HEB BACKYARD KITCHEN


Deep fry your turkey this holiday season.

This week's Backyard Kitchen Recipe:

Click here to see how easy it is make this recipe

Deep Fried Turkey

Prep time:  5 minutes    Cook time: 45 minutes

INGREDIENTS

  • 1 12 lb. turkey, completely thawed 
  • 5 gal. peanut oil for frying 
  • 1 bottle Southwest or Cajun seasoning of choice 
  • 1 marinade injector

INSTRUCTIONS

1. Remove giblets and rinse turkey with warm water.

2. Inject turkey with marinade of choice. Marinade as indicated on package

3. Season the outside of the turkey generously with seasoning of choice.

4. Inject turkey in several places with the marinade. 

5. Heat the oil to 350.

6. Cook the turkey for 3.5 minutes per pound.

WINE PAIRING: Milbrandt Traditions Dry Riesling

 

Click here to see more grilling recipes and ideas from HEB.

 

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GRILLED COCONUT with MELTED CHOCOLATE

Prep time:  20 minutes    Cook time: 15 minutes

INGREDIENTS

  • 1 fresh, whole coconut
  • 2 cups chocolate chips
  • Salt as needed - A sprinkle over each piece brings out the flavors of the chocolate and coconut

INSTRUCTIONS

1. Preheat Grill to 350F. 

2. Using the back of a large knife or a rolling pin, break open the coconut and save or pour off the water.  If possible break the coconut into smaller chunks (it's easier to scoop out the meat that way). 

3. Once the coconut is in smaller chunks, use your knife to score the flesh of the coconut (as if cutting a slice of pie) and use a spoon to scoop out the meat. Set meat aside.

4. Grill your coconut chunks until they begin to turn brown and get a toasted marshmallow color. Set aside to cool and cover with foil.

5. In a microwave glass bowl (or over a double broiler) melt your chocolate chips for about 2 min. Microwave in 30 sec bursts to keep chocolate from burning if using the microwave. Once melted set aside to cool briefly.

6. Dip each piece of coconut into the chocolate, allow to coat and dry in fridge or dip and eat warm as a yummy snack.

 

NUTRITIONAL INFORMATION:

Four (4) - 78g servings

Calories: 300
Total Fat: 25g
Saturated Fat: 21g
Sodium: 135mg
Carbohydrates: 22g
Dietary Fiber: 6
Protein: 3g

Click here to see more grilling recipes and ideas from HEB.

GRILLED COCONUT with MELTED CHOCOLATE

Prep time:  20 minutes    Cook time: 15 minutes

INGREDIENTS

  • 1 fresh, whole coconut
  • 2 cups chocolate chips
  • Salt as needed - A sprinkle over each piece brings out the flavors of the chocolate and coconut

INSTRUCTIONS

1. Preheat Grill to 350F. 

2. Using the back of a large knife or a rolling pin, break open the coconut and save or pour off the water.  If possible break the coconut into smaller chunks (it's easier to scoop out the meat that way). 

3. Once the coconut is in smaller chunks, use your knife to score the flesh of the coconut (as if cutting a slice of pie) and use a spoon to scoop out the meat. Set meat aside.

4. Grill your coconut chunks until they begin to turn brown and get a toasted marshmallow color. Set aside to cool and cover with foil.

5. In a microwave glass bowl (or over a double broiler) melt your chocolate chips for about 2 min. Microwave in 30 sec bursts to keep chocolate from burning if using the microwave. Once melted set aside to cool briefly.

6. Dip each piece of coconut into the chocolate, allow to coat and dry in fridge or dip and eat warm as a yummy snack.

 

NUTRITIONAL INFORMATION:

Four (4) - 78g servings

Calories: 300
Total Fat: 25g
Saturated Fat: 21g
Sodium: 135mg
Carbohydrates: 22g
Dietary Fiber: 6
Protein: 3g

Click here to see more grilling recipes and ideas from HEB.