Deep-Fried Thanksgiving Turkey
1 10-pound turkey
2 tablespoons house seasoning (1 cup salt, 1/4 cup black pepper, 1/4 cup garlic powder)
2 tablespoons of your favorite dry rub
3 to 5 gallons of peanut oil
TIP: To know how much oil you need to fry the turkey, place the turkey in the fryer, add water to the top of turkey, then remove the turkey--make sure the turkey is dry. The water line will tell you how much oil will be needed. Having too much oil can cause a fire. The pot should not be more than 3/4 full with oil, or it could overflow when you add the turkey.
Please read these safety tips*
1. Wash bird inside and out, and allow to drain.
2. Rub turkey with house seasoning. Coat turkey with dry rub. Allow the bird to sit until it reaches room temperature.
3. Heat peanut oil in a turkey fryer or a very, very large stockpot to 350 degrees.
4. Very carefully, lower turkey into hot oil. Make sure it’s fully submerged.
5. Fry turkey for 3 minutes per pound. Remove turkey from oil and drain on paper towels.
TIP: You can store extra house seasoning in an airtight container for up to 6 months.
Grilled Cheddar Potato Packets
2 pounds (about 7) medium red potatoes, cut into wedges
1/4 cup thinly sliced green onions
6 slices of ready-to-serve fully cooked bacon, chopped
3/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons butter
1 cup shredded cheddar cheese
1. In a large bowl, toss potatoes with green onions, bacon, salt, and pepper.
2. Place half of the mixture on a greased double thickness of heavy-duty foil (about 18 in. square); dot with 1 tablespoon butter.
3. Fold foil over potato mixture and crimp edges to seal. Repeat to make a second packet.
4. Grill, covered, over medium heat 20-23 minutes on each side or until potatoes are tender. Remove from grill.
5. Open foil carefully to allow steam to escape. Sprinkle potatoes with cheese.
6. Grill opened packets, covered, 3-5 minutes longer or until cheese is melted.
3 cups granulated sugar
1 cup vegetable oil
3 cups flour
2/3 cup cold water
2 heaping teaspoons ground cinnamon
1 heaping teaspoon ground nutmeg
1/2 teaspoon salt
2 teaspoons baking soda
1 heaping cup canned pumpkin (liquid measuring cup)
1. Preheat oven to 350 degrees.
2. Mix all of the ingredients together in order, using any electric mixer.
3. Ladle into three 1 lb. metal coffee cans that have been sprayed inside with cooking spray. (You can also use small loaf pans, but coffee cans give the bread a neat presentation!)
4. Bake 45 minutes to an hour. They are done when top of the bread is firm to the touch.
5. Cool completely on racks before removing from cans, then turn out onto racks.
If you have extra bread, it will freeze well. Wrap in foil and place in plastic freezer bags.