After marinating his Thanksgiving bird in white cranberry sauce, Miami-based chef Sean Brasel takes a blow torch to the bird, and Brasel claims the fiery feast is the way to go to heat up any Thanksgiving meal.
Brasels blow-torched bird is fully broiled in about five minutes, allowing him to blast a few more pieces of the meal in the meantime.
He says, I blow torch everything! I know the trick to it. You have to hold the torch until the skin caramelizes, like a creme brulee. But once it starts smoking or turns black, its overdone.
And the turkey torching can take place right in your home kitchen, just as long as you keep kids away from the torching tradition.
He explains, Once kids see how fun and easy it is, theyll just keep wanting to burn stuff.
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