Recipe(tried): Nana's Remoulade Sauce and Fried Turkey - cocktail foods from Mississippi

Marilyn, We usually have a big to-do the day after Christmas and these are always a hit:

Peeled, boiled shrimp served with Remoulade sauce and fried Turkey served with rolls, and flavored homemade mayo, etc. The shrimp can be placed in a frozen ice ring.

This was my Grandmother's sauce for boiled shrimp or crawfish, fried green tomatoes, or cold lobster. Really, the possibilities are endless. This is the best.

NANA'S REMOULADE SAUCE

2 large garlic cloves, pressed
1 hard-boiled egg
3 anchovies

3/4 cup olive oil
1/2 cup ketchup
1/4 cup white wine vinegar
4 tbsp Creole mustard
2 tbsp Worcestershire sauce
1 tbsp Dijon mustard
1 tbsp lemon juice
1 tbsp paprika
2 tsp dry mustard
salt and pepper to taste

In a food processor or blender blend garlic, egg, and anchovies to a smooth paste. Transfer to a bowl and stir in remaining ingredients. Refrigerate.

This is Emeril's Recipe for fried turkey. It's not greasy, it's very flavorful and enjoyed by all. You will need a turkey rig to fry the turkeys and syringes to inject them.

FOR THE MARINADE:
2 tablespoons Worcestershire sauce
1 tablespoon liquid Zatarian's Concentrated Crab and Shrimp Boil (optional)
1/4 cup apple cider
3/4 cup honey
1 (12-ounce) bottle beer
1 tablespoon salt
1 tablespoon ground allspice
1/2 cup Emeril's Creole Seasoning (Essence), recipe follows
1/4 teaspoon cayenne
Pinch ground cloves
FOR THE SEASONING MIX:
1 cup salt
1 tablespoon cayenne
1 tablespoon freshly ground black pepper
TO FRY:
2 turkeys (8 to 10 pounds each)
About 10 gallons peanut oil

TO MAKE THE MARINADE:
Combine all of the ingredients in a food processor or blender and process for about 5 minutes. Fill a syringe and inject each turkey in the breast and thigh area, as well as the back, wings, and legs. You will have to fill the syringe several times. Next, combine the seasoning ingredients and rub the mixture evenly all over each turkey.

Place the turkeys in large plastic bags and secure before icing them down or refrigerating them for 24 hours.

TO FRY EACH TURKEY:
Fill a large pot three quarters of the way full with the peanut oil and heat the oil to between 350 and 360 degrees F. Place 1 turkey in the basket insert and carefully and slowly lower it into the hot oil. Turn the turkey every 10 minutes, using long-handled forks. A whole turkey will take 3 to 5 minutes per pound to cook. It is done when the internal temperature reaches 170 to 180 degrees F on an instant read meat thermometer. Carefully lift the basket out of the hot oil. This can be done by inserting a broomstick through the handles and having two strong people lift the basket out of the pot. Using the long-handled forks, transfer the turkey to a large brown paper bag and let stand for about 15 minutes before removing to carve. Repeat the procedure for the second turkey. Carve the turkey and serve with the other traditional side items.

ESSENCE (EMERIL'S CREOLE SEASONING):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme