Emeril's Deep-Fried "Cajun" Turkey
From Chef and author Emeril Lagasse
2 8-14 lb turkeys
10 gallons peanut oil
1 cup salt
1/2 tbsp cayenne
1/4 tbsp black pepper
Emeril's Cajun Marinade
2 tablespoon Lea & Perrins Worcestershire
1 tablespoon crab boil
1/4 cup apple cider
3/4 cup honey
1 bottled beer
1 tablespoon salt
1 tablespoon allspice
1/2 cup essence or Creole spice
1/4 teaspoon cayenne
pinch of clove
40-60 quart pot with basket, burner and propane tank
candy thermometer to measure heat oil
meat thermometer to test turkey doneness
fire-safe gloves and pot holders
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.
Spiked Chicken Wings with Blue Cheese Dip and Celery Sticks
From chef and author Emeril Lagasse
Nobody cooks for a Super Bowl party like Emeril Lagasse. Try these super spicy wings at your next gathering.
1/2 cup Sriracha Hot Chili Sauce*
1/4 cup hot red pepper sauce, such as Emeril's Kick It Up Red pepper sauce or Crystal hot sauce
8 ounces [2 sticks] unsalted butter, melted
2 tablespoons fresh lemon juice
1 tablespoon Tabasco Sauce
8 ounces blue cheese, at room temperature
4 ounces cream cheese, at room temperature
Vegetable oil, for frying
4 pounds chicken wings, rinsed and patted dry with paper towels
8 ribs of celery, wiped clean and cut on the bias into dipping-sized batons
*This Asian hot chili sauce is made from dried chilies that are ground into a paste with garlic, sugar, and other ingredients. It is available in Asian markets and some supermarkets, and can be found through online specialty food grocers.
Combine the Sriracha sauce, hot red pepper sauce, melted butter, 1 tablespoon of the lemon juice, and the Tabasco in a medium bowl and whisk to combine. Set aside.
Combine the blue cheese, cream cheese, and remaining 1 tablespoon lemon juice in a food processor and blend until smooth. Transfer to a decorative bowl for serving and set aside. (The blue cheese dip can be made 24 hours in advance and kept, covered, in the refrigerator. Let come to room temperature before serving.)
Heat enough oil to come halfway up the sides of a large saucepan or deep fryer to 350°F. Add the chicken wings in batches and fry, turning, until golden brown and they float in the oil, 6 to 8 minutes. Drain well on paper towels and transfer to a large serving dish.
Pour the sriracha mixture over the hot wings and let sit for 5 minutes. Serve hot.
Makes 6 to 8 servings.
Last edited by Sassy; 10-27-2006 at 10:46 PM..