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Melt butter in a large Dutch oven over medium-low heat. Add apple, onion, and garlic to pan. Cover and cook 12 minutes or until onion is tender. Add curry powder, salt, and red pepper to pan. Combine milk and cornstarch in a small bowl, stirring with a whisk; add to pan. Stir in broth. Reduce heat, and cook 4 minutes or until slightly thickened, stirring constantly. Add turkey and juice to pan; cook 5 minutes or until turkey is thoroughly heated.
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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
The definitive Thai food encyclopedia — history, technique, 650 pages