Deep Fried Turkey-Cajun Style

I first thought about deep frying a turkey while I still lived in Philadelphia. After studying the frying procedure I determined that this was a process that should be limited by law to a bayou in Louisiana or to a home next to a firehouse with EMT's trained in burn treatment stationed next to the cooking turkey.

I feel that deep frying a turkey is akin to sky diving, hang gliding or climbing a rock face covered in ice. I have obtained this recipe from New Orleans friends and can attest to the fact that it tastes great. I have yet to deep fry my first turkey but have held the fire extinguisher while others have performed the feat. I have friends who have successfully deep fried many turkeys without mishap. I'm not sure how that has happened?? Perhaps a Bayou Deep Fryer is the answer

Cajun Style Deep Fried Turkey

Ingredients:

• 12 pound turkey
• 4 to 5 gallons peanut or canola oil )
• 3 tablespoons onion powder
• 3 tablespoons black pepper
• 3 tablespoons white pepper
• 2 tablespoons sweet basil
• 2 teaspoons ground bay leaves
• 1 tablespoon cayenne pepper
• 2 teaspoons file powder
• 3 tablespoons garlic powder
• 1 1/2 tablespoons paprika
• 1/2 cup kosher salt

Directions:
Preheat oil to 375 degrees F.
Step 1. Mix the salt and seasonings until well blended. Use 1/2 to 2/3 cup for a 10 to 12 pound turkey..
Step 2. Remove the giblets and neck from the turkey. Rinse the turkey with cold water and pat dry thoroughly with paper towels including the inside cavities..
Step3. Place in a large pan and rub the interior and exterior of the bird with the seasoning mix.
Step 4. Do not truss or tie legs together so that the oil can circulate during fying. Cover pan and place in refrigerator overnight.

Safety Instructions
Place the outdoor gas burner on a level dirt or grassy area. Never fry a turkey indoors, in a garage, or in any structure attached to a building. Do not fry on wood decks, which could catch fire, or concrete, which could be stained by the oil. Have a fire extinguisher handy and put the fire company on speed dial.

Frying the Turkey:
Step 1. Add oil to a 7 to 10 gallon pot with a basket or a rack. At medium-high setting, heat the oil to 375 degrees F. this should take about 20 to 40 minutes).
Step 2. Meanwhile, place the turkey in a basket or on a rack, neck down. When the deep-fry thermometer reaches 375 degrees F. slowly lower the turkey into the hot oil. The level of the oil will rise due to the frothing caused by the moisture from the turkey but will stabilize in about 1 minute. To prevent burns from the splattering oil wear oven mitts/gloves, long sleeves, heavy shoes, and even glasses. (It is wise to have 2 people lowering and raising the turkey).
Step 3. Check the oil temperature and increase the flame so the oil temperature is maintained at 350 degrees F. This is important—do not let the temp decrease—
Step 4. Fry about 3 to 4 minutes per pound, or about 35 to 42 minutes for a 10 to 12 pound turkey. Stay with the cooker at all times, as the heat must be regulated. Cook to 170 degrees F. in the breast or 180 degrees F. in the thigh.
Step 5. Remove the turkey from the hot oil. –Carefully- 2 coordinated people preferred
Step 6. Allow the turkey to drain on a rack for a few minutes.
.Step 7. Remove turkey from the rack and place on a serving platter. Allow to rest for 20 minutes before carving.

Important thoughts:

Before starting: Put water in the pot and then put in the turkey to determine how much oil to use. You don’t want to be dunking the turkey into 375’ oil and spilling oil over the side into the open flame..

I recommend putting a skewer through the bird with a strong cord firmly tied so that you can safely lift the bird out of the oil to test temp and remove when done. Practice this with the bird in the water. I’m not totally comfortable with baskets and racks with a 12 pound turkey unless you are using equipment specifically designed to do this job.

Afterthought: Season the turkey and fry it for 40 minutes or so. Easy cooking-same as French fries with a few differences 12 lbs of turkey and 5 gallons of hot oil in a makeshift cooking apparatus. The important issues are safety and the stability of the cooking pot and how to get the turkey in and out of that pot. If you handle those issues it will be fun and a memorable Thanksgiving. If you don’t, it will surely be memorable.

Mother Lorene Gatton's Corn Pudding

My friend Robert (don't call him Bob) is from Kentucky and promotes the food of his youth at every possible occasion. Pulled pork, chicken with dumplings and other Southern dishes are frequently found on his and Nancy's table. The food is not only good but it usually comes with a history lesson, since with Robert, " old times there are not forgotten".

Robert has passed on a Gatton Family Farm corn pudding recipe that will be a perfect addition to your Thanksgiving dinner. Robert says: "This recipe is from the farm family that has been curing Kentucky country ham since 1840. The Gatton family considers this a family art. The farm is located in Bremen, Kentucky. Charles Gatton began curing country hams in 1840 and the Gattons do it the same way today."
The Gatton's know something about corn pudding also.

