BEERGR THANKSGIVING 2023 RECIPES
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Spatchcocking the Turkey:
1. Prep the turkey: Place the turkey on a cutting board with the breast side down.
2. Remove the backbone: Using poultry shears, start on one side of the backbone near the thigh and cut along one side of the backbone. Repeat on the other side of the backbone until it's completely removed.
3. Flatten the turkey: Once the backbone is removed, open up the turkey and snip the breast bone area right in the middle and turn it over so the breast side is facing up. Press down on the breastbone firmly to flatten the turkey.
4. Trim any excess fat and remove the giblets from the turkey cavity.
5. Tuck the wings: Tuck the wingtips behind the turkey's back to prevent them from burning during cooking.
Brining the Turkey:
1. Prepare your desired brine.
2. If you are using a brining bucket, go ahead and spatchcock the turkey now if you are indeed using that method. If you are using a brine plastic bag, leave your turkey whole so that the bones won't puncture the bag.
3. Add your turkey breasts side down in the bag.
4. Refrigerate for 1 hour per pound.
5. Remove from brine, dry with paper towels, set onto a baking sheet using a metal rack to allow air to circulate all around the bird. Refrigerate UNCOVERED for another 24 hours.
Seasoning & Cooking the Turkey:
1. Dry your bird with paper towels again and season liberally with your favorite rub or prepare your turkey how you'd like.
2. If using a pellet grill, I smoked my turkey at 300F using mesquite and apple pellets for about 2 hours or until the most internal portion of the breasts reaches 160F.
3. Remove and rest for 30-45 minutes
4. SLICE!
Homemade Turkey Stock:
1. Carefully chop the turkey neck into 1 1/2" chunks and slice the gizzard into small chunks as well
2. Rough chop 2 carrots, two celery stocks (do not throw away the leaves), a whole sweet onion.
3. Smash 4-6 garlic cloves
4. Grab 2-3 fresh sage leaves, 2-3 stems of fresh thyme and 2-3 stems of fresh rosemary
5. 1 tablespoon of black peppercorns
6. 2 bay leaves
7. 1-32oz container of unsalted turkey stock (optional)
8. 40-64oz of warm water (depending on how much stock you are making)
9. Brown the neck and gizzard in a large pot with oil, season with salt and pepper
10. Add in vegetables and garlic and cook for 3-5 minutes until softened
11. Add in turkey stock and scrape the bottom of the pot using a wooden spoon to scrape up any fond.
12. Add warm water, herbs and peppercorns and stir
13. Bring to a low boil, then simmer for 4-6 hours until it has reduced by half
Smoked & Mashed Potatoes:
1. Wash and dry your potatoes - I used 16 russet taters
2. stab with a fork all over then rub with oil and season liberally with salt and pepper
3. Place on top rack of smoker for 60-90 minutes until soft and cooked through
4. Smash your cooked potatoes and add to a food processor 3-5 at a time and blend until smooth
5. Add all of the blended potatoes to a large bowl and add your favorite toppings: Butter, heavy cream, bacon, sour cream, cheese, salt and pepper and combine.
6. Place all of the taters into a large tin and top with some of the turkey stock.
7. Smoke for 30-45 mins
Cheesy Zucchini & Squash Casserole: (LOW CARB)
1. Slice 5-7 zucchini and yellow squash into planks
2. Dice 4-6 garlic cloves
3. In a large bowl, combine garlic, zucchini and squash with olive oil, and salt & pepper. Toss to coat
4. Grill the mixture until soft and the have grill marks
5. Using a deep tin, layer the grilled squash, grated Parmesan cheese, mozzarella cheese, and chopped fresh basil. Repeat the layers until all your ingredients are used up.
6. Place in smoker for 30 -45 minutes until bubbly
Smoked & Mashed Rutabaga: (LOW CARB)
1. Slice off the ends of the rutabaga and peel
2. Slice into 1-1 1/2" chunks
3. Toss into a tin, add 1/2 cup of turkey stock, drizzle with oil and season with salt and pepper.
4. Toss to coat and place on smoker for 90 minutes or until soft and completely cooked through.
5. Using a food processor, add in your cooked rutabaga, and half a stick of melted butter and 1/2 cup of heavy cream and season to taste with salt and pepper. Blend until completely smooth!
6. Add back into the tin, stir in some turkey stock and place back on your smoker for another 30 minutes.
Stuffing on the Smoker:
INGREDIENTS LIST-
- 18 to 24 ounces bread cubes, (1.5 loaves of bread, or about 12 to 14 cups) preferably toasted or stale
- 1 cup unsalted butter
- 3 cups diced sweet onion
- 2 large onions
- 2 cups diced celery
- 2 cups of diced carrots
- 6 garlic cloves, minced
- kosher salt and pepper
- 3 tablespoons chopped fresh sage
- 3 tablespoons chopped fresh parsley
- 3 tablespoons chopped fresh rosemary
- 2 1/2 cups chicken or vegetable stock
- 2 large eggs
- Celery Salt
COOKING DIRECTIONS:
1. Heat the butter in a large skillet over medium heat. Once melted, stir in the onion, carrots, celery and garlic with a big pinch of salt and pepper. Cook until the onions, carrot and celery soften, about 8 to 10 minutes. Stir in the sage, parsley and rosemary. Cook for another minute. Stir in 1 cup of stock.
2. Pour the onion celery mixture over the bread crumbs and toss well to coat.
In a small bowl or measuring cup, whisk together the remaining 1 ½ cups stock and 2 eggs.
3. Pour that mixture into the bread cubes and stir and fold the bread cubes until thoroughly combined.
4. Place your stuffing on your smoker for 45 to 50 minutes, until the internal temperature registers 160 degrees F. If the stuffing is getting too browned, you can tent it with foil.