the man. the turkey.

[nishi]

emeril is a very annoying personality. but the man can cook like nobody's business. i made this yesterday, and this is hands down the best turkey i've ever cooked, and i'm good at roasting turkeys. it's a turkey breast, not a whole turkey, and it was so moist and flavorful we practically stripped the carcass at the table.

unlike how i usually cook, i changed nothing about this recipe, although if i were making it for my friends instead of family, i'd probably add more jalapenos to the brine.

this is now my permanent turkey roasting recipe. i have several recipes that will never change - my recipe for mayonnaise, my recipe for the perfect roast chicken, things like that - this is now one of them. this is "the turkey recipe".

also, the seasoning mix used on the outside of the turkey when roasting, the emeril essence (and yes, that does sound kind of creepy, especially when it's emeril), is fantastic. i plan on making turkey salad tomorrow and throwing some of that in the mayo.

Emeril's Funky Turkey or Southwestern Turkey Breast
From Chef and author Emeril Lagasse

The turkey absorbs moisture and seasoning during the overnight brining process, which ensures a moist, flavorful bird that doesn't require basting. If you like, you can serve this with a Poblano Chocolate Mole (see below) for a really amazing flavor combination.

Ingredients

# One turkey breast, about 6 1/2 pounds
# 2 jalapenos, minced, with their seeds
# 2 oranges, cut in half
# 3/4 cup fresh orange juice
# 1 cup fresh lemon juice
# 1 cup chopped yellow onions
# 1 cup light brown sugar
# 1 cup kosher salt
# 1/4 cup chopped fresh cilantro leaves
# 2 tablespoons chopped garlic
# 1 tablespoon chili powder
# 1 tablespoon cumin
# 1 teaspoon dried Mexican oregano, or regular dried oregano
# 1 tablespoon vegetable oil
# 1 tablespoon Emeril's Original Essence


Directions

1. Put the turkey in a large colander and rinse under cold running water. Pat dry with paper towels and set aside.

2. To make the brining liquid, combine the remaining ingredients (except the oil and Essence) with 1 gallon of water in a large non-reactive container. Stir to dissolve the sugar and salt. Add the turkey to the mixture and cover. Refrigerate at least 12 hours, and up to 24 hours. Or, if you don't have a large, non-reactive container, put the turkey breast in a large, plastic storage bag.

3. Make the marinade in another container, stir to dissolve the sugar and salt, and pour the marinade into the bag. Put the bag inside a large container in case it should leak or drip. Turn the turkey periodically to ensure that the turkey is evenly marinated.

4. Preheat the oven to 375 degrees F. Remove the turkey from the brine and put it in a large, heavy roasting pan, breast side up. Pat dry with paper towels. Rub the turkey with the vegetable oil, and sprinkle the outside and the cavity of the turkey with the Essence. Roast until deep golden brown, and an internal temperature registers 165 degrees F. on an instant-read thermometer, about 1 hour and 45 minutes.

5. Remove from the oven and let stand in the roasting pan or on a serving platter for 15 minutes before carving.

Makes 4 to 6 servings.


Emeril's Essence
From Chef and author Emeril Lagasse

This is a basic spice mixture used in dozens of Emeril Lagasse's recipes.

Ingredients

# 5 tablespoons sweet paprika
# 1/4 cup salt
# 1/4 cup garlic powder
# 2 tablespoons freshly ground black pepper
# 2 tablspoons onion powder
# 2 tablespoons cayenne
# 2 tablespoons dried oregano
# 2 tablespoons dried thyme


Directions

1. Combine all ingredients in a small mixing bowl and blend well. Store in an airtight container in your spice cabinet for up to 3 months.

[VikingJuice]

I don't know exactly what that tastes like, but DAMN!  Sounds really freakin' interesting.

[nishi]

i thought with all the citrus in the marinade, that it would be more fruity tasting than i like for meat (yes, read into that what you will), but i think it just added a nice low-key sweetness that wasn't identifiable as 'citrus' or even 'fruit'. just like marinating in all that salt gave flavor to the meat throughout wiithout it tasting salty. while it took a while to put all that together the night before, it was a really yummy bird, and not at all odd tasting, or unusual, or my relatives wouldn't have eaten it....

[dazie]

I love Emeril's recipes.  One year for Christmas I made batches of "Essence" for all my friends- I use it on everything!

[Mr. Ubiquity]

I love Emeril's recipes.  One year for Christmas I made batches of "Essence" for all my friends- I use it on everything!

you forgot his key ingredient.




