Tag Archives: turkey

Thanksgiving 2012

Thanksgiving this year ended up at our place.  I was kinda excited, kinda scared, kinda nervous, kind of YESS all at the same time.  I like to cook and host so of course I was excited. I was responsible for the turkey so I was freaking out. We decided to FRY the turkey, so i was scared/nervous the house was going to burn down.

But there’s only one way to tackle those fears, right? By DOING IT. First off, the fryer. We bought a turkey fryer. At first I thought to myself OMG WHY but then I read a user review saying it can double as beer making tools.  I immediately added that to my cart and bought it.  🙂 So, expect some big beer posts at some point.

I bought a bird which was more of a mind game than anything.  I looked for the “perfect” sized bird, which took way too long in my opinion, so I gave up and took the one that was in my cart. Which, really, was fine.

Now, frying. I asked a few friends for some tips.  Between this website and the directions that came with the fryer, we was set. Another tip. When buying peanut oil, do some price comparison. I ended up getting the best deal at Home Depot. Three gallons of peanut oil for $31 and some change (including tax). Take that, Giant Eagle, and your $19.99/gallon price!!!!


My bird, Patrice, seasoned up and ready to take a swim in some peanut oil. Patrice was also THAWED and DRIED completely. I can’t stress that enough.  Water and hot oil do NOT mix well.  Trust me.

When it came to dunking the bird in the hot, hot oil, I was scared. I can’t lie. You really can screw this up if you’re not careful or paying attention. So I made sure I was doing extra of both.

Lower the bird S-L-O-W-L-Y into the oil so you don’t create an overflow and then everything goes to hell in a hand basket and catches on fire.

This is what success in process looks like.

Rule of thumb is 3~3.5 minutes per pound, so that put us around 45 minutes.


45 minutes later, a delicious looking bird.

And then this 15 minutes later. My sister brought the sides and pies and we had a quaint Thanksgiving dinner! Mom showed up just in time to get a sampling of everything before we all scarfed it down.

The sides were amazing as usual and the fried turkey turned out delicious. Looks like we’ll be having that at holiday dinners from now on!

I hope you all had a wonderful Thanksgiving!



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guest post Friday – Mandy’s Cajun Turkey (and a bonus recipe!)

my good friend Mandy has made a few delicious things over the holiday break and i am featuring them today.  she, too, is a big fan of the crock pot and has put it to good use.  please enjoy her Cajun Turkey and a bonus Pulled Beef Enchiladas!


  • 5lb turkey
  • cajun seasoning

Total cooking time: 9hrs

For Christmas Eve this year my fiance and I decided to stay in, watch Christmas movies and cook a nice dinner. I decided to tackle cooking a turkey. While on the internet, I looked up my favorite method of cooking, the crock pot. I discovered that, yes, in fact you can cook a turkey using a crock pot. It said to cook the bird 2hrs per pound. I happened to buy a 5lb turkey. When I placed the turkey into the , it was slightly too big, oops! I decided to continue to use the crock pot as a method of defrost. This did in fact work. After about the 7th hour in the crock pot, I decided to move the bird to the oven. Before placing the turkey into the oven, I basted the turkey with cajun seasoning. I then placed the turkey into the oven on 350 degrees for 2hrs. I checked frequently on the turkey, and it was golden brown and delicious after about 2hrs. Although, this may have not been the smoothest meal ever cooked, it tasted good : )

a photo of the final product with fixins – stuffing, potatoes and cranberries.  nice, Mandy!


Mandy was on a roll and was generous enough to include yet another crock pot recipe from new years eve – enjoy!

Pulled Beef Enchiladas:

For a party I decided to make pulled beef enchiladas. I thought it would be a nice late night snack. I purchased an oven roast from Giant Eagle, and placed it in the crock pot with half of a chopped onion, a larger bottle of medium heat enchilada sauce and a can of beer. I left this in the crock pot for 12hrs, and BAM! nomtastic! Place the enchilada meat on a tortilla shell with your favorite toppings and you will not be sorry! 🙂

there was no photo for this one… i’m assuming this went really fast before a photo could be taken.  🙂  sounds delicious, Mandy!  thank you for submitting your recipes!  I hope everyone enjoys them.

if you want to be featured please email me at foodingwithemily at gmail dot com and your post will be featured on a Friday!

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chili cheese mac

i’m surprised i have NOT posted this one.  i’ve made this a few times already but it has slipped by on the blog posts.  this might be one of my favorite dishes.  why?  it’s so simple and yummy!  AND it’s done in one pot.  just one!  you really can’t ask too much more from this recipe.

you will need:

  • 2/3 pound extra lean ground beef or turkey
  • 2 medium onions, chopped
  • 29 oz. canned stewed tomatoes, mexican style undrained
  • 2 1/2 cups canned tomato juice
  • 2 tsp chili powder
  • 1 1/2 cup uncooked macaroni, elbow sized
  • 31 oz canned pinto beans, rinsed and drained
  • 1/2 cup low fat shredded cheddar cheese

coat a large skillet with cooking spray; set over medium-high heat. cook beef and onion until meat is browned, stirring and breaking up meat with a spoon as it cooks, about 10 minutes; drain off fat.

stir in undrained tomatoes and their juice, tomato juice, and chili powder; bring mixture to a boil.

stir in macaroni and beans; return to a boil. reduce heat, cover and simmer until macaroni is tender, about 15 minutes. spoon chili into bowls and sprinkle with cheese.

this stuff is so yummy and isn’t so bad for you if you ease up on the cheese.  this might be my new comfort dish.  this recipe makes a lot so i like to take it for lunch the next day (and dinner and lunch and dinner and lunch…etc).  if you’re feeling adventurous, serve it up on some tortillas and with hot sauce.  yum!

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skillet lasagna

i don’t think my recipes are over loaded with butter and things but i find it OK to use them and enjoy something sinfully delicious every once in a while.  tonight isn’t one of those nights but why should i skimp on flavor?   i found this on sparkpeople.com and saw that it had great reviews.  people loved this recipe so i thought to give it a whirl.  i trust others opinions!

you’ll need:

  • 1 lb ground turkey
  • 1 small onion, chopped
  • minced garlic
  • 1 can diced tomatoes
  • 1-1/4 cup water
  • 8 oz tomato sauce
  • dried parsley flakes
  • salt
  • whole wheat rotini (or use whole wheat lasagna noodles broken up – my store doesn’t carry them!)
  • 1 cup part skim (or fat free) cottage cheese
  • 1/4 cup fat free grated parmesan cheese
  • 1 egg
  • shredded low fat mozzarella cheese for garnish

in a large skillet, brown beef with onions and garlic and drain.  add tomatoes, water, tomato sauce, parsley, basil, oregano, and salt and tir in uncooked pasta.  bring to a boil, stirring occasionally.  reduce heat, cover and simmer for 20 minutes or until pasta is tender.  combine ricotta and parmesan cheeses and mix in the egg.  drop cheese mixture by rounded tablespoons onto pasta mixture.  cover and cook for 5 minutes more.  sprinkle with shredded mozzarella and serve.

i was very impressed with this dish.  it was so simple!  perfect for a week night meal.  i had some olives and mushrooms left over from a previous night so i tossed them in when i added the tomatoes.  i highly recommend making this recipe if you want something filling, tasty and not time consuming.  yum and YUM!

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