with the mixture.
7. Place the turkey in the refrigerator for 24 hours.
8. Frying Instructions:.
9. Heat the peanut oil to 350 degrees F.
10. Place turkey in peanut oil and cook the turkey for 3-5 minutes per pound.
11. Remove the turkey from the oil when the internal temperature reaches 170- 180 degrees F.
12. Place on paper towel to drain.
13. Let the turkey rest for 15-20 minutes prior to carving.
|
|