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Heavy-gauge roasting pan with rack — turkey, rib roast, pan gravy
Outdoor propane burner + pot — deep-fried turkey, crab boil, big batch frying
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Seal out syn-propanethial-S-oxide — tear-free onion prep
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Heavy-gauge roasting pan with rack — turkey, rib roast, pan gravy
Outdoor propane burner + pot — deep-fried turkey, crab boil, big batch frying
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Seal out syn-propanethial-S-oxide — tear-free onion prep
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in a large bowl, mix ground turkey or chicken, crushed crackers, onion flakes, poultry seasoning, garlic salt or garlic powder, thyme, and black pepper. shape into six patties each about 1/2 inch thick and 3 inches in diameter or other size as desired. adjust cooking time if changing size or thickness of patties. heat oil in a large nonstick skillet over medium-high heat. add patties and cook on all sides for a total of 10 minutes or until nicely browned and internal temperature reaches 160 degrees fahrenheit on an instant-read thermometer. or,cut into one cooked patty to make sure it is no longer pink inside.