Deep Fried Turkey

Peanut Oil

Turkey (Check fryer instructions, most accept no

larger than a 15 lb. bird.)

1 stick butter

½ tsp. garlic powder

Salt and pepper to taste

Directions:  To measure the amount of oil needed to fry the turkey, place turkey in 

fryer and add water to the top of the turkey.  Remove the turkey and the water line 

will indicate how much oil will be needed to fry the turkey.  Having too much oil can 

cause a fire.  The pot should not be more than ¾ full or the oil could overflow when 

the turkey is added.

Preheat the oil in the pot to 400 degrees.

Melt butter with spices.  Cool.  Pat the turkey dry.  Ensure that the turkey is fully 

thawed.  A frozen turkey hitting the hot oil can explode!

Rub butter mixture over turkey.  Pour any remaining butter mixture inside the bird.  

The goal is to coat the turkey in the butter so that when the turkey goes into the oil it 

is an oiled surface meeting an oiled surface.  

Carefully submerge turkey in preheated oil.   Deep fry for 3 minutes per pound and 

cook until turkey floats to the top.  Remove bird from oil.  Let rest 15-20 minutes 

before carving.

Comment:  BE EXTREMELY CAREFUL WHEN DEEP FRYING THE TURKEY!  

Do it outdoors on a level and non-flammable surface away from the house.  The oil 

will splatter and can stain concrete surfaces.

Crispy Roasted Garlic Potatoes

2 lbs. red potatoes, scrubbed, dried, cut into wedges

1 T. cornstarch

½ tsp. garlic powder

¾ tsp. salt

¼ tsp. pepper

3 T. vegetable oil

1 T. butter, softened

1 large clove garlic, minced

1 T. minced fresh parsley

¼ tsp. grated lemon zest

Directions:  Preheat oven to 450 degrees.  Place rimmed baking sheet in oven to heat. Toss cut potatoes wedges with cornstarch, garlic powder, salt, and pepper together in large bowl. Carefully remove preheated baking sheet from oven.  Add oil to pan and tilt to evenly coat with oil.  Place potatoes, cut side down in a single layer on baking sheet. Roast until browned around edges, about 30 minutes. Remove potatoes from oven, and, using spatula, turn potatoes skin side down.  Return potatoes to oven and roast until crisp and deep golden brown, another 10-15 minutes.While potatoes roast, mix butter, garlic, parsley and lemon zest together in a medium bowl. When potatoes are finished roasting, remove from oven and transfer to bowl.  Toss with butter mixture.  Season with salt and pepper.  Serve.

Comment:  Good side dish.  Feel free to up garlic, lemon and parsley per taste.

Fresh Corn Salad

2 tomatoes, cored and cut into ½ inch pieces

Salt and Pepper

2 scallions, sliced thin

1½ T. white wine vinegar

5 ears corn, kernels cut from cops

1 avocado, cut into bit-size pieces

¼ cup finely minced fresh parsley

Directions:  Toss tomatoes and ½ tsp. salt in a bowl.  Transfer to a colander and set 

over bowl and let drain for 30 minutes.

Combine scallions, vinegar, ¾ tsp. salt, and ½ tsp. pepper in a large bowl.  Slowly 

whisk in1½ T. oil. 

Meanwhile, heat remaining 1 T. oil in 12” nonstick skillet over medium-high heat 

until shimmering.  Add corn and cook, stirring occasionally, until spotty brown, 5 to 

7 minutes.  Transfer corn to bowl with vinaigrette, tossing to coat, and cool to room 

temperature, about 20 minutes.

Stir in drained tomatoes, avocado, and fresh parsley.  Let sit until flavors meld, about 

30 minutes.  Season with salt and pepper to taste.  Serve.

Salad can be refrigerated for up to two days.

Comment:  Good for summer cookouts.

Tim’s Ribs

Racks of ribs 1 large aluminum pan

1 cup pulp-free orange juice

1 ½ cups bourbon (Maker’s Mark)

¾ tsp. garlic powder ¾ tsp. onion powder

1 tsp. cayenne pepper ½ tsp. Cajun seasoning

Fresh black pepper

Directions:  Place the ribs in the aluminum pan and pour orange juice and bourbon 

over the ribs.  Sprinkle the seasonings over ribs.  Bake in 200 degree oven for 5 

hours.  Take out and place on low-to-medium heat on the grill and coat with the 

sauce of your choice.

Comment:  Using mesquite charcoal with wet pecan chips and wet Jack Daniels barrel chips gives premiere flavor.

Taco Pie

1 lb. ground beef 1 small onion, chopped

¾ cup Bisquick 2 envelopes Taco seasoning

1 ¼ cups milk 3 eggs

1 cup shredded Cheddar 1 small can green chilies

1 tomato, diced Lettuce, shredded

1/3 cup sliced olives Sour cream

Salsa

Directions:  Grease square baking dish.  Brown ground beef with onion and green 

chilies.  Drain.  Stir in seasoning mix; spoon into plate.  Beat Bisquick, milk, and eggs 

until almost smooth.  Pour into plate.  Bake at 350 degrees until knife inserted in center 

comes out clean, about 25 minutes.  Sprinkle with cheese.  Return to oven until cheese 

melts.  Cool 5 minutes.  Garnish with lettuce, tomato, olives, sour cream and salsa.

Comment:  Good change of pace.  For less spice, use just one package of taco seasoning mix.