HAMBONZ' FRIED TURKEY
3-gal. Peanut Oil (Has high flash/smoke point)
1-tbl. Cajun Seasoning (preferably Old Bay or ToneyCacheres’)
3-oz Garlic Juice
3-oz Onion Juice
8-10-oz Water
1-tsp Dry Mustard or 1-tbl of Yellow Mustard
10-12-lb Turkey
Tabasco Sauce to taste
Salt & Pepper to taste
Preparation:
Clean and dry thawed turkey completely – inside and out. Remove neck and giblets. Trim excess fat.
Prepare a marinade by mixing all ingredients (garlic juice, onion juice, salt, pepper, Cajun seasoning, mustard, Tabasco sauce & water) in a large jar. Pour into blender and blend for 5 minutes. Inject marinade into breast, legs, thighs & wings of Turkey. Re-inject marinade juices that drain from Turkey. Season the outside of the Turkey with Cajun seasoning, salt and pepper. Place marinated Turkey in large brown bag overnight and refrigerate overnight.
Set up fryer out-doors on a level concrete or dirt surface.
DO NOT place fryer on wooden deck.
Preheat peanut oil 15-20 minutes to 375° Fahrenheit (very important). Use frying thermometer to measure temperature. Place Turkey in oil with legs up using cooking gloves and long sleeved shirt. Fry Turkey for about 45 minutes (5 minutes per pound) or until done (floats). Be sure to monitor frying process from start to finish. Remove turkey from hot oil carefully. Never leave fryer unattended. Be very careful with hot oil.
KIRK’S SPICY TURKEY LASAGNA
1 Package of Lean Ground Turkey Breast
1 Package of Hot Turkey Italian Sausage (casings removed)
1 Package of Egg Roll Wrappers
1 Tbsp Olive Oil
1 Diced Medium Onion
5 Cloves of Minced Garlic
1 Jar (28 ounces) Prego spaghetti sauce
1 (7oz.) Can Mushrooms
2 Containers (15 ounces) ricotta cheese
1 Cup Grated Parmesan Cheese
2 Eggs
1 Package (10 ounces) frozen chopped spinach,
thawed, well drained
1/2 teaspoon crushed red pepper flakes, as desired
1/4 Teaspoon nutmeg
2 Tsp Dried Oregano
4 Cups (8 ounces) shredded mozzarella or Italian blend cheese
Preparation:
Preheat oven to 350 degrees F. Meanwhile, in a large skillet, sauté the onion and garlic cook in the olive oil for 2-3 minutes until soft. Then add the ground turkey and Italian sausage and cook until no longer pink. Add spaghetti sauce and mushrooms; simmer 15 minutes, stirring occasionally. In a medium bowl, combine the ricotta cheese, 2 cups of mozzarella cheese, eggs, spinach, pepper flakes and nutmeg: Mix well. Spread 1/2 cup spaghetti sauce mixture in bottom of a 13x9-inch or 10x14-inch Lasagna Pan. Layer one sheet of egg roll wrappers over sauce; spoon cheese mixture over noodles. Spoon 1 cup sauce over cheese; repeat layering with remaining egg roll wrappers, cheese mixture and sauce. Cover with foil; bake 50 minutes or until bubbly. Sprinkle remaining mozzarella cheese over lasagna; return to oven and continue baking 5 minutes or until cheese is melted
