Holy jebus man! This sound so good… Likewise, we usually do up a traditional in the oven. But also, I will be smoking up a turkey as well this year. I usually do up butts, hams, whatever, with ABT’s, fatties for breakfast. Your recipe looks fantastic though!
I’ll have to do some thinking now before I post anything more!
This year I’m planning to smoke one and fry one. I’ve never fried a Turkey before…it sounds good. I’ll probably make some pies too. I can’t believe it’s a week away already. :o
Thanksgiving is my favorite holiday. Great food…great beer…and the family. 8)
With the custard pies my brain has been reeling since a few months ago when I was working in West Philadelphia;phia. Before I was wotking there I had made many pumpkin custard pies, many sweet potato pies. I recently started making regular potato custard pies and I also made an avocado custard pie. It was great.
Well anyways, I was working in West Philly and there was this kid dressed up in the Nation of Islam suit and bow tie on the corner selling bean pies. I had to get one. It was fan freaking-tastic. Much like a pumpkin pie but more rich.
Once I realized that you can make a custard pie with beans I realized you can make a custard pie with just about anything.
I came home an made one with dal, you know those tiny orange lentils common in Indian cooking. It worked great.
So I made a corn custard pie that was also truly fantastic. It is sort of like an Indian pudding type filling.
Make a nice pie crust, and pre bake as you would per custard pies.
In the food processor put about two cups of frozen corn, a half a can of sweeten condensed milk, four large eggs, a teaspoon of vanilla, about 1/4 cup of maple syrup, (you can also use brown sugar or honey) Then blend in the food processor till smooth.
Add a pinch of nutmeg, cinnamon, salt mix a litte again and fill the crust. Bake just till a tooth pick comes out clean.
The plantain recipe is about the same only I roast ripe peeled plantians in the oven till they start to caramelize a little.
I am making one this weekend so I will post picks with the perfected recipe. I think it is going to tbe a winner.
I did this once with regular bananas and it tasted great but it turned black. Very black. Tasted good though.
I stay with the 12-14 lb size. I just have one of those 7 gallon AL pots. It’s narrow and tall so it doesn’t take that much oil, usually around 3.5 - 4 gallons is plenty.
If you have never done one here are some safety tips. I’m not trying to insult you common sense but these things can be dangerous. A lot of folks suffer physical and property damage every year cooking these things.
Outside only. No carports, covered porches, or attached wood patios allowed. Cook on the ground or driveway away from cars or anything you don’t want burnt to the ground.
Pre-measure the oil. Put the bird and any thing else like a fry basket that’s going into the oil. Fill with water to cover the bird/appliances and remove all. Mark the water level with something. A piece of tape or a sharpie or measure with a stick. This will be the maximum oil level. You don’t want to over fill or the oil will splash out and flame up and your friends will start calling you “Ol’ Fireball”.
After the oil is up to temp get the bird ready and shut off the burner. With the burner still going any hot oil that were to splash out will flame up and catch the whole pot on fire. And you too maybe.
Slowly add the bird. Get someone to help if necessary. I have a fry basket I use and slip a broom handle through the wire bail and get Ms. Tubercle to help. I don’t like standing over 375 grease with it popping and spitting while lowering the bird. To do it safely it might take a minute or two.
Didn’t want to post until I had success. Just made one of the best turkeys I’ve ever tasted. Brined in a mixture of water, salt, maple syrup, honey, fresh bay leaves, crushed black peppercorns, and ginger for 24 hours. Made a mixture of fresh chopped rosemary and sage crushed into softened butter and spread under the skin. Stuffed with an oyster and andouille bread stuffing.
Fantastic. Very moist and flavorful meat. I’d drop the sausage from the stuffing next time since it ended up being a little over the top but overall a very satisfying Thanksgiving dinner.
In my opinion anything bigger then a turkey leg would be 24 hrs. and smaller 12 hrs. would be perfect. My favorite things to do is throwing some crushed fresh tomato’s to help tenderize the meat. I also don’t inject the Brind it makes it tooooo salty. this can be used on anything but its my go too for turkey legs.