busyworkingmom

Deep Fried Turkey Recipe–how to deep fry a turkey— awesome for thanksgiving

**Caution be sure to deep fry turkey outdoors

Ingredients for Deep Fried Turkey

Serves 10 to 12

* Fresh turkey (15 pounds)
* 25 medium dried bay leaves
* 3 1/4 teaspoons dried thyme
* 3 1/4 teaspoons dried oregano
* 1 1/2 teaspoons whole black peppercorns
* 3 tablespoons Konriko brand, or other hot Creole seasoning
* 2 teaspoons garlic powder
* 4 gallons peanut oil

Directions

1. Wash turkey inside and out under cold running water; pat dry. Finely grind bay leaves in spice grinder; transfer to small bowl. Finely grind thyme, oregano, and peppercorns separately; add to bay leaves. Mix in Creole seasoning and garlic powder.
2. Rub 1/3 spice mixture on inside of turkey, 1/3 under skin of breast, and 1/3 on outside of turkey; place in roasting pan. Cover; marinate overnight in refrigerator or up to 24 hours.
3. Bring turkey to room temperate. Using a wooden skewer, thread neck flap securely to bottom of turkey. Fold wing tips under. Using steel or aluminum wire, truss legs and tail’s nose together securely; form a handle with wire. This will enable you to hold turkey while submerging in hot oil.
4. Heat oil in 10-gallon pot with liner basket over high heat until temperature registers 360 degrees. Holding turkey by handle, immerse in oil. Maintain temperature at 360 degrees.while frying. Fry until golden brown, about 45 minutes, or 3 minutes per pound.
5. Lift turkey from oil; transfer to a wire rack over a roasting pan. Drain for 15 minutes. Serve.

To find more fabulous thanksgiving recipes just like this, and everything else it takes to make this the best thanksgiving ever you have to check out this must have thanksgiving read from Martha Stewart

Apparently you can treat 70 different ailments with it.  But it costs $2000 + $125 per year… which is pretty expensive for me at least.

I found it interesting that Suze Orman thinks this is an expense you should go ahead with even if you cant quite afford it.

Which makes me wonder should I have done it?

What do you guys think?  Do you agree with Suze from the Suze Orman Show? or do you think this is a huge expense for something that your child will never be able to use?

Get Suze Ormans opinion on more womens issues in this awesome book:

Halloween Make-up recipe

2 ts White shortening
5 ts Cornstarch
1 ts White all-purpose flour
Add glycerin as desired (obtainable at drug stores)

Using a rubber spatula, blend the first three ingredients on a white plate until a smooth paste is formed. Add 3-4 drops of glycerin for a creamier consistency.

Yield: Should be enough to complete a child’s face. If you need more make-up, make the amount you will need before adding the coloring. After making the amount you will need, add food coloring one drop at a time, blending after each drop until you have the desired shade. For best results when applying the make-up to the face, stroke in one direction. For easy removal, use shortening, cold cream, or baby oil.

For more great Halloween Ideas check this out:

I drink about 10 or more cups of coffee and tea a day and I am a smoker (I know filthy habit).  Needless to say I am prone to disgusting tooth stains.  This method of whitening isnt an overnight cure, but it helps reduce staining overtime and works wonders at maintenance of nice white teeth.

I have used all sorts of tooth whitening systems some worked pretty good and some not at all.  This does work overtime and keeps it from coming back.  Best of all you can whiten your own teeth for free at home.

All you need:

1. Baking Soda
2. Salt
3. Water

In a small dish mix equal parts baking soda and table salt. Dip a damp tooth brush into the mixture. Brush your teeth as normal. Then rinse.

Or, you can make a paste by adding a little water to the mix.

I would say this is a much better way to whiten your teeth than those sticky strips. Plus, this way you know you aren’t damaging you teeth.

Of course, this method doesn’t work over night or as quickly as the strips. So my suggestion, if you need those pearly whites for a special occasion, is to either have them done professionally or buy white strips (they work good on overall discoloration but I dont find them helpful for dark spots).

If you do not have a dental plan or money to pay for professional cleanings you can also look at local colleges that train dental hygienists they usually offer free in class cleanings by supervised students (that are near graduation).

In a rush, this at home system works very quickly

Today I did something out of the ordinary I took public transit.  I took a crowded bus, the subway and a little rt train on my way to the dentist.

On the rather crowded rt train a young girl (maybe 18-20) sat right across from me and coughed for the 15 minute ride, a deep horrid hacking cough that caused her eyes to water and her mascara to run down her cheeks. I couldn’t believe she was out in public coughing all over everyone in rush hour.  So of course I asked why she wasn’t home in bed, apparently she was meeting friends at the mall.  I wanted to smack her, but instead I pointed out that the cough was terrible and she should see a doctor and get some rest…. I mean come on she can hardly breath.

Not to mention she just exposed everyone on the train to her respiratory illness.  Considering we are in the middle of a flu pandemic and facing shortages of vaccine I thought it was extremely selfish of her to not stay home, not to mention stupid that she was not taking care of herself.

I kept my shirt over my face for the duration of the ride praying I wouldn’t bring any viruses home to my asthmatic 5 year  old and wondered am I nuts or has the whole world around me gone crazy.

