Chow Time: Frying a turkey for Thanksgiving
By Guest Cooking Columnist Charles Fortson, Jr.
It’s turkey season, with the holidays almost here. These days, fried turkeys, as opposed to baked or smoked ones, are the most popular. If you haven’t cooked a fried turkey, it is a relatively easy task. Whole chickens can be prepared similarly.
Ingredients: 1. 1 10-pound to 12-pound fresh bird without butter or seasoning already injected -- no Butterballs (larger turkeys may not cook thoroughly, with meat still pink at the center). 2. 1 8-ounce jar of injector Creole butter sauce1 cup of finely chopped onions. 3. Your favorite Cajun seasoning (mine is Louisiana). 4. 1 3-gallon jug of peanut oil.
1. Thaw frozen turkey for two days before beginning preparation. After thawing:
2. Remove wings & cook separately to avoid burning. Throw away tip of wing with relatively little meat of give to your favorite dog or cat.
3. Inject turkey throughout (breast, thigh, legs, etc.) and separated wings with butter sauce the night before cooking.
4. Spread seasoning lightly over turkey and wings to absorb flavor overnight, cover thoroughly with cling plastic wrap & refrigerate overnight. The next day:
5. Remove plastic wrap & liberally cover the turkey and wings with seasoning.
6. Pour cooking oil in pot & heat to the standard 350 degree temperature.
7. Slowly place turkey into the heated oil (wings go into a separate pot).
8. Cook 3 ½ minutes per pound.
9. Remove from pot, slice and serve.
Serve with a happy face to eight to ten.
EDITOR’S NOTE: Charles Fortson, Jr., is proprietor-chef at Uncle Ray’s across from Lake Lincoln State Park. He makes lunches and dinners to take out or for table service, while also operating a convenience store and bait shop at his Sunset Road location. Follow his cooking tips on Uncle Ray’s Facebook page or call 601-643-0174 to check on his daily specials.