I decided to deep fry a turkey for the folks this past Thanksgiving. Been doing it for years in Louisiana, an attempt to let mom actually enjoy the holiday, instead of being in the kitchen. They live in Florida, so they always got left overs I brought over after the holidays. I always had to work the Bayou Classic, thank god for civilian life now. Anyhoo, it worked very well, and even built a Turkey Derrick (Alton Brown contraption), which for any other Louisiana natives out there is way better than a paddle. Gota admit any excuse to go the hardware store. So mom got to kick back and have a cocktail while dropped the turkey . . .
Brined the bird for 16 hours in salt and brown sugar, injected it with some homemade cajun butter, and dusted it lightly with Tony Chachere's, and 49 minutes later, voila . . . .
Oh yea, Blanton's and a R&J Robusto was on hand
Brined the bird for 16 hours in salt and brown sugar, injected it with some homemade cajun butter, and dusted it lightly with Tony Chachere's, and 49 minutes later, voila . . . .
Oh yea, Blanton's and a R&J Robusto was on hand
