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.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.
Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.
This versatile salad featuring chickpeas in a bright, fragrant dressing, holds well in the fridge. Make it in advance or keep it for leftovers. Nigella seeds, also known as kalonji, lend a sweet, nutty flavour with an ever-so-slightly bitter edge that pairs perfectly with sweet potato’s sweetness. Chickpeas please! Chickpeas are a great source of dietary fibre; just 1 cup (250 mL) contains 42 percent of the recommended daily allowance. They’re also a very good source of manganese, which is important for calcium absorption and blood sugar regulation.