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Chris LoCurto

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November 26, 2013

Make Your Team Productive [Podcast]

November 26, 2013 | By | 11 Comments">11 Comments

It’s the week of Thanksgiving and there’s no better time than the present to show your team how thankful you are. Making your team productive starts with making your team feel appreciated.

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In today’s podcast, we get into a bunch of fun Thanksgiving themed discussion around coffee and my top secret Deep-Fried Turkey recipe. Which isn’t so top secret. Turns out Bon Appétit is on the exact same page.

Deep-Fried Turkey

(Recipe via Bon Appétit – check out their great how-to video)

INGREDIENTS

1 12 to 16 pound turkey, thawed with giblets and neck removed
3 tablespoons kosher salt
1 1/2 tablespoons freshly ground black pepper
2 teaspoons cayenne pepper, or to taste
1 5 gallon container peanut oil

PREPARATION

  1. Place the turkey in an empty fryer pot and cover with water. Remove the turkey from the pot, rinse, and dry with paper towels. Mark the water level with a marker on the outside of the pot, or score the inside with a nail or paring knife. You will need that much oil in the pot when you cook, and no more. Empty the pot, then wash and dry.
  2. Rub the bird inside and out with salt, pepper, and cayenne.
  3. Fill pot with peanut oil so that it reaches the level the water was after the turkey was removed, and attach an extra- long candy thermometer to the inside of the pot. Heat oil over an outdoor propane hob until the oil reaches 350 degrees.
  4. Meanwhile, place the turkey on its rack–generally a device shaped something like a grappling hook, with a long shank, that will allow you to put the bird into the heated oil and retrieve it at the end of the cooking process. Simply thread the bird onto the shank so that it sits with its breast side up.
  5. Working carefully, use the handle that attaches to the rack to lower the turkey slowly into the heated oil. The process may take up to a minute, as the oil bubbles and pops because of excess moisture on the exterior of the bird. Wear gloves, and do not perform your duties barefoot or while drunk.
  6. Cook for approximately 3 1/2 minutes per pound. Remove from oil, allowing the excess to drain off the carcass, and allow the bird to rest for at least 30 minutes, covered in foil. Remove bird from rack and carve.

Question: How have you shown your team how thankful you are?

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  • http://teachingstewardship.com/ Brian Horvath

    I show my team how thankful I am in a special way by sending them a THANK YOU card, handwritten with encouragement, scripture and vision casting to let them know how important they are to the vision, mission and goal. I also throw in a Starbucks gift card for fun as a single or for a date night bonus as a married couple. It impacts folks in terrific ways, especially the words of affirmation and gratitude.

  • http://stephaniegraham.blogspot.com Stephanie Graham

    This was a great podcast! Even though Im a one woman show it was a great reminder for me to reach out to the vendors that I work with and tell them thank you for all the great work that they do. Honestly without my vendors it would be hard to get alot of work done. Thanks for putting that thought in my head

  • jacob

    I’m listening to you on a podcast right now, and you said something that I wanted to ask you about: You said that you are looking for the entrepreneurial spirit even in someone who is a secretary. You don’t want to hire someone who just wants a job.

    I understand what you are saying, but I think there’s a danger in mashing together what you mean by entrepreneurs and finding someone who is an asset in your organization. I know organizations who have attracted people under the stated assumption that “we are an entrepreneurial organization” when really all they want is someone who will execute their vision…enthusiastically and professionally of course.

    • jacob

      I apologize if this question is out of place in this post…I would appreciate any thoughts you might have.

      Happy Thanksgiving!

  • mkokc

    This is making me hungry

  • http://www.indueseason.net skottydog

    You had me until “barefoot and drunk”. First, they tell me I’m not welcome in restaurants like that, now you say I can’t do that at home, either. NOW what I am I supposed to do for dinner?!!!!

  • http://zechariahnewman.com/ Zech Newman

    Now I am salivating while I listen.

  • http://www.mattmcwilliams.com/ Matt McWilliams

    You forgot to stuff the turkey with an onion, garlic, a whole jalapeno…plus the optional half of an orange or lime. :)

  • http://www.pauljolicoeur.com/ Paul Jolicoeur

    We deep fry turkeys every year for Christmas! Best way to cook a turkey for sure.

  • Luke

    Who has two thumbs and loves fried turkey?

  • Ken Trupke

    Chris,
    1) Podcast link isn’t showing up for me. Tried directly from your website and from the email.
    2) Thanks for the recipe and especially the tip to “not perform your duties…while drunk”. Nothing good ever begins with “hold my beer.” ;)

    Happy Thanksgiving to you and the entire CLo team and tribe!