About 10 years ago I got serious about baking the perfect Turkey. It took years of practice, because my mom usually cooked the Turkey for Thanksgiving. I purchased a large roasting pan and turkey kit with twine, injection needle, thermometer, etc.
Before I moved out on my own, I did not know how to bake a turkey. Turkey is an expensive meat, and I was too cheap to mess it up.
People loved my duck on Thanksgiving. So it was time to move up to baking a whole turkey.
But I had some secret weapons:
- Smear the butter under the skin, and then stuff it with flavors like garlic, lemon and sage.
- Bacon-wrap the turkey.
- Bag it in the Reynolds Turkey-size baking bag.
That Turkey was the bomb! It was tender, falling off the bone and finger-licking good.
But that meal only happened once a year for Christmas or Thanksgiving. Poultry for the rest of the year was baked or fried chicken wings or thighs.
One of my grocery stores had the turkey wings on sale for $1.34 a pound, while the chicken wings were $3.99 a pound. That was a no-brainer. Be cheap and buy the turkey wings! I also bought some chicken thighs, since they were on sale for $.65 a pound.
Then I remembered my turkey kit from 10 years ago. I never used the injection needle, because I hate to get shots.
But then my grocery store had the pre-filled injection needle with butter marinade on sale.
That poor turkey has to get a shot from some who is nervous about getting shots.
I might have to have a beer first, to calm my nerves.
- Turkey Wings, 2
- Chicken Thighs 6
- Honey, recommended: Sam’s Choice, 2 teaspoons
- Lemon (cut into 4 wedges), 1
- Chicken Bouillon Cubes, recommended: Knorr, 4 teaspoons, divided
- Herbs of Provence, recommended: Delish, 1 teaspoon
- Smoked Paprika, recommended: McCormick Gourmet, ½ teaspoon
- Apple Cider Vinegar, recommended: Heinz, ¼ cup
- Creole Style Butter Marinade, recommended: Tony Chachere’s Injectables,
- Creole Seasoning, New Orleans Style, recommended: Zatarains, 3 tablespoons for the poultry ( ¼ tablespoons for the fries)
- Chicken Fry Seasoned, recommended: Louisiana, 1 ½ bags (about 15 oz.)
- Panko Bread Crumbs, Italian Style, recommended: Great Value, ½ cup
- Cooking Vegetable Oil, recommended: Great Value, 1 ½ bottles (about 72 oz.
- Shortening Sticks, Butter Flavor, recommended: Crisco, 1 container
- Buttermilk Dry, Cultured, recommended: Saco, 2 teaspoons
- Cornstarch, 2 teaspoons
- Eggs, Jumbo, 2
- Buttermilk, recommended: Hiland, ½ cups, divided
- Potato Wedges, Deli style, seasoned, recommended: Great Value, 16 to 32 oz.
- Grated Parmesan Three Cheese Blend, recommended: Kraft, 2 teaspoons
- Water and teapot
- Paper bag, large
- Disposal gloves (I used at least 8)
- Make the Lemon-Honey Brine. Boil water in the teapot. In a large bowl add honey, lemon, bouillon cubes, Herbs of Provence, smoked paprika, vinegar and boiled water. Stir and let cool. After it is cool, you can add the turkey wings & chicken thighs. I added 5 medium-size ice cubes to cool it down, before adding the meat. This can sit in the refrigerator for 2 to 3 days.
- The day before cooking, add the poultry to a large gallon bag and massage it with the buttermilk.
- Then season with the Creole Seasoning and inject the poultry with the Creole butter marinade.
- The day of cooking, beat one egg and add to the chicken bag. Beat the other egg and add to the turkey wing bag. Massage the beaten eggs with the poultry.
- Mix the cornstarch with the chicken fry, dry buttermilk blend and granulated chicken bouillon in a large paper bag. This is a good time to get the plastic gloves.
- Dip the poultry in the chicken fry mixture and repeat, back to the egg bag, adding additional buttermilk as needed. And finally, one last dredge in the chicken fry mixture. Let it sit for 20 to 30 minutes in the chicken fry mixture (refrigerated).
- Heat the shortening stick and cooking oil in a large cast iron pot until 350 degrees F (175 degrees C).
- Preheat the oven to 350.
- Fry the turkey wings first about 10 to 15 minutes per side, until the meat is no longer pink at the bone. I used a cookie sheet with wire rack to drain the oil. Put in oven while frying the thighs and fries.
- Next fry the chicken thighs, for 11 to 13 minutes per side to reach an internal temperature of 165 degrees F. Then rest in oven with the wings. Reduce oven to 180 to keep the meat warm
- Next fry the potato wedges about 5 to 7 minutes per side. I drain them in a colander and sprinkle with the Creole seasoning and parmesan cheese.
I love to make it “Buffalo” style with Louisiana Hot Sauce and Blue Cheese Dressing by Litehouse!
Happy Birthday Mom!
Check out the sample and get your copy here: Audible.com The Vampire Dancer Saga Part 4 Audiobook
PAPERBACK BOOKS BY SHALIMAR ALI:
The Vampire Dancer Saga Part 4 @ Amazon Kindle (June 13, 2016)
The Vampire Dancer Saga Part 3 by Shalimar Ali (Apr 13, 2014)
The Vampire Dancer Saga Part 2 by Shalimar Ali (Dec 11, 2012)