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Thanksgiving 2005
Inside This Special Issue...
Featured Recipes
Turkey Tips & Tricks
Happy Thanksgiving
About Kalamazoo Outdoor Gourmet
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Grill-Roasted Amish Turkey
"To be Simple is to be Great" - Ralph Waldo Emerson
True to Mr. Emerson's quote, this simple grill-roasted turkey is a guaranteed pleaser for even the most demanding in-laws visiting for Thanksgiving.
The trick is that the high temperature (450°F to 500°F) seals the bird, and the faster cook time ensures the meat does not dry out. This will make your
turkey juicier than most recipes that usually call for grilling temperatures between 350°F and 400°F and longer cook times. Add the chestnut stuffing
for a slightly more involved preparation that your guests will love - it'll become the new tradition!
Serves: | 10-12 |
Ingredients: | 1 Turkey - Approximately 15 to 18 pounds |
| | 3 Teaspoons Sea Salt (to taste) |
| | 2 Teaspoons Freshly Cracked Black Pepper (to taste) |
| | Several Handfuls of Kalamazoo Outdoor Gourmet Apple, Cherry, or Maple Wood Chips or Chunks (Optional) |
If you're going to smoke the turkey, soak the wood chips or chunks for a minimum of one hour prior to grilling.
Preheat your grill to 450°F using the burners on only one side of the grill. If you have a smoke box or tray use cherry, apple and/or pear chunks or chips and smoke the Turkey while roasting. Remember that the smoke box will increase the temperature of the grill between 75° to 250°F depending on the intensity of the fire in the box.
Season the turkey to taste, both inside and out, with the salt and pepper and place on a rack in a roasting pan.
Once the grill is averaging between 450°F and 500°F place the Turkey (on a rack in the roasting pan) onto your grill surface opposite the lit burner (or in other words use the indirect grilling method) and close the hood. Let the turkey roast, leaving it alone so the temperature stays consistently between 450°F and 500°F. The total roasting time will be between 1.5 hours to 2.5 hours depending on the size of the bird. If you have stuffed your turkey with stuffing the cooking time will be a bit longer. At about 1.5 hours check the internal temperature and recheck every 15 minutes until the internal temperature reaches 170-180°F.
Serving Suggestions:
Amish Chestnut Stuffing
Serves: | Enough to stuff an 18lb turkey |
Ingredients: | 1 pound fresh chestnuts (keep it simple by substituting ready-to-use chestnuts*) |
| | 1/2 cup melted butter or margarine |
| | 2 well beaten eggs |
| | 1/2 cup chopped celery |
| | 1 1/2 teaspoon salt |
| | 4 teaspoon poultry seasoning |
If you're using fresh chestnuts, shell (using directions below), and then boil in water to cover for 20 minutes. Take those or your ready-to-use chestnuts and chop fine. Mix with the melted butter, bread, crumbs, salt, poultry seasoning, egg and celery. Toss well. Yields enough to stuff an 18-pound bird.
Shelling Fresh Chestnuts
Cut a one inch gash on flat side of nut and put in a skillet with 1/2 teaspoon of butter for each cup of chestnuts. Sauté over heat until butter is melted. Put the pan in a 400°F oven and let stand for 5 minutes. Remove from oven and with a small knife take off shells. By this method shelling and blanching are accomplished at the same time, as the inside skins will adhere to the outer shells.
*Williams-Sonoma (www.wiliiams-sonoma.com) carries fresh or ready-to-use chestnuts.
In addition, a simple potato and/or green bean dish would complement the grill-roasted turkey perfectly.
Wine Recommendations:
White: Viognier
Red: Pinot Noir
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Turkey Deux
Here is a recipe shown to us by Chef Jean Paul Rouker in Cannes last year during Thanksgiving. This magical dish came to life because we could not find a whole Turkey in short order for this American Holiday in the South of France, but we could find turkey legs. You can substitute turkey breasts, but the thighs really taste the best with this recipe.
Serves: | 2 |  |
Ingredients: | 2 Large Turkey Drumsticks |
| | 1 Cup Milk |
| | 7 Bay Leaves |
| | 1 Medium Yellow Onion - whole |
| | Sea Salt (to taste) |
| | Cracked Pepper (to taste) |
| | 18 Whole Cloves |
| | 4 Cloves Garlic |
| | 2 Tablespoon Butter |
| | Package of Bacon (Butcher's cut is preferred) |
| | French Baguette or Sicilian Bread for Bread Crumbs - 10 to 15 slices. |
Ingredients for Brussels Sprouts: |
| | 20 to 35 Medium-Large Brussels Sprouts |
| | Sea Salt (to taste) |
| | Vinaigrette of your choice (store bought is fine or make your own) |
| | Freshly diced Garlic (must be fresh garlic - do not use jarred) |
De-bone the turkey leg. Use a sharp narrow knife and cut the meat away from the bone from the inside and slide the bone out. Keep the bone to the side. Start the cutting on the thigh end or, better yet, have your butcher do it for you.
