• Heat oil in a deep-fryer to 375 degrees F.
• Whisk together egg, milk, and 2 teaspoons vegetable oil in a bowl until smooth. Sift pancake mix and combine until no dry lumps remain.
• Dip cookies into the batter one at a time and carefully place into the hot oil. Avoid overcrowding the deep fryer.
• Cook until the cookies are golden-brown, about 2 minutes.
• Drain on wire rack. Hold under heat lamp.
• Dust with powdered sugar once completely dry.

Day Before

• Pat the turkey legs dry with paper towels and place them in a large roasting pan.
• Mix the softened butter, salt, pepper, poultry seasoning, and thyme in a small bowl. Rub this mixture over the turkey legs. Rub it on the flesh under the skin for even more flavor. Cover and refrigerate.
• Allow to marinate for up to 24 hours for flavors to combine.

Day Of

• Preheat oven to 350*F.
• Pour the chicken broth into the pan around the turkey legs.
• Roast the turkey drumsticks,uncovered for 1 hour and 30 minutes or until a meat thermometer registers 170*F.
• Remove the roasting pan from the oven, cover with foil, and let stand for 10 minutes. Serve.

• Set the oven temperature to 400*F.
• Line a half sheet pan with parchment paper and lay the bacon in a single layer so that there’s little or no space between the pieces on a cooling rack set in the pan.
• Liberally sprinkle one side of the bacon slices with the 1/4 teaspoon black pepper, 4 tablespoons sugar and red pepper flakes.
• Set the sheet pan in the oven and roast for 15 minutes. Remove the pan and use the back of a spoon to spread the dissolved sugar/pepper mixture evenly across the slices of bacon. Wait one minute.
• Flip the bacon over and liberally sprinkle the other side of the bacon with remaining black pepper and 3 tablespoons sugar.
• Return the sheet pan to the oven and roast until desired doneness: 15 minutes for chewy, 18 minutes for crisp. Slide parchment off pan and allow to cool completely. Store at room temperature for up to 3 days. Do not Refrigerate.

Mis en Place

• In large mixing bowl, whip heavy cream with powdered sugar and butterscotch topping until well combined and just barely starting to thicken.
• Add cream mixture to a clean and sanitized dispenser. Charge with 2 CO2 canisters. Shake well and refrigerate till service.
• Open Cream soda and pour off a splash. Add both extracts to bottle. Put the cap back on and GENTLY swirl to combine. Taste and adjust flavorings.

To Serve

• Pour 12 oz serving into clear cup, a full inch below the rim. Fill with whipped cream topping. Drizzle a cross hatch of butterscotch topping over the cream. Serve immediately.