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Veteran-Owned Businesses Week: Sport Clips

Sport Clips Haircuts gives back to our veterans in style!

The veteran-founded salon franchise has a commitment to giving back to our heroes. This year alone, Sport Clips’ ‘Help a Hero’ campaign raised $1.25 million for veteran scholarships!

This holiday season, you can help give back with their monthly ‘Hero Deal’ promotion. Throughout December, $1 from the sale of all American Crew products will go towards the ‘Help a Hero’ scholarship program.

For more information, go to:

Veteran-Owned Businesses Week: Bottle Breacher

Navy SEAL veteran Eli Crane and his wife Jen emerged from the ‘Shark Tank’ with the deal of a lifetime that helped him grow Bottle Breachers into a multi-million dollar company!

The duo started their business making bottle openers out of .50 calibur bullets out of their one-car garage. Today the company has grown to offer an expanded product line including coolers, wine openers, and apparel. Everything is made in the USA!

Fox & Friends viewers get an exclusive 15% discount with the code FOX15. For more information, go to

John McLemore's Cajun Deep Fried Turkey & Smoked Turkey

Cajun Deep Fried Turkey 


10 to 14 pound fresh or frozen turkey

2 gallons cooking oil, preferably peanut oil

1 (16 ounce) bottle Buttery Creole Turkey Marinade

Cajun Seasoning


Thaw turkey, if frozen. To properly thaw a frozen turkey in the refrigerator allow approximately 24 hours for every 4 pounds. Fill Butterball® Electric Fryer with oil to the MAX line; heat to 375° F. Remove giblets and neck. If present, remove and discard plastic leg holder and pop-up timer. Rinse turkey thoroughly with warm water or completely cover with warm water and soak for no more than 30 minutes to ensure cavities are free of ice.

Pat turkey completely dry on outside and inside of cavity with paper towels. Using an injector syringe, inject ½ cup (4 ounces) Buttery Creole Marinade in each breast. Inject ¼ cup (2 ounces) marinade into each leg and thigh. Sprinkle turkey generously with Cajun Seasoning, completely coating the outside of the turkey and inside of the cavity.

Place turkey breast side up in fryer basket. Slowly lower the basket into hot oil, being careful not to splatter hot oil. Fry turkey for 3 ½ to 4 minutes per pound. Lift the basket from the hot oil slowly, hooking the basket’s drain clip into drain clip mounting hole to stabilize as you check doneness.

Insert a meat thermometer in the meaty part of the breast; turkey is done when it reads 165° F. If the turkey is not done, lower it carefully back into the oil for an additional 5 minutes. Once the turkey reaches the desired temperature (minimum 165° F), turn the turkey fryer to MIN and unplug it from the outlet.

Allow the turkey to rest and drain in the fryer basket for 10 minutes before removing for carving. The turkey can remain in the basket to rest until ready to serve.

Smoked Turkey




Onion Powder

Garlic Powder

Cayenne Pepper

Smoked Paprika 

Crush Red Pepper

Granulated Sugar

Brown Sugar


Mix equal amounts of salt, pepper, onion powder, and garlic powder to create a “white” layer of spice.  Sprinkle this mixture on top of the turkey. 

Mix equal amounts of cayenne pepper, smoked paprika, and crushed red pepper to create a “red” layer of spice.  Sprinkle this mixture on top of the turkey. 

Mix equal amounts of granulated sugar and brown sugar to create a “brown” layer of spice.  Sprinkle this mixture on top of the turkey.  The brown sugar will melt down and mix in nicely with the other flavors to give your turkey a great flavor. 

Note: Layering the ingredients is key. Instead of blending all the dry spice ingredients like a traditional BBQ rub, add them in separate layers, building flavor on flavor.


Chef George Duran's Thanksgiving Recipes

Spice Rubbed Beer Can Chicken or Turkey

Prep: 15 minutes / Cook: 1 hour / Yield: 4 servings

Spice Rub:

2 tablespoons garlic powder

1 tablespoon ground cumin

1 tablespoon ground coriander

1 tablespoon paprika

1 tablespoon kosher salt

1 tablespoon freshly ground black pepper

1 teaspoon cayenne pepper

1/2 cup extra-virgin olive oil

1 lemon, zested

1 (3 1/2 to 4-pound) chicken

1 (12-ounce) can beer

Heat a gas or charcoal grill with a lid big enough to accommodate the bird. Put a drip pan below the grates. Mix the ingredients for the Spice Rub until they are well blended. (This will keep, covered, in the refrigerator for 1 week.) Rub it all over the chicken, inside and out. Open the beer and take a big swig or just pour out a couple of ounces. Sit the chicken on the beer can so the legs are at the bottom and the wings are at the top. Stand the beer can on the grates over the drip pan. Put the cover on and cook over indirect heat until the juices run clear, about 1 hour. (If using charcoal, push the coals to 1 side so the chicken is not over direct heat.)

