Dad's Deep Fried Turkey

Deep Fried Turkey

Fifteen pound turkey

25 medium bay leaves

3 ¼ teaspoons dried thyme

3 ¼ teaspoons dried oregano

1 ½ teaspoons whole peppercorns

3 tablespoons Konriko brand or other hot Creole seasoning

2 teaspoons garlic powder

4 gallons peanut oil

1.   Wash turkey inside and out under cold running water.

2.    Crush bay leaves in a small bowl.  Finely grind thyme, oregano, and peppercorn separately; add to bay leaves.  Mix in Creole seasoning and garlic powder.

3.   Rub 1/3 spice mixture on inside of turkey, 1/3 under skin of breasts, and 1/3 on outside of turkey; place in roasting pan.  Cover; marinate overnight or up to 24 hours in refrigerator.

4.   Bring turkey to room temperature.  Using a wooden skewer, thread nick flap securely to bottom of turkey.  Fold wing tips under.  Using steel or aluminum wire, truss legs and pope’s nose together securely; form a handle with wire.  This will enable you to hold turkey while submerging tin hot oil.

5.   Heat oil in 10-gallon pot with liner basket over high heat until temperature registers 360 degrees on candy/deep-fry thermometer.  Holding turkey by handle, immerse in oil.  Maintain temperature at 360 degrees while frying.  Fry until golden brown, about 45 minutes, or 3 minutes per pound.

6.   Lift turkey from oil; transfer to wire rack over a roasting pan.  Drain for 15 minutes.

Deep Fried Turkey

Deep Fried Turkey

Fifteen pound turkey

25 medium bay leaves

3 ¼ teaspoons dried thyme

3 ¼ teaspoons dried oregano

1 ½ teaspoons whole peppercorns

3 tablespoons Konriko brand or other hot Creole seasoning

2 teaspoons garlic powder

4 gallons peanut oil

1.   Wash turkey inside and out under cold running water.

2.    Crush bay leaves in a small bowl.  Finely grind thyme, oregano, and peppercorn separately; add to bay leaves.  Mix in Creole seasoning and garlic powder.

3.   Rub 1/3 spice mixture on inside of turkey, 1/3 under skin of breasts, and 1/3 on outside of turkey; place in roasting pan.  Cover; marinate overnight or up to 24 hours in refrigerator.

4.   Bring turkey to room temperature.  Using a wooden skewer, thread nick flap securely to bottom of turkey.  Fold wing tips under.  Using steel or aluminum wire, truss legs and pope’s nose together securely; form a handle with wire.  This will enable you to hold turkey while submerging tin hot oil.

5.   Heat oil in 10-gallon pot with liner basket over high heat until temperature registers 360 degrees on candy/deep-fry thermometer.  Holding turkey by handle, immerse in oil.  Maintain temperature at 360 degrees while frying.  Fry until golden brown, about 45 minutes, or 3 minutes per pound.

6.   Lift turkey from oil; transfer to wire rack over a roasting pan.  Drain for 15 minutes.

Rosemary Roasted Chicken

Yum! Yum! Our Favorite Roast Chicken or Turkey! This is by far the best roast chicken or turkey that you will ever taste! Enjoy!

Ingredients

• 3 carrots, peeled and cut into thirds
• 3 ribs celery, peeled and cut into thirds
• 3 onions, peeled and cut into quarters
• 1 (3 1/2 to 4 pound) chicken, rinsed and patted dry
• 1 1/2 tablespoons kosher salt
• 2 teaspoons cracked white pepper
• 1 lemon, halved
• 2 fresh bay leaves
• 6 cloves garlic, roughly chopped
• 4 sprigs rosemary, roughly chopped, plus 1 tablespoon for gravy
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter, at room temperature
• 1 cup chicken stock
• 2 tablespoons roasted garlic
• 1 cup dry white wine

Directions

Preheat the oven to 450 degrees F.

In a 9 by 13-inch roasting pan, add the carrots, celery and onions. Season the chicken both inside and out with the kosher salt and white pepper. Squeeze the lemon halves over the chicken and place the rinds inside the cavity. Place the bay leaves inside the cavity. In a small bowl, combine the garlic, rosemary, olive oil and butter. Rub the chicken both inside and out with the garlic rosemary blend and place in the roasting pan.

Place the pan in the oven and roast the chicken for about 20-25 minutes (depending on the temperature of your oven), turn it over and then roast the other side for another 20 or 25 minutes, or until the juices run clear. To test this, insert a thermometer in the thickest part of a leg. It should register at 160 degrees internal temperature. Remove the chicken from the oven and allow to cool for 10 to 15 minutes before carving.

Pour off excess fat from pan and return to heat. Whisk in chicken stock, roasted garlic, white wine and chopped rosemary, scraping up the bits on the bottom of pan. Bring to a boil, then reduce to a simmer. Reduce gravy by half, until thickened.

Serve chicken with gravy on the side.

This is literally the best roast chicken recipe you will ever have!

Mediterranean Turkey Tacos

Cook Together:
1 lb. ground turkey
1 c. chopped onion
4 t. minced garlic

Add:
2t. chili powder
1 1/2 t. salt
1/2 t. sugar
2 t. cumin
1/4 - 1/2 t. cinnamon
2 c. diced tomatoes
2-3 T. chopped cilantro
Optional- 4 T. slivered almonds

Serve wrapped in a tortilla with sour cream and lettuce.