On your side burner or stove place the milk, bay leaves, cloves, garlic and peeled onion in a saucepan and bring to a boil. Simmer gently for about 9 minutes and then let it cool. Strain the seasoned milk into another pan and discard all of the solid ingredients except the onion. Chop the onion and add it and the bread crumbs to the milk and season with salt and pepper to taste. Simmer the mixture for 7 minutes or until it thickens. This will be the dressing.
Preheat your grill to between 350°-400°F using the burners on only one side of the grill. While you're waiting for your grill to come to temperature, stuff each turkey leg evenly with the dressing and secure the openings with toothpicks. Finish with a rub of salt and pepper. Wrap the legs with overlapping layers of bacon and lightly grill each leg (2-3 minutes per side). Remove the legs from the direct flame, place in a roasting pan and roast on the non-lit side of the grill for 45 minutes using the indirect grilling method. To avoid drying out the bacon place foil or cheese cloth soaked in butter and garlic over the top. About 30 minutes into the roasting of the legs start on the sprouts.
Steam the Brussels sprouts with a dash of sea salt for about 7 minutes. While they are steaming, chop the garlic and mix it with your vinaigrette in a large mixing bowl. When the sprouts are soft yet still firm remove them from the steam, place in the mixing bowl and give them a quick toss with the vinaigrette. Place each sprout on the grill over direct heat and grill the sprouts for 5 to 7 minutes or until they look delicious. Place them back in the bowl and give them another toss.
If you have calculated your timing correctly your turkey legs should be done. Place the sprouts into the serving dish and pour the drippings from the roasting pan over the top of the sprouts. Arrange the turkey legs on top of the sprouts for presentation. Share the meal with two forks, two napkins and one serving dish…great fun, great thanks for your friend, and fewer dishes later.
Side Note: If you really want to impress with the presentation, after de-boning the turkey leg take a cleaver and cut off the last several inches of the leg bone. Reposition the bone into the stuffed turkey leg to make it look like a whole leg.
Wine Recommendation:
Pinot Noir
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The "No-Turkey" Recipe: Plank-Grilled Pork Loin in Orange Sauce
For those of you who have had enough of the standard Thanksgiving fare.
Sometimes you've just had enough turkey. This recipe is for all of you who are looking for something different this Thanksgiving, although it's a great recipe at any time of the year. Orange sauce and a cherry plank bring out the flavors of the holiday season. Enjoy!
Serves: | 6-8 |
Ingredients: | 1 2lb Pork Tenderloin |
| | Sea Salt (to taste) |
| | Cracked Pepper (to taste) |
| | 2 Tablespoons Olive Oil |
| | 1 5.5" x 15" Kalamazoo Outdoor Gourmet Cherry Plank |
Ingredients for Orange Sauce: |
| | 1 Medium Orange, Peeled and Cubed |
| | 1 Medium Orange, Sliced |
| | 1 Cup Fresh-Squeezed Orange Juice |
| | 1 Medium Yellow Onion, Sliced |
| | ¾ Cup Chicken Broth |
| | 1 Tablespoon Red Wine Vinegar |
| | ¼ Cup Orange Marmalade |
| | ½ Tablespoon Corn Starch |
| | 1 Tablespoon Cold Filtered Water |
Prepare your cherry plank by submerging it in water with a few orange slices for at least two hours prior to grilling.
While your Kalamazoo is preheating to 600°F, rub the pork loin with salt and pepper, then lightly brush it with olive oil and sear on the grill, approximately 1 minute per side. Remove the loin from the grill, place on the prepared cherry plank and arrange orange slices on top.
Leave your grill hood open, lower the temperature of your grill to low and wait 3-5 minutes until the grill temperature is approximately 350°F. Place the plank with the loin on your grill surface and grill for approximately 20-30 minutes. The pork loin will be done when its internal temperature is at 160°F.
