TastyTalkWithAmy: Funky Turkey (Intermediate)

The second most yummiest Thanksgiving turkey I have ever had in my life! What is my first yummiest? The first is a fried turkey. I know this one looks burnt, it is not, more like blackened and oh so moist and juicy. It is an Emeril Lagasse recipe back from 1994. It was almost one year after I was newly married, our second Thanksgiving as a newly married couple, and my husband was watching Good Morning America while eating breakfast before going to work. He called me into the living room and said "let's make this for Thanksgiving this year". We did and we have every year since, going on 18 years now of making this recipe and we make it again at Christmas. It is our family tradition. I had to actually write in to GMA to get the recipe because back then we did not have a computer and recipes were not online then and it had to be mailed to me. How times have improved and for the better! My kids love this turkey, when they smell it cooking, all they can say is yum and take a deep breath and enjoy the aroma, that is what home and family tradition is to them when it comes to this meal, it is all they have ever known.

http://www.wchstv.com/gmarecipes/funkeyturkey.shtml

Ingredients for Turkey (more ingredients for Emeril’s Essence below)

· 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 (directly below)

Ingredients and directions for Emeril’s Original Essence:

· 2 1/2 tbsp. sweet paprika

· 1/2 tbsp. salt

· 2 tbsp. garlic powder

· 1 tbsp. black pepper

· 1 tbsp. onion powder

· 1 tbsp. Cayenne

· 1 tbsp. dried oregano

· 1 tbsp. dried thyme
Mix all of the ingredients together and store in an airtight container. Can be stored for up to 3 months. Note: this recipe makes about 3/4 cup

Directions for Turkey
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 first set of ingredients above (everything except the vegetable oil and the Emeril’s Essence) with 1 gallon of water in a large non-reactive container or a large glass bowl(I use a gallon pitcher). Stir to dissolve the sugar and salt.

3. Place the turkey breast in the non-reactive container with the brining liquid. If you don't have a large non-reactive container, place the turkey breast into a large plastic or 2 1/2 gallon Ziploc bag. Carefully pour the brining liquid into the plastic bag with the turkey breast. Place the plastic bag (with the turkey breast and the brining liquid) inside a large container in the refrigerator in case it should leak or drip. Refrigerate at least 12 hours, and up to 24 hours. 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 Emeril’s Essence. Instead of rubbing the turkey with oil, I mix 1/4 cup of Emeril's Essence with 3 tablespoons olive oil just enough to make it easy to “paint” the turkey breast and I cover the entire breast with this coating. I think it makes the turkey taste better this way. 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.

The large 2 1/2 gallon resealable bag for brining the turkey breast in.

This was a 7 lb turkey breast, I cooked this one for 2 hours instead of the 1 hour 45 minutes because it was a bit larger than the recipe called for.

Minus the olive oil, all the brining ingredients.

The one gallon pitcher I used to make the brining solution in and it makes it much easier to pour over the turkey breast.

See the ease of being able to pour it into the bag. You place your turkey breast in the bag first though.

Ready to be sealed for over night.

Look at all those yummy ingredients! I can't wait to be able to eat it!

Place your turkey breast that you sealed in the 2 1/2 gallon bag in a large bowl just in case it leaks and to keep it from rolling around the fridge.

Emeril Essence ingredients, go easy on the salt, even 1/2 tbsp is a bit much.

I used a washed out Parmesan cheese topping container for storing my Emeril's Essence it, it works quite nicely.

1/4 cup Emeril's Essence mixed with 3 tbsp olive oil. See how it is somewhat thick but also fluid enough to be painted on the bird?

When it comes time to prepare the turkey for cooking, I open just a small corner of the Ziploc and drain out the liquid as shown here. It is much easier to reach in and pull the turkey out of the bag of sliced jalapenos, oranges, onions, cilantro, etc and then place it on a plate and pat it dry before applying the essence.