| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Turkey or hen (whole; about 10-12 lbs.) |
|
|
Vinegar |
|
|
Creole seasoning salt; (Tony's is good) |
| 3 |
|
4 gallons peanut oil |
|
|
Garlic; chipped in small pieces |
| 1 |
|
Bay leaf |
| 1 |
|
Onion; chipped in small pieces |
|
|
Coat hanger |
|
|
Celery stalk |
|
|
Short piece of twine |
INSTRUCTIONS
We here in the south love to fry everything...even our turkey! I have not
tried to do this myself, but I have eaten it as prepared from this recipe
which is from Savory Classics, Bell's Best 2 (Mississippi chapter of the
Telephone Pioneers of America). It is a lengthy process, but well worth it.
It is like nothing you have ever tasted!
Have turkey completely thawed. Put in cook pot and cover with water, plus
one inch. Take turkey out and measure water. That is the minimum amount of
oil needed to fry turkey.
Wash turkey inside and out. Make a damp paste of creole seasoning, salt and
vinegar. With a sharp knife, poke holes randomly through meat and put
seasonings, garlic, and onion pieces in each hole. Rub seasoning salt all
over outside, under skin, and inside cavity. Put an onion and celery stalk
in cavity. Put bay leaf under wing. Run coat hanger through cavity to make
a handle. Tie legs together with twine. Wrap up turkey with foil and put in
refrigerator for 2 days.
Get grease very hot. Put whole turkey in and let sizzle for 3 minutes. Turn
fire down to a rolling boil. Cook turkey for 5 minutes per pound. Have meat
completely covered in oil while frying. Slice and serve hot.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by smith3
<smith3@gmi.net> on Dec 31, 1997
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