Seafood Stuffed Bell Peppers
October 21, 2020
Candied Yams
October 27, 2020This recipe is for Turkey or Chicken
We Strongly Urge You to Watch the Video...Safety First!!!
We Strongly Urge You to Watch the Video...Safety First!!!
The Ingredients & Instructions:
Ingredients
- ½ tsp KOSHER SALT, (for every pound of meat)
- 1 tbsp SAGE
- 1 tbsp ROSEMARY
- 1 tbsp GARLIC POWDER
Note substitute any of the herbs for whatever flavors you like
FOR FRYING: - HIGH SMOKE POINT FRYING OIL
Instructions
- In a small bowl mix together the KOSHER SALT, SAGE, ROSEMARY, and GARLIC POWDER (or any other herbs that you like)
- Place the BIRD on a rimmed sheet and rub the SEASON MIXTURE under the skin, in the cavity, and on the BIRD.
- Cover the BIRD and refrigerate for 24 to 72 hours
- On the day of cooking, heat OIL to 350°
- Unwrap the BIRD and pat dry.
- Carefully lower the BIRD into the OIL and fry for ~3 minutes per pound
PLEASE NOTE THIS IS A GUIDE NOT A RULE, FRY THE BIRD UNTIL THE INTERNAL TEMPERATURE OF THE THIGH IS 165°ENJOY!
Brining is a way to season your meat and assist with ensuring it is tender and juicy. Without taking you through a chemistry lesson, the quick and easy explanation is that brining helps break down the tough muscle proteins present in meat and poultry. The salt in the mixture draws out the moisture from the meat through a process called osmosis. The salt then dissolves in that moisture and creates a natural brine. Because there is more salt in the brine than in the muscle of the meat, the muscles absorb the salt and the other herbs that were mixed in (flavoring the meat throughout). The salt causes the meat proteins to denature making the meat more tender.
