Ahira's Hangar

Start off by brining the turkey two days before. I decided after making the oven roasted turkey that I prefer Emeril's brine to AB's. :::gasp!::: (did I actually say that?)

Brine for Turkey
Emeril Lagasse

1 cup salt
1 cup brown sugar
2 oranges, quartered
2 lemons, quartered
6 sprigs thyme
4 sprigs rosemary

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. Submerge the turkey breast side down and brine for 12 hours. Flip over and brine for another 12 hours.

Remove, rinse completely under cold running water, and pat dry.

Emeril's Fried Turkey
from Emeril Live EM1D15

First mix up Emeril's Creole Seasoning.

Emeril's Creole Seasoning
Combine all ingredients thoroughly and store in an airtight jar or container.

2 1/2 TBS paprika
2 TBS salt
2 TBS garlic powder
1 TBS black pepper
1 TBS onion powder
1 TBS cayenne pepper
1 TBS dried leaf oregano
1 TBS dried thyme


Marinade

2 tablespoons Worcestershire sauce
1 tablespoon liquid Zatarian's Concentrated Crab and Shrimp Boil (optional)
1/4 cup apple cider
3/4 cup honey
1 (12-ounce) bottle beer
1 tablespoon salt
1 tablespoon ground allspice
1/4 teaspoon cayenne
Pinch ground cloves
1/2 cup Emeril's Creole Seasoning

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.



Seasoning Rub

1 cup salt
1 tablespoon cayenne
1 tablespoon freshly ground black pepper

Next, combine the seasoning ingredients and rub the mixture evenly all over each turkey.

Place the turkey(s) in large plastic bags and secure before icing them down or refrigerating them for 24 hours.

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 360ºF. 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 180ºF 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.

Carve the turkey and serve with the other traditional side items.