Note: This chicken can also be cooked in a 350 degrees F oven. Just stand the beer can in a shallow roasting pan and cook about 1 hour or until juices run clear. For Turkey: To make beer-can turkey, simply triple the recipe and use a larger beer can to place in the cavity of your turkey. Cook turkey as you would normally, until juices run clear.


Cornbread Muffin Stuffing

Prep: 15 minutes / Cook: 15 minutes / Bake: 45 minutes /

Yield: 8 to 10 servings

2 tablespoons extra virgin olive oil

4 oz. Italian sausages, like Jimmy Dean Premium Fresh Roll Sausage

1 cup chopped carrot 1 cup chopped celery (2 stalks)

1 cup chopped onion

(1 large) Kosher salt or table salt and Freshly ground black pepper

1/2 cup snipped fresh sage

4 (4-ounce)corn muffins

3 large eggs

1/2 cup chicken stock or broth Non-stick cooking spray

Heat the oven to 350 degrees F. Remove the casings from the sausages. Heat 1 tablespoon of the olive oil in a skillet over medium-high heat and add the sausage meat. Cook, breaking up the meat into small pieces, until browned and cooked through, about 5 minutes. Drain on a paper towel lined plate and set aside to cool while you cook the vegetables. Wipe out any excess fat from the pan with paper towels. Heat 1 tablespoon of oil in the same skillet over medium-high heat. Add the carrots, celery, and onion. Season with salt and pepper and add the sage. Cook until the vegetables are soft, about 10 minutes. Set aside to cool a bit. Crumble the corn muffins into a large bowl. Put in the cooled sausage and vegetables. Add the eggs and 1/4 cup chicken stock. Using your hands, mix well adding more stock if the stuffing is too dry. Spray a 2-quart oven-proof baking dish with cooking spray.

Put the stuffing into the dish and bake for 45 minutes to 1 hour, or until the top is browned and crispy. Alternatively, you may cook stuffing in individual muffin tins and form “tops” to make personal stuffing muffins.


Hasselback Potatoes with Thyme and Almonds

Ingredients: 6 medium Yukon Gold, Russet or other potatoes

6 Tablespoons Challenge Butter, melted

½ teaspoon salt

¼ teaspoon pepper

¾ teaspoon minced fresh thyme leaves

1 Tablespoon finely chopped or ground almonds

Directions: Preheat oven to 425˚F. Line a rimmed small baking pan with foil. Melt butter and combine with salt, pepper and chopped thyme. Set aside. Scrub potatoes and pat them dry. (Peel potatoes if desired.) Cut slits in the potatoes leaving the bottom intact: Line potato up between ¼-inch thick wooden spatula handles or chop-stick on a cutting board or use Hasselbach cutting board. Cut potatoes crosswise, straight down at ⅛ to ¼-inch intervals. Brush potatoes, top and bottom, with seasoned butter mixture, using about half of the mixture. Place potatoes on prepared rimmed baking pan. Bake 30 minutes. During baking potatoes will fan out but press sides to increase the gaps. Brush with remaining butter mixture and sprinkle ground almonds. Return to oven and bake for additional 20 to 30 minutes. ]

Yields 6 servings


Cranberry Jelly in a Mold

Total: 4 hr 20 min / Prep: 10 min / Inactive: 4 hr / Cook: 10 min / Yield: 8 to 10 servings 1

(8-ounce) package fresh or frozen cranberries

2 1/4 cups cranberry juice

1/2 cup sugar

3 envelopes unflavored gelatin Nonstick cooking spray

Directions: In a saucepan over medium-high heat, cook the cranberries, 2 cups cranberry juice, and sugar until the mixture is bubbling and the cranberries have burst. Meanwhile, sprinkle the gelatin over the remaining 1/4 cup cranberry juice to soften. Whisk the gelatin mixture into the hot cranberries. Strain this into a bowl and let cool. Spray your mold with nonstick cooking spray and pour the cooled juice into the mold. Refrigerate for at least 3 hours or overnight. To unmold, briefly dip the mold into hot water to loosen it.