Put it on a big platter or long pan with paper towels or brown bag to absorb grease.(The next step is my favorite: Pinch off the crisp edge and sample.Then do it again until you are caught.) It taste like cracklins. When time to serve - slice like you ordinarily do. Most of the seasoning is native to Louisiana but I'm sure you could improvise. After Thanksgiving there is most always some left. You then take the left over bones and meat and boil. Take bones out and make a good gumbo. Don't know how? Let some of us Louisianians know and we will get you a recipe posted. Now: Head over to KJVBLOGS.BLOGSPOT.COM. This is a fairly new blog set up by Deborah @ lyricdevotions.com You will find a variety of subjects and different writers each day. I'm sure you will enjoy it.
Friday, November 21, 2008
I just read Nina's blog about cooking a turkey last year. Go over and check her out Portualbound.blogspot.com. Since my husband was in the kitchen cooking up the seasoning to shoot up a turkey - I thought I would tell you how I cook a turkey. I DON'T! Here in Louisiana we get about a 12-14 pound turkey. About three days before you cook it you shoot it up. Here is what we shoot it up with. First you have to get the marinate syringe from the grocery store. In a good size pot put: 4 and a half cups of water 4 TB Chef Paul,Poultry Seasoning 4 TB Tony Chacherie Seasoning 1 tb Cayenne Pepper 1TB garlic powder 1 Stick Oleo orButter Boil for 5 minutes. Let cool and inject all the mixture into the turkey with your marinating needle. Place in a long pan and cover with foil. Let it marinate for a couple days in Fridge. When you are ready to fry: Set up your propane cooker, put enough peanut oil into cooker to cover turkey. Deep fry OUTSIDE @ 300 DEGREES 4 minutes per pound of turkey.