Citrus 2013 (Professional Taste Award)
From the kitchen of Godfrey Barnett

Turkey Preparation

1. Take the turkey and place in frying pot fill with water to get level for oil
2. Dry the pot well after removing turkey and add oil and preheat to 375 degrees
3. Zest &  juice citrus of 1 – lemon, lime & orange (do not discard)
4. Slice – middle of 1 – lemon, lime, orange – juice the remainder, keep the middle slices to fry
5. Take zest and juice and combine with 2 bottles of Tony Chachery Butter Creole injection
6. Slice the citrus rinds and use half in the brine

Brine – The Day Before

1 1/2 cup of salt
1/4 cup of sugar
15 peppercorns
1/2 cup of seasoning salt
lemon, lime, orange rinds
1 cooler

Directions:

1. Mix above ingredients well with 1 quart of water
2. Fill cooler with ice & water to cover turkey
3. Brine overnight ensuring that the turkey stays cool

 Turkey Seasoning

2 tablespoons of Old Bay
1 tablespoon of herb seasonings…..basil, oregano, thyme & rosemary
1/2 teaspoon of black pepper
1/2 teaspoon garlic pepper

Directions

1. Rinse turkey and pat dry with paper towels
2. Remove the neck and innards
3. In small bowl combine the seasonings
4. Inject turkey with the mixture of creole butter seasonings and zest and juice
5. Take the seasonings and season liberally all over turkey and the insides as well
6. Place turkey on rod breast side down and fry 3 to 5 min. per pound
7. Remove turkey cover loosely with aluminum foil let rest 15 minutes before carving
8. Fry lemon, lime and orange and use a garnish