Turk Classic Frying Pan

[Cherish Asleson]

Turkeyclubs are great with just some chips and a pickle, but you could also serve it with your favorite side. Here are some options: potato salad, egg salad, tomato salad, corn, tomato, and avocado salad, fruit salad, and tomato soup.

Crispy bacon is the best part of a club. Bacon makes everything better, amiright? One of the easiest ways to cook bacon is in the oven. Put the bacon on a foil- lined baking sheet and bake at 400 degrees for about 20 minutes, flipping over after 10 minutes. Let bacon sit on paper towels for a few minutes to drain the grease.

A turkey club is a classic sandwich with six ingredients: turkey, bacon, lettuce, tomato, mayonnaise, and bread. It traditionally has a third slice of bread in the middle with extra layers of meat, but I only used two slices to cut calories.

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This multi-purpose stockpot can also boil and brew. Generous capacity is perfect for canning and preserving. Slow cook simmering batches of chili, stews, and soups. Ideal for malt extract homebrew. Use this versatile stockpot for large-scale entertaining and family meals, whether boiling a seafood feast or frying a turkey. Heavy riveted handles allow for easy transfer. Dining indoors or eating alfresco, Bayou Classic understands the importance of presentation, and is the preferred choice of adventurous backyard chefs everywhere.

One of my favorite memories of growing up in New Jersey was going out to eat at one of the many diners in the area. And Turkey Croquettes was always at the top of my list of dishes I would order when we stopped for dinner.

It never fails that every time I roast a turkey, I always have more turkey than we can eat before we get tired of it. I re-use the leftovers just about every way you can think of, but a good portion always ends up in the freezer and never gets used.

A Croquette is a small breadcrumbed fried food roll containing, usually as main ingredients, ground meat (veal, beef, chicken, or turkey), shellfish, fish, ham, cheese, mashed potatoes or vegetables, and mixed with bchamel or brown sauce, and soaked white bread, egg, onion, spices and herbs, wine, milk, beer, or some combination, sometimes with a filling, such as sauted onions, mushrooms, or boiled eggs.

You can use unseasoned bread cubes, the potato bread cubes in the recipe are unseasoned. As for the seasoning packet, you can use it, but you may want to use a low sodium chicken broth, or simply cut it back a bit replacing some of the broth with water.

Fabulous!! I made these using leftovers from T-day, I served the with all the leftover trimmings & a new can of cranberry sauce. Everyone raved about them. I recently bought some turkey tenderloins and will make them again. Soo easy, Thank you!

My name is Chef Dennis Littley, creator and owner of Ask Chef Dennis Productions. As a classically trained chef with 40+ years of experience in the kitchen, I share my time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen.

Leftover turkey fried rice with lean and delicious cooked turkey, light and fluffy rice, perfectly scrambled eggs, colourful vegetables, and classic Asian seasonings, is just what your healthy meal planning menu needs. Plus, it's made in one skillet in just 10 minutes. Hello new favourite easy weeknight dinner!

With Thanksgiving coming up in less than a week, it's never too early to start planning ahead on what to do with all those delicious turkey leftovers, especially if you are like me and end up with a big stash of crave-worthy turkey meat after the holidays. Turkey fried rice is the perfect way to use it up in another meal that the whole family will love.

Add shredded or cubed turkey and stir to combine, about 1 minute. Move the turkey mixture to one side of the skillet and add eggs to the empty space in the skillet. Stir the eggs until scrambled and cooked through, yet still tender, about 1 minute. The eggs should be springy and bright in colour, and not too dry at this stage. Stir to combine all ingredients together.

Add cooked rice and all seasoning including soy sauce, sesame oil, vegetable stock powder, white pepper, salt and black pepper. Stir well to combine, about 2 minutes. If rice is not soft enough, add up to cup of water to soften it.

Did you make this recipe? I would greatly appreciate a comment and rating below, letting me know what you thought of the recipe. You can also snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.

Prep the ingredients: Have all your ingredients prepped and ready and within hands reach before you begin. Cooking fried rice is a very fast process and things move fast. Being prepared will ensure that the process goes smoothly.

