Our Annual Turkey FryJun 8, 2009

Each spring during turkey season here at home, we look forward to frying up some fresh gobbler breast. The morning starts out with all hunters out chasing gobblers. Then when the hunting is finished, the cooking begins.

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The turkey breast is cut up in fillets, soaked in Italian dressing, and then rolled in a mixture of flour, salt, seasoned salt, and pepper. With the canola oil at 350 degrees, the fillets we cut, take approximately 5 minutes to cook. The turkey is then dumped out onto paper towels and the eating begins. Everyone lucky enough to have started gathering around the cookers are the official “taste testers”. It is crucial that the turkey flavor hold up to our standards for the main meal. (Ha, Ha)

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Our friends and family carry in covered dishes to fill out the meal. The table is always full of great tasting food and desserts.

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Towards dark we light a campfire and spend the rest of the evening visiting and telling stories.

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