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In 1986, Marcelle Bienvenu published a fried turkey recipe in her New Orleans Times-Picayune “Cooking Creole” column, and Justin Wilson cooked a deep-fried turkey on his popular Louisiana Cookin’ television show, which aired across the country on PBS. But the real breakout moment for deep fried turkey seems to have occurred in October 1987, when … Read more

Justin laid the groundwork for what would later be an explosion of interest in Louisiana cooking and pave the way for such celebrity chefs as Paul Prudhomme, Emeril Lagasse and others. View Full Article