A SOUTHERN THANKS GIVING
OUR SOUTHERN THANKSGIVING MENU
MAIN COURSE
Deep-Fried Turkey Breast with bourbon chowchow
SIDE DISHES
Oven-Roasted Potatoes with Parmesan-bacon vinaigrette, page 38 Creamed Greens with Chile-Spiced Cranberry Sauce, page 40 Scalloped Corn with cornbread streusel
DESSERT
Pumpkin-Pecan Tart
YOU’LL HAVE ONE MORE REASON to give thanks when you see how the simple act of deep-frying your turkey eases the inevitable traffic jam in the oven during big holiday meals. Freeing up the oven for the side dishes makes getting the rest of the menu on the table a breeze.
With the advent of turkey fryers designed for safe and convenient indoor use, your curiosity is sure to spur you to try it. But, it’s the (relatively) super-sonic cooking speed and unbelievably crisp texture frying a turkey offers that’s sure to hatch a new Thanksgiving tradition.
Deep-Fried Turkey Breast with bourbon chowchow
Makes 8 servings Total time: about 1 1/2 hours
This menu may have its culinary roots in the South, but with the bounty of make-ahead recipes that smartly employ the whole kitchen, its easy-going appeal is without borders.
FOR THE TURKEY, BOIL:
1 cup water1/2 cup fresh orange juice1/4 cup hot sauce (such as Tabasco)1/2 cup1/4 cup kosher salt
