Once the potatoes are cooked, strain them from the water and add them to a large bowl. While the potatoes are still hot, pour the bacon fat over them. Cool and shell the eggs, then chop them and add them to the potatoes. Chop the bacon and add it to the potatoes. Once the potato mixture has cooled, add the spices and vegetables, and stir. Once mixed, add the mayonnaise and mix well. Optional: Sprinkle additional smoked paprika on top of the salad.
Place the turkey on a large surface, spine side up. Using poultry shears or a sharp knife, cut along both sides of the spine to remove it completely. You may need to make a few cuts to get through the bones. Flip the turkey over and press down firmly to flatten it. Transfer to a large baking sheet and set aside. In a bowl, mix together the maple sugar, smoked paprika, salt, oregano, parsley, Italian seasoning, garlic powder, onion powder, chili powder, and pepper. Drizzle the turkey with olive oil and rub it in well. Sprinkle the spice rub all over the turkey—don’t forget to get it into the crevices and under the legs. Oil the BBQ grates, then place the turkey directly on the grill. Cook for 45–60 minutes, or until the thickest part of the thigh reaches an internal temperature of 170°F (avoid touching the bone with your thermometer). If the turkey is browning too fast, cover it loosely with foil. Remove from heat and let it rest for 15–20 minutes before carving. Gloria’s Potato and Egg Salad This is a family favourite. It is not the healthiest for you, but it is a crowd-pleaser! Ingredients 3 pounds potatoes (use your favourite; Yukon Gold is a good option) 8 strips bacon 8 eggs
Open for the season June 12th Stop in for fresh and locally grown fruits, vegetables and other great local products! Strawberries • Asparagus
1 ½ cups mayonnaise 1 cup diced cucumber 1 cup diced tomatoes 1 stalk celery, finely chopped 1 tsp dry mustard 1 tbsp smoked paprika ½ tsp salt Pepper to taste Directions
Cut potatoes into 1-inch cubes. Leave the skin on or off, depending on the type of potato (russets should be peeled, others are optional). Boil the potatoes until soft. While the potatoes are boiling, cook the bacon (save the fat!) and hard-boil the eggs.
From Our Family To Yours (519) 631-1370 5680 Sunset Road (on the way to Port Stanley) Open 7 days a week. www.debackerefarmmarket.ca
Hometown St. Thomas • June 2025 • Page 19
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