So for all of y'all from all of us

Fried Turkey

Turkey Size: 1012 lb. turkeys, never more than 14 lbs. larger turkeys' result in poorly fried turkeys, either undercooked on the interior or overcooked on the outside. (These instructions were written for a gas fryer).

STEP 1: Safety First. Determine the proper fill point for the oil in your fryer. The fryer may have a fill line above which the oil should not be filled (check for the line). Otherwise, you can determine the actual displacement of the oil when the turkey is submerged by testing the fryer, filling with water, then placing the turkey in the water. The amount of water used corresponds to the amount of oil needed. It should cover the turkey, yet be several inches below the top of the fryer.

STEP 2: Before frying, the turkey should be completely thawed. Clean the turkey cavity and be sure the opening around the neck is clear. Prior to frying, be sure to pat dry the turkey inside and out to prevent oil popping from moisture.

STEP 3: I recommend injecting Cajun Injector Creole Butter marinade into the breast, legs, and thighs of the turkey using 1-1/2 to 2- fluid ounces per pound. See the instructions on the marinade packaging for more details. Sprinkle Cajun Injector Cajun Shake liberally throughout the turkey cavity. Rub additional Cajun Shake under the skin of the bird for best results, or sprinkle over the exterior of the bird.

STEP 4: Heat the oil to a temperature of 375°F and then turn off if a gas fryer is utilized. Place the turkey upside down in the fry basket (or on a cooking prong) so that the legs are at the top and the cavity fills with boiling oil. Carefully lower the turkey into the oil. After the turkey is successfully lowered into the oil, relight the burner and bring the oil temperature back to 350°F.

STEP 5: Fry the turkey at 350[ch730]F for 3-1/2 minutes per pound and turkey is golden brown. Remove the turkey from the oil and allow to drain completely (turning off the burner for safety). Check the internal temperature deep in the breast. The turkey is cooked properly when it reaches 165°F. Remove the turkey to a platter, draining oil on absorbent paper and allow the turkey to rest 15 minutes prior to slicing (this allows the juices to redistribute throughout the turkey).

STEP 6: Once the oil has cooled, drain or pour the oil back into container. Cooking oil can be filtered to remove small particles. Oil may be reused within three months, if stored in a cool dark place it will not retain the flavors of most foods.

http://www.brucefoods.com/

AH C'EST BON

What most people say about Cajun cuisine. Translates to "Oh, that's good!"

Dang Catt, how am I going to wait after reading this. Mouth is watering just reading this. Thanks, I guess, now I have to leave for the lake and will have this on my mind the whole trip.

Jack

Ya'll shore know how to eat down there. I think I must have some Cajun blood...

With all due respect Catt. I reserve the right to do my Apple and pecan smoked turkey this year. Although your fried bird does sound tasty. Lets all hope we have good eats that day.

We've been fryin' brined birds up here for a few years.  Before that, I had some that was prepared very similar to Catt's recipe.  Its good stuff.  I smoked a few beer can chickens, but I'll have to take a look at smoking up a turkey.  Sounds pretty good, too.  Good safety tips up there Catt.  make sure your bird is thawed, too, LOL.

I used this recipe last year. This was best tasting

and prettiest presentation I have ever seen and eaten:

http://www.marthastewart.com/recipe/marthas-ultimate-thanksgiving-menu-roasted-brined-turkey

Note: Make the stuffing, too!

8-)

Note: Make the stuffing, too!  8-)

Dirty Rice a La Catt

Ingredients:

2 pounds lean ground beef

2 pounds lean ground pork

1 pound ground chicken giblets

1 cup yellow onions (diced)

1 cup diced shallots (green onions)

½ cup diced (sweet) bell pepper

¼ cup garlic (preferably ground)

¼ cup parsley (cut up fine)

2 cups celery (cut up fine)

4 bay leaves

1 teaspoon black pepper

2 cans cream of mushroom soup

3 teaspoons Lea & Perrins Sauce

½ pound butter

Salt to taste

With about 2 cups of water, mix all meats together in a heavy pot, on medium hot burner. Add all the above seasonings ingredients except mushroom soup at the start of cooking. Cook medium speed approximately 4 hours. Stir often. Then add the cream of mushroom soup. Continue cooking for 30 minutes. Boil 2 pounds of rice, let rice cook completely. After rice has cooked, mix with the meat ingredients thoroughly. Allow to steam or cook on a low heat for approximately 30 minutes before serving.

Friday the 13th and 13 days til Turkey Day.

    I eat turkey anyway you fix'em.  Fried, baked in the oven, Smoked, cajun, southern, and it don't matter.   

     Always been on the lite seafood diet, it gets light, i see food, I eat.   I have always followed that diet.

      Any holiday with food is a great holiday.