Emeril's Deep-Fried "Cajun" Turkey
| Yield: | 1 servings |
| Categories: |
| 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 |
| EQUIPMENT | ||
| 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 |
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