Crispy Creole Fried Turkey
Experience the ultimate flavor explosion with this Crispy Creole Fried Turkey recipe! Infused with a savory marinade featuring Worcestershire sauce, beer, and a hint of sweetness from honey, this turkey is sure to be a showstopper at your next gathering. The blend of spices, including Emeril's Original Essence and a touch of cayenne, creates a rich and vibrant flavor profile that coats the turkey perfectly. Frying the turkey to golden-brown perfection ensures a crispy exterior while locking in all the juicy goodness inside. Ideal for Thanksgiving, family gatherings, or festive celebrations, this turkey is bound to impress and delight your guests. Just remember, frying a turkey requires special equipment and safety precautions, so gather your outdoor deep fryer and get ready for a deliciously crispy adventure!
N/A
Servings
2035
Calories
13
Ingredients
Ingredients
Worcestershire sauce
2 tablespoons (none)
Zatarain's concentrated crab boil
1 tablespoon (none)
Apple cider
1/4 cup (none)
Honey
3/4 cup (none)
Beer
1 (12-ounce) bottle (none)
Salt
2 tablespoons + 1 cup (divided)
Ground allspice
1 tablespoon (none)
Emeril's Original Essence or Creole seasoning
1/2 cup (none)
Cayenne
1/4 teaspoon + 1 tablespoon (divided)
Ground cloves
1 pinch (none)
Ground black pepper
1 tablespoon (none)
Turkey
10-16 lbs (whole)
Peanut oil
about 5 gallons (for frying)
Instructions
1
In a blender, combine the Worcestershire sauce, crab boil, apple cider, honey, beer, 1 tablespoon of salt, allspice, Emeril's Essence, 1/4 teaspoon of cayenne, and ground cloves. Blend on high for 4-6 minutes until smooth.
2
Using a marinade injector, infuse the turkey by injecting the marinade into the breast, wings, thighs, legs, and back of the turkey, ensuring even distribution.
3
In a small bowl, mix the remaining salt, cayenne, and ground black pepper. Rub this mixture generously over the entire surface of the turkey, ensuring it is well coated.
4
Cover the turkey and refrigerate it for 24 hours to allow the flavors to meld.
5
When ready to fry, heat about 5 gallons of peanut oil in your outdoor deep fryer to 350°F (175°C).
6
Carefully lower the turkey into the hot oil and cook it for 3-5 minutes per pound. Always use a meat thermometer to ensure safety.
7
Once the internal temperature of the turkey reaches between 170°F and 180°F (76°C to 82°C), carefully remove it from the oil.
8
Let the turkey rest on a paper towel-lined surface to drain excess oil for about 15-20 minutes before carving and serving.
Nutrition Information
129.5
Fat
32.7
Carbs
129.0
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Crispy Creole Fried Turkey?
It is a flavorful turkey recipe featuring a savory marinade of Worcestershire sauce, beer, and honey, deep-fried to achieve a crispy exterior and juicy interior.
What ingredients are used in the marinade?
The marinade includes Worcestershire sauce, crab boil, apple cider, honey, beer, salt, allspice, Emeril's Essence, cayenne, and ground cloves.
How long should the marinade be blended?
The marinade should be blended on high for 4 to 6 minutes until it reaches a smooth consistency.
What is the best way to apply the marinade?
You should use a marinade injector to infuse the mixture into the breast, wings, thighs, legs, and back of the turkey.
What constitutes the dry rub for the turkey?
The dry rub is a mixture of salt, cayenne pepper, and ground black pepper rubbed generously over the entire surface.
How long must the turkey refrigerate after prep?
The turkey needs to be covered and refrigerated for 24 hours to allow the flavors to properly meld.
What type of oil is recommended for frying?
Peanut oil is recommended for this recipe due to its high smoke point and flavor.
What temperature should the frying oil reach?
The oil should be heated to 350 degrees Fahrenheit or 175 degrees Celsius.
How much oil is required for a 10-16 lb turkey?
Approximately 5 gallons of peanut oil are needed in an outdoor deep fryer.
What is the cooking time per pound?
The turkey should be fried for 3 to 5 minutes per pound.
What is the safe internal temperature for the turkey?
The turkey is safe to remove once the internal temperature reaches between 170 and 180 degrees Fahrenheit.
How long should the turkey rest after frying?
The turkey should rest on a paper towel-lined surface for 15 to 20 minutes before carving.
What size turkey does this recipe specify?
This recipe is designed for a turkey weighing between 10 and 16 pounds.
What equipment is needed for this recipe?
You will need a blender, a marinade injector, an outdoor deep fryer, and a meat thermometer.
How many calories are in one serving?
One serving of this turkey contains 2035 calories.
What is the fat content of this recipe?
The recipe contains 129.5 grams of fat per serving.
How much protein is in the fried turkey?
There are 129.0 grams of protein per serving.
What are the total carbohydrates?
The recipe contains 32.7 grams of carbohydrates.
What seasoning can be used instead of Emeril's Essence?
You can use any standard Creole seasoning as a substitute for Emeril's Original Essence.
Does the recipe include sugar?
While it does not list refined sugar, it uses 3/4 cup of honey for sweetness.
How much Worcestershire sauce is required?
The recipe calls for 2 tablespoons of Worcestershire sauce.
What kind of crab boil is used?
The recipe specifies 1 tablespoon of Zatarain's concentrated crab boil.
How much beer is used in the marinade?
One 12-ounce bottle of beer is used in the marinade mixture.
Is there any fruit juice in the recipe?
Yes, the recipe uses 1/4 cup of apple cider in the marinade.
What are the primary flavor tags for this recipe?
Tags include fried turkey, creole, Emeril, Thanksgiving, and outdoor cooking.
How many ingredients are in the recipe?
There are a total of 13 ingredients listed for this preparation.
Is this recipe suitable for indoor cooking?
No, this recipe requires an outdoor deep fryer for safety and proper results.
What is the purpose of the ground cloves?
A pinch of ground cloves is added to the marinade to provide depth and aromatic spice.
How much cayenne is used in total?
The recipe uses 1/4 teaspoon in the marinade and 1 tablespoon in the spice rub.
Is fiber or cholesterol information available?
The nutritional data provided for this recipe does not include specific values for fiber or cholesterol.