{"version":"1.0","type":"rich","provider_name":"Acast","provider_url":"https://acast.com","height":250,"width":700,"html":"<iframe src=\"https://embed.acast.com/$/60070a01e22ef7523e313f86/60070a098b8017184ded306a?\" frameBorder=\"0\" width=\"700\" height=\"250\"></iframe>","title":"Thanksgiving Survival Guide","description":"<p>Thanksgiving is such a great holiday, but dealing with certain family members can be difficult. This week, we give some tips on how to ease those feelings and make it enjoyable!<br><br>Here's the recipe Steve uses for frying turkeys from Tony Chachere's <a href=\"https://www.tonychachere.com/Tony-Chacheres-Deep-Fried-Turkey-P1339.aspx?gclid=Cj0KCQiAqdP9BRDVARIsAGSZ8AnDLvZjXmHKANa_D0WdKoozQVUzvfyMJbMIGvUq3bNxqT5ohloo3msaAsYIEALw_wcB\">website...<br></a><br>INGREDIENTS:<br>3-5 Gals. Peanut Oil (Or Oil of Your Choosing)<br>1 12 Lb. Turkey<br>Tony Chachere’s Creole Butter Injectable Marinade<br>Tony Chachere’s Original Creole Seasoning<br><br>DIRECTIONS:<br>1: Prepare turkey fryer, or very large stock pot.<br>2: Fill fryer with no more than ¾ oil and heat to 350 degrees.<br>3:Make sure turkey is completely thawed.<br>4: Pat turkey dry with paper towels – turkey must be dry before frying.<br>5: Remove giblets from turkey.<br>6: Inject the turkey with Tony Chachere’s Creole Butter Injectable Marinade. Use as much as you’d like.<br>7: Be sure to space out the injection sites so the marinade goes throughout the entire turkey.<br>8: Lightly season the inside of the turkey with Tony Chachere’s Original Creole Seasoning.<br>9: Next, gently lift the skin of the bird up and use your hands to carefully massage Original Creole Seasoning under the skin.<br>10: Coat the outside skin of the turkey with Original Creole Seasoning.<br>11: Allow the turkey to sit until it reaches room temperature.<br>12: Carefully lower the turkey into the oil and allow it to fry for 3 minutes per pound, plus 5 minutes per bird, until the meat thermometer reads 165 degrees when inserted into the thickest part of the breast.<br>13: Carefully remove the turkey from the fryer and drain it on paper towels.<br>14: Allow bird to sit for 10 minutes before slicing and serving.<br><br>Pat Davis is Your Health Plan Man! Schedule a time with Pat that fits into your schedule and he’ll show you how you can take back control of your health care!<br>*30-50% off premiums<br>*low-to-no deductibles<br>*no copays!<br><a href=\"http://www.yourhealthplanman.com/\">http://www.yourhealthplanman.com</a><br><br>Register to win a customized corn hole game from Chip-a-Wade Custom Woodworks at our website<br><a href=\"http://www.steveandbethany.com/\">http://www.steveandbethany.com</a><br><br>Check out Chip-a-Wade Custom Woodworks on Facebook<br><a href=\"https://www.facebook.com/Chip-A-Wade-Custom-Woodworks-106328224108843/\">https://www.facebook.com/Chip-A-Wade-Custom-Woodworks-106328224108843/</a><br><br>Hope Dealers on Patreon get a special video version of the Hopecast every week. It includes a special preshow and The Aftercast. Plus, they unlock rewards like our radio archives, videos, and more.<br><a href=\"http://www.patreon.com/steveandbethanyshopecast\">http://www.patreon.com/steveandbethanyshopecast</a><br><br>Find links to our social media sites, online store, sign up for our weekly eblast, and more at our website<br><a href=\"http://www.steveandbethany.com/\">http://www.steveandbethany.com</a></p>","author_name":"BluStream Podcast Network"}