This is one of my favorite stuffing recipes… Our thanksgiving is over here in Canada, but I thought it was a good time to share for those of you in the States.

Sausage stuffing

Sausage stuffing Ingredients:

3 cups of cold mashed potatoes
3 pounds of raw sausage meat
2 medium onions, diced
1 loaf of day-old bread, finely cubed or hand-crumbled
½ cup oatmeal
1 tablespoon poultry seasoning
2 tablespoons or more of rolled sage
½ cup diced carrots

Directions for Sausage Stuffing:

Mix ingredients together. ( it is important that potatoes are cool.)  It is best to mix ingredients by hand.

Should be enough stuffing for a 20 pound bird.

Okay this awesome recipe I have eaten but not cooked…

My collegue Leann made this and gave me the recipe it is awesome… A must have for large thanksgiving dinners. I mean really what could possibly beat a chicken stuffed into a duck that’s stuffed into a turkey.

Here is the turduckin recipe

Ingredients

* 16-20 lbs whole turkey
* 4-5 lbs whole ducklings
* 3-4 lbs whole chickens (or use a larger chicken and place the duckling inside it)
* 6-8 cups prepared stuffing (I like to use 2 kinds such as sausage and cornbread stuffing, but use your favorites or just one kin)
* 2 tablespoons salt
* 2 tablespoons paprika
* 1 tablespoon black pepper
* 1-2 teaspoon dried thyme

Directions

Debone the birds (I recommend having a btucher do this as it’s a horrible pain in the neck)

*Rinse the turkey and remove the neck and any giblets.

*Place the turkey, breast side down, on a clean flat surface.

*Cut through the skin along the length of the spine.

*Using the tip of a knife and starting from the neck end, gently separate meat from rib cage on one side.

*Toward neck end, cut through the meat to expose the shoulder blade; cut meat away from and around the bone, severing bone at the joint to remove shoulder blade.

*Disjoint wing between second and third joints. Leave the wing bones and keep the wing attached to the meat.

*Continue separating meat from frame, working toward the thighbone and being careful to keep the “oyster” (pocket of meat on back) attached to skin, rather than leaving it with the bone.

*Cut through ball-and-socket joint to release the thighbone from the carcass (bird will be open on one side). Keep the leg attached to the meat.

*Repeat boning procedure on the other side of the bird.

*Carefully remove the carcass and use it to make stock for your gravy and stuffing. To make stock, put the turkey carcass in a large pot and cover with water. Bring to a boil, then simmer on low heat. You can also place it in a large crock pot.

*You should end up with a flat boneless (except for wings and legs) turkey with the skin intact in one large piece. Put the boned turkey in a large dish or bowl and cover with plastic wrap to keep it from drying out. Place it in the refrigerator.

*Repeat the deboning process on the duckling and the chicken, but debone both stumps of wings and leg drumsticks. Cut through flesh at the thinnest point and trim around these bones with a knife until they can be removed. (Since they have little meat, you can cut off the entire wings and add them to the stock pot.) Both the chicken and duck will be stuffed inside the turkey and need not be kept “perfectly” intact.

Trim excess skin and fat from the birds. Ducks, in particular, have a lot of excess fatty skin that should be saved to render fat to be used later for making gravy. You can completely remove the skin from the chicken, but keep some duck skin which adds flavor.

At least 10 to 11 hours before dinner, assemble the Turducken.

Mix together the seasonings in a small dish.

Spread the turkey, skin down, on flat surface, exposing as much meat as possible.

Rub 3 tablespoons of seasoning mix evenly on meat.

Spread some of stuffing over the turkey in an even layer approximately 3/4 inch thick.

Place duck, skin down, on top of stuffing.

Season exposed duck meat with about 1 tablespoons of seasoning mix.

Spread more stuffing in an even layer (about 1/2 inch thick) over the duck.

Arrange the chicken, skin down, evenly on top of the stuffing.

Season chicken meat with seasoning mix.

Spread remainder of your stuffing on top of chicken.

With another person’s help, carefully lift the sides of the layered birds, folding the sides of the turkey together.

Have a helper hold the bird while sewing the opening down the back of the turkey together using cotton thread. The bird may not close perfectly, and a strip of cheese cloth can be used to help close the “crack” in the back of the turkey so stuffing will not leak out when the bird is turned over.

Since the turducken has no skeleton, it must be trussed up or it may fall apart in cooking.

Tie 4-5 pieces of cotton string around the bird, widthwise to act as skeletal support.

Turn the bird over and place in a roasting rack inside a large roasting pan so it is breast side up and looks like a “normal” turkey.

Tie the legs together just above the tip bones.

Cooking:

Heat oven to 225 degrees F.

Place the bird in the center of the oven and bake until a meat thermometer inserted through to center reads 165 degrees, approximately 9 hours, though cooking times will vary depending on the size of the birds and amount of stuffing used. Rely on temperature and not time cooked for doneness.

There will be no need to baste, but accumulated drippings may need to be removed from the pan every few hours so that the lower portion does not deep fry in the hot oil. Save pan drippings for gravy.

Remove the turducken from the oven and let cool in the pan for an hour before serving. Make gravy according to your favorite recipe.

To serve cut bird in half. Carve crosswise so each slice reveals all 3 meats and stuffings.