The Big Book of Outdoor Cooking & Entertaining by Cheryl Alters Jamison

Author:Cheryl Alters Jamison [Jamison, Cheryl Jamison, Bill]
Language: eng
Format: epub
ISBN: 978-0-062-03929-3
Publisher: HarperCollins
Published: 2010-06-05T04:00:00+00:00

MENU FOR

a Fried Thanksgiving Turkey Dinner

Smoked Salmon Stuffed Eggs (page 87)

Fried Turkey with Red Chile-Pecan Sauce

Mashed potatoes

Sage-Chestnut Dressing (page 486)

Cranberry-orange relish

Jalapeño-spiked creamed spinach

Sweet potato pudding or pie

Fried Turkey

Communal and celebratory, and just plain fun, Cajun-inspired fried turkey enlivens any Sunday supper or Thanksgiving dinner. Just be sure that you know what you’re in for before you begin, reading through the recipe and sidebar thoroughly. If you don’t have one, buy a real turkey fryer rather than improvising with some old pot and propane burner. You’ll be rewarded with a strikingly moist turkey with beautifully browned and crispy skin. Some cooks inject and rub the bird heavily with Cajun seasonings before frying, but we prefer a lighter touch that doesn’t mask the poultry flavor. When we want to get fancy, we serve the turkey with the optional chile-pecan sauce and mashed or sweet potatoes.

COOKING METHOD | BIG-POT FRYING

Serves 8 to 10

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