This idea poses a few challenges, as it has a reputation for causing some serious flare-ups. If you’re yearning to give it a try, be very, very careful when following instructions. Be sure to have a fire extinguisher handy just in case.
*Use the Traditional Brined Turkey recipe or a regular thawed turkey.
The night before, thoroughly pat dry 10 lb (5 kg) brined turkey. Place on large sheet of heavy-duty foil. Generously dust with Creole or Cajun seasoning. Tightly wrap in foil and refrigerate in large pan overnight.
Using outdoor propane burner with hose attached to propane tank, place 30 L large, heavy stockpot on burner and fill about 2/3 with peanut oil. Be sure to have burner and tank with stockpot and oil positioned on a flat surface far away from any house overhangs. Place dried and seasoned turkey on poultry rack that will fit into stockpot. Fit rack with long hooks so you can carefully lower and lift turkey into hot oil without getting harmed by splattering oil.
When oil registers 375 F (190 C) on deep-fry thermometer, place turkey breast side down on poultry rack. Wearing long, heavy-duty oven mitts, gently lower bird on rack into boiling oil.
Adjust the flame high enough to return oil temperature to 375 F (190 C). Cooking time is 3 1/2 minutes per 1 lb (450 g) or about 40 minutes for a 10 lb (5 kg) bird. Remove turkey from oil, using the hooks and basket to lever it out. Place on cutting board to drain and rest for at least 15 minutes.
Remove pot with hot oil to a safe place, and cover to fully cool. Carve turkey and serve.
This recipe is part of the Festive Fusions collection.
This simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream. Flower power Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
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