Gidget was not very happy trying our pot on for size....
She was so cute, we could not get her out...she decided it was a cozy place to hang out...we had to put the pot on the floor and lift her out!
Mom decorated such a pretty fall table with gourds, dried maze, candles, and the pretty mums.
This is the fryer set up...deep frying a turkey is a project, but once you have had one you will never go back to roasting. The process can be very dangerous, so you must do your homework and follow all safety tips. I wasn't allowed in the backyard because if I'm around something it might blow up! This was Michael's baby with the help of his trusty wing girl Alexis.
The bird...A Kosher turkey (Empire brand). A 15 pounder. Alexis named it Ishkabibble! It must be very very dry and perfectly defrosted or it will explode in the fryer.
The only seasoning I put on the bird...Kosher Salt and fresh ground Pepper.
The Turkey Posse!
You must have the temp @ 350 not higher.
Cold Turkey...Hot Oil...be very careful!
Bird is done! Stick an instant read thermometer, it should read 165.
Tent the bird with foil & let it rest for 1/2 hour, it will still be cooking under the foil and the temp will increase. This is good and expected. The juices will also redistribute.
Yum crispy skin and very moist meat! No grease!
Easiest turkey to carve! Contrary to what you think it was not greasy at all.If you are up to this adventure please search AOL and the Food Network for "deep fried turkey". They will give you all the saftey measures and the recepies. The whole frying process took 50 minutes and a whole heck of alot of peanut oil!
It was really fabulous, it is a very southern thing to do.
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