Turkey: Chef Jean-Pierre!

[STEbbq]

Time to post the annual reminder to watch and study Chef John-Pierre’s turkey recipe plus life-changing carving tips.

[Uncle Bob]

Well hello friends........

[Michael_in_TX]

I doubt anyone did not hear this in his voice.

[jecucolo]

Entertaining!

[HawkerXP]

BUTTER!

[STEbbq]

Too little butter you think?

[barelfly]

What’s on tap this year for the exchange student?

[STEbbq]

For Thanksgiving, the all American feast. Turkey, stuffing, mashed potatoes, green beans, gravy, chocolate pie, and pumpkin pie.

For Christmas, we will see what Mozambique traditions we can so TBD.

[barelfly]

Enjoy the festivities today, STEbbq! Hope you all have fun sharing the tradition!

[Donw]

STEbbq Maybe not a holiday meal but I know I liked the Peri-Peri Chicken when I visited. But outdoor grilling might not be so much fun in Winter where you live.

[realdocBBQ]

That dude's a little... high strung. Hyper? I dunno. Turkey looked purdy, but I'm hoping mine will be juicier... like... juice running outta that bird after injecting a full quart and a 3-day wet brine. lol

[Uncle Bob]

He's charmingly eccentric.

[hoovarmin]

Chef Jean never fails to deliver.

[58limited]

I follow his channel and I really like the Thanksgiving episodes. I made his gravy this year, I roasted the turkey necks and wings in the grill first. Amazing gravy!

[STEbbq]

Donw she did make this chicken dish which was amazing. It had lemon juice in the sauce and it was delicious. I am trying to get the recipe.

[Donw]

Not saying it is but it looks like Frango a zambeziana. Lots of recipes but not many in English. I did find this one from South Africa, if it helps get you on the right track.

GALINHA ZAMBEZIANA

• 1 Whole Chicken
• 1 Cup Lemon Juice
• 2 tsp Garlic (Crushed)
• 1 tsp Fresh / Dried Red Chillie
• 2 tsp Salt
• 2 Tbsp Olive Oil
• ½ Tin Coconut Milk

COCONUT RICE

• 1 Cup Rice
• 1 Cup Water
• ½ Tin Coconut Milk

Instructions

GALINHA ZAMBEZIANA

1. Combine lemon juice, coconut milk, garlic, chillies and salt in a large dish
2. Add the chicken to the marinade and make sure the whole chicken is well covered with the lemon and coconut sauce
3. Set the chicken aside 2 hours at room temperature, turning it over every 30 minutes and basting.
4. Place chicken on the braai and baste it.
5. Turn the chicken every 10 minutes and add more basting. Chicken is ready when you pierce it and clear juice trickles out. If it's still pink, chicken isn't ready.
6. Create a sauce from the leftover coconut and lemon marinade by thickening it on the stove and serve with the coconut rice

COCONUT RICE

1. Wash the rice in cold water
2. Add rice, Coconut Milk, Water to a pot and bring to boil on med-high heat
3. Stir occasionally
4. Reduce the heat to low and cover the pot
5. Allow to simmer until all the liquid has reduced completely
6. Remove from heat, use a fork to puff up the rice and let the rice stand covered for 15 minutes

(I’m no expert but I did eat my way through East Africa a few decades ago.)😋