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Outdoor propane burner + pot — deep-fried turkey, crab boil, big batch frying
Adjustable stand — hold cookbook or tablet at eye level while cooking
Long carving blade — thin slices of roast, turkey, ham
Heavy-gauge roasting pan with rack — turkey, rib roast, pan gravy
Heavy enameled roaster — turkey, prime rib, whole chickens
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Outdoor propane burner + pot — deep-fried turkey, crab boil, big batch frying
Adjustable stand — hold cookbook or tablet at eye level while cooking
Long carving blade — thin slices of roast, turkey, ham
Heavy-gauge roasting pan with rack — turkey, rib roast, pan gravy
Heavy enameled roaster — turkey, prime rib, whole chickens
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Mix together the first nine ingredients, ensuring the turkey is well coated.. Cover and leave in the fridge ideally for 2 hours but minimum 20 minutes Thread the turkey and vegetables alternately on skewers. (For wooden skewers, soak in water first). In griddle pan or bbq, place the skewers on a medium-high heat turning once browned on each side usual cooking time is 12-15 minutes.
To oven cook - pre-heat to 180°C and cook for 35-40 minutes, or until cooked, turning halfway through.
If you do not have skewers you can simply put them in a roasting tin and oven bake. Serve hot with some mixed leaf salad.