Masterbuilt 20010109, 20010611 Turkey Preparation Recipes, Steamed Chicken Breasts and Vegetables

TURKEY PREPARATION

RECIPES

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ONLY

2GALLONS

OF OIL!

1.Butterball R Indoor Electric Turkey Fryer

2.2 gallons of oil. Peanut oil is recommended because of the great taste and higher smoke point but any common cooking oil may be used.

3.Butterball R Turkey Seasoning Kit

4.Butterball R 10-14lb(4.5-6.35kgs)turkey

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2

Rinse turkey thoroughly with warm water or soak in a warm water bath for no more than 30 minutes to ensure cavities are free of ice.

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STEAMED CHICKEN BREASTS AND VEGETABLES

3 (12 oz.) whole chicken breasts, split and boned

1 teaspoon salt

1 teaspoon dried tarragon leaves, crushed

1 cup cold water

2 large carrots, peeled and sliced

6 new potatoes, washed and unpeeled, sliced 1/2 inch thick 3 zucchini, washed and unpeeled, sliced

1 bay leaf, crumbled

2 tablespoons chopped parsley

Rinse chicken breasts under cold running water and pat dry. On sheet of waxed paper, combine salt and tarragon. Sprinkle chicken breast halves on both sides, using 1/4 teaspoon of tarragon mixture on each breast half. Reserve rest of mixture for later use.

Layer chicken breasts, skin side up in basket. Layer with carrots, potatoes, zucchini and bay leaf in that order. Sprinkle with remaining tarragon mixture.

Turn dial to 375º F(191°C) to bring to a boil. Then lower heat and steam, covered 35-40 minutes or until chicken and vegetables are tender. Remove from heat.

Arrange chicken breasts and vegetables on a platter.

STEAMED SWEET AND SOUR SHRIMP

2 large nectarines, pitted

3 large plums, pitted

3 tbsp apricot preserves

5 tbsp Dijon mustard

¼tsp dried chili flakes, or jalapeño pepper finely chopped

¼tsp salt to taste

1 lemon, squeezed

1 lb shrimp

Pre-heat fryer to 250º F(121°C). Clean, peel, and devein shrimp. Add shrimp to basket and steam until they turn pink. Puree nectarines, plums, preserves, mustard, chili flakes, salt, pepper and lemon juice. Transfer to a large bowl. Add shrimp and toss until coated. Serve cold as an appetizer or hot over rice for a main dish.

LOW COUNTRY BOIL VEGETABLE TEMPURA

1 lb shrimp

1 lb crawfish

1 lb smoked sausage cut 1inch long

2 gallons of oil for frying

2 cups All Purpose Flour

1 tsp salt

Pat turkey completely dry on outside with paper	Dry inside cavities using paper towel as shown.
towels.

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If desired inject turkey with Butterball	R	Marinade	Season inside and outside of turkey with
			R
(not included). Insert 4 to 8oz into each side of			Butterball Turkey Seasoning
turkey breast, thigh, leg, and wing for a total of			(not included).
8 to16oz.

TO ORDER BUTTERBALLR SEASONING KIT CALL 1-800-489-1581

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8 pieces of short ear corn

1 bag of crab boil mix

2 lbs of whole new potatoes

Fill inner pot with water to max fill line. Add 1 bag of crab boil mix and bring water to a boil.

Allow water to boil for 15 minutes. Add potatoes. Three minutes later, add corn.

Three minutes later, add pre-cooked sausage (cut sausage in 1inch thick slices).

Three minutes later, add shrimp and crawfish together. Three minutes later, remove and serve.

2 cups ice water

2 eggs, separated

2 lbs assorted vegetables: mushrooms, zucchini, broccoli, cauliflower, carrots, bell pepper strips

Combine flour and salt in medium mixing bowl. Stir in cold water and egg yolks; mix just to combine.

In another bowl beat the egg whites just until frothy; fold into batter mixture. Do not over mix; batter should be a little lumpy. Cover and refrigerate for 30 minutes

Pour oil into deep fryer; heat to 375º F(191°C). Working in batches, dip vegetables in batter. Fry 2 to 3 minutes, or until lightly golden brown, turning as needed for even browning. Drain on paper towels. Serve immediately or keep warm in 175 degree oven. Serve with Oriental Sauce.

Oriental Sauce

¼cup soy sauce

¼cup water

1 tsp sugar

1 tsp ground ginger

Blend all ingredients in small bowl. Sprinkle with finely chopped green onion, if desired.

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