*BAM*

[Jessie]

My mom roasted her turkey with some Food Network recipe and it was hands down the best turkey she's ever made.

She put lemon, garlic and onion inside, that's all I know.  It was freakin awesome.

[meredith]

just you wait...



BAM!

you just got emeril essence all over your face




i never thought of trying that on turkey.

[Beefy]

[dazie]

I want to try this, but for a whole turkey, not just turkey boob.  Any suggestions?  Double or triple it?

[Beefy]

i looked at a turducken tonight. waaay too expensive.

[VikingJuice]

i looked at a turducken tonight. waaay too expensive.

Tastes good though!!  So does the Cajun stuff turkey.  It's a turkey, with a chicken inside, with crawfish and spicey rice inside the chicken.  Haven't had one in a few years but so so so good.

[dazie]

I had turducken once.  meh.  I'm guessing if I went to someone's house and had it, instead of having it at Disneyland it would probably be better.

[VikingJuice]

I had turducken once.  meh.  I'm guessing if I went to someone's house and had it, instead of having it at Disneyland it would probably be better.

Was it Donald-Turducken?  I'd imagine there would be emotional conflicts likely to make the meal less enjoyable!

[Bishamonten]

Emmeril really gets short shrift.  He's a crappy television host.  His shows don't teach you shit.  BUT people forget that he's an accomplished chef and has talent in spades. 

Find old videos of him.  He used to be on the Julia Childs show a lot.

[dazie]

I had turducken once.  meh.  I'm guessing if I went to someone's house and had it, instead of having it at Disneyland it would probably be better.

Was it Donald-Turducken?  I'd imagine there would be emotional conflicts likely to make the meal less enjoyable!

Emmeril really gets short shrift.  He's a crappy television host.  His shows don't teach you shit.  BUT people forget that he's an accomplished chef and has talent in spades. 

Find old videos of him.  He used to be on the Julia Childs show a lot.

One thing I'm indebted to Emeril for though, is teaching Ursus that cooking isn't scary or particularly difficult.  Until Ursus was home with the kids and cable tv, he didn't cook much.  He watched endless Emeril on Food TV and really got the idea that "it ain't rocket surgery."  That came in handy when we moved here and he got a job as a professional cook.

[Gamplayerx]

*smooch* VJ

I tasted tofurkey at Trader Joe's yesterday.  It tasted like school lunch. 

So I might buy some.  If I can also find some rectangular pizza. 

[VikingJuice]

*smooch* VJ

I tasted tofurkey at Trader Joe's yesterday.  It tasted like school lunch. 

So I might buy some.  If I can also find some rectangular pizza. 

Do they have tofu pigs in a blanket with good homemade bread too?  If so, I might get on board.  (not really, but you know...)

[BigDun]

Trader Joe's has pre-brined frozen turkeys for sale if anyone wants the deliciousness of brining without the effort.

[dazie]

19 lb turkey.  WTF.  Way bigger than I thought it was going to be. 

[Jessie]

I have a 16 pound turkey in the freezer.  We're doing Thanksgiving at my house this year.  I'm excited.

[swolt]

Don't try and fry a frozen turkey. It might explode. This is one of those rare bits of advice that I did NOT have to learn the hard way, someone told me. And yes, I had planned to fry it frozen.

[Infobahn]

Good Eats on the Food Network has an excellent episode on deep frying safely.

[VikingJuice]

Don't try and fry a frozen turkey. It might explode. This is one of those rare bits of advice that I did NOT have to learn the hard way, someone told me. And yes, I had planned to fry it frozen.

It's true.  I've seen a LOT of video footage on it.  Even partially frozen is VERY LIKELY to start a large fire.  Also, always fry your turkey a good 10-15 feet from your living structure.  Having a fire extinguisher handy wouldn't be a bad idea either.

[Gamplayerx]

My friend's brother writes a food blog -- I can't believe I haven't pimped him out before, it's crazy awesome (so I probably have).  Anyway, she said that he said that you could speed cook a turkey and they did.  Oh, found it.  http://thebittenword.typepad.com/thebittenword/2009/11/thanksgiving-2009-roast-spatchcocked-turkey.html

EDIT:  she also said it was like turkicide

[grace]

slow roasting a bird this year- rosemary, little rock salt, butter, stuffing with green onions, white beans, black olives, italian spices--add grape tomatoes before serving. made cranberry sauce with lime, and still messing with fruit salsa for desert...has to ferment for 24hrs. i really would love to eat cream cheese pie topped with raspberries, but i'm out of energy. i want to slack tomorrow, it's been raining all day and expected into tomorrow as well, perfect slacker weather!