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Emeril's Fried Turkey (Emeril Lagasse) Recipe

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Emeril's Fried Turkey (Emeril Lagasse)
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Ingredients
23
Count
Nutrition
323978
Calories
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Ingredients:

  • 1 tbsp liquid zatarian's concentrated crab and shrimp boil (optional)
  • 1/4 cup apple cider
  • 3/4 cup honey
  • 1 (12-oz) bottle beer
  • 1 tbsp salt
  • 1/2 cup emeril's creole seasoning ( essence) , recipe follows
  • 1/4 tsp cayenne
  • pinch ground cloves
  • 1 cup salt
  • 1 tbsp cayenne
  • 2 turkeys (8 to 10 lb each)
  • about 10 gallons peanut oil
  • 2 1/2 tbsp paprika
  • 2 tbsp salt
  • 1 tbsp black pepper
  • 1 tbsp onion powder
  • 1 tbsp dried thyme

Directions:

  1. To Fry:
  2. To make the marinade: Combine all of the ingredients in a food processor or blender and process for about 5 minutes. Fill a syringe and inject each turkey in the breast and thigh area, as well as the back, wings, and legs. You will have to fill the syringe several times. Next, combine the seasoning ingredients and rub the mixture evenly all over each turkey.
  3. Place the turkeys in large plastic bags and secure before icing them down or refrigerating them for 24 hours.
  4. To fry each turkey: Fill a large pot three quarters of the way full with the peanut oil and heat the oil to between 350 and 360 degrees F. Place 1 turkey in the basket insert and carefully and slowly lower it into the hot oil. Turn the turkey every 10 minutes, using long-handled forks. A whole turkey will take 3 to 5 minutes per pound to cook. It is done when the internal temperature reaches 170 to 180 degrees F on an instant read meat thermometer. Carefully lift the basket out of the hot oil. This can be done by inserting a broomstick through the handles and having two strong people lift the basket out of the pot. Using the long-handled forks, transfer the turkey to a large brown paper bag and let stand for about 15 minutes before removing to carve. Repeat the procedure for the second turkey. Carve the turkey and serve with the other traditional side items.
  5. Essence (Emeril's Creole Seasoning):
  6. Combine all ingredients thoroughly and store in an airtight jar or container.
  7. Yield: about 2/3 cup
  8. Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 323978.27 Kcal (1356432 kJ)
Calories from fat 324735.92 Kcal
% Daily Value*
Total Fat 36081.77g 55510%
Cholesterol 3265.2mg 1088%
Sodium 146048.23mg 6085%
Potassium 11883.73mg 253%
Total Carbs 275.22g 92%
Sugars 222.38g 890%
Dietary Fiber 18.77g 75%
Protein 1007.65g 2015%
Vitamin C 21.7mg 36%
Vitamin A 0.6mg 19%
Iron 59.2mg 329%
Calcium 937.4mg 94%
Amount Per 100 g
Calories 778.41 Kcal (3259 kJ)
Calories from fat 780.23 Kcal
% Daily Value*
Total Fat 86.69g 55510%
Cholesterol 7.85mg 1088%
Sodium 350.9mg 6085%
Potassium 28.55mg 253%
Total Carbs 0.66g 92%
Sugars 0.53g 890%
Dietary Fiber 0.05g 75%
Protein 2.42g 2015%
Vitamin C 0.1mg 36%
Iron 0.1mg 329%
Calcium 2.3mg 94%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9485.6
    Points
  • 9399
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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