DEEP FRIED PEANUT BUTTER RECIPES

Steps:

• Heat oil in a large stockpot or turkey fryer to 350 degrees F (175 degrees C). Make sure the fryer is located outdoors in a safe area, preferably on dirt or pavement, and far away from buildings, wooden decks, or other objects. Keep a fire extinguisher handy, just in case.
• Ensure that the turkey is completely thawed. Cut any extra skin away from the neck area and make sure neck hole is at least an inch in diameter. Pat the bird completely dry with paper towels, then rub liberally with salt and pepper on both the outside and the inside. Place the turkey into a drain basket, neck-side first.
• Working slowly and carefully, gently lower the basket into the hot oil to completely cover the turkey. Maintain the temperature of the oil at 350 degrees F (175 degrees C), and cook turkey for 3 1/2 minutes per pound, about 35 minutes.
• Carefully remove basket from oil, and insert a meat thermometer into the thickest part of the thigh; the internal temperature must be 180 degrees F (80 degrees C). Once the turkey is done, remove from the oil, and allow to rest for 15 minutes before slicing.

Steps:

• Chop the bacon and cook in the bottom of a lidded pot until the fat is rendered. Add 2 tablespoons of the butter and the onion and sauté about 4 minutes.
• Add a splash of water to the bottom of the pot to deglaze the browned bits in the bottom. Add half the cabbage, salt, pepper and Cajun seasoning. Cook and stir for several minutes. 
• Add the remaining cabbage, stir, reduce to a low simmer, cover and cook for about 30 minutes, or until cabbage reaches the desired consistency, stirring several times.
• Stir in the remaining 2 tablespoons of butter and the cider vinegar; continue cooking until cabbage begins to caramelize, if desired, otherwise, taste and adjust salt and pepper, and sprinkle with red pepper flakes, if using. 
• Serve as a side dish, along with some skillet cornbread.