Emeril's Essence

2 1/2 tbs Sweet paprika
1/8 cup Salt
1/8 cup Garlic powder
1 tbs Freshly ground black pepper
1 tbs Onion powder
1 tbs Cayenne pepper
1 tbs Dried oregano
1 tbs Dried thyme

Combine all ingredients in a small mixing bowl and blend well. Store in an airtight container in you spice cabinet for up to 3 months.

Author: Emeril Lagasse
Source: Food Network

Brine Marinade for Turkey

1 Empty turkey cavity and rinse turkey under cool water, place in cooler, fill over turkey with water. (tip: Measure with gallon jugs to find out how many gallons it takes-also, freeze 2 1-gallon jugs overnight so that you will not have to use so much water (and salt) to marinade the turkey.) For every 1 gallon of water used put 1 cup of kosher salt and ¼ to ½ cup of sugar in. Add some lemons or other citrus fruit. Cut fruit in halves or wedges. Squeeze the juice into the brine then throw the fruit in as well. Add thyme or bay leaves and some peeled, roughly chopped onions.


2 Submerge turkey in brine and keep in a refrigerator or a cool place overnight. (if you have frozen water jugs in the cooler it will help it stay cool.) Before cooking rinse turkey well, discard brine and cook as you normally would.

3 8-12 pound turkey 325º for approximately 3 to 4 hours (more if stuffed)

4 12-16 pound turkey 325º for approximately 4 to 5 hours (more if stuffed)

Source: Jess K (Brother-in-law from first marriage)