Post by Decatur on Apr 18, 2007 19:46:50 GMT -5
Deep Dish Turkey Pie
6 medium Potatoes, diced
3 cups Turkey, cooked and chopped
6 medium Carrots, diced
1 ½ cups Flour
1 small Onion, chopped
2 teaspoons Baking Powder
¼ cup Green Pepper, chopped
½ teaspoon salt
2 Tablespoons Butter
¼ cup Butter
1 can Cream of Chicken soup
½ cup Milk
In a saucepan, cover the potatoes and carrots with water, and cook until tender, about 15 to 20 minutes. Drain, reserving 1 cup of the liquid. In a skillet sauté the onion and green pepper in 2 tablespoons of butter until tender. Blend the soup and reserve liquid in a bowl. Then place the soup mixture, turkey and cooked vegetables in a 2-quart casserole, and bake at 425°F for 15 minutes. Biscuits: Combine the flour, baking powder and salt in a bowl, cut in the butter until crumbly, add the milk, and mix well. Knead lightly on a floured surface. Roll and cut with a 2" biscuit cutter and arrange over turkey mixture. Brush biscuits with additional milk, and bake for 15 minutes longer.
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Chicken Fried Turkey
One skinned, cleaned (without the innards) and de-boned turkey.
Seasoned Salt 1 1/2 teasp.
Black Pepper 1/8 teasp.
Flour 1 cup
Eggs l ea.
Milk 3/4 cup
And oh yea! Honey!
Cut up skinned and de-boned turkey into strips suitable for frying.
Batter: Combine flour, Seasoned salt, and pepper.
Stir in mixture of egg and milk until well mixed.
Cooking: In large skillet, heat enough oil to cover the bottom to a level of approx. 1/2". Heat oil to 375 F. Dip turkey pieces into batter (coating evenly). Put a few pieces at a time in hot oil, and fry until brown. Place on towel and allow to drain. Now the best part! Serve lightly coated with honey!!!
Venison may also be substituted for turkey.
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Deep-fried Wild Turkey
1 Wild turkey, whole, dressed
2 1/2 ga Peanut oil
1 c Italian salad dressing
1/2 c Lemon juice, fresh
3 tb Onion juice
3 tb Garlic juice
2 tb Worcestershire sauce
1 tb Liquid smoke
1 1/3 oz Cayenne
1/4 c Salt
Mix all ingredients except turkey, pot and peanut oil to make a marinade. Let stand overnight in refrigerator. Use meat injecting needle to inject all through turkey. Put turkey and marinade in a large plastic bag and keep in the refrigerator for 1 to 3 days. Remove in time to bring to room temp before cooking. Heat oil in a 40-60 quart pot to 325 degrees (Use candy thermometer). Immerse turkey completely and cook for 4 minutes per pound. Place a pie tin with holes in the bottom in the bottom of the deep fryer to prevent sticking.
6 medium Potatoes, diced
3 cups Turkey, cooked and chopped
6 medium Carrots, diced
1 ½ cups Flour
1 small Onion, chopped
2 teaspoons Baking Powder
¼ cup Green Pepper, chopped
½ teaspoon salt
2 Tablespoons Butter
¼ cup Butter
1 can Cream of Chicken soup
½ cup Milk
In a saucepan, cover the potatoes and carrots with water, and cook until tender, about 15 to 20 minutes. Drain, reserving 1 cup of the liquid. In a skillet sauté the onion and green pepper in 2 tablespoons of butter until tender. Blend the soup and reserve liquid in a bowl. Then place the soup mixture, turkey and cooked vegetables in a 2-quart casserole, and bake at 425°F for 15 minutes. Biscuits: Combine the flour, baking powder and salt in a bowl, cut in the butter until crumbly, add the milk, and mix well. Knead lightly on a floured surface. Roll and cut with a 2" biscuit cutter and arrange over turkey mixture. Brush biscuits with additional milk, and bake for 15 minutes longer.
****************************************************
Chicken Fried Turkey
One skinned, cleaned (without the innards) and de-boned turkey.
Seasoned Salt 1 1/2 teasp.
Black Pepper 1/8 teasp.
Flour 1 cup
Eggs l ea.
Milk 3/4 cup
And oh yea! Honey!
Cut up skinned and de-boned turkey into strips suitable for frying.
Batter: Combine flour, Seasoned salt, and pepper.
Stir in mixture of egg and milk until well mixed.
Cooking: In large skillet, heat enough oil to cover the bottom to a level of approx. 1/2". Heat oil to 375 F. Dip turkey pieces into batter (coating evenly). Put a few pieces at a time in hot oil, and fry until brown. Place on towel and allow to drain. Now the best part! Serve lightly coated with honey!!!
Venison may also be substituted for turkey.
****************************************************
Deep-fried Wild Turkey
1 Wild turkey, whole, dressed
2 1/2 ga Peanut oil
1 c Italian salad dressing
1/2 c Lemon juice, fresh
3 tb Onion juice
3 tb Garlic juice
2 tb Worcestershire sauce
1 tb Liquid smoke
1 1/3 oz Cayenne
1/4 c Salt
Mix all ingredients except turkey, pot and peanut oil to make a marinade. Let stand overnight in refrigerator. Use meat injecting needle to inject all through turkey. Put turkey and marinade in a large plastic bag and keep in the refrigerator for 1 to 3 days. Remove in time to bring to room temp before cooking. Heat oil in a 40-60 quart pot to 325 degrees (Use candy thermometer). Immerse turkey completely and cook for 4 minutes per pound. Place a pie tin with holes in the bottom in the bottom of the deep fryer to prevent sticking.
