While many families will stick with the standard baked turkey and stuffing, others have become creative with their holiday cooking. From smoked turkey to grilled cornbread, people are using alternative cooking methods for their Thanksgiving feast. Some outdoor chefs are even including grilled pumpkin in their holiday menus.
Here’s a Smoked Turkey recipe from Kamado Joe’s website:
For a 20 lb. turkey:
1. Brine Turkey 24-48 hours in Williams Sonoma Brine mix. Add additional Bay leaves or Laurel for a more pungent flavor.
2. Add Makers Mark Whiskey to Brine. (Use at your discretion)
3. Soak wood for 24 hours- Use Ozark pecan chunks and Ozark maple chunks. Each bag is 300 cu. inches.
4. When soaking the wood, put a touch of dishwater detergent in the water. This will help eliminate any oils from the wood and will addist the wood to smoke longer.
5. Put orange and apple slices in the cavity of the Turkey, until filled. Usually one orange and one apple will do just fine.
6. Place your Turkey on a V-rack and pour orange juice in the drip pan. (Place on Kamado Joe.)
7. Spread one stick of butter on the top of the Turkey.
8. Note that after 1 hour of smoking, use brush and spread Makers Mark over bird.
9. Place two thermometers in each thigh of the bird to get an accurate meat temperature of 165 degrees.
10. Smoke Turkey on the Kamado Joe at 225-250 degrees. (Heat up to 300 degrees after 2 hours for about 30 minutes then restore the temperature to 225-250 degrees).
11. After two hours of great hard smoke on the bird, place 1 package of Archer farms Harwood smoked Bacon on top. (Use toothpicks if needed). Do not place bacon on turkey before two hours. You want to be assured that the skin has a nice “smoked look” before adding the bacon.
12. Take the bacon off the Turkey around 7-1/2 hours of smoking and continue to smoke until Turkey is to your satisfaction.
Total Smoke Time: 9 Hours, 20 Minutes
You can also find another turkey recipe from the Big Green Egg here.
Here’s a recipe for Grilled Pumpkin with Rosemary and Sea Salt:
Sugar pie pumpkins (preferably on the small side)
Fresh rosemary, chopped
1. Heat grill to medium-high.
2. Wash and cut the pumpkins vertically into 3/4 inch slices. Remove the seeds and
stringy parts. Brush both sides of each slice liberally with olive oil. Sprinkle with sea salt
3. Place the slices on the grill for about 5 minutes a side or until dark grill marks appear.
Turn and grill the other side until you can easily pierce the pumpkin slice with a fork.
You want to make sure that the pumpkin is tender.
4. Since some of the salt tends to fall off during the grilling process, serve with a small
dish of additional sea salt.