Time To “Deep Fry” Your Thanksgiving!
If you are looking for a different approach to your Thanksgiving Turkey, here are two delicious ways to make your birds!
Here is a tease:
Wrapped Up In Bacon Love!
Yes, I tossed a bit of “bacon porn” in to entice you, but it’s a recipe I actually use and love! You need to stay with me as I walk you through two incredible Turkey preparations!
First, Wake Up VERY Early…
It all begins on Thanksgiving morning – very early. There is no real prep work you can do except buy your Turkey in time to have it completely thawed on Thanksgiving morning – the rest of the recipe gets done from scratch, beginning with an early morning shopping trip for a variety of items that will be used on the birds.
Get Your First Bird Ready To Go!
First, take your thawed Turkey…we used a 14-pounder, which worked well….clean it out – setting aside the gizzard and neck for gravy stock of course! Pat your Turkey dry, salt and pepper the inside and then slather – and I mean SLATHER – the whole bird in butter…
I use a variety of fresh herbs like Rosemary and Sage, chopped up and integrated into the butter as I rub it on…and then you want to grab your best friend in the world…BACON!
Show The Bacon Love!
How easy is this? Decorate your Turkey with bacon! It will stick nicely to the butter, is easy to maneuver around the drumsticks and wings, and looks great when you are finished!
Time To Stick This Bird In The Oven!
For me, Turkeys are incredibly easy to make. You can always find great recipes and cooking guidelines online and in a wide variety of cookbooks and magazines, but I cook my 14-pounder for 3-1/2 hours at 325 degrees.
Of course, you will use a thermometer to check the internal temperature, and I let the bird rest for 20-30 minutes when done.
That is, of course, assuming you even USE an oven!
Time To Play Doctor!
Here’s a bird that never sees the inside of an oven! You begin this operation with a massive syringe, which is filled with tasty goodness! First of all, my wife Alex coated a ten-pound Turkey with cajun spices, and then she injected the Turkey with some liquid cajun sauce!
Time To Deep Fry!
Guess what? Prep is done! Now all you need is an outdoor deep fryer designed for Turkeys! It is recommended that you heat your oil to 350 degrees and cook the Turkey 3-4 minutes per pound – and of course, you MUST BEGIN WITH A FULLY THAWED BIRD!
Here’s a terrific Turkey deep fryer, which I loaded up with peanut oil as directed and then heated it up…when it was ready, it was time to lower the bird!
Wake Up! Time To Dine!
After a surprisingly short amount of time, you are ready to take out your deep-fried bird – completely cooked and full of flavor!
Backtime Your Way to Dinner!
Before you begin, make sure you time your “Maple Glazed Bacon Wrapped Turkey” to come out at the same time as your deep-fried bird, so you can see this!
As you can see, BOTH Turkeys look amazing, and even better when you plate them and serve!
Now, what could make this any better?
Cue The White Castle!
I have to say this loudly: THIS IS NOT A JOKE! THIS IS WHITE CASTLE STUFFING!
My New Thanksgiving Tradition!
Yes, my new Thanksgiving treat is “White Castle Stuffing”, and before you judge, know that it is delicious!
Stuffing usually has bread, stuffing and spices, so imagine chopping up a bunch of White Castle sliders, adding some celery and carrots, and making a new stuffing treat!
If you want to see the entire recipe and lots of pictures, click on my entire story here:
Let me know if you have plans for a deep-fried Thanksgiving meal!
