Episode 2

Ingredients:

Poultry:

1 Granny’s turkey breast

5 tbsp Miracle Whip (dressing)

butter

1 bottle beer

1 cup chicken stock

Salad/veggies

½ lb baby carrots

2 t pancake syrup

2 t sweet chili spice

4-5 potatoes

Quarter potatoes-cut them in bigger pieces because they will slow roast with the turkey.

Smear dressing all over turkey breast making sure to get some under the skin as well

Place turkey and potatoes into a casserole dish. Sprinkle Montreal chicken spice on top; cut butter into large cubes and place around turkey and potatoes. Then add chicken stock a little bit at a time, until it reaches halfway up the side of the casserole dish. Don’t submerge the turkey. Cook uncovered for 1 hour at 325. Up temp to 375 for the last 20 mins or so to cook the turkey skin until crispy.

Boil beer for turkey sauce. Add liquid from casserole dish to beer, put aside turkey and potatoes to rest. Add mixture of 2 t flour and ¼ cup water to beer and casserole liquid and cook until thickened, whisk. Bring to second boil, add some salt & pepper. Once thick, strain liquid in order to eliminate any lumps, etc.

Boil baby carrots until somewhat soft, but still crunchy. Once cooked, drizzle with pancake syrup and sweet chili spice and toss.