For the un-initiated, the deep-fried Turkey is a Southern invention that has beguiled the rest of the nation, as the perfect twist to a traditional holiday feast!
Chef Emeril Lagasse’s Recipe
Look no further than New Orleans chef Emeril Lagasse, who believes the deep-fried turkey might be all you need this Thanksgiving, and he’s got a kick ass recipe.
“It’s in the taste. The best fried turkey I have ever eaten had almost glass-like crispy skin and ultra-moist meat that was cooked to perfection. It had super-intense spices from injecting prior to cooking. Garlic, butter, and Cajun spices help to keep the white meat moist and flavorful.”
If that doesn’t convince you, we don’t know what will! Chef Lagasse call for injecting marinade into the turkey with a large kitchen syringe, before rubbed down with seasoning before marinating further in the fridge, for about 12 – 24 hours. Remember: You’ll need to fry your turkey outdoors with a propane burner, tank and a heavy pot! This isn’t for the faint of heart.
The Complete Guide to Deep-Frying Your Bird
For more tips on frying indoors (if you dare!) or outdoors, head on over here and follow the guidelines for deep-fried goodness. You won’t be disappointed!
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