Deep Fried Turkey
Fill a deep pot or fryer about 1/2 full with water. While turkey (14 - 18lbs) is still in its wrapper, lower into pot. Add or remove enough water so that the turkey is just covered. Remove turkey and mark the water level on the pot. Dump out the water, dry, and refill to the mark with peanut oil. Bring temperature to 275o but not above 300o. Take thawed turkey and cover inside ond out with Willie's Hog Dust® seasoning and slowly lower into fryer. Cook for 2-2.5 hours or until done 165o. Remove and wrap in aluminum foil and let rest for 10 - 15 min before carving.
Willie's Fried Chicken
Take 5 eggs and beat them in a bowl and add a lillte milk to thin. Season egg wash with 1 tsp of Willie's Hog Dust® seasoning. Season chicken with Willie's Hog Dust® seasoning and let sit for 10 min. Heat 1 cup of peanut oil in skillet until 350o. Dredge chicken through egg mixture, roll in flour or bisquick (you can season this with Willie's Hog Dust® if you like) and place in skillet. Cook for about 9 min and then flip for another 8min. Check for doneness and place on paper towels.