|Promise! A very moist turkey!|
|Always cook outdoors!|
|Creole "Butter" (it's non-fat) and spice!|
Like so many other things, the secret to a great taste is in the prepping. There are now so many seasonings on the market, the only difficult part is finding your favorite. But we still use the"tried and true" product we started with "Creole Butter" injected into the turkey and Butterball Cajun Spices sprinkled on the skin. (Doused may actually be a better word here). Because turkey skin is so thick, when the bird is inserted into the preheated oil, the meat under it actually boils in its own juices. NOT at all greasy! It is simply the moistest turkey you will ever eat. And, basically healthy (unless, like my sons, you can't resist the crispy, spicy, brown skin to snack on)!
The aroma alone has caused neighbors to hang over the fence with a longing in their eyes. And, in my family, it's a "man" thing. A common site in our backyard is a bunch of men standing around a deep fryer with a cigar in one hand, a beer in the other...all staring at the pot. So this year, thanks to Rachel Ray, I am making a fried turkey "gravy" that is guaranteed to knock your socks off! One of the ingredients is a 12 oz bottle of hot sauce. We'll see if it makes a repeat appearance next year. (if you're going this route, email me for recipe).
Now, all that being said, it is Thanksgiving Day, and I NEED my house to smell like it. I NEED a turkey roasting in the oven! I NEED homemade gravy to smother it! I NEED a late night turkey sandwich with mayo and cranberry sauce! (Okay, I'll stop now, I'm starting to drool.) NEEDless to say, my family has both. And since we always have a decent size crowed, leftover bags of turkey-to-go are an easily solved request.
But let me add one more thing about the deep fried turkey. Since it is cooked outside, and since its aroma and flavor from all the Cajun additives sort of take it out of the "Thanksgiving" arena, it can and should be made year round. It is great on a summer Sunday afternoon with corn on the cob and a salad! At 3 minutes a pound to cook, it is ideal for all types of celebrations! My son Kyle, took our deep fryer to a tailgate party for the Philadelphia Flyers last season, and the spicy aroma wafting into the air on a very cold winter day attracted the police...who demanded a sample!
So, if you want to add a deep fried turkey to your menu this year, assign the task to the males in your group. It is a great way to keep them out of the kitchen while your trying to keep the "real" star of the day basted!
|Ahh! Roasted turkey and gravy! Still nothing like it!|
Photos by ImageGoggle, Jo Ann Phelps