OK-hears mine soak turtle over nite in plain salt water,add flour salt, pepper, Tony Chacheres creole mix-and flour meat fry in bacon grease -remove- place in a baking pan, cover,set oven at 250 couple hrs. While baking drain off most of the grease and make gravy with the fryins.WHATS YOURS? Found a better way of doing this see my other post , the meat is alot more tender-D-
My mom use to just pan fry them not sure what seasoning was all used but I rember it was good. We use to catch them during the first ice when it would freeze clear, Now the season is in the summer somtime. It use to be pretty funny when you would pull them outtta the ice they would almost be dead, till ya got them back home and let them warm up then watch out.
Jerry,long time ago[ha] an old commercial fisherman[outlaw and my friend] told me ya put them in a tank of water,change it on the 4th day and butcher on the 7th...when you dump the water you will see what Im talking about-scales/bones/fur-hait and durn your right it does smell pretty bad-not as bad as a SKUNK but bad-D-
I take and lightly flour mine then brown on all sides. Take out and lay it to the side and then make a roux with about 2 table spoons of bacon dripping and 2 tablespoons of seasoned flour after I have my roux the way I want it (I like a dark roux) Ill add 1 med/large onion chopped 1 bell pepper chopped 1 stalk of celery and about a table spoon of chopped garlic once I have the vegs wilted to where I want them Ill add about a cup of white wine a couple chicken bouillion cube and a table spoon of oyster flavored sauce (you can find this in the oriental section of the groc stores and I use it on every thing seafood where Im going to have a gravy) put the turtle back in the pot cover with water bring to a boil then reduce to a simmer and let it cook till the meat is falling off the bone. Ill usually start cooking this around 1 r 2 in the afternoon outside and make a day of it visiting with friends and family while cooking and eat at supper time served over rice and with a good loaf of french bread
Post by thumbcatcher on May 10, 2013 13:20:53 GMT -5
The key to a good Turtle is cleaning it out before you butcher it> Like said we use an old water tank, keep changing the water every so many days, keep it clear. Helps when cleaning also cuts down on smell/mudd etc, and in my opnion give the meat a better flavor. You'll be surprised how much they clean out. I Flour, salt and pepper mine, then fry in canola oil, just until brown on both sides not worried if the meat is done. Then I put in the Pressure cooker and let in there for 25 minutes after the pressure is built. Pressure cooker should have a nuff water on the bottom to be level with the metal grate. Helps create the steam needed or burning on the bottom. I can tell you the gravy is as good as the turtle in my opinion. 45 minute in a pressure cooker is way longer than I would do. just my thoughts.