1 turtle, approximately 12 inches in diameter
Salt and pepper, to taste
1 (6 ounce) can evaporated milk
Flour to coat
Kill turtle by removing head and dress as follows. Dip in boiling water. Remove immediately. Straighten legs, tail and neck, one at a time, and scrape off excess skin with sharp knife. Remove lower shell with knife and cut off legs, neck and tail, and reserve. Discard the rest of the turtle. Chill overnight.
Dip turtle pieces in milk and sprinkle with salt and pepper. Coat with flour. Add enough vegetable oil to 3/4 cover turtle pieces. Add turtle and cook over medium heat until well browned. Turn and reduce to low heat; cover and cook for 2 hours or until tender.
Make gravy from pan drippings, if desired.