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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
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Combine olive oil and butter in a large pan by melting on high heat. Add salt and garlic to pan and sear turkey pieces before butter and garlic burn. Allow pot to cool to low simmer (off the heat if necessary) before adding chopped onion, lime and thyme sprigs. Cover and allow to barely simmer for approximately 2 hours. Your dish is complete when the meat nearly falls off the bone. For crispy skin broil on high for an additional 10 minutes after cooking.