While Alton Brown from the Food Network might show you how to fry a Cajun-style turkey for Thanksgiving or Christmas 2008, in part 3 of a 3 part series, Atlanta butcher David Widaski asks you if you can afford to do it yourself. Thinking of frying a Cajun-style turkey at home for Thanksgiving or Christmas? There is a lot that goes into the process, including money. In this final clip, David reviews the finishing process of frying the turkey and making sure that it will be ready to be carved. He also reviews reheating a fried turkey that you might get from a caterer, like the Douglasville Retail Meat and Smokehouse. In the final recap of all the elements involved, when you start adding up the costs, it might be better left to a catering professional. The in-house cooking fee is .00/lb, up to 15 pounds, your turkey or one you buy from us. The turkey must be fresh. No butterball or self-basting deals here to ruin the expensive Planter’s peanut oil. Mention You Tube and get off your order. If you are near Atlanta, GA, Call 770-577-2374 for more details and recommendations or visit www.mygourmetsteaks.com to see more about our other holiday specialties and venison products.

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