Spicy Fried Turkey Legs - turkey

Method

• In a large shallow dish, place the turkey legs and season with the Essence.
• In a small bowl, combine the hot sauce, Worcestershire, and lemon juice and whisk to combine.
• Pour mixture over the legs, cover, and refrigerate for 1 hour.
• Heat the oil in the deep fryer to 365 degrees F.
• In a large shallow dish, combine the flour, salt, black pepper, cayenne, and garlic powder and stir to combine.
• Roll the turkey legs in the mixture to lightly coat, shaking to remove any excess.
• Carefully add the legs to the deep fryer, in batches if necessary.
• Fry for about 4 to 5 minutes, or until skin is golden brown and meat is completely cooked through.
• Drain on paper towels.
• Season with Essence, to taste, and serve hot.
• 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 oregano
• 1 tablespoon dried thyme
• Combine all ingredients thoroughly.
• Yield: 2/3 cup
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
• Published by William and Morrow, 1993.
• 1/3 cup plain yogurt
• 1/3 cup mayonnaise
• 1/3 cup buttermilk
• 1 1/2 teaspoons Dijon mustard
• 1 tablespoon chopped parsley leaves
• 1 tablespoon snipped fresh chives
• 1 tablespoon chopped dill leaves
• 1 small clove garlic, pressed
• Salt and freshly ground black pepper
• Whisk the yogurt, mayonnaise, and buttermilk together.
• Stir in the mustard, parsley, chives, dill and garlic.
• Season with salt and a generous grinding of pepper.
• Refrigerate, covered, until ready to use.