Cajun Deep Fried Turkey
• 3 gallons peanut oil for frying,
or as needed
• 1 ( 12 pound) whole turkey,
neck and giblets removed
• 1/4 cup Creole seasoning
• 1 white onion
2. Rinse turkey, and thoroughly pat dry with paper towels. Rub Creole
seasoning over turkey inside and out. Make sure the hole at the neck
is open at least 2 inches so the oil can flow freely through the bird.
3. Place the whole onion and turkey in drain basket. The turkey should
be placed in basket neck end first. Slowly lower basket into hot oil
to completely cover turkey. Maintain the temperature of the oil at
350 degrees F (175 degrees C), and cook turkey for 3 1/2 minutes
per pound, about 45 minutes.
4. Carefully remove basket from oil, and drain turkey. Insert a meat
thermometer into the thickest part of the thigh; the internal temperature
must be 180 degrees F (80 degrees C). Finish draining turkey on the
Cheddar and Green Bean Casserole
• 4 cups cooked French-cut green beans,
about 1 1/2 pounds frozen or 3 cans ( 15 oz), drained
• 3 tablespoons butter
• 8 ounces sliced mushrooms
• 1/4 cup finely chopped onion
• 2 tablespoons flour
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 1/2 cups milk
• 1 1/2 to 2 cups shredded Cheddar cheese ( 6 to 8 ounces)
• 2 tablespoons sour cream
• 1 cup soft bread crumbs
• 1 tablespoon melted butter
• Parmesan cheese, optional
50 TAILGATER MONTHLY November I December 2010 TailgaterMonthly.com
1. Heat oven to 350°. Grease a 2-quart baking dish.
In a large saucepan, melt butter over medium-low heat. Add mushrooms and onion; saute, stirring, until mushrooms are browned and onions are tender.
Stir in flour, salt, and pepper, stirring until flour is mixed into the fat. Gradually stir in the milk. Continue cooking, stirring, until slightly thickened. Stir in cheese,
sour cream, and drained green beans. Spoon into the prepared baking dish. If desired, sprinkle with a few tablespoons of shredded Parmesan cheese. Combine bread crumbs and melted butter. Sprinkle over the casserole.