（レシピ付き）特大料理チャレンジ/ 特大プリングルスを作ってみた

Ingredients

• 5.5 kg Turkey Legs and Wings (fresh, skin removed, cut into even pieces)
• 100 ml Orange Juice (freshly squeezed from 2 oranges)
• 30 g Salt (kosher or table salt)
• 60 g Soy Sauce (regular Japanese soy sauce)
• 1.4 kg Cornmeal (fine texture, for coating)
• 1.4 kg All-Purpose Flour (sifted, for coating)
• 7 g Smoked Paprika (adds smoky flavor to coating)
• 20 g Ground Chili Pepper (adjust heat to taste)
• 2 cans Canned Whole Peeled Tomatoes (drained, about 400 g each)
• 1 medium Apple (juiced, adds natural sweetness)
• 30 g Honey (liquid honey)
• 20 g Granulated Sugar (balances acidity)
• 7 g Dried Tomato Pieces (optional, intensifies tomato flavor)
• 6 kg Potatoes (large, peeled after boiling)
• 10 large Eggs (room temperature)
• 1.3 kg All-Purpose Flour (for dough) (sifted, for chip dough)
• 15 g Salt (for dough) (about 1 tablespoon)
• 7 g Paprika (for dough) (adds color)
• 100 ml Vegetable Oil (for dough) (keeps dough soft)
• 3 g Turmeric Powder (about 1 teaspoon, for color)
• 200 g Cheddar Cheese (grated, folds into chip dough)
• 6.5 kg Deep‑Frying Oil (high smoke‑point oil such as vegetable or peanut oil)

Instructions

1. Slice and Marinate the Turkey

   Trim the turkey legs and wings, then slice them into even pieces. In a large bowl combine orange juice, 30 g salt, and 60 g soy sauce. Stir until the salt dissolves, then add the turkey pieces and coat thoroughly. Let the turkey sit in the refrigerator for at least 30 minutes to absorb the flavors.

   Time: PT15M

2. Prepare the Coating Mix

   In a separate bowl mix 1.4 kg cornmeal, 1.4 kg all‑purpose flour, 7 g smoked paprika, and 20 g ground chili pepper. Whisk until evenly distributed.

   Time: PT10M

3. Coat the Turkey

   Remove the turkey from the marinade, letting excess drip off. Dredge each piece in the coating mixture, pressing gently so the crust adheres. Place the coated pieces on a wire rack and let rest for 10 minutes.

   Time: PT10M

4. Roast the Turkey

   Pre‑heat the oven to 250 °C. Arrange the coated turkey pieces on a roasting pan and bake for 30 minutes on one side, then flip and bake another 30 minutes until the interior reaches 75 °C.

   Time: PT1H

   Temperature: 250°C

5. Deep‑Fry the Turkey

   Heat 6.5 kg of high‑smoke‑point oil in a deep‑frying pan to 175 °C. Fry the roasted turkey pieces in batches until golden‑brown and crisp, about 4‑5 minutes per side. Transfer to a paper‑towel‑lined tray to drain.

   Time: PT20M

   Temperature: 175°C

6. Make the Chili Sauce – Prep

   Open two cans of whole peeled tomatoes, drain, and place in the blender. Add the juice of one orange, 20 g finely chopped fresh chili, 1 medium apple (juiced), 20 g salt, 50 g soy sauce, 30 g honey, 7 g paprika, and 7 g dried tomato pieces.

   Time: PT10M

7. Simmer the Chili Sauce

   Pour the blended mixture into a saucepan, add 2 tbsp (≈30 g) sugar and the remaining apple juice. Bring to a gentle boil, then reduce heat and simmer for 20 minutes, stirring occasionally, until thickened and aromatic.

   Time: PT20M

   Temperature: Medium heat

8. Boil the Potatoes for Chips

   Place 6 kg of peeled potatoes in a large pot, cover with cold water, add a pinch of salt, and bring to a boil. Cook until fork‑tender, about 30 minutes. Drain and let cool slightly.

   Time: PT30M

   Temperature: Boiling

9. Blend Potatoes and Form Dough

   Transfer the boiled potatoes to the blender and puree until smooth. Add 10 eggs, 1.3 kg sifted flour, 15 g salt, 7 g paprika, 100 ml vegetable oil, 3 g turmeric, and 200 g grated cheddar cheese. Mix until a smooth, non‑sticky dough forms.

   Time: PT15M

10. Shape and Pierce the Chips

    Roll the dough thin (about 2 mm) on a lightly floured surface. Cut into oval shapes roughly 10 cm long. Using a fork, poke several holes in each piece to prevent puffing during frying.

    Time: PT10M

11. Fry the Potato Chips

    Heat fresh vegetable oil in a deep pan to 170 °C. Fry the chips in small batches, turning once, until golden and crisp, about 2‑3 minutes per side. Remove with a slotted spoon and drain on paper towels.

    Time: PT10M

    Temperature: 170°C

12. Plate and Serve

    Arrange the fried turkey pieces on a large platter. Drizzle or serve the chili sauce on the side. Place the cheese‑infused potato chips in a decorative bowl. Garnish with fresh herbs if desired.

    Time: PT5M

Nutrition Facts

Calories

375

Protein

20 g

Carbohydrates

30 g

Fat

15 g

Fiber

3 g