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11/27/2003 Archived Entry: "FRIED TURKEY"

FRIED TURKEY

I've never tasted deep-fat, fried turkey. My computer techie guru from years ago, used to talk about them all the time and how he'd fix 15 or 20 over the weekend for friends and neighbors. He was going to do one for me, but he lived in Salina and our timing was always out of sync. This was 10 or so years ago. It was all new to me, but popular in the south, so I learned.

Since then, the sport has moved north and grown to include almost anyone with a big pot of oil. Some even fry them indoors and set their houses on fire.

A certified, qualified extra-wonderful Ellsworth volunteer fire fighter friend is fixing ours....outside. Butch Kepka, the main man, is the main cooker person.

Mackenzie brought me a fresh 13# butterball from Salina yesterday and this morning, Butch is going to fry it for us. I think that is very nice of him...especially when it was Juanita who offered his services and he graciously complied.

Since we're going to the Midland for dinner, we won't have leftovers...which is both good and bad. It will be nice to have some fried turkey tonight to make a sandwich. Mine will be rolled up in lettuce with a little mayo and mustard. There is no bread in this house!

P.S. My turkey was in Butch's kettle when I called this morning so I dashed down to see him finish it off. He gave me some of the particulars. He's been doing it for 15 years or more...and has perfected it to a fine science.

He cleans the turkey and sprinkles it liberally with Tony's Creole Seasoning, a staple in my kitchen. He wraps it in Saran Wrap and lets it marinate overnight in the refrigerator. The next day, he gets his peanut oil up to a temp of 375 degrees in his home-designed stainless steel cooker. He has a metal hanger that goes entirely through the cavity so there is no opportunity for the turkey to flee the country. He then gently lowers the turkey down into the slender cylinder, hence the 14# max size requirements, and cooks it at 350 degrees for 3 1/2 minutes per pound. Overcooking it doesn't seem to matter as it's still tender and juicy. The turkey tends to float when it nears doneness.

That isn't the end of the story. It smelled so good I had to have a turkey leg when I got home. It was my breakfast. I'm required to eat breakfast on my diet, you know. So, I ate both the legs. It was the best turkey I've ever tasted. Juanita says that's the only way she'll eat turkey and I can see why. I asked Butch to put me on his list for "next time".