Sriracha Mayo in 1 minute

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.


  • 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


Roasted Cajun Turkey 🦃


  • 1.0 to 1.5 lbs per person
  • 16-18lb turkey about right for 14 people


  • 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)


  • 1 quart water to boil
  • Add 1½ cup salt
  • Add 1½ cup brown sugar
  • Add ⅓ spice mix about 3 Tbsp
  • Add 1 beer


  • 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


  • 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


  • 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

From: Curtis Stone Cajun Roast Turkey on the Today Show

Sweet Relish Recipe


  • 4-6 Pickling Cucumbers
  • 6-8 Peppers
  • 1 Onion
  • 1 cup White Sugar
  • 1 cup Brown Sugar
  • 1 tbsp Mustard Seed
  • 1 tbsp Celery Seed
  • 1 tsp Turmeric


  1. Chop up cucumbers, peppers and onion
  2. Salt veggies and last stand ~2 hours
  3. Afterwards, squeeze out excess water and rinse
  4. Bring vinegar, sugar and spices to boil
  5. Add veggies and simmer 10 minutes
  6. Jar it up

Sriracha Recipe


  • ~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