ke everything out of the turkey. There will be a giblet
b>turkey
oom temperature.
Wash the turkey inside and out with cold
Slice turkey across the grain in 1 inch strips, about 1/4 inch thick.
(Meat will cut easier if partially frozen.)
Take all your fixins' and mix'em up.
Pour'em over the turkey slices.
Make sure all your turkey gets a fair amount on it.
Place turkey on trays in single layer in dehydrator and dry overnight.
When the rooster crows, your turkey will be jerky.
irections for sauce:
This recipe makes enough sauce for about
he butter thoroughly.
The Turkey:.
Using a tablespoon, gently
Thaw turkey as directed on packaging.
175 degrees C).
Rinse turkey, and pat dry. Gently loosen
Okay, now I have your attention with the title of the recipe; well it is the truth.
No matter what size turkey you have, no matter whether it is frozen or fresh, free range or grocery store no-name brand, this recipe works!!!!
f wine.
Stuff the turkey.
Have a glass of
Heat oil in a skillet over medium heat. Cook and stir onion and garlic in hot oil until soft and translucent, 5 to 10 minutes.
Heat a large pot over medium-high heat. Cook and stir turkey and chili seasoning in hot pot until turkey is browned and crumbly, 5 to 10 minutes.
Stir onion-garlic mixture into turkey mixture. Add chili beans, corn, black beans, water, diced tomatoes, and tomato paste; stir. Bring to a simmer, reduce heat to low, and simmer until flavors blend, 1 hour.
and place the giblets and turkey neck into a large saucepan
Heat peanut oil in King Turkey Cooker to 350\u00b0.
Season outside of turkey.
Secure turkey to hangers and submerge into oil.
Cook 8 minutes per pound.
This is the best turkey you will ever have.
Meat is moist and juicy; skin is crispy.
Delicious.
he way to get the best results, if this is too
ind, garlic & onion.
Place turkey in bag, add 1 cup
ver medium-high heat. Brown turkey giblets and neck for 5
esired. Stuff a 20-lb. turkey. If cooking dressing separately from
he stovetop.
Combine the turkey, bread crumbs, mayonnaise, chives, green
oll pan.
Mix ground turkey, buttery round cracker crumbs, milk
Cook and stir the ground turkey in a large pot over medium heat until crumbly and no longer pink, about 5 minutes. Stir in the crushed tomatoes, tomato sauce, kidney beans, pinto beans, black beans, onion, garlic, and red wine. Season with chili powder, cumin, parsley, oregano, black pepper, red pepper flakes, and bay leaves. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer 2 hours. Stir the chili occasionally as it simmers. Remove and discard bay leaves before serving.