POST THANKSGIVING

I love having the whole family over but I'm glad Thanksgiving is wrapped up. My wife Peggy did most of the meal on Thursday and all we had left was a wing. I'm not a big stuffing fan but kudos to my wife. She made a cast iron skillet full and we only had a spoonful of it left as well. I was supposed to fry a turkey on the 22nd for a friend but had to put it off until Friday the 24th, Nor'easter crawling up the coast. I got up and deep fried two turkeys that had been injected with a white wine and butter mixture. It was also liberally sprinkled with Paula Deans' House Seasoning. You can get the recipe from http://www.foodnetwork.com/. The first turkey was a fresh 12.5 pound Perdue turkey that according to the client who recieved it was about the best turkey he'd eaten. The one for me was a 12 lb. defrosted Butterball . Since I didn't get any of the breast meat I can't comment but the thight was as juicy and flavorful as any bird I've eaten. I fry my turkeys in vegetable oil. The smoke point is not quite as high as peanut oil but I think it has a better flavor.If you ever try it rule of thumb is 3-4 minutes of cook time for every pound at 350 degrees. If you like the skin as I do it should be crispy along the lines of Peking duck. Man it's good eats! This weekend I've got to smoke a few butts for a Christmas party and a my neighbor Mr. Powell gave me a venison rump roast that I going to smoke as well. If I can get a deal on turkeys still I'll smoke a few of them and freeze the drumsticks for use during Mardi Gras for Jambalaya. I'll try to get pictures .