Mother Lorene Gatton’s Corn Pudding



Ingredients:
4 Cups corn

6 eggs

2/3 Cup sugar

1 1/2 tsp salt

1 Tbsp cornstarch

3 (1/2 pints) whipping cream

1 stick butter (melted)
 1/2 tsp white pepper



Preparation:
Step 1.Beat eggs in blender.
Step 2 
Add salt, sugar and cornstarch and beat again.

Step 3. Place corn in a medium bowl
Step 4.Pour beaten mixture over corn.

Step 5.Add melted butter.
 whipping cream and stir mixture.

Step 6. Pour mixture in "greased" baking dish
Step 7. Drizzle butter on top.
Step 8. 
Bake at 325 degrees for 1 hour.

This really is a wonderful corn pudding and my thanks to Robert for reminding me as to how perfectly this goes on a Thanksgiving table.

Afterthought:
I am not sure what they use for "grease" in Step 6 down in Kentucky.
I suggest that you "butter" the baking dish before pouring in the final mixture.
I appreciate Robert sending me the Gatton Corn Pudding recipe. I hope he follows up by sending us a Gatton Country Ham.

Turkey Day Tips

Thanksgiving was not a favorite meal years ago when our boys were young. We never seemed to get the turkey to taste good enough to justify the effort. It was always dry and not particularly interesting until the next day when it went into sandwiches with lettuce , tomato and plenty of mayo.

On Thanksgiving we had much to be thankful for but our turkey meal was not one. To avoid the turkey trauma we sometimes took a trip to New York for a few days. We would see the parade and have dinner at a nice hotel where the boys could have turkey and there were other choices for Dorothy and me.

This was a pricey way to spend Thanksgiving simply to avoid dried out turkey. The whole picture changed when someone suggested that we soak the turkey overnight before cooking. We tried it on a weekend that was not a holiday and found the secret to a moist delicious turkey that would allow us to entertain family instead of hiding in Manhattan on Thanksgiving.

With the turkey trauma behind us we were able to work on accompaniments that would make our Turkey Day really special. Sweet Potato Cheesecake appeared years later and is a special elegant end to this special meal

Turkey Preparation Tips

Frozen turkey needs about 3 days of defrosting in the fridge

Soaking the Turkey
Place turkey in a large pot or clean bucket big enough to cover bird with water
Add 2 cups of kosher salt and cold water to cover bird
Rub salt into the bird and stir water until salt dissolves
We put the bird in a large trash bag first then put the bagged bird into a very large pot and then add the water, salt and rubbing process in the bag, then tie the bag with the water salt and bird inside.
Set in a cool spot for 10 to 12 hours
Remove from water and rinse under cool running water. Rinse cavity and skin till all salt is removed.

You are now ready to roast and everyone has a favorite roasting method.
The one suggestion I will give that may not be in your cookbook or your mother’s instructions is to start the roasting with the bird in a v-rack with the breast side DOWN for ½ hour to 45 minutes. Bring turkey out of the oven and turn in the rack to have breast side up then continue roasting. Baste frequently through the roasting.


After the turkey and before the game on TV
If you are having the family for Thanksgiving they will be making the obligatory turkey accolades. “This turkey was wonderful and the white meat was soooo moist.” The major addition to the comments is that they will be true this time.

Now it is time to absolutely change the way the family thinks about Thanksgiving dinner
Bring out Galatoire's Sweet Potato Cheesecake for dessert and you will knock their socks off.

Sweet Potato Cheesecake

Crust Ingredients:
1 ½ cups graham cracker crumbs
¼ cup sugar
1/3 cup melted butter

Cheesecake Filling
3 packages (3 ounce)Philadelphia cream cheese,softened
1 cup sugar
¼ cup light brown sugar
1 ¾ cups previously baked mashed sweet potaoes
2 large eggs, slightly beaten
2/3 cup evaporated milk
2 tablespoons cornstarch
¼ teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

Topping:
2 cups sour cream, room temperature
1/3 cup sugar
1 teaspoon vanilla extract

Preparation:
Step 1. Heat oven to 350’
In medium bowl, mix graham cracker crumbs, sugar and butter till combined
Press into bottom of spring form pan and 1 inch up the sides
Bake 6-8 minutes until set -NOT BROWN
Remove from oven, set aside to cool

Step 2. Beat cream cheese with mixer till smooth.
Add sugar & brown sugar beat till smooth
Add sweet potatoes, eggs, evaporated milk, cornstarch, cinnamon, nutmeg, beating until well combined.
Pour into cooled crust
Bake 55 to 60 minutes until edge is set remove from oven and set aside

Step 3. Whisk sour cream, sugar and vanilla to combine.
Spread over warm cheesecake
Return to oven and bake until set—about 5 minutes
Cool on wire rack. When cool remove side of pan and chill for several hours or overnight

This will provide about 12 servings that will stimulate family Huzzahs for weeks
The Photo is Galatoire's in New Orleans. I'm not sure how and when we got the recipe but the note said Galatoire's which is a famous old line New Orleans restaurant. We haven't been in New Orleans for years but Galatoire's is still rated well. The cheesecake is rated by us to be simply great

A huzzah is a good thing.

