From: Chef Dean Thomas of The Inn at Essex, with the New England Culinary Institute. Yield: 6 servings. 2 lb. turkey thighs as needed, salt & pepper 2 cups olive oil 1 tangerine, quartered 1/2 cup whole milk 2 cloves garlic, peeled 1/4 cup tamari soy sauce 1/4 cup cola soda TANGERINE VINAIGRETTE: 1 bunch scallions, finely chopped 2 Tbsp. granulated sugar 1 large jalapeÒo, seeds and membrane removed, minced 2 tangerines, zested and juiced 1/4 cup rice wine vinegar 1 Tbsp. tamari soy ...
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