Anyone know how to deep fry some turkey legs?!
Anyone know how to deep fry some turkey legs?
Answers:
8 turkey legs, rinsed and patted dry
1/4 cup plus 2 tablespoons Essence, recipe follows
1/2 cup hot red pepper sauce
1/4 cup Worcestershire sauce
2 tablespoons fresh lemon juice
Peanut oil, for deep frying
3 cups all-purpose flour
1 tablespoon salt
1 tablespoon freshly ground black pepper
1 tablespoon cayenne
2 teaspoons garlic powder
Ranch Dressing, recipe follows
In a large shallow dish, place the turkey legs and season with the Essence. In a small bowl, combine the hot sauce, Worcestershire, and lemon juice and whisk to combine. Pour mixture over the legs, cover, and refrigerate for 1 hour.
Heat the oil in the deep fryer to 365 degrees F.
In a large shallow dish, combine the flour, salt, black pepper, cayenne, and garlic powder and stir to combine. Roll the turkey legs in the mixture to lightly coat, shaking to remove any excess.
Carefully add the legs to the deep fryer, in batches if necessary. Fry for about 4 to 5 minutes, or until skin is golden brown and meat is completely cooked through. Drain on paper towels. Season with Essence, to taste, and serve hot.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
Published by William and Morrow, 1993.
Ranch Dressing: (or use bottled)
1/3 cup plain yogurt
1/3 cup mayonnaise
1/3 cup buttermilk
1 1/2 teaspoons Dijon mustard
1 tablespoon chopped parsley leaves
1 tablespoon snipped fresh chives
1 tablespoon chopped dill leaves
1 small clove garlic, pressed
Salt and freshly ground black pepper
Whisk the yogurt, mayonnaise, and buttermilk together. Stir in the mustard, parsley, chives, dill and garlic. Season with salt and a generous grinding of pepper. Refrigerate, covered, until ready to use.
yes
I am a former chef in Canada, and I smoke my turkey legs, and for deep frying I would also recommend to brine them for 1-2 days.
It is a simple mixture of warm water, salt, sugar and spices, I use the pickling spices from the grocery store, what I do is bring the water to a boil add the spices and salt/sugar, then turn it off and let it get cool. Then have the turkey legs in a deep glass dish or large Ziplok bag and marinate them.
I would make some small cuts in the legs near the top. pull them out 30 minutes before you intent to cook them, dry them on paper towels, then very carefully lower them into the fryer.
They should not take more than 20 minutes to cook, make sure the oil is not over 350, but if you have a meat thermometer, at temp of 160 is best, drain them and then serve them or douse them in hot sauce or BBQ sauce.
Try some turkey wings to with them, it is a nice alternative.