10 Slides Presentation

1. CHRISTMAS
It's that time of year again.

2. Enrick
Student
Christmas lover
Fav. Christmas biscuit: c2
Funny
Fav. Christmas song: jingle bell
ABOUT ME

3. It's not what
under the
Christmas that
matters, it's
who's around it.
-Charles

4. TABLE OF CONTENT
01 CHRISTMAS STORY
02 TRADITIONS AROUND
THE WORLD
03 CHRISTMAS RECIPES

5. 01 CHRISTMAS STORY
Why do we celebrate Christmas?

6. We celebrate Christmas because the
birth of Jesus Christ is "Good news," as
the angel declared. It's customary to
rejoice over good news.
We celebrate Christmas because, as the
angel said, the birth of Jesus Christ is
“good news.” Good news is meant to be
celebrated.

7. 02 TRADITIONS AROUND THE
WORLD

8. EXCHANGING GIFTS
Gift giving is one of the most beloved
traditions of Christmas (especially for
children) and it goes back to when the
Three Wise Men offered gifts of gold,
frankincense, and myrrh to baby Jesus in
the manger. Gifts are usually placed under
the Christmas tree or within stockings in
festive patterns.

9. GIANT LANTERNS
The Giant Lantern Festival is an annual festival held in mid-
December in the City of San Fernando in the Philippines. The
festival features a competition of giant parol lanterns.
Because of the popularity of the festival, the city has been
nicknamed the "Christmas Capital of the
Philippines"

10. SPATCHCOCKED MAPLE
BRINED TURKEY
Spatchcocking your turkey will
ensure a juicy bird with
perfectly crisp skin, while the
maple bourbon brine brings
the flavor.

11. INGREDIENTS
5 Quart hot water
1 1/2 Cup kosher salt
3/4 Cup bourbon
3/4 Cup pure maple syrup
1/2 Cup brown sugar
1 Medium yellow onion, peeled and quartered
4 Strips orange peel
3 dried bay leaves, crushed
2 Tablespoon Whole black peppercorns
1 Tablespoon whole cloves
3 Quart Ice

12. STEPS
1
• Make the brine: In a large stockpot
or container, combine the hot
water, salt, bourbon, maple syrup,
brown sugar, onion, orange peel,
bay leaves, black peppercorns, and
cloves, and stir until well combined
and the salt and sugar have
dissolved. Add the ice.
2
• Remove the giblets and gravy packet from
the turkey, if applicable, and discard or
save for another use. Add the turkey to
the brine, making sure it is fully
submerged and weighing down with a
bag of ice if needed. Refrigerate for at
least 8 hours, or overnight.

13. STEP
3
• Remove the turkey from the brine
and pat dry with paper towels.
Discard the brine.
4
• Spatchcock the turkey: With a large
knife or kitchen shears, cut along
both sides of the backbone
through the ribs and remove the
backbone. Flip the turkey over and
press down on the breastbone until
it cracks to spread the bird flat; this
will allow it to roast evenly.

14. STEP
5
In a medium bowl or liquid
measuring cup, stir together the
melted butter and maple syrup.
Pour half into a separate
container.
6
Brush half of the butter-maple
mixture over the turkey and
season with Traeger Pork &
Poultry Rub or salt and black
pepper. Set aside the remaining
butter-maple mixture.

15. STEP
7
• When ready to cook, set the
Traeger temperature to 350℉ and
preheat with the lid closed for 15
minutes.
8
• Insert the probe into the thickest
part of a turkey breast. Place the
turkey directly on the grill grates
and close the lid. Roast the turkey
until the internal temperature
reaches 165℉, 2-3 hours. Brush
with the remaining butter-maple
syrup glaze when there are about
30 minutes of cook time left.

16. STEP
9
• Remove the turkey from the grill
and let rest for 15-20 minutes
before carving. Transfer to a
platter and garnish with fresh
sage and thyme and orange
wedges. Enjoy!

17. THANKYOU FOR WATCHING!
MERRY CHRISTMAS!!