LODGE CAST IRON WOK RECIPES

Steps:

• Combine all ingredients for the sauce in a small bowl and stir. 
• Preheat Cast Iron Mini Wok over medium-high heat for 10 minutes while you chop vegetables. 
• When everything is ready, turn heat up to high and add 1 tablespoon oil to the wok. 
• Stir fry carrots and onions until they soften and are charred on the edges, 3-5 minutes. 
• Remove carrots and onions. Add another tablespoon of oil. Add mushrooms with a pinch of salt. Cook until reduced by half and golden brown.
• Remove mushrooms from the wok and add snow peas. Cook 1-2 minutes, or until just charred.
• Remove snow peas from the wok and add the final tablespoon of oil. Add whites of cabbage first and cook for 3-4 minutes, then add greens and cook another 2 minutes. Remove from pan.
• Add sauce and stir until reduced by half, 1-2 minutes. Then return all the vegetables to the pan. Toss to coat, add water chestnuts. Serve immediately over rice. 

Steps:

• In a large stock pot combine all ingredients except ice water and simmer, stirring occasionally, until salt and sugar are completely dissolved, about 10 minutes.
• Remove from heat and cool in refrigerator until ready to use.
• Mix brine and ice water in a large cooler. Truss the turkey legs and place turkey in the cooler, making sure it is completely submerged. You may need to place a bowl on top of the turkey to weigh it down. 
• Close cooler lid and brine turkey for 4-24 hours, flipping halfway through the process.
• Remove from brine and rinse with cold water. Discard the brine. Pat the turkey dry with paper towels.
• Adjust oven rack to lowest position. Preheat oven to 500 degrees Fahrenheit. Spray inside of wok with cooking oil.
• Place oiled cast iron trivet inside of the wok. If you don't have a trivet, loosely fold a large piece of aluminum foil into a 6-inch square, about 1-inch thick, and place it in the bottom of the wok. 
• Place turkey in the wok, breast side up. Spray turkey with cooking oil and roast for 30 minutes.
• Cover bird with foil and lower oven to 350 degrees Fahrenheit. Cook until the internal temperature reaches 165 degrees Fahrenheit, about 2-4 hours depending on the size of the bird.
• Let turkey rest, covered loosely in foil, for 15-30 minutes before carving.