Ericks Deep Fried Rosemary Turkey Recipes

Steps:

• Fill an outdoor deep-fryer with the peanut oil (see tip below), and heat to 325 degrees F (160 degrees C). This will take about 30 minutes.
• Rub the turkey with minced garlic, salt and pepper on the inside and outside. Fill the cavity with rosemary, garlic cloves and ginger. Refrigerate for 30 minutes to marinate.
• Remove the herbs and garlic from the cavity of the bird, and discard. Make sure the opening at the neck of the turkey is at least 2 inches wide. Trim skin back if necessary. This will prevent pressure from building inside. If the turkey has a pop-up doneness indicator, it must be removed beforehand.
• Place the turkey in the fryer basket, or hanging device, and slowly lower it into the hot oil. Be sure to maintain the temperature of the oil while it is frying. Cook for 3 1/2 minutes per pound, or until the internal temperature is at 180 degrees F (82 degrees C) when taken in the thickest part of the thigh.
• Carefully remove the turkey from the hot oil, and turn off the deep-fryer. Let the bird cool for 5 minutes, then pat dry.

Steps:

• Marinade Instructions:.
• Combine the Worcestershire, crab& shrimp boil, apple cider, honey, beer, 1 tbs salt, allspice, Emeril's essence, 1/4 tsp cayenne and ground cloves in a blender and puree on high for 4-6 minutes.
• Using a marinade injector, inject the breast, wings, thighs, legs and back with the marinade.
• Rub Instructions:.
• Combine the remaining salt, cayenne and pepper.
• Rub the turkey with the mixture.
• Place the turkey in the refrigerator for 24 hours.
• Frying Instructions:.
• Heat the peanut oil to 350 degrees F.
• Place turkey in peanut oil and cook the turkey for 3-5 minutes per pound.
• Remove the turkey from the oil when the internal temperature reaches 170- 180 degrees F.
• Place on paper towel to drain.
• Let the turkey rest for 15-20 minutes prior to carving.