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Outdoor propane burner + pot — deep-fried turkey, crab boil, big batch frying
Long carving blade — thin slices of roast, turkey, ham
Heavy-gauge roasting pan with rack — turkey, rib roast, pan gravy
Deep-pocket Belgian waffle maker — crispy exterior, fluffy inside
Heavy enameled roaster — turkey, prime rib, whole chickens
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Outdoor propane burner + pot — deep-fried turkey, crab boil, big batch frying
Long carving blade — thin slices of roast, turkey, ham
Heavy-gauge roasting pan with rack — turkey, rib roast, pan gravy
Deep-pocket Belgian waffle maker — crispy exterior, fluffy inside
Heavy enameled roaster — turkey, prime rib, whole chickens
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In a large skillet, cook the turkey, onion, green pepper and garlic in 2 tablespoons butter until vegetables are tender. Remove and keep warm. In the same skillet, melt remaining butter. In a bowl, beat the eggs and water. Pour into skillet; cook over medium heat. As eggs set, lift the edges, letting uncooked portion flow underneath. When eggs are nearly set, spoon turkey mixture over half of the omelet. Fold omelet over filling. Sprinkle with cheese. Cover and let stand for 1-2 minutes or until cheese is melted.