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HOW DOES ROSIE FRY A TURKEY?

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Farm Fresh #Turkey Recipe | By Rosie Romero

PUMPKIN CAKE COOKIES

Ingredients

1 Whole turkey

1 Can of Tony Chachere’s Creole Seasoning

Peanut oil (enough to fill a pot)

Directions

  1. Place the turkey in a pot and fill with water to just past the turkey legs
  2. Remove the turkey and mark where the water level drops to
  3. Fill the pot to this mark with peanut oil once you’ve emptied the water
  4. Clean the turkey in the sink, removing all entrails and rinsing with water
  5. Pour a generous amount of Tony’s all over the turkey; be generous with seasonings inside of the cavity and get underneath and all around the wings and legs
  6. Place completely dry and seasoned turkey in deep fry basket until ready to drop in oil
  7. Heat the oil at 350 degrees
  8. Drop the seasoned turkey slowly into the boiling pot so the oil won’t splash out
  9. The temperature of the oil will drop at least 50 degrees, which is fine, but don’t let it go below 325 degrees
  10. Cook for 3½ minutes per pound at 325 degrees. Example: a 15-pound bird takes 52 minutes
  11. Remove the bird slowly, allowing the oil to drain out of the basket and cavity
  12. Place the turkey on countertop and cover with clean kitchen rags for at least 10 minutes. *This step is very important because this is when the majority of the seasoning is absorbed into the meat
  13. Unwrap and carve with a sharp knife!

Serving Suggestions

Pour seasoned gravy over the top (you won’t need much) and serve with toasted garlic French bread, garden salad, potato salad, honey-glazed ham, cornbread dressing, dirty rice, raspberry sauce, sweet green beans, or whatever your family’s traditional side dishes are.

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