Continuously stir: Cooking a good stir-fry is all about continuously stirring over high heat. This ensures an even distribution of heat and even cooking. I usually use 2 spatulas to stir fry evenly and quickly.

Not only did I make this to a round of applause using my leftover Thanksgiving turkey.... we loved it so much, I went out and bought a whole new turkey breast to roast today, so I can make it as part of my sons birthday dinner tomorrow at his request!! It is so simple and so good.

I went a little light on the pepper and jalapeno but my son added a dash of his own hot sauce and we all agreed this was better than you can find anywhere!

I read a comment on here about the pepper being a bit too much, so I cut the amount in half. Also, I used chopped red pepper instead of jalapeo. My kids don't really like spicy food. The pepper was still a bit too much. White pepper is pretty strong, so I'll be cutting that down to 1/4 of the recipe moving forward.

Fried rice is usually better with leftover rice because fresh made rice tends to get mushy when you fry it. A trick that works really well for me is that I put a glass bowl in the freezer before I start the rice. When the rice is done, I let it cool down for about 30 minutes, fluffing it a few times with a fork while it cools. Then I put it in the bowl from freezer and leave the rice in the freezer for 30 min while I prep the rest of the ingredients.

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A word of caution right from the start- this whole process must be done outside. Keep in mind that you will be working with bubbling, spitting oil heated to 350 Fahrenheit. There are plenty of stories that circulate on the web about people who have burned their house down attempting to do this inside.

Eastman Outdoors has a prominent history building and supplying outdoor cooking appliances, and many of them are readily available online. Eastman makes many kits with aluminum and stainless steel pots. If you are one of those people that likes shiny new toys, go for the stainless steel 30-quart professional kit.

When you are ready to get cooking, put the oil into the pot and fire up the burner. It will take you at least 20-25 minutes to get the oil to 350 Fahrenheit depending on your burner, outdoor temp, and your elevation.

I hope after you try your turkey this way, you will never go back to the oven. Got questions? Try posting in the comments below. Like this article? Let your friends know on Facebook or Twitter. Bird apptit!

This is an excellent idea that we have promoted in the past. If you have done this before and/or are comfortable with the oil and the flame and have control over it, you can creep up to 375 F and shut the flame off. Then when your cold bird has brought the temp down, you can light back up and you are 25 ahead of the curve.

Hi Brian! I am preparing to fry my FIRST turkey this Christmas Day. I foolishly thought bigger is better, and purchased an 18lb bird. You mentioned cutting the wings and legs off before frying. Could I fry these after the bird, and if so, for how long? Thanks in advance!!

Greetings. I am embarrassed to ask my question, but this is where I come for turkey fryer advice. BriansBelly is THE BEST!

Now my question: has anyone done a turkey breast (only) in the fryer?

Advice?

Thank you as always.

Next question: Okay, so we fry a turkey at Thanksgiving.

At Christmas, I like to fry a prime rib of beef and at Easter, I like to do a boneless leg of lamb.

I would love some advice on those from the belly buddies.

I deep fried my first turkey yesterday. I used a 30 quart pot rubbed my 18 lb. plus turkey the night before, dried it out and put it in the fridge uncovered. Next day heated my 3.5 gallons of oil to 350 and slowly lowered turkey. Temperature never got over 250. Learned you can not use oil therm to check bird. Next time 12 lb bird and drop in at 400.

You also may want to consider a new burner or regulator. If you want to test them before t-day, fill your pot with 3 gallons of oil and check it with the fry thermometer. A burner may be blocked or not let in the proper amount of air; a bad regulator will limit the flow of propane. You still have some time to get new parts!

I have fried turkeys for years and I always use peanut oil / 3 gal. I strain the oil using cheese cloth the next day and put it back in the same container and put it in the deep freeze. I usually save two gallons and toss the rest. The next year I have to only buy one gallon. The oil keeps just fine in the deep freeze.

I have been deep frying turkeys and whole chickens for about 25 years now. And in my experience I have found out that putting a rub on the outside of your bird will only scorch your oil so I only inject. And I only use 100%peanut oil

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