Here is a quick and easy way to make the best mayo you’ll ever have, you can even call it a sriracha aioli if you want to sound fancy. First, I recommend
a homemade sriracha for best results, but you can use any flavoring you like. Ingredients:
1 cup Avocado Oil 1 egg 1 heaping tablespoon sriracha
Oh yeah, it helps to have an immersion blender and a wide mouth mason jar. You probably could make do with other equipment, but your results may vary.
Add ingredients together.
Blend. It doesn’t take long for magic to happen.
Spicy Sriracha Mayo
24oz Cranberries 1½ cup Sugar 1 cup Fresh Citrus Juice (Orange, Lemon, Grapefruit) 2 tsp Orange Zest 2 Cinnamon Sicks ½ teaspoon Salt Directions
Rinse and discard any bad berries Combine all ingredients in pot Simmer over medium heat ~15min Notes
Full recipe for Thanksgiving
1.0 to 1.5 lbs per person 16-18lb turkey about right for 14 people Thawing
Thaw in refrigerator ~4 days or Cold Water thaw ~8 hours, 30 minutes per lb Cajun Spice
2 Tbsp Garlic Powder 2 Tbsp Onion Powder 1 Tbsp Paprika 1 Tbsp Thyme (dried) 1 Tbsp Oregano (dried) 1 Tbsp Black Pepper 2 tsp Cayenne Pepper (optional) Brine
1 quart water to boil Add 1½ cup salt Add 1½ cup brown sugar Add ⅓ spice mix about 3 Tbsp Add 1 beer Directions
Stir brine ingredients until dissolved Add brine mix to 7 quarts cold water Add 2 Rosemary sprigs Place turkey, should be covered with brine Make more brine at ¼ cup salt to 1 qt water Put pot in fridge for ~ 12 hours
Remove from the brine and pat dry with paper towels Air dry for about an hour, the dryer the turkey the crispier the skin Stuffing Mirepoix
3 celery stalks, chopped 2 bell peppers, chopped 2 yellow onions, chopped Prep
Stuff turkey with mirepoix, use extra as bed for the turkey Add 2 more Rosemary sprigs inside turkey Melt 1 stick of butter and add 2 Tbsp spice mix Cover the turkey with the spice butter Cooking
Preheat over to 450℉ Turn down to 350℉ and put turkey in Cook uncovered for first 90 min Baste the Turkey and cover with foil for remainder Cook for 13min per lb, internal temp 165° For a 16lb turkey, total cooking time 3½ hours
Remove turkey from the oven and let the turkey rest for 30-60min
Thanksgiving Schedule for 18lb turkey
Take turkey out of freezer by Sunday, or don’t freeze Weds night, make brine and put in fridge around 8:00pm Thursday morning, take turkey out and dry at 10:00am Prep mirepoix & spice butter Put turkey in oven at 11:00am Baste and Cover at 12:30pm Turkey done around 3:00pm, ready to eat at 4:00pm
Curtis Stone Cajun Roast Turkey on the Today Show
~20 Jalapeno Peppers (diced)
6 cloves garlic (diced)
4 tbsp brown sugar
1 tbsp salt
Combine ingredients in jar and let sit for 3-5 days to ferment, make sure all ingredients are submerged. Let sit for 2-3 more days stirring once daily.
Once complete pour into blender adding 1/2 cup vinegar, blend until smooth.
Pour into sauce pan and simmer 5-10 minutes.
Use red jalapenos or fresno chiles
Mix in different peppers for unique flavor
Sterilize and jar for long storage