I know thanksgiving is over, but why not?

Hey guys! This week’s theme is western culture and recipes!!! I know you guys can’t wait to gain more knowledge and get to know new recipes to try out! Stay tuned!!

Have you ever wondered about how people from the western part of the globe lived their lives? What norms, beliefs, values and customs did they follow? Well, Western culture is the set of literary, scientific, political, artistic and philosophical principles that set it apart from other civilizations.

In simple words, western culture refers to Europe and North America. Judaism, Christianity, and Islam are some common religions honed in the Western world. The population in western countries are more liberal than those in the east. The westerns are more open and blunt. For example, topics like sex or birth of a child are openly discussed in western culture.

With this said, lets move onto recipes, This is a recipe on “barbecued glazed turkey”,

There’s One method, (three flavor choices): Just pick the seasonings that go best with the rest of your feast. Grilling gives the bird a really crisp, brown skin—plus it frees up your oven so you can cook everything else.

Serves : Around 12 to 24, depending on size of turkey, with ample leftovers
Time : 2 to 3 hours, plus 15 to 30 minutes to rest (It’s a turkeyyyy,not your homemade custard XD So don’t rush it)

Ingredients :                                                    

👉1 turkey (12 to 24 lbs.)

👉Olive or vegetable oil

👉Glaze (recipes follow)

1. Remove and discard leg truss from turkey. Pull off and discard any lumps of fat. Remove giblets and neck. Pat turkey dry. Rub skin with oil. Insert a meat thermometer straight down through thickest part of breast to bone (if using an instant-read thermometer, insert later).

2. Prepare a charcoal or gas grill for indirect medium heat, using a drip pan.

3. Set turkey, breast up, on cooking grate over drip pan and close lid on grill. Cook turkey according to glaze directions.

4. Using two large spatulas, transfer cooked turkey to a platter. Cover loosely with foil and let rest 15 to 30 minutes.

5. Carve bird. If thighs are still pink at the joint, microwave them until pinkness disappears, 1 to 3 minutes.

😋Sage Butter Glaze: In a small bowl, mix 1⁄4 cup melted butter, 2 tbsp. fresh lemon juice, and 1 tsp. minced sage leaves. When turkey has about 45 more minutes to cook (breast temperature at bone will be about 135° for birds up to 18 lbs. and about 145° for larger ones), baste often with sage butter. Cook, sliding folded strips of foil between bird and grate if the edges of turkey begin to get too dark, until an instant-read thermometer registers 160°.

😋Chile-Orange Glaze: In a small bowl, combine 3 tbsp. ground dried New Mexico or California chili’s, 1 can (12 oz.; 1½ cups) thawed orange juice concentrate, 2 tbsp. finely shredded orange zest, and 1 tsp. ground cumin. When turkey has about 20 more minutes to cook (breast temperature at bone will be about 150° for birds up to 18 lbs. and about 155° for larger ones), coat generously with glaze. Cook, sliding folded strips of foil between bird and grate if edges of turkey begin to get too dark, and draping any other dark areas with foil, until an instant-read thermometer registers 160°.

😋Brown Sugar Crackle Glaze: In a small bowl, mix 2 cups firmly packed light brown sugar, 5 tbsp. Dijon mustard, and 2 tsp. coarsely ground black pepper. When turkey has about 45 more minutes to cook (breast temperature at bone will be about 135° for birds up to 18 lbs. and about 145° for larger ones), spread with half the glaze. Cook 20 minutes. Brush with remaining glaze and cook, sliding folded strips of foil between bird and grate if edges of turkey begin to get too dark, and draping any other dark areas with foil, until an instant-read thermometer registers 160°.

This dish was really delicious, the meat was so juicy and especially that chile orange glaze! that lil zesty flavor made the dish so much better. You guys should definitely try it out!