Eco-friendly Thanksgiving turkey and appetizer recipes

Friday, November 21, 2008
By Judith Orr


Enjoy an eco-friendly Thanksgiving with a deep fried turkey and delicious appetizers.

Roasted Tomato Crostini with Bagna Cauda

Makes 24 servings (peices)

1 Baguette
8 or 9 Roma Tomatoes
2 lemons
1 bunch parsley
1 bunch chive
2 shallot
8 garlic cloves
1 tin anchovy in olive oil
3.5 cups Olive Oil
Fresh Cracked Pepper
Kosher Salt

For Bagna Cauda (can be made 3 days in advance)
Wash and scrub lemons. Cut into 1/4″ cubs removing all seeds. Mince garlic and shallot. Heat 2 cups olive oil over medium heat until warm. To test the heat place you finger in the oil and hold it there for 10 seconds. If it is too hot let it cool or your lemon will turn bitter. Once the oil is the right temperature add the lemon, garlic, and shallot and set aside. Mince 1/4 cup parsley and chive. Open anchov, pour oil into mixture and chop anchovies. Once the oil has cooled add the anchovy and mash with a spoon. Add parsley, chive, and salt and pepper to taste. Reheat to serve, but make sure that Bagna Cauda is served warm not hot or it will turn bitter.

For Roasted Tomatoes
Slice Roma’s into 1/2 ” slices and place on a wire rack over a sheet pan and refrigerate over night. Pre-Heat oven to 450 degrees. Let the tomatoes come up to room temp and brush the tops and bottoms with Olive Oil and salt and pepper to taste. Roast in oven for 12-15 minute or until tops are brown. Do not over cook or the tomatoes will be too soft. Remove from oven and let cool.

Deep Fried Thanksgiving Turkey

1 8-14 lb turkey
8 gallons peanut oil
Kosher salt
1/2 tbsp cayenne
1 tbsp paprika
1/2 tbsp black pepper
1 1/4 cup Cajun Butter

Equipment Needed:
Turkey Fryer with Basket, Lid, and Propane Tank
Cotton Cooking Twine
Cajun Injector
Paper Towels
Meat Thermometer
High Heat Thermometer
Fire Safe Gloves

Two days prior to frying your turkey, place the turkey in your fryer and fill with water until the turkey is covered by at least 2 inches.

Take out the turkey and mark the water line (you will fill the oil to this line when cooking).

Clean turkey and dry completely.

Using 1.5 tablespoons per pound salt the turkey evenly all over including the cavity.

Plate in non-reactive pan, cover, and refrigerate for 2 days.

On the day of cooking, fill the turkey fryer with the peanut oil to the mark on your pot.

Begin to heat to 365 degrees. While the oil is heating up, remove the turkey from the refrigerator and rinse quickly under cold water.

Dry completely inside and out.

Inject turkey with all of the Cajun Butter in every part of the meat.

Combine cayenne, paprika, black pepper, and 2 tbsp salt, and season the outside of the turkey.

Let the turkey come to room temperature.

Once the oil is ready and the turkey is at room temp. you are ready to fry.

Use cooking twine to tie the legs together. This helps keep the shape and also allows you to move the turkey easily in the pot.

Place the turkey in the fry basket and slowly lower into the oil. Cook for approximately 3 minutes a pound.

Use the cooking twine to move the turkey and keep it from touching the sides of the pot which can cause burn spots.

Remove the turkey from the oil and place on a sheet pan with paper towels to drain.

The leg and thigh area should be 170 degrees and the breast should be 170 degrees. Keep the oven on at around 350 degrees just in case you need to heat a little more.

Let the turkey rest for 15 minutes and serve.

These recipes are courtesy of eco CATERS, an eco-friendly catering company based out of Los Angeles and San Diego.

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