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TAYLOR, Miss. -- So you are going to bit the bullet and deep-fry your own turkey for Thanksgiving. Well we’ve talked with the experts at Taylor Grocery; and they have a few tips you’ll want to keep in mind.
First you need to pick the right bird. “I personally like a 12 to13 pound turkey,” explained Butch Scott. He says by now of course, you should have that turkey thawing out in the refrigerator. “But if you have to thaw it in a hurray, put it in the sink over cold running water."
Then Lynn Hewitt says your ready for the stuffing. “I like to use a honey butter, and you can buy that or make it. And our cajun season. And we mix that up and heat it up.”
You’ll want to grind it good so it ejects well through our needle. And don’t worry about over stuffing your turkey. “The more the better,” said Scott.
And Hewitt has a quick tip to help you figure out how much oil you’ll need to put in your fryer. “You find you something about the size of the bird you gonna put in there. I use a gallon milk jug. And you put it down in there.”
Now mark that off and head out side, away from your house to fry. “Try to cook it around 300 to 325 degrees,” said Scott. “I like to cook mine for 3 minutes per pound and add about five or six minutes to that.”
Let it cool, add your other favorite sides, and enjoy!
