Delicious, juicy and tender, this recipe was given to me by a true Cajun sixteen years ago and has been on our Thanksgiving table ever since. The injector and instructions for frying came with our fryer which was a good thing because this original recipe didn’t explain all the nuances of frying a turkey. It is well worth the learning process, though. We strain the peanut oil after it cools and pour it back into the containers (I bought it in gallon jugs). It will keep nicely in a cool place, under 40 degrees, or in the refrigerator until needed again.
Ready In 75m
Servings 12 servings
Spinach, Egg, and Pancetta with Linguine
This is a quick way to get your greens in a tasty pasta. It’s simple, but very flavorful. You can substitute spicy salami for the pancetta.
March 21, 2018
Slow Cooker Sweet and Tangy Chicken
Very, very good! Serve the chicken and sauce over rice.
December 12, 1999