TRAVEL & CULTURE
JU
LIE
SO
EF
ER
NOVEMBER 2019 / SOUTHERNLIVING.COM
56
Shepherd serves
local firefighters
fried turkey with
all the traditional
trimmings.
company, Underbelly Hospitality, offers to-go Thanksgiving
Day meals (with dishes such as creamed collard greens,
cornbread custard, and potato tot casserole), he makes the
deliveries and handles the main event: fried turkey. Over
the years, he’s roasted and smoked birds, but he finds
frying especially satisfying. In his recipe, a peppery apple
cider vinegar mixture perfumed with garlic, bay leaves,
and orange zest infuses the turkey with its first layer of
flavor. After frying, the crispy skin gets a liberal dose
of Creole seasoning.
Although Shepherd is well-known in culinary circles, the
area firefighters don’t always recognize the guy in glasses
driving into the station, rolling down his window to ask,
“Hey, what’s up?” But that doesn’t matter. “It feels good
to look out for and take care of the people around us,”
he says. “I see them driving down the street and think,
‘Those are our guys.’ ”
Understanding and appreciating Houston’s diverse
community is at the heart of all of Shepherd’s projects.
Inspired by the city’s culinary melting pot, his new book,
Cook Like a Local, shares recipes and wisdom learned
from chefs at area Vietnamese and Indian restaurants,
Korean grocery stores, and more.
In return for his holiday generosity, Shepherd has been
recognized in different ways: He received an honorary
patch from Houston Fire Station 7 and a firefighter coin
(along with instructions to keep it in his pocket at all times).
“It’s kind of cool to feel inducted with them,” he says.
Aaron Wallace, captain at Fire Station 16 in Houston’s
Montrose neighborhood, says that even after 24 years on
the job, gestures of gratitude (large or small) never get old.
He adds, “There’s nothing more rewarding than to know
that people out there genuinely appreciate you.”
Crispy Fried Turkey
with Creole Spices
ACTIVE 30 MIN. - TOTAL 1 HOUR,
30 MIN., PLUS 8 HOURS CHILLING
SERVES 10|
1/4 cup apple cider vinegar
3 Tbsp. light brown sugar
2 Tbsp. kosher salt
1 Tbsp. black pepper
1 Tbsp. ground bay
leaves
1 Tbsp. garlic powder
1 Tbsp. orange zest
(from 1 orange)
1 (10- to 12-lb.) frozen
whole turkey,
completely thawed,
neck and giblets
removed
3 gal. canola oil, for
frying
3 Tbsp. Creole seasoning
(such as Zatarain’s)
- Combine 11/4 cups of water,
vinegar, brown sugar, salt,
pepper, ground bay leaves,
garlic powder, and orange
zest in a small saucepan.
Bring to a boil over high,
stirring often. Reduce heat
to medium-high; simmer,
stirring constantly, 1 minute.
Remove from heat, and
cool completely, about
30 minutes. Pour through
a fine mesh strainer into a
bowl; discard solids.
- Pat turkey dry. Fill a
meat injector with marinade
mixture, and inject in turkey
breasts, legs, and thighs.
Repeat until the injector is
empty. Place turkey on a
large parchment paper-lined
rimmed baking sheet. Chill,
uncovered, at least 8 hours
or up to 24 hours. Remove
from refrigerator, and let
stand at room temperature
20 minutes.
- Meanwhile, pour oil in a
deep propane turkey fryer.
(The 3-gallon amount is
below the recommended fill
line, about 10 to 12 inches
from top of fryer, which will
help prevent hot oil from
bubbling over once frying
begins.) Heat oil to 350°F
over a medium-low flame
according to manufacturer’s
instructions. Using the
turkey rod attachment,
carefully lower turkey, neck
down and legs up, into hot
oil. (Hot oil may bubble over
the rim of the pot, so pay
close attention!) Fry turkey
about 3 minutes per pound,
until golden brown and an
instant-read thermometer
inserted in thickest part of
thigh registers 155°F, about
30 minutes. Carefully lift
turkey out of oil; transfer
to a carving board.
- Sprinkle hot turkey all over
with Creole seasoning. Rest
until thermometer registers
165°F, about 30 minutes.
Carve turkey, and serve. å
FIRST-TIME FRYING TIPS
Conquer your fears with easy-to-follow advice
➜ Defrost the
turkey, and pat it
dry. Even a semi-
frozen bird will
cook unevenly and
cause splattering.
➜ Catch oil spills
by placing a large
piece of cardboard
under the fryer;
weigh down the
edges with bricks.
➜ Keep children
and pets away
from the cooking
area at all times.
Never leave the
fryer unattended.
