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Poultry - Turkey -  Deep Fried Turkey Post by :AuthorityHost Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1471

Click below to download : Poultry - Turkey - Deep Fried Turkey (Format : PDF)

Poultry - Turkey - Deep Fried Turkey

1 (12- to 16-pound) turkey
3 to 4 gallons peanut oil
1/4 cup Cajun or Creole seasoning, optional
2 tablespoons salt
1 tablespoon black pepper

Heat oil outdoors in a very large stockpot or turkey fryer. Remove giblets from both cavities and rub bird all over with Cajun or Creole seasoning, salt and pepper. Tie legs together with kitchen string to hold shape and made sure neck hole is at least 2 inches in diameter as oil will need to flow through freely.

When oil has reached 400 degrees, place turkey in drain basket or suspend securely from an upturned metal coat hanger and very slowly lower turkey into oil. Cook at 350 degrees for 3 1/2 minutes per pound, from about 45 minutes to 1 hour. Meanwhile, prepare a large platter with a thick layer of paper towels.

Very slowly remove turkey from fryer. If using an upturned coat hanger, slide a broomstick through the hanger and have two people lift the turkey out, standing on either end. Transfer turkey to platter lined with paper towels and make sure a thermometer inserted into thickest part of thigh registers 180 degrees
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Poultry - Turkey -  Egg Rolls By Bonnieh Poultry - Turkey - Egg Rolls By Bonnieh

Poultry - Turkey -  Egg Rolls By Bonnieh
1 (1-lb.) pkg frozen ground turkey soy sauce 1 (8 oz) can water chestnuts, drained, sliced and chopped1 lb. bean sprouts1 to 2 stalks celery1 (8 oz) can bamboo shoots, drained and chopped1 carrot, sliced and dicedCook turkey with soy until done (doesn't have to be brown), breaking into very small chunks. Add celery and carrots to turkey, then add chestnuts bamboo shoots and last add bean sprouts. Cook until bean sprouts are done. Add more soy if needed. Buy the egg roll papers at the market in the deli section. The back of the pkg. will show you how

Poultry - Turkey -  Day-after-thanksgiving Noodles Poultry - Turkey - Day-after-thanksgiving Noodles

Poultry - Turkey -  Day-after-thanksgiving Noodles
1/3 cup butter 1 cup celery, thinly sliced 1/2 cup chopped onion 8 cups chicken broth 1 16-oz. package frozen egg noodles 1/2 tsp. salt 1/4 tsp. black pepper 2 cups cooked turkey, cubed 1/4 cups fresh parsley 1 tsp. sage Cook’s Note: For a thicker consistency, stir together 1 tablespoon flour and 1/4 cup cold water until smooth. Stir into turkey and noodles and bring to a boil. Cook about two additional minutes until smooth and thickened, stirring occasionally. Heat butter in Dutch oven over medium heat until melted. Add celery and onion and cook until tender, about 3 to