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John McLemore's Cajun Deep Fried Turkey & Smoked Turkey

Cajun Deep Fried Turkey 

Ingredients:

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

Instructions:

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

Ingredients:

Salt

Pepper

Onion Powder

Garlic Powder

Cayenne Pepper

Smoked Paprika 

Crush Red Pepper

Granulated Sugar

Brown Sugar

Instructions:

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.

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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.

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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

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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.

Washington Post gives Senate Dems 'four Pinocchios' for false GOP tax plan accusations

Senate Democrats slammed the GOP's proposed tax plan, claiming it'll will raise taxes for most working-class families.  But after further research, Washington Posts found their claims to be false -- giving them '4 Pinocchios.'

House Majority Leader Kevin McCarthy (R-CA) reacted to the Dems' false claims, telling FOX & Friends:

"Remember, this is coming from the Washington Post, telling Schumer taht he's getting Pinocchios for every negative thing they're saying, mostly, about the tax bill. They said the middle class taxes would go up.  He got Pinocchios on that! You know why? Because when you read this bill -- and it's not thousands of pages like ObamaCare --  it's saying your taxes are being cut, you get to keep more of what you earn, and what's most important, America's going to be competitive again. Jobs are going to go up. And on January 1st, you're going to get more money in your paycheck because your withholdings are going down because your rate is lower."

Watch Rep. McCarthy's full interview above.    


To read Washington Post's full article, click here.

Rocco DiSpirito's Protein Pancakes

PROTEIN PANCAKES
As seen in “Rocco's Healthy & Delicious
These are the high-protein, gluten-free pancakes you've been searching for-they are one of my most popular items among my clients. I've replaced the fat with applesauce, a healthy sub for fat in baked goods that also imparts a hint of sweetness with no added sugar.

Makes four 6” pancakes

Ingredients:
½ c. unsweetened applesauce
2 eggs
1 tsp. baking powder
1 scoop protein powder (recommended: Rocco's Protein Powder Plus)

Instructions:
In a small bowl, whisk together the applesauce, eggs, baking powder, and protein powder until just combined.
Heat a 6” nonstick skillet over medium heat. Coat with cooking spray and pour 3 ounces of batter into the pan.
Cook until the edges of the pancake are set, about 45 seconds. Flip and cook another 15 to 30 seconds. Repeat to make 3 more pancakes

 

Cooking with 'Friends': 'FOX & Friends First' Bake-off!

ROB SCHMITT’S APPLE PIE
Ingredients:

7-8 large sweet apples
1 pre-made pie dough (2 crusts)
⅛ c. sugar
⅛ c. flour
1 tbsp. lemon juice
1 tbsp. cinnamon

Instructions:
Put the pie dough in a pie dish. Slice apples and layer inside the crust. Sprinkle sugar, lemon juice, cinnamon and flour onto each layer as you slowly fill the dish up with apples. Top it with second dough and bake at 425°F for about 35-45 minutes, or until the crust is slightly burnt. 


JILLIAN MELE’S STROOPWAFEL CAKE
Ingredients:

⅞ c. unsalted butter, at room temperature
1⅓ c. flour
¼ tsp. salt
2 tsp. baking powder
⅔ c. granulated sugar
¼ c. sugar (made more fine in a blender)
2 tsp. vanilla
Eggs
8 stroopwafels

Instructions:
Preheat oven to 320°F.
Use a loaf pan and line just the bottom with parchment paper and grease the sides.
In a medium bowl, mix together flour, salt and baking powder. In a separate bowl, cream butter with both sugars. Slowly add in flour mixture. Add vanilla, pinch of salt and cinnamon. Then add eggs one by one to create a smooth and airy batter.
Mix in stroopwafels.
Bake for 1 hour.
 

Cooking with 'Friends': Valerie Bertinelli's Bacon-Caramel Scuffins

BACON-CARAMEL SCUFFINS WITH CARAMEL CLOTTED CREAM
Makes: 12 muffins
Ingredients:
6 Bacon slices
1½ c. al l-purpose flour
1 tsp. baking powder
1 tsp. kosher salt
½ c. unsalted butter, softened
½ c. packed light brown sugar
1 large egg
½ tsp. vanilla
½ c. half-and-half
¼ c. jarred caramel sauce
½ c. jarred clotted cream

Instructions:
Preheat oven to 350°F. Lightly grease 24-cup miniature muffin pan.
Arrange the bacon in a single layer on a wire rack, and place on an aluminum foil-lined rimmed baking sheet. Bake until very crisp and brown, 30 to 35 minutes. Cool for 10 minutes; finely chop. Leave the oven on 350°F.
Meanwhile, stir together the flour, baking powder, and salt in a medium bowl.
Beat the butter and brown sugar in a large bowl with an electric mixer at medium speed until light and fluffy, about 2 minutes. Add the egg and vanilla, and beat until well combined. Drizzle in the half-and-half, and beat at medium-low speed until mostly combined (the mixture will look broken and curdled). Add the flour mixture, and beat just until smooth. Stir in the chopped bacon.
Pour the batter evenly into the prepared muffin cups. Moisten your fingers with water, and smooth the surface of the batter in each cup. Using your finger or a small measuring spoon, make a small divot in the center of each, and spoon ¼ teaspoon of the caramel sauce into each divot. Bake until a wooden pick inserted in the center of the scuffin comes out clean, about 15 minutes. Cool in the pan on a wire rack for 5 minutes. Remove the scuffins from the pan, and cool completely on the rack.
While the scuffins bake, stir together the clotted cream and remaining 2 tablespoons of caramel sauce. Serve the scuffins with the clotted cream.