If you want the most perfect turkey then you need to deep fried turkey! Depending on size of turkey anywhere from 45 minutes to 60 minutes! I think it’s the perfect way for golden brown bird & cooked to perfection! What you need: 1. Propane stovetop pot 2. Outdoor Propane stove 3. 20 lb Propane tank 4. 15 to 20 lb Turkey (cleaned) 5. 9 Litres of Vegetable oil 6. Gloves 7. Fork or tongs 8. Meat thermometer Preheat vegetable oil outside away from everything Heat oil to hot temperature Put dry turkey in hot oil (Be Careful) Cook for 45 to 60 minutes Golden brown & juices! Happy Thanksgiving 2024, brothers & sisters!

Moose steak is one of the most flavourful and lean cuts of wild game you can experience, but cooking it right takes some skill and precision. If you’re ready to turn your moose meat into a mouthwatering masterpiece, you’ve come to the right place! The secret? Thin slices, the perfect blend of spices, and a few expert techniques bring out the best in this wild delicacy. Let’s explore the tips and strategies for ensuring that your next moose steak dinner is incredible! Why Moose Steak? Moose meat is naturally leaner than beef, with less fat and more protein, making it a healthier choice for those who love red meat but want to keep it nutritious. Moose also offers a rich, earthy flavour that reflects the wild environments where it roams, making it a unique and satisfying dining experience. 1. Slice it Thin for Maximum Tenderness One of the most important techniques when preparing moose steak is cutting it as thin as possible. Moose meat tends to be leaner, which can be more challenging if cooked in thick slices. By cutting the meat into thin slices—around ¼ inch thick—you allow for faster, even cooking that keeps the meat tender. Tip: Use a sharp knife and slice against the grain for the best texture. Fact: Cutting meat against the grain shortens the muscle fibres, making it easier to chew and more tender. 2. Spice it Up with Bold Flavours Moose meat has a distinct, robust flavour that pairs well with various spices. Don’t be afraid to experiment with bold seasonings. Some of the best spices for moose steak include: - Garlic powder - Smoked paprika - Cumin - Rosemary - Black pepper Marinate the moose steak for a couple of hours before cooking for extra flavour. A simple marinade of olive oil, garlic, and a splash of balsamic vinegar enhances the meat's natural taste. Tip: Let the meat rest with your favourite spice rub for at least 30 minutes before cooking to allow the flavours to penetrate. 3. Cook on High Heat, Fast and Hot Moose steak benefits from a quick, high-heat cooking method. You want to sear the outside while keeping the inside tender and juicy. The ideal way to cook moose steak is on a cast-iron skillet or grill, preheated to high heat.

When it comes to herbs, how you process them after harvesting is just as important as how you grow them. If you want to keep their medicinal, aromatic, or culinary properties intact, you need to know the right methods to store and prepare them. Whether you’re growing your own herbs or foraging them from the wild, this guide will give you everything you need to know about processing herbs, using proven techniques! Ready to dive in? Here’s how to process herbs like a pro so they stay fresh, potent, and ready for use! Why Processing Herbs Correctly Matters Herbs are packed with essential oils and active compounds that make them powerful in cooking, healing, and even as remedies for various conditions. However, up to 50% of an herb's potency can be lost if not processed correctly within the first 24 hours after harvesting. Properly handling and processing herbs ensures you preserve their active ingredients, flavors, and medicinal qualities. Step-by-Step Process for Handling Herbs Post-Harvest 1. Harvesting at the Right Time 🌿 Timing is everything when it comes to harvesting herbs. The most potent time to harvest is usually in the morning, just after the dew has evaporated but before the heat of the day. At this time, the essential oil content in the leaves is at its highest. - Fact: Studies have shown that herbs harvested in the morning contain 15-30% more essential oils compared to those harvested later in the day. 2. Washing and Cleaning Your Herbs 💧 After harvesting, it’s important to gently rinse your herbs to remove any dirt, insects, or pesticides. Don’t scrub or soak them, as this can wash away some of their essential oils. Instead, give them a quick rinse under cold water and pat them dry with a clean towel. - Tip: Use a salad spinner to remove excess water without damaging the delicate leaves. 3. Drying Herbs for Long-Term Storage 🌞 Drying is one of the best ways to preserve herbs for long-term use. The goal is to remove the moisture content while keeping the volatile oils intact. There are several methods for drying herbs:

