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Inject marinades deep into meat — turkey, pork shoulder, brisket
Peanut dipping sauce — satay skewers, spring rolls, noodles
Teriyaki glaze — chicken, salmon, stir-fry, grilling marinade
Professional copper saucepan — ultimate thermal control for sauces
Outdoor propane burner + pot — deep-fried turkey, crab boil, big batch frying
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Inject marinades deep into meat — turkey, pork shoulder, brisket
Peanut dipping sauce — satay skewers, spring rolls, noodles
Teriyaki glaze — chicken, salmon, stir-fry, grilling marinade
Professional copper saucepan — ultimate thermal control for sauces
Outdoor propane burner + pot — deep-fried turkey, crab boil, big batch frying
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Put the peanut butter, sherry, broth, curry powder and soy sauce in a bowl and mix until smooth. Stir in the garlic, shallot and pepper. Put the turkey into a gallon plastic zipper bag and pour in the marinade. Close the bag and turn to coat the turkey. Refrigerate 6-8 hours. Pre-heat oven to 325°F. Remove the turkey from the bag and place on a rack in a roasting pan. Roast about 30 to 35 minutes per pound. Baste often with marinade. Let the turkey rest 10 minutes before carving. Serve warm or cold.