3 Non-Traditional Ways to Prepare Your Holiday Turkey

3 Non-Traditional Ways to Prepare Your Holiday Turkey

Mix well. You may need to adjust the amounts depending on the size of your bird. This recipe should suit you fine for an 8 to 12 lb. turkey.Look at the menu at Long John Silvers; nothing but fried foods. Look at any menu for that matter, deep fried beer battered shrimp, fried clams, french fries, fried potatoes, fried eggs. Outback restaurant has the Blooming Onion, that puppy is soaked in oil. Fried Fried Fried.So perhaps no one is trying to say that fried foods are good for you, but nations sure are indulging in the grease laden foods, especially Americans. Perhaps this isn�t a good time to bring up the Obesity statistics. But here�s the kicker, "It tastes so good!" Granted, some fried foods are just too greasy, but a majority of them just taste delicious. That�s why loads of indulgers treat themselves to a so many artery-closing delicacies!Cool turkey in the refrigerator for 24 hours before serving to enhance the smoked flavor. You may serve the turkey right away if you wish.The best way to determine doneness is to insert a meat thermometer into the thickest part of the turkey (the breast) the internal temperature should read 180 degrees F.For more information, please visit or www.yourupdate.tvTo add a more personalized touch to your gift giving this year, furry friends from Build-A-Bear Workshop make the perfect gift. From classic friends to gifts that give back, there is something for everyone on your list and for every budget.

Don’t Let Holiday "Sweet Tooths" Turn into "Toothaches"***** Side Note *****12 pounds whole turkey
2 cups water
3 tablespoons chicken bouillon powder
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon poultry seasoning
1/2 teaspoon chopped parsley
1 teaspoon paprikaRinse turkey thoroughly with cold water, drain and pat dry. Prepare sweet pickle brine. Brine turkey according to the following schedule, 8 to 12 lb. bird 3 days, 13 to 16 lb. bird 4 days, 17 to 22 lb. bird 5 days. Remove from brine; rinse thoroughly in cold water and pat dry. Allow to dry in refrigerator for 24 hours.***** End Side Note *****Play It Safe With Gifts Everyone Can Enjoy!Lock wings behind back and tie legs and tail together. Baste turkey with maple syrup before putting in smoker and every 2 hours while smoking. Position turkey on cooking grill. Smoke cook until done.Sweet Pickle Brine:1 turkey 8 to 22 lbs., fresh or completely thawed
Sweet Pickle Brine (recipe to follow)
Maple syrupFirst there were the french fries, now there are deep fried dill pickles and deep fried Oreos? How did THAT leap happen? Don�t forget deep fried ice cream and deep fried peaches. Of course what menu isn�t complete without the deep fried mushrooms, deep friend cheese sticks, and deep friend cauliflower? Perhaps if you deep fry vegetables, it�s a little healthier? Is that how it works? Or if you deep fry already fattening nibbles, such as ice cream and Oreos, then it doesn�t really matter because you�re already cheating?Here are her recommendations:It’s easy to stress when you need to prepare a Holiday feast. Look for tools with big cooking capacities like Butterball’s Indoor Electric Turkey Fryer by Masterbuilt. It’s an ideal way to feed a big crowd, safe and easy to use inside, and has a new cookbook with recipes made especially for it so you can try new dishes year round.Holiday Cooking Should Be Fun!Deep-Fryed TurkeyPrepare an outdoor grill for indirect medium heat, and lightly oil grate. Rinse turkey, and pat dry. Place turkey breast side down on the prepared grill. Sear turkey on both sides until skin is golden to dark brown. In a large roasting pan, mix together the water, bouillon powder, garlic powder, onion powder, poultry seasoning, parsley, and paprika. Place turkey breast side down in the roasting pan. Scoop the pan mixture over the turkey. Cover tightly with foil and place on grill. Grill 3 to 4 hours, until the internal temperature of the thigh reaches 180F. Remove turkey from grill and let stand 15 minutes before carving.

Cool turkey in the refrigerator for 24 hours before serving to enhance the smoked flavor. You may serve the turkey right away if you wish.

Author: Chef Phronc