Spicy Fried Turkey Legs recipe from Emeril Lagasse via Food Network
Directions. Put the turkey, water, quartered onions, celery pieces, bay leaves 1 tablespoon of the salt, and 1 teaspoon of the cayenne in a large, heavy pot. Bring to a boil over high heat, then reduce the heat to medium and cook, partially covered, until the turkey is tender, about 2 hours. Remove the turkey, strain and reserve the broth.
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Preheat the oven to 400 degrees F and line a large roasting pan with aluminum foil. Season the injected turkey well both inside and out with the Kosher salt and black pepper. Place the turkey in a large roasting pan lined with aluminum foil and pour the remaining marinade all over the turkey. Bake the turkey uncovered for 30 minutes.
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Preheat the oven to 425°F. Transfer the turkey to a large roasting pan with rack. Tuck the wings under the bird to prevent browning, and tie the legs together. Then pour the chicken broth into the bottom of the pan. Place the turkey in the oven and roast for 15 minutes.
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Preheat the oven to 420 degrees F and line a large roasting pan with aluminum foil. Season the injected turkey well both inside and out with the kosher salt and black pepper. Place the turkey in a.
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Place the turkeys in large plastic bags and secure tightly before refrigerating for 24 hours. To fry each turkey, fill the cooking pot three-quarters of the way full with the peanut oil and heat the oil to between 350 and 360 degrees F. Place one turkey in the basket insert and carefully and slowly lower it into the hot oil.
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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.
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Carve the turkey and serve with the other traditional side items. Turkey frying rigs and Cajun Injectors available from Metal Fusion, Inc. 712 St. George Avenue Jefferson, LA 70121 (504) 736-0201 Shop
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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.
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Add 8 cups stock (or more if you prefer a thinner gumbo). Add bay leaves, thyme, salt, Creole seasoning, pepper, and andouille sausage; cover and simmer for 30 minutes. Add turkey meat and oysters, if using, and cook until oysters curl, 1 to 2 minutes. Remove bay leaves, and adjust seasonings, if necessary. Add parsley, and serve in bowls over.
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Make the marinade. Combine all of the ingredients in a food processor or blender and process for about 5 minutes. Fill the syringe and inject each turkey in the breast and thigh area, as well as the back, wings, and legs.
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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.
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Emeril Lagasse said he's currently "kind of on a turkey roulade kick," and it seems wise to follow the whims of a culinary giant like Lagasse whenever possible. The chef told Tasting Table that.
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Step 3. Preheat oven to 375°. Mix celery, pepper, and onion in a medium bowl. Fill turkey cavity with vegetable mixture, scattering any remaining vegetables over bottom of roasting pan. Brush.
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Directions. Position rack in the lower third of oven and preheat the oven to 425ºF. Fit a roasting rack inside a roasting pan. Transfer the turkey to the kitchen sink and remove its wrapping. Using your hands, remove and discard the neck, gizzards, heart, and liver usually found in a small paper or plastic bag inside the cavity.
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Emeril's Fried Turkey. Yield: Makes about 20 servings (10. note before proceeding. First we call for injecting the marinade into the turkeys with a large kitchen syringe, or "Cajun Injector." After the turkeys are injected, they are rubbed down with a dry seasoning mix, sealed in bags, and left to marinate in the refrigerator for 12 - 24.
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Directions. Sausage: Combine the turkey, garlic, onion, chipotle, cumin, oregano, thyme, sage, and pecans and mix just until well combined. Don't overmix. Season with salt and pepper. Cook a small amount of the mixture in a hot pan to test for seasoning. Form the mixture into 6 equal size patties. Set aside.
