Taste and Savor's Chef Nancy Waldeck brings a Thanksgiving spread to 'Atlanta & Company' and shares healthy ways to fry up the turkey this year.
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- Faster than any other method
- A somewhat forgiving method: Even if you overcook your bird—it comes out juicier than an equally overcooked roast turkey
- It frees up valuable oven space and time for sides, dressing, casseroles, and pies (hallelujah!).
- Can be a good cooking method if you use a good oil AND keep the temperature consistent
- Tastes incredibly GOOD!
HOLIDAY SPICED FRIED TURKEY
Brine is for a 12 – 14 LB Turkey
- 2 Quarts Apple Cider
- 8 Large Garlic Cloves
- 8” Fresh Ginger, Cut in ¼” Slices
- 2 (3 – 4”) Sticks of Cinnamon
- 12 Black Peppercorns
- 4 Oranges, Cut in Quarters
- 1 Cup Sea Salt
- 6 Quarts Gallons Cold Water
Bring the cider, garlic, ginger, cinnamon, peppercorns, oranges and salt to a boil in a very large (16-qt.) pot, stirring to dissolve salt. Let cool to room temperature. Stir in 1 1/2 gallons cold water. Submerge the turkey in the brine and place in the fridge overnight.
Remove the turkey from brine and pat dry with paper towels; discard the brine. Season the turkey with salt and pepper, inside and out with salt and pepper.
Brining is a cooking method that uses aromatic spices and salt to flavor meat and encourage moisture retention. The science of salt allows the turkey to remain juicy and flavorful throughout the cooking process. It’s easy to do - and you can use the same idea to brine your everyday chicken and pork as well.
SPICED SWEET POTATO MASH
2 LBs Sweet Potatoes
2 TB Honey
1 TB Unsalted Butter, softened
1 TB Orange Juice
1 Tsp Orange Zest
½ Tsp Allspice
¼ Tsp Nutmeg
Sea salt and Freshly Ground Black Pepper
Preheat the oven to 400F. Using a fork, pierce sweet potatoes in several places and place in the microwave for about 7 – 10 minutes or until fork tender, set aside to cool.
When potatoes are cool enough to handle, cut potatoes in half. Scoop pulp into large bowl. Add honey, butter, orange juice, orange zest, cinnamon, allspice, and nutmeg, season with salt and pepper. Using an immersion blender puree until smooth.
Peanut, Orange & Apricot Wild Rice
- 1 Cup Wild Rice Mix
- 1 Cup Shredded Carrots
- 3/4 Cup Chopped Peanuts
- 1 Cup Orange Segments, halved
- 1/2 Cup Dried Apricots, Chopped
- 1/4 Cup Chopped Green Onions
- Sea Salt and Black Pepper
- The Dressing
- 1 Garlic Clove, Peeled and Chopped
- 1/4 Cup Extra Virgin Olive Oil
- 3 TB Balsamic Vinegar
- 1 Tsp Curry Powder
- 1 Tsp Dijon Mustard
- 1/2 Tsp Turmeric
- Sea Salt and Black Pepper
Step One Cook the wild rice mix as the package directs.
Step Two While the wild rice is cooking, make the dressing. Mash the garlic together with the salt to make a paste. Add the garlic paste along with the remaining ingredients to a jar and shake. Season to taste with salt and pepper.
Step Three When the rice is tender, add the carrots, peanuts, oranges, apricots and green onions, toss gently. Drizzle in the dressing, a little at a time and toss the salad. Season to taste with salt and pepper.