Just ask Miami-based Chef Sean Brasel who says blow torching your turkey is a healthy alternative to a traditional broiled bird.
Brasel starts by brining his turkey for 48 hours in a mixture of white cranberry juice, salt, and sugar, and then steams it for a couple hours.
Then, the flames fly.
Brasels signature move is to blow torch the cooked turkey for about five minutes until the skin is golden brown and lightly crisp.
He says the method is much like caramelizing the sugar atop creme brulee, and can be done safely in your kitchen.
Brasel says youll know the bird is finished when the skin turns brown and warns, If its brown its ready, if its black or burnt, youre late.
Brasel says the torch trick takes the fat away from the turkey and makes it less dry.
Torch-happy Thanksgiving chefs can also fire up sides like sweet potato pie with marshmallows on top.
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