Emeril's Turkey Recipe on Regis and Kelly - last week?

Does anyone know where I can find it... thank you!!Emeril's Turkey Recipe on Regis and Kelly - last week?
Was it Emeril Lagasse's Turkey, Basmati and Wild Rice Casserole? If so, I found a recipe posted to RecipeZaar on November 15, 2007, says it's from Regis %26amp; Kelly. http://www.recipezaar.com/265784 Hope this helps!





I found a recipe called ';Emeril's Deep-Fried ';Cajun'; Turkey'; - but that was from Regis and Kathy Lee, not Regis and Kelly, it's on the Good Morning America website, and says copyright 1998, so I didn't think that was the right one. http://www.wchstv.com/gmarecipes/deepfri鈥?/a> - the one on RecipeZaar (http://www.recipezaar.com/104702) looks like that one, only half the amounts.Emeril's Turkey Recipe on Regis and Kelly - last week?
Emeril's Fried Turkey





This is a great fried turkey recipe, but you need to have the equipment to make it. Equipment needed is an outdoor deep fryer, marinade injector, and a meat thermometer.





2 tablespoons worcestershire sauce


1 tablespoon zatarian concentrated crab boil


1/4 cup apple cider


3/4 cup honey


1 (12 ounce) bottle beer


1 tablespoon salt


1 tablespoon ground allspice


1/2 cup Essence of Emeril or creole seasoning


1/4 teaspoon cayenne


1 pinch ground cloves


1 cup salt


1 tablespoon cayenne


1 tablespoon ground black pepper


10-16 lbs turkey


5 gallons peanut oil





Marinade Instructions:.


Combine the Worcestershire, crab%26amp; 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. ~*-*~