We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Jesus: there is no substitute

Emeril’s Deep-Fried "Cajun" Turkey

0
(0)
CATEGORY CUISINE TAG YIELD
Grains, Meats Cajun Gma3 1 servings

INGREDIENTS

2 Turkeys; (8-14 lb)
10 ga Peanut oil
1 c Salt
1/2 tb Cayenne
1/4 tb Black pepper
Emeril's Cajun Marinade
2 tb Lea & Perrins worcestershire
1 tb Crab boil
1/4 c Apple cider
3/4 c Honey
1 Bottled beer
1 tb Salt
1 tb Allspice
1/2 c Essence or Creole spice
1/4 ts Cayenne
1 pn Clove
40 qt Pot with basket; burner and propane
(40 to 60)
; tank
Candy thermometer to measure heat oil
Meat thermometer to test turkey doneness
Safety goggles
Fire-safe gloves and pot holders
Fire extinguisher
Seasoning injector

INSTRUCTIONS

EQUIPMENT
1. Season and cure the turkey with salt, pepper and cayenne. Rub seasoning
on skin and let sit overnight.
2. In a blender, add all the wet ingredients and then the dry ingredients
to make the marinade. Puree on high for 4-6 minutes. Make sure all
ingredients are completely pureed and add to an injector.
3. Heat oil to 350 degrees F. Depending on the amount of oil used, this
usually takes between 45 minutes and one hour. (To determine the correct
amount of oil, place the turkey in the basket and place in the pot. Add
water until it reaches 1 to 2 inches above the turkey. Remove the turkey
and note the water level, using a ruler to measure the distance from the
top of the pot to the surface of the water. Pour out water and dry the pot
thoroughly. Be sure to measure for oil before breading or marinating the
turkey.)
4. While the oil is heating, prepare the turkey as desired.
5. Once the oil has come to temperature, place the turkey in the basket and
slowly lower into the pot. Whole turkeys require approximately 3 minutes
per pound to cook. Remove turkey and check internal temperature with meat
thermometer. The temperature should reach 170 degrees F in the breast and
180 degrees F in the thigh. Turkey parts such as breast, wings and thighs
require approximately 4 to 5 minutes per pound to come to temperature.
Recipe copyright C 1998 Emeril Lagasse
Fryer Beware: Safety Tips
Remember you're dealing with gallons of dangerously hot oil, so make sure
there are no kids or pets running around. And you want to wear some old
shoes that you can slip out of easily and long pants just in case you do
spill some oil on you.
Place fryer on level dirt or grassy area. Never fry a turkey indoors, in a
garage or in any other structure attached to a building. Avoid frying on
wood decks, which could catch fire, and concrete, which can be stained by
the oil.
Never leave the hot oil unattended and don't allow children or pets near
the cooking area.
Allow the oil to cool completely before disposing or storing.
Immediately wash hands, utensils, equipment and surfaces that have come in
contact with raw turkey.
Turkey should be consumed immediately and leftovers stored in the
refrigerator within two hours of cooking.
[SOURCE: The National Turkey Federation (202) 898-0100]
Converted by MC_Buster.
NOTES : From Chef and author Emeril Lagasse
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.

A Message from our Provider:

“God is bigger than any church”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?