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Chef Julius’ Special Fried Turkey
Here’s a safety tip. Trying to figure out exactly how much oil you need is always confusing. Before prepping your turkey, put the raw turkey in the pot and cover it with water. Then, pull turkey out and use a marker on the outside of the pot to identify the water level. Pour the oil up to the level that the water stood. Never fill the pot more than ¾ full
- 12-14lb turkey (thawed and patted dry)(neck and giblets removed)
- 14oz – 1lb Epicurean Butter Sun-dried Tomato and Chipotle Butter (melted)
- ½ cup Chef Julius’ Creole Rub (split)
- 2TB Chef Julius Gourmet Pepper Blend
- 1 tsp each (cumin, coriander, granulated garlic and paprika)
- 3 gallons peanut oil for frying
- 1 whole white onion
- 10-12 garlic cloves
- Full Turkey Frying Kit
- Turkey Injection Kit
- Heavy fireproof gloves
- 26-32 quart aluminum pot
Mix the Creole Rub with the rest of the dry seasonings. Add half to the melted butter and begin injecting all over the turkey.
Place in a non-chemical plastic bag and marinate overnight in the refrigerator. Marinate at least 8 hours to overnight
Add the proper amount of peanut oil to the cooking pot and heat until the temperature reaches 375 degrees
Rub the remaining dry rub under the skin and all over the outside of the turkey
Place the whole onion, garlic cloves and turkey in drain basket.
The turkey should be placed in basket neck end first. Slowly lower basket into hot oil to completely cover turkey.
Maintain the temperature of the oil at 350 degrees, and cook turkey for 3 1/2 minutes per pound, about 35 to 45 minutes. Carefully remove basket from oil, and drain turkey.
Insert a meat thermometer into the thickest part of the breast; the internal temperature must be 155 degrees.
Remove at let stand for at least 30 minutes. The carry over heat will finish the cooking
Carve and enjoy…
Chef Julius’ Garlic Butter Cornbread
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- ½ cup whole kernel corn off the cob
- 4 teaspoons baking powder
- 3/4 teaspoon Chef Julius’ Gourmet Salt Blend
- 2 eggs
- 1 cup milk
- ½ c Epicurean Butter Roasted Garlic Butter (¼ cup melted; ¼ cup room temp)
Preheat oven to 400 degrees
Sift flour, cornmeal, baking powder and salt into a large bowl
Add eggs, milk, melted butter and corn to the dry mixture.
Mix well without over beating.
The mixture should still be slightly lumpy.
Pour into a greased 8×8 baking dish and bake for 20 minutes
Remove from the oven and carefully spread the room temperature butter on the top.
Serve hot and enjoy!
Super Creamy Herb Mashed Potatoes and Fried Shallots
- 2lbs Yukon Gold Potatoes, boiled and skin removed
- 2 Tb Epicurean Butter Tuscan Herb Butter
- 1 cup whole milk
- 2 medium shallots, thinly sliced
- 1 cup canola oil or vegetable oil
- 1 cup all purpose flour
- Chef Julius’ Gourmet Salt Blend
- Chef Julius’ Gourmet Pepper Blend
- Chef Julius’ Creole Rub
After the potatoes have been boiled, drain them, remove the skin and smash them in a large plastic bowl
In a 3-4qt saucepot, add the milk to medium heat. At the same time, place a sauté pan on medium heat and add the canola oil
As the milk reaches a simmer, add the potatoes and then some salt and pepper
Lower the heat and using a potato masher or handheld immersion blender, puree until smooth.
Once the mixture is smooth, taste, turn off the heat. *Do not remove it from the pilot
Add the Epicurean Butter Tuscan Herb Butter, adjust the seasoning and set aside
Season the shallots with (1tsp each) Chef Julius’ Salt, Pepper and Creole Rub and toss in the flour
Carefully add the shallots to the hot oil and fry for 4-6 minutes until crispy
Place the still warm potatoes in a large serving bowl and garnish with crispy shallots