Honey Glazed Roasted Pecan Deep-Fried Turkey Breast, Low Country Boil and Fried Mars Bars

Recipe Courtesy of chef John McLemore
 

Honey Glazed Roasted Pecan Deep-Fried Turkey Breast

Ingredients:

  • 2 gallons peanut oil
  • 1 (5 to 7 lb.) turkey breast, bone-in
  • 1 cup chicken broth


Pecan Glaze

  • 1 cup pecans, halved
  • 1 cup honey
  • 3/4 cup (1 1/2 sticks) butter


Directions:

  1. Fill Butterball Indoor Electric Turkey Fryer with oil to the MAX line. Heat to 375 degrees; this will take approximately 30 to 25 minutes.
  2. To properly thaw a frozen turkey breast in the refrigerator allow approximately 24 hours for every 4 pounds. If present, remove and discard pop-up timer. Rinse turkey breast thoroughly with warm water, or cover with warm water and soak for no more than 30 minutes to ensure cavities are free of ice. Pat turkey breast completely dry with paper towels, inside and out. Using injector syringe, inject 1/2 cup (4 ounces) of chicken broth into each side of breast.
  3. Place turkey in fryer basket and slowly lower basket into hot oil; be cautious of splattering. Cover and reduce heat to 325F. Fry turkey breast for 7 minutes per pound. After calculated cooking time is complete, lift the basket from the hot oil slowly, hooking the drain clip of the basket into the drain clip mounting hole. To check doneness, insert a meat thermometer into the meaty part of breast; it is done when it reads 165F. if turkey breast is not done, lower it back into the oil for an additional 5 minutes. Repeat basket procedure to check temperature again. Once turkey breast reaches a minimum temperature of 165F, turn the turkey fryer to MIN and unplug it from hte outlet. Allow the turkey breast to rest and drain the fryer basket for 5 minutes before removing and applying glaze. Carve and serve.


Pecan Glaze

  1. Preheat oven to 375F. Spread pecans in a single layer on a baking sheet. Bake 8 minutes, or until lightly browned. Remove from oven, let cool, and chop coarsely.
  2. In a small saucepan over medium-high heat, combine honey and butter. Stir in toasted, chopped pecans and cook for 8 minutes to infuse the flavors. Remove from heat and keep warm.
  3. Once turkey breast has rested, place onto a serving platter and pour glaze over top of the turkey breast.


Low Country Boil

Ingredients:

  • 1/2 cup Butterball Cajun Seasoning (or your favorite seafood boil seasoning or bag)
  • 2 lbs. of whole new potatoes
  • 8 to 12 pieces of short-ear corn
  • 2 lbs. pre-cooked smoked sausage (1/2 to 1-inch thick slices)
  • 2 lbs. shrimp, preferably split and deveined


Dipping Sauce

  • 1/2 cup butter
  • 4 medium cloves, garlic, minced


Directions:

  1. Fill butterball or Masterbuilt Fryer to the MAX fill line with water. (NOTE: If using a seasoning bag, place bag in basket.) Set heat to 375F and bring to a boil. This will take approximately 20 to 25 minutes.
  2. Add whole potatoes to basket and lower carefully into boiling water; boil for 12 minutes.
  3. Add corn to the potatoes, and boil an additional 9 minutes.
  4. Add sausage to the potatoes and corn, continuing to boil for 9 more minutes.
  5. Lastly, add shrimp. Boil for an additional 3 to 5 minutes until shrimp are pink. Total cooking time for the boil 33 to 35 minutes. Lift the basket from the hot water slowly, hooking the drain clip on the basket into drain clip mounting hole. Allow Low Country Boil to drain, and serve hot.


Dipping Sauce

  1. In a medium saucepan, melt butter over a low heat. Add minced garlic and mix. Drizzle butter sauce over each plate or serve on the side.


Fried Mars Bars

Ingredients:

  • 2 Mars Bars, or your favorite candy bar
  • 1 gallon cooking oil
  • 1 cup plain flour
  • 1/2 cup corn flour
  • 1/16 teaspoon baking soda
  • Mineral water


Directions:

  1. Chill the chocolate bars in the refrigerator, (not the freezer), for 3 hours.
  2. Fill Butterball or Masterbuilt Fryer with oil. Heat to 375F; this will take approximately 15 to 20 minutes.
  3. Combine cake flour, coconut flour, flaked coconut, coconut milk, salt, sugar, and sesame seeds in a large bowl, and mix until the batter is smooth. Cut the bananas into 3 equal sections then cut each section into 1-inch strips.
  4. Dip the bananna pieces in the batter, shaking off any excess batter before you place pieces in the oil. Fry in small batches for 2 to 3 minutes until golden brown. Remove banannas fritters from fryer and place on paper towels to drain. Sprinkle with confectioners sugar. Serve immediately.
     
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