Archive for the ‘Poultry’ Category

How to Deep Fat Fry a Turkey

Print this entry

deep fried turkey

Cooking outdoors does not have to be restricted to barbecues. If you are feeling brave why not try out an America tradition and deep fry a turkey. This is a post from America – I have not tried it myself.

Once popular mostly in the Southern states, deep fried turkey has become popular all over the United States.  Not just a unique and mouthwatering way to feed a crowd around the holidays, deep fried turkey is delicious any time of year.  Here are some tips you can use to deep fat fry a turkey that’s guaranteed to be moist, delicious, and memorable. Read On…

Another Simple Christmas Turkey Roast Dinner Recipe

Print this entry


  • 1 turkey (10 to 12 lbs ready-to-cook weight)
  • 2 tsp. salt
  • Melted fat


  • If the turkey is frozen, thaw according to package instructions
  • Set out a shallow roast pan with rack
  • Clean turkey (cut off neck at the body leaving only the skin) by rinsing and draining the body and patting it dry with paper towels.
  • Prepare your stuffing
  • Rub turkey cavity with salt
  • Lightly fill the body and neck cavities with stuffing
  • Close turkey body by sewing, lacing, or skewering. Fasten the neck skin of the turkey to the turkey’s back with a skewer. Tie the drumsticks to the tail. Bring the wing tips onto the back of the turkey.
  • Brush the skin thoroughly with melted fat.
  • Place turkey on the rack inside the roasting pan with the breast-side down
  • Place a roast meat thermometer in the centre of the inside thigh muscle. When done the meat thermometer should register 100 Celcius.
  • Place a fat-moistened cheesecloth over top and sides of turkey. Keep the cloth moist during roasting by occasionally brushing with fat from the bottom of the pan.
  • Roast uncovered at 170 Celsius for 4 to 4 1/2 hours or until the turkey is done (the thickest part of the drumstick feels soft when pressed with your fingers – protect fingers with a cloth or napkin when testing).
  • Remove the turkey from the oven.
  • Remove the meat thermometer and keep the turkey hot until served.
  • Allow 20 minutes of standing time before serving (this makes it easier to carve the turkey and allows time for any last minute preparations
  • Remove and cords or skewers and serve on a heated platter