Saturday, November 14, 1998
You Caught 'em - We
GOOD PRIZES - GOOD FOOD
Rockfish - Clam Chowder - Cornbread -
Collards - Fried Turkey
Everyone was invited, You didn't have to
fish to eat
IT WAS FREE
Recipe For Fried
( Thanks to Cheryl Weeks & Martha Stewart. )
1 l5-pound Turkey
25 medium whole bay leaves
3 1/4 tps. dried thyme
3 1/4 tps. dried oregano
1 1/2 tps. whole black peppercorns
2 tps. garlic powder
3 Tbls. Konriko brand, or other hot creole seasoning
1. Wash turkey inside and out in cold running water, pat dry. Finely grind bay leaves in
spice grinder, transfer to small bowl. Finely grind thyme, oregano, and peppercorn
separately; add to bay leaves. Mix in Creole seasoning and garlic powder.
2. Rub 1/3 spice mixture on inside of Turkey, 1/3 under skin of breasts, and 1/3 on
outside of turkey; place in roasting pan. Cover, marinate overnight in refrigerator or up
to 24 hours.
3. Bring turkey to room temperature before deep frying. Temperature of oil must be 360
degrees and should be maintained at that heat during the entire frying process. Fry until
golden brown, about 45 minutes, or 3 minutes per pound.
Have a great Turkey Day,
Cheryl sez that if all else fails........... hire Malcom Brady!