When it comes to wild turkey, nothing beats the flavour and crunch of a perfectly deep-fried bird! Whether you're new to deep frying or a seasoned pro, wild turkey offers a unique, rich taste that’s sure to impress. With the right preparation, you can turn your wild turkey into a crispy, golden masterpiece. Let’s get started! Why Deep Fry Wild Turkey? Wild turkey is leaner and more flavourful than store-bought birds. Deep frying locks in the natural juices, giving it a crispy exterior and tender, juicy meat inside. Plus, it’s faster than traditional roasting, cooking a turkey in just 45-60 minutes depending on its size! Ingredients: - 1 whole wild turkey (10-12 lbs is ideal for frying) - 2-3 gallons of peanut oil (or another high smoke-point oil like canola) - Your favorite dry rub or marinade - Meat thermometer - A propane turkey fryer with a large pot and stand How to Deep Fry Wild Turkey: Step 1: Prep Your Turkey - Clean and Dry: Ensure your wild turkey is fully thawed, cleaned, and dried. This is crucial—any moisture can cause the oil to splatter dangerously. - Season: Rub your turkey generously with your favorite dry rub, or inject it with a marinade for extra flavour. Let the turkey sit for 30 minutes to an hour to absorb the flavours. Step 2: Heat the Oil - Fill your fryer pot with peanut oil (or any high smoke-point oil) and heat it to 350°F (177°C). Use a meat thermometer to monitor the temperature. Always do this in a safe, open area, away from anything flammable. Step 3: Lower the Turkey - Carefully place the turkey on the fryer’s poultry rack or hook, and slowly lower it into the hot oil. The key here is slow and steady—lowering too fast can cause the oil to bubble over! Step 4: Fry Time - Fry the turkey for 3.5 to 4 minutes per pound. A 10-pound turkey should take around 35-40 minutes. Keep a close eye on the temperature and adjust the heat as needed to keep it steady at 350°F. Step 5: Check the Temperature

Exploring the Rich History, Facts, and Benefits of Chaga Mushroom Chaga mushroom (Inonotus obliquus) has been revered for centuries, particularly by the Algonquin people, who view it as a powerful gift from nature. This unique fungus grows on birch trees and is celebrated not only for its remarkable health benefits but also for its deep-rooted significance in Indigenous culture. A Rich History of Chaga in Algonquin Culture For the Algonquin people, Chaga mushroom is more than just a natural remedy, but a symbol of resilience and strength. Traditionally, Chaga was harvested with great respect and care, following practices that ensured sustainability and honour toward the Earth. The Algonquin understood that the forest provided for them, and in return, they practiced responsible harvesting methods. Chaga was often brewed into a tea or powdered for use in various medicinal preparations. Its usage was not just limited to health, but played a role in spiritual rituals and gatherings, bringing people together to share stories, wisdom, and the blessings of the land. This connection to community and nature is central to the Algonquin way of life. Benefits of Chaga Mushroom: Nature’s Powerhouse Chaga mushroom is often used for its incredible health benefits, supported by both traditional use and modern science. Here are some key benefits: 1. Rich in Antioxidants: Chaga is packed with antioxidants, helping to combat oxidative stress and reduce inflammation in the body. Studies show that it has one of the highest ORAC (Oxygen Radical Absorbance Capacity) scores among natural foods. 2. Immune System Support: Traditional use of Chaga often included its ability to enhance immune function. Research has shown that Chaga can modulate the immune response, making it effective in supporting the body’s defense against infections. 3. Anti-Inflammatory Properties: Chaga contains compounds like betulinic acid, which have demonstrated anti-inflammatory effects. This is particularly beneficial for conditions like arthritis and other inflammatory diseases. 4. Blood Sugar Regulation: Some studies suggest that Chaga may help lower blood sugar levels and improve insulin sensitivity, making it a potential ally for those managing diabetes. 5. Liver Health: The Algonquin people recognized the cleansing properties of Chaga, which supports liver health and detoxification processes in the body.