Mix all rub ingredients together and apply ample quantities to the outside of the turkey. Let meat marinade for 8-24 hours.
Combine injection recipe ingredients including 1/4 to 1/2 cup of the rub; boil and reduce to 1 cup. Cool and strain mixture then inject into all areas of the turkey.
Fry turkey according to weight of bird and fryer instructions. DO NOT attempt this indoors or too close to a builidng.
In the above recipe it looks like just a tablespoon of Crab Boil would hardly be noticed. Don't use more unless you are sure you want to. The word concentrated is there for a reason. This marinade needs to go in a food processor or blender for 5 minutes so that it doesn't clog the injector.
Emeril uses this as his injection marinade in a turkey that he dry brines for 24 hours in 1 cup of salt, 1 Tablespoon cayenne, and 1 Tablespoon of freshly ground black pepper.
d neck from turkey, reserving neck. Rinse turkey with cold water;
he thawed turkey in the marinade. Rub the turkey with the marinade, then put
about 5 minutes. Place the turkey into the brine, cover, and
Inject 1
ounce of marinade into each side of breast,
Use kitchen syringe to inject dressing or Cajun mixture into turkey meat.
Heat oil in deep fryer or fish fryer to 325\u00b0.
Fry turkey for 30 minutes or until meat thermometer registers 185\u00b0. Fried turkeys can be frozen whole; cool, wrap in foil and freeze.
f each bag.
For turkey tail feathers, decorate the top
You may use your own stuffing recipe or use Stove Top Stuffing.
I usually add 6 or 8 slices of bread to 1 box of Stove Top.
Mix in a separate bowl; set aside.
about 10 minutes. Stir in turkey and poultry seasoning.
Whisk
ven to 350.
Place turkey wings, celery, onion and carrot
In a large saucepan cook the mushrooms, carrot, celery and onion in the margarine/butter until crisp-tender. Add 4.5 cups of water, the buillon, and 1/8 teaspoon pepper.
Bring to a boil and stir in the pasta. After returning to a boil, reduce heat and simmer uncovered for 5-8 minutes. You want the pasta to be still a little firm. Add the turkey, parsley and thyme. EAT! Yummy!
Melt butter.
Blend in flour, salt, pepper and bouillon cube. Stir in water and milk.
Heat on Medium 6 minutes uncovered or until thick.
Stir occasionally.
Stir in spaghetti, turkey and mushrooms.
Pour into 2-quart casserole.
Sprinkle with grated cheese and heat on Medium for 6 minutes uncovered.
Combine 1 cup stuffing mix, vegetables, water and butter.
Let stand 5 minutes.
Combine remaining stuffing mix, turkey, eggs and 1/4 cup barbecue sauce; mix well.
Saute celery, onion and pepper in butter; add turkey, cream, broth, seasonings and spaghetti.
Top with buttered crumbs.
Cook in slow oven until mixture bubbles and crumbs brown, about 30 minutes.
Serve with cranberry mold.
live
oil, add smoked turkey and caramelize meat, a couple
r brining.
Thaw your turkey completely, if frozen.
Better
ig enough to hold turkey) bring all the brine
ith plastic wrap and refrigerate marinade for flavors to blend, about
oil. Let cool.
Rinse turkey, pat dry and brine over