[CH] Thanks giving Dinner
Harold James (hjames@mdspice.com)
Thu, 20 Nov 2003 01:50:36 -0500
I am not sure if this made it or not I have tried to send it a few
times. I just wanted to say, have a great and safe thanksgiving. Harold
Never released recipes, this is the way we make it at home.
Cajun Deep-Fried Turkey
12-14 pond WHOLE TURKEY
4 to 5 gallons peanut oil
1/2 Cup kosher salt (Hickory Salt can be used for a Smokey flavor)
1 cup olive oil
5 tablespoons garlic powder
4 tablespoons onion powder
3 tablespoons red pepper (cayenne)
3 tablespoons white pepper
1 ½ tablespoons paprika
1 tablespoon sweet basil
1 teaspoon thyme
4 bay leaves
2 ½ tablespoons cayenne pepper Sauce (Habanero sauce can be used for
added heat)
1 teaspoon file powder
1. Stir Olive oil, salt, cayenne pepper sauce (Habanero sauce can
be used for added heat) herbs and peppers together. Mix until well
blended. Use 1/2 to 2/3 cup for a 10-12 pound turkey. May be stored
for several months in an airtight covered jar.
2. Remove the giblets and neck, rinse the turkey well with cold
water and pat dry thoroughly with paper towels. Take care to dry both
inside cavities. Place in a large pan and rub the interior (under skin
also) and exterior of the bird with seasoning mix.
To allow for good oil circulation through the cavity, do not truss or
tie legs together. Cut off the wing tips and plump little tail as they
may get caught in the fryer basket. Cover pan and place in
refrigerator overnight.
3. 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. (Safety tip: have a fire
extinguisher nearby for added safety.)
4. Add oil to a 7-10 gallon pot with a basket or rack. At the
medium-high setting, heat the oil to 375 degrees F. (depending on the
amount of oil, outside temperature and wind conditions, this should
take about 40+ minutes).
5. Meanwhile, place the turkey in a basket or on a rack, neck
down.
6. When the oil temperature registers 375 degrees F on a deep-fry
thermometer, 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 one minute.
***
(Safety tips: to prevent burns from the splattering oil wear oven
mitts/gloves, long sleeves, heavy shoes and even glasses. It is wise
to have two people lowering and raising the turkey.)
7. Immediately check the oil temperature and increase the flame
so the oil temperature is maintained at 350 degrees F. If the
temperature drops to 340 degrees F. or below, oil will begin to seep
into the turkey.
8. Fry about 3-4 minutes per pound (I usually cook for 3 ½
minutes), or about 35-42 minutes for a 10-12 pound turkey. Stay with
the cooker at all times as the heat must be regulated.
9. When cooked to 170 degrees F. in the breast or 180 degrees F.
in the thigh, carefully remove the turkey from the hot oil. Allow the
turkey to drain for a few minutes. (Safety tip: allow the oil to cool
completely before storing or disposing.)
10. Remove turkey from the rack and place on a serving platter.
Allow to rest for 20 minutes before carving.
11. NOTE: Use only oils with high smoke points, such as peanut,
canola or safflower oil. To determine the correct amount of oil, place
the turkey in the pot before adding seasoning and add water until
turkey is covered. Measure the amount of water and use a corresponding
amount of oil. Dry the pot thoroughly of all water.
Cornbread stuffing
2 cups crumbled cornbread
1 cup toasted croutons; use day old bread French bread
2 teaspoon sage
1 teaspoon chopped thyme
1/2 teaspoon salt/cayenne pepper
1 cup chopped onion
1 cup chopped red pepper
1 cup chopped celery
1 egg
5 hard boiled eggs diced optional
1 teaspoon flour, optional
1 cup chicken stock (fresh or canned)
2 tablespoons cayenne pepper sauce (for added hear you can use
Habanero sauce)
Dash curry powder
Dash cumin powder
Dash turmeric powder
Preheat oven to 355 degrees F.
Mix all ingredients together in a large bowl. Put mixed ingredients in
a 9 by 4-inch loaf pan. Bake for 45 minutes.
Sweet potato pie
2 sweet potatoes
1 cup granulated sugar
1/3 cup light brown sugar
4 ounces (1 stick) real butter (unsalted), softened and cut into 4
pieces
3 large eggs
1/2 cup canned sweetened condensed milk
1/4 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
3/4 teaspoon vanilla extract
2 tablespoons Rum, optional
1 (9-inch) unbaked pie crust,
Pierce sweet potatoes with fork and wrap in foil. Bake in jacket until
soft (about 45 minutes) at 425 degrees F. When cool enough to handle,
peel potatoes and slice crosswise to prevent strings.
Reduce oven heat to 375 degrees F.
Mash potatoes then add sugars, butter, eggs, condensed milk, spices,
vanilla extract, including rum if desired. Stir ingredients together
then beat until well mixed, and pour into a 9-inch pie shell. Bake in
the middle rack until brown and center of pie is set, about 50
minutes.
Maple Pecan Flavored Whipped Cream:
1 cup heavy cream
1 teaspoon sugar
4 teaspoons pure maple syrup (not pancake syrup)
1 tablespoon chopped pecans
Whip all ingredients except pecans until stiff add pecans, Garnish pie
with whipped cream.
Mason Dixon Spice
Eat It !!!! Every Day!!!!!--
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