Southern Thanksgiving Recipes

While we can’t support all Southern culinary traditions wholeheartedly a fried turkey and apple pie are two traditions that are truly a find in the South. As families gather this Thanksgiving we will assert without a twinge of regret that a Southern Thanksgiving with fried turkey and apple pie beats all others hands-down. Not only do Southerners feel compelled to create a meal that covers every inch of the dining room table, they take the event into the yard and fry the bird. The frying of the bird is an event, the turkey frying attendant wears a rubber apron, yes, the same type one would use when gutting fish, then you add elbow-length leather mitts, the kind welders use and then safety glasses from a high-tech lab and then and only then is the bird is lowered into the oil. After all the ceremony of the frying of the bird, the planned dinner hour has finally arrived.
The Southern Thanksgiving also honors the one our forefathers are said to have enjoyed, the Southern's just like our forefathers graciously accept everyone’s contributions without reservation sort of like the pot luck dinner we enjoyed as youth at our church. As a result of all these wonderful southern dishes, the guest strain for space at the table to place their fork and knife. What a wonderful day to count our blessings.
Enjoy the wonderful day of Thanksgiving with your family and friends and maybe try one or both of these wonderful southern recipes.
Best Ever Apple Pie and the Southern Fried Turkey Recipe my family has enjoyed for the last 10 years.

BLUE RIBBON APPLE PIE recipe by Land O Lakes
Preparation time: 1 hrs
Baking time: 45 min
Yield: 8 servings

Crust Ingredients:
2 cups all-purpose flour
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/3 cup cold LAND O LAKES® Butter, cut into chunks
1/3 cup shortening
4 to 5 tablespoons cold water

Filling Ingredients:
1/2 cup sugar
1/4 cup firmly packed brown sugar
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
6 medium (6 cups) cooking apples, peeled, sliced 1/4-inch
1 tablespoon LAND O LAKES® Butter
1 teaspoon sugar


Heat oven to 400°F. Combine 2 cups flour, 1 teaspoon sugar, salt, 1/4 teaspoon cinnamon and 1/4 teaspoon nutmeg in large bowl; cut in 1/3 cup butter and shortening with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water just until flour is moistened.

Divide dough in half; shape each half into ball. Flatten slightly. Wrap 1 ball of dough in plastic food wrap; refrigerate. Roll out remaining ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold dough, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan; set aside.

Combine all filling ingredients except apples, 1 tablespoon butter and 1 teaspoon sugar in large bowl. Add apples; toss lightly to coat.

Spoon apple mixture into prepared crust. Roll remaining ball of dough into 12-inch circle. Fold into quarters. Place dough over filling; unfold. Trim, seal and crimp or flute edge. Cut 5 or 6 large slits in crust. Brush with melted 1 tablespoon butter; sprinkle with 1 teaspoon sugar. Cover edge of crust with 2-inch strip aluminum foil.

Bake for 35 minutes; remove aluminum foil. Continue baking for 10 to 20 minutes or until crust is lightly browned and juice begins to bubble through slits in crust. Cool pie 30 minutes; serve warm. Store refrigerated.


Recipe Tip
If desired, remove pie from oven when lightly browned and bubbly. Run knife through slits in crust. Pour 1/2 cup whipping cream evenly through all slits. Return to oven for 5 minutes to warm whipping cream.

Nutrition Facts (1 serving): Calories: 400, Fat: 18g, Cholesterol: 25mg, Sodium: 170mg, Carbohydrates: 60g, Dietary Fiber: 4g, Protein: 4g
-------------------------------

DEEP FRIED TURKEY the southern way
Deep-fried turkey is a delicacy traditionaly served during Christmas and Thanksgiving in the southern United States. Deep-frying is a method of cooking a turkey using a specially made turkey fryer. The fryer is filled with oil and the turkey is submerged for approximately one hour, depending upon the weight of the bird after being injected with liquid seasoning. Cooking time: 4 minutes per pound. Oils to be used: canola oil, peanut oil, safflower oil.
Use a water displacement method to determine how much oil you need. Place the turkey in the pot, add water until covered by about 2 inches, remove the turkey and measure the amount of water. That's how much oil you need. Be sure to stand the turkey upright, as in frying.
Season with injectable Marinades or dry rubs.
12-14 lb. turkey, thawed, giblets removed from body cavity and neck

3 to 4 gallons of oil

Bottle of marinade (comes with injector syringe), about 2 cups

Turkey fryer (pot, turkey stand, propane burner, hook, thermometer)

Wash, drain and dry turkey. Using a prepared marinade, inject into bird according to package directions or as desired. Bird also can be seasoned outside and inside cavity with rub, spices might flavor the oil. Take than into account if trying to fry other things, too. Tuck turkey wings under body. Turkey legs can be freed or held together with a skin band or wire clip. Never stuff a turkey that is to be fried.

Heat the oil, check thermometer, it should read 350-375 degrees. Gently and slowly lower turkey into hot oil. Stand back from the pot for the oil does splatter. Oil temperature will drop about 20-30 degrees when turkey is added. Cook about 3-4 minutes per pound. Watch thermometer. A 12-pound turkey might take just a little more than 30 minutes. When the turkey appears done, remove carefully and place on rack or on a cookie sheet. Check for doneness. Juices should run clear, the thermometer should have reached 170 in the thickest part of the thigh.
Disclaimer:
As noted preparing deep-fried turkey can be a dangerous endeavor. Due to the high number of house and garage fires reported each year from deep frying turkeys, James M. Shannon, the President of the National Fire Protection Association, released a press release in November of 2004 proclaiming,
Take NOTE:
"Turkey fryers are far too risky for consumers." NFPA Press Room: NFPA and ABA discourage use of turkey fryers, citing burns, fires (November 9, 2004)
So Note These Safety Precautions
Only deep fry turkey outdoors and at a safe distance from anything flammable
Carefuly measure oil; too much oil can result in overflow and fire when the turkey is added
Fully thaw the turkey; ice in turkey can react with the oil and lead to overflow and fire
Have a fire extinguisher handy.
Have a Happy Thanksgiving!