Buck Cooks is a daily blog covering the best recipes and kitchen cookware information.

Smart Shopping

Price is important when shopping for food but it is not the only factor in choosing your purchase when wheeling that cart through the market.

The lasagna recipe I recently posted received an interesting comment from a friend with a strong Italian heritage. Jeannie reminded me that the quality of the ingredients was the important element in making good lasagna, with great ricotta as a key.

She made an important point which perhaps I have not emphasized often enough. As with some other items, we haven’t found good ricotta since we moved to the West. Our ricotta comes from either New Jersey or New York. When we lived in Philadelphia excellent ricotta was no problem locating. There were many fine local, ricotta brands available. Finding good ricotta for lasagna is one example of the needed attention in selecting ingredients for any meal..

Garlic is a current example of concern. Until recently we were able to find quality garlic at Costco’s. They carried a garlic from Gilroy California which is where most of the nation’s garlic is grown. Christopher Ranch has excellent garlic and we were happy with their product. Suddenly someone at Costco decided that garlic was not important and it is now a discontinued product. Figure that? We went to Sam’s club to check their garlic and found that they were bringing in a Chinese garlic. This garlic changes our recipes that require garlic and is not acceptable. We are on currently on a garlic search.

Mushrooms are another story. Kennett Square Pennsylvania is the mushroom capital of America and is where a million pounds of great mushrooms are grown each year. It is the Gilroy equivalent for mushrooms. Since moving West I have learned to tell a non Kennett Square mushroom by simply picking up one of the mushrooms being sold. Most of our locally grown mushrooms have no heft and really do a mediocre job when a mushroom is an important ingredient in the recipe

Locally grown, fresh products often are the heart of a great meal, but just because it is local doesn’t always mean it is best.

A great recipe can become less than a great meal if the ingredient selections are not carefully purchased. Finding products that work with your kitchen adventures is a very rewarding part of the effort.

An example of time well spent is the selection proceedure when green beans are part of your menu plan. Green beans, grabbed by the unexamined handful and shoving them into the plastic produce bag is not the way to buy for the home kitchen. Take a few minutes to select the unmarred beans from that pile in the produce section of your market. The same kind of careful selection should be made in every produce purchase. If your selection is wilted and worn with brown spots at the market, it isn’t going to suddenly perk up in your kitchen. You pay as much for the ugly beans in the pile as you do for the fresh ones.

Jeannie’s comments on the lasagna brought my attention a step back from the recipe and preparation side of cooking a great meal. It is the foundation of quality ingredients that are the structure of a meal that will produce results that get huzzahs from your guests. Take the time to make sure that those ingredients have received your serious attention at the market.

Note: A huzzah is a good thing
Buck Cooks is a daily blog covering the best recipes and kitchen cookware information.

Root Vegetable Curry

When November is on the calendar Root Vegetables are in our kitchen. Root soup is sure to appear before long and the first root dish of the fall season is often our version of Root Vegetable Curry. I say “our version” quietly because this is one of those examples where Dorothy Cooks and Buck Writes

I might have a job dicing on the root veggie dishes but I don’t take a step past that activity. I know who is the master in our kitchen of the root vegetable recipes and their seasoning, so I just dice and say little. I limit my comments to, how beautiful this sunny, blue sky day is, with the mountains covered in fresh snow and just keep dicing.

Root Vegetable Curry

Ingredients:

4 tablespoons olive oil
1 onion
3 cloves garlic
1 inch piece fresh ginger, peeled
A 6 to 8 cup mixture of diced root vegetables-carrots, sweet potato, potato, rutabaga, parsnip plus cauliflower and brussel sprouts.
2 tablespoons flour
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons curry powder
1 teaspoon salt
½ teaspoon pepper
1 ½ cups chicken stock
2/3 cup tomato puree
Chopped cilantro for garnish

Preparation:

Step 1. Place onion, garlic and ginger in food processor and chop fine
Step 2. Heat oil in skillet and sauté onion mixture for about 3 minutes
Step 3. Add root vegetables and sauté for 10 minutes.
Step 4. Combine dry ingredients and stir into vegetables-cook for 1 minute
Step 5. Gradually stir in chicken stock and tomato puree. Bring to a boil.
Step 6. Cover reduce heat to simmer and cook till vegetables are tender(30 minutes)
Optional – add ¾ cup golden raisins for last 10 minutes

Service: Serve over steamed (white) Basmati rice –garnish with cilantro

Afterthought: Steam a little more rice than you think you will need. It will be used when your diners ask for seconds of this Root Vegetable Curry. White or Brown
Basmati rice works. We use the white with this dish.


Buck Cooks is a daily blog covering the best recipes and kitchen cookware information.