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Turkey: Deep Fried & Flavor Filled

About This Episode

Thanksgiving gets a Cajun twist when Kimberly deep-fries her first turkey then heads home to prepare a "Turkey Day" feast of her own. Special Guest: Meghan Linsey

Peach Roasted Turkey

  • Cook time: 2 1/2 - 3 hours
  • Yield: 8 Servings


  • 2 tablespoons unsalted butter
  • 1 cup yellow onion, chopped
  • 6 large peaches, 4 pitted and chopped, 2 pitted and quartered
  • 2 teaspoon ground mustard
  • 1/2 cup apple cider vinegar
  • 1 cup orange juice
  • 1/4 teaspoon pepper
  • Salt
  • Pepper
  • 2 lemons, quartered
  • 1 small bunch thyme
  • 1 small bunch rosemary
  • 1 (12-14 lbs) whole turkey


1. Preheat oven to 425 degrees.

2. Add butter into a small pot. Add onions and cook until translucent about 3 minutes. Add the peaches, ground mustard, apple cider vinegar, orange juice and salt. Let simmer covered for 30 minutes until peaches are soft and cooked through.

3. Generously season the inside cavity of the turkey with salt and pepper. Stuff it with cut peaches, lemon, thyme and rosemary. Tie the legs together with twine. Tuck the wings back and under.

4. Using a meat injector inject the peach sauce all over the turkey. Once all parts are injected. Generously season the outside of the turkey with salt and pepper. Place turkey into a roasting pan and put it in the oven. Lower the heat to 350 degrees about 45 minutes into cooking when skin is browned. Cook until meat thermometer reads 165 degrees F (inserted deep into the thigh but away from the bone) and juices in the thigh run clear when pierced with a fork, about 2 to 2 1/2 hours; begin checking at 2 hours. Remove from the pan and let rest for 15 minutes before carving.


Buttermilk Garlic and Chive Mashed Potatoes

  • Cook time: 10-15 minutes
  • Yield: 4 Servings


  • Kosher salt
  • 2 lbs Yukon potatoes, peeled cut into ¾ inch cubes
  • 1/4 cup milk
  • 1 garlic clove, minced
  • 4 tablespoons (1/2 stick) unsalted butter
  • 1/2 cup buttermilk
  • 2 tablespoons chives, minced
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper


1. In a large pot, bring salted to a boil. Peel the potatoes and cut them into 1 1/2 inch cubes. Add them to a pot of cold salted water. Bring the water to a boil. Lower the heat and simmer uncovered for 10 to 15 minutes, until the potatoes fall apart easily when pierced with a fork.

2. Meanwhile, heat the milk, garlic and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done.

3. As soon as the potatoes are tender, drain them in a colander. Place a ricer over a heatproof bowl. Pass the potatoes through the ricer. As soon as the potatoes are mashed, stir in the hot milk mixture. Add enough buttermilk to make the potatoes creamy. Add chives, 1 teaspoon of salt and 1/4 teaspoon pepper. Serve hot.


Sautéed Brussel Sprouts with Pistachios

  • Cook time: 10 minutes
  • Yield: 4 Servings


  • 4 slices thick bacon, small dice
  • 2 tablespoons shallots, minced
  • 1 lb brussel sprouts, halved
  • 3/4 cup pistachios, rough chop
  • Juice of one lemon
  • Salt
  • Pepper


In a large sauté pan render the bacon. Remove bacon and drain on paper towel. Pour some fat out of pan leaving about 1 tablespoon in pan. Add the shallots and cook for 1 minute. Add the brussel sprouts and cook for 3 minutes then add the pistachios and cook an additional 3 minutes. Finish with juice of one lemon and season with salt and pepper.


Blackberry Cobbler

  • Cook time: 17 minutes
  • Yield: 4 Servings


  • 1 cup plus 2 tablespoons unbleached all-purpose flour
  • 1/4 cup plus 3 tablespoons sugar
  • 1 1/4 teaspoons baking powder
  • 3 tablespoons cold unsalted butter, cut into small cubes
  • 1 egg, lightly beaten
  • 1/4 cup heavy cream
  • 5 cups blackberries
  • 1 teaspoon orange zest
  • 1/4 teaspoon nutmeg
  • 2/3 cup orange juice


1. Preheat oven to 350 degrees.

2. In a medium bowl, mix 1 cup of the flour with 3 tablespoons of the sugar and the baking powder. Add the butter and using your fingertips rub the cubes into the flour until it resembles course meal. Add the egg and cream and mix to combine the ingredients evenly and form a soft dough.

3. In a 10-inch cast iron skillet, combine the blackberries, remaining 1/4 cup of sugar and 2 tablespoons flour, the orange zest and nutmeg. Stir to coat the berries. Pour in the orange juice and set over medium-low heat. Bring the fruit to a boil, reduce the heat and let simmer for 2 minutes to thicken the mixture. Remove the skillet from the heat. Drop rounded tablespoons of the biscuit dough onto the fruit leaving a little space in between. There should be 12-16 biscuits.

4. Place the skillet in the oven and bake for 15 minutes or until biscuits are golden brown on top. Remove from the oven and let stand for about 15 minutes. Serve warm.

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