Most years we go out to dinner on Thanksgiving (usually to the Seattle Space Needle) because making a Thanksgiving Turkey Dinner with all the fixin's for 3 or 4 people always seemed like too much work. Jessica always complained about our lack of turkey & tradition - so we came up with our wonderful family tradition of going down to Portland, OR. on the train for Thanksgiving.
The Mallory Hotel is an amazingly beautiful old historic hotel in downtown Portland. We Love it! We enjoyed taking the train down because it was something different and when we got to Portland we were FORCED to be tourists and ride the buses and Max (their light rail system). We had some great, great times down there at Thanksgiving ...
We always stayed at the Mallory hotel and loved eating in their very elegant & beautiful Old-World dining room. The Girls and I especially loved going down early while Mike was still sleeping and having a great big breakfast of Eggs Benedict or French Toast ...
A trip down memory lane is sure to include:
- Waiting for 5 hours in the lobby of the Mallory for Turkey Dinner because of overbooking ...
- Benihana - being driven home by the restaurant manager from Beaverton to Portland after waiting about 2 hours for a taxi which never came...
- The World's smallest park ...
- Shopping at one of the biggest & best flea market ...
- Jake's - a 110 year restaurant which is considered one of the Top 10 Seafood restaurants in the US ...
- The 24-Hour Church of Elvis ...
- Portland Alien Museum ...
- Ice Skating at Lloyd Center Mall ...
We stopped going after Jessica left for Montana and eventually started going out to a nice restaurant instead. But ...
... this year ... at the last minute Mike & I decided that we wanted to stay home, make our own turkey and just chill at home at with Katy, the dogs & a glass of wine. We raced out the store late Wednesday afternoon and bought all the necessary supplies even managing to find the perfect little 'petite-sized' turkey - at only 11.5 lbs.
Last Christmas I had bought Mike a Turkey Deep Fryer (TDF) because he LOVES Hot Wings so much and I thought it he'd like it if he could make them at home. As it turns out ... because of remodeling the yard & adding the scraproom he just never seemed to have the time or space to use it this year - until now ...
So when I said that I would like to just stay home for Thanksgiving and forget about going out - Mike got very excited and suggested that he could use his deep-fryer and cook the turkey!! Sounds like a plan says I and he was off to the garage to hauled it out almost before I had finished talking.
For years now one of our favorite talk show hosts has been raving about John Lovick's [Snohomish County Sheriff-elect] deep-fried Cajun marinade (recipe is posted at the bottom of today's post) & Mike has been wanting to give it a try forever! It was soooo good - very flavorful, moist & the best part ...
it only took about 40 minutes to cook ...
Injected it full of marinade:
And then it was out to the fryer:
Mr. Turkey now bubbles for about 40 minutes ...
Well, you can sift through the Black Friday Ads & chat with boyfriend ...
Or watch TV ...
Or play with the dog ...
actually Katy made a delicious Green Bean Cassarole while waiting ...
Even Sneakers was licking his lips ...
Mike's turkey was, 'Pure Awesomeness' ...
It was a wonderful holiday ...
& a New Thanksgiving Tradition was born!
- N -
John Lovick's deep-fried turkey recipe
Ingredients1 tablespoon Worcestershire sauce
1 medium, chopped onion
6-8 cloves garlic
6 tablespoons mild hot sauce
1 tablespoon prepared mustard
4 tablespoons seasoning salt
2 cups water
1 turkey, thawed if frozen
Marinade
Mix Worcestershire, onion, garlic and hot sauce in blender until liquified. Add prepared mustard, seasoning salt and water. Dry turkey inside and out. With a meat injector, inject ½-cup of marinade into each breast, then inject legs, thighs and wings. If desired, also season the turkey with a pinch of cayenne pepper.
Deep-frying
Pour 5 gallons of peanut oil into a pot and heat to 350 degrees. Lovick typically uses 40- and 60-quart pots and places each turkey into a stainless-steel basket, which he then lowers very slowly into the oil. "Where people mess up is they rush it, they drop it in too fast," Lovick says. "You're exposing this cold turkey to the hot oil, and it boils right over." The bird's skin immediately turns a crispy gold, then darkens to a deep amber as it cooks. Cook 3 ½ minutes per pound; Lovick says he knows a turkey is ready when it floats slightly when its basket is lifted for inspection. Remove from pot and allow to cool and "rest" for 30 minutes. "All those juices have to settle down."
Safety
Make sure the pot is sufficiently roomy, because a grease fire may result if the oil bubbles over when the turkey is added. Never leave the pot unattended. Lovick always sets up his propane cookers outdoors — and away from wooden decks — as a fire precaution. "The key word is safety," he says. "It's not the first thing — it's the only thing."




