Monday, November 23, 2009

A Busy Sunday

Our Sunday started with a BANG!

We were both still in bed at 7:30 am, half asleep, when we heard "bang, bang, bang." Both of us jumped up to look out the window, asking each other "Were those gunshots?"

As we peered out our upstairs windows, we looked directly across the street and saw our neighbors doing the same. We saw two older people walking down our street and The Husband said "I should go get them to come into our house."

Duh...we figured out a couple of minutes later the sound was the starting gun for the Route 66 Marathon, which started near our house. Talk about feeling silly. But, good grief, three shots? And they were really loud...really they were.

Our neighborhood is the site of many runs, but that is the very first time we've ever heard the starter's gun so clearly. Not a good way to get out of bed!

Later in the day, my sister and I spent a couple of hours at The Affair of The Heart show. We had a good time and spent a bit of money.

One thing I purchased is the wine bottle below with lights inside and a Pilgrim couple with a babe in arms on the front. I asked the artist to create another bottle with an Indian couple with a babe in arms. I thought together they would make great Thanksgiving decor.
They are made by Misty Baker in Bella Vista, AR. Her company is Elegant DeLites and her website is found here.

This afternoon I put together the seasoning we will use on our Thanksgiving fried turkey.
Our friend Robert is a born and bred Cajun who grew up frying turkeys before it became mainstream. Honestly, we are both so happy he shared his recipe with us a number of years ago. It makes the best turkey ever. HONEST!!!!

Bert's Cajun Fried Turkey Seasoning

2 jars
1 coffee filter
6 tablespoons salt
2 tablespoons dry mustard
2 tablespoons Tony's seasoning of Slap Ya Mama seasoning
2 tablespoons Worcestershire sauce
1 tablespoon Tabasco or other Cajun-style hot sauce
1 tablespoon celery salt
2 tablespoons cayenne pepper
1 teaspoon garlic salt
1 teaspoon onion salt
1 teaspoon lemon pepper
4 tablespoons Zatarain's concentrated crab and shrimp boil liquid

Two-three days before you cook, mix all seasonings in one of the jars. Fill the jar almost full with HOT water. Shake well and let stand for at least an hour.

Filter the sludge through the coffee filter into the other jar. This is slow going and does take several hours, as you have to keep adding more liquid to the filter as it drains. Be sure to keep shaking the liquid prior to adding additional to the coffee filter, otherwise all the good stuff will be left in the first jar.

The goal of this process is to separate the liquid from the solids in the mix. The liquid part should not contain any solids as they will clog the injection needle. DO NOT dispose of the solid sludge. This stuff is more valuable than GOLD.

At least 24 hours before you cook the bird, inject the liquid into the bird in about 35 places. Don't put more than 3-4 cc in any one spot as it will make the meat pink and people will think it is not done.

TRICK - To limit the amount of liquid that runs back out of the bird, slide the needle under the skin and make the injection and inch or two from the puncture, then change spots with the needle without pulling out of the skin. The fewer holes in the skin, the better.

Now take the sludge left in the coffee filter and coat the outside of the bird. Rub the skin well and the bird turns an orange color.

Place the bird in the fridge and let set overnight until you are ready to cook.

Follow the turkey frying directions that came with your equipment to safely cook the turkey.


I promise, this recipe makes the most flavorful fried turkey ever! Our family will never eat turkey cooked another way...

Thanks, Bert, for sharing your seasoning with us!

1 comment:

  1. I've heard that frying is the only way to go. I have never been to that show, but hope to go some day.