Nov 12, 2014 04:19PM
● By Dia
Frying your own turkey is a tricky undertaking. You may not know where to start and might end up in culinary confusion. Worst yet, being unprepared and underequipped could land you in hot water and cooking oil. According to the National Fire Protection Association, turkey fryers cause around 60 accidents per year. If you are still up for the challenge, here are a few tips; never leave your deep fryer unattended, don’t overfill the oil in the fryer, and deep-fry your turkey on a flat surface away from homes, garages and wooden decks.
However, if you aren’t up for the challenge, leave the frying to the experts. Turn to Copeland’s of
New Orleans in Southlake Town Square for help. For the past 10 years, Copeland’s has been providing a full holiday spread to guests looking for something a bit different.
Make a Cajun fried turkey part of your Thanksgiving or Christmas meal tradition and spice things up a bit for guests sitting around your holiday table. The flavorful —and large —turkeys weigh in between 12 and 14 pounds. That’s enough to feed the whole family on the big day with plenty left over for those amazing turkey sandwiches the next. But make sure you contact Copeland’s to reserve your turkey sooner than later. They expect to fry up more than 300 Cajun turkeys between the months of October and January. With this many gobblers on order, they need at least a three-day notice. Cajun fried turkeys also can be ordered all year long with a 72-hour lead-time for the non-holiday season.
Time for the extras? No need to stand over a hot stove preparing sides for your turkey —although your mother in-law’s broccoli, rice and cheese casserole may be your family’s current favorite. Copeland’s offers a variety of side items to complement their Cajun Fried turkey. Order pints of our favorite mashed sweet potatoes with a pecan amaretto cream sauce or Louisiana oyster dressing – the two most popular sides. However, for good measure be sure to add cornbread dressing, cranberry sauce, garden fresh green bean casserole, corn Macque Choux, turkey gravy, and hot biscuits by the dozen.