While your pork loin is grilling, heat the olive oil in a medium skillet, then add the onions and sauté on medium heat until translucent (about 5-10 minutes). Add all of the remaining ingredients except the cornstarch and water to the skillet and bring to a boil for five minutes. Turn the heat to low and simmer for about 5 minutes while the loin continues to cook. Mix the cornstarch and cold water in a small bowl. Bring the orange sauce back to a low boil and add the cornstarch mixture, stirring constantly. Cook until thickened, approximately 3-5 minutes.
In the last few minutes of grilling, brush the pork loin with a small amount of the orange sauce. After removing the pork loin from the grill and letting it rest for at least 10 minutes, cut into serving slices, top with the remaining orange sauce and serve.
Serving Suggestions:
Cornbread-Cherry Stuffing
Serves: | 8 |
Ingredients: | 1 8-inch square pan cornbread (homemade or mix) |
| | 1/2 cup chopped celery |
| | 2 tablespoons chopped onion |
| | 2 tablespoons butter |
| | 1/2 cup cherry preserves |
| | 1/2 cup chopped pecans |
| | 1/2 cup chicken broth |
Crumble cooked cornbread, place in large mixing bowl. In medium skillet, sauté celery and onion in butter until onion is tender; stir in preserves and pecans and toss with cornbread. Turn into a greased 2-quart casserole. Drizzle broth over stuffing. Bake at 325°F for 30-40 minutes, until heated through and lightly browned.
Wine Recommendations:
White: Viognier
Red: Pinot Noir
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Turkey Tips & Tricks
- How much turkey?
When determining what size turkey to purchase for your gathering, we recommend approximately 1.5 pounds of turkey per guest. So if you're expecting ten guests, buy a 15 pound turkey. That will give you enough for the main meal and some leftovers.
- How do I thaw my turkey?
If your turkey is of the frozen variety, we recommend defrosting it in the refrigerator for approximately five hours per pound of turkey (e.g. a 15lb turkey should be defrosted in a refrigerator for approximately 75 hours - just over three days). If you're in a rush, you can thaw your turkey in cold water. Allow about 30 minutes per pound when thawing a turkey in cold water. Be sure the turkey is in leak-proof packaging, then submerge the turkey in cold water. Change the water every 30 minutes until the turkey is thawed.
- How do I stuff my turkey?
Loosely pack the neck cavity with some of your stuffing, then fold the neck skin under the bird and secure with a skewer. Fill the body cavity loosely with the remaining stuffing and truss turkey. The trussing is optional, but it's always handy to have some cotton string as well as a couple of skewers to help tuck the bird together as you stuff it.
Note: In order to avoid food-borne illnesses, stuff the turkey just before grilling, be sure the stuffing temperature reaches at least 165°F, and remove the stuffing as soon as possible after grilling.
- When is my turkey done?
To cook a Turkey correctly you must have a thermometer to measure the internal temperature of the bird - it is really the only sure way to guarantee doneness. The bird is done when it has an internal temperature of 170-180°F. Measure the temperature in the deepest part of the thigh but do not touch the bone.
- How do I carve my turkey?
When your turkey is done cooking, transfer it to a platter or cutting board and let it rest, tented in foil, for a minimum of 15-20 minutes before carving.
To carve your turkey, first remove the wishbone from the neck cavity. Then, running your knife along the bottom of the turkey, find the places where the thighbones meet the body. Slip your knife into the joint to separate thigh from body on each side. Separate the drumstick from the thigh using the same technique (cut through the joint, not the bone, wiggling the drumstick to locate the joint).
Running your knife along the bone, separate the meat from the thigh and drumstick - try to get as much as possible in one piece. Cut the leg meat into thin slices. Use your knife to find where the wings and body connect and slip your knife into the joint to separate wings from body on each side. Then, with the turkey breast-side up, make a horizontal cut at the bottom of one side of the breast from front to back.
Then start carving thin slices off the breast of the bird starting at the breast bone and working downward. You can also remove the whole breast half and then slice it off the bone. Repeat with the other side.
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Happy Thanksgiving
Happy Thanksgiving from the Kalamazoo Outdoor Gourmet staff to all of you and your families and friends. We are very thankful to have you as our valued readers,
and hope that this special edition of Hot Off The Grill! adds to your enjoyment of the holiday.
And don't forget, we want to hear from you! As we continue our efforts to help our readers maximize the joy and satisfaction of their outdoor grilling and entertaining experience, we would love to know what you think:
- Share with us your favorite grilling recipes or outdoor gourmet entertaining tips
- Provide us with pictures of your grill or grill setting
- Tell us what you like most about your Kalamazoo Outdoor Gourmet product
- Tell us which product features you would like to see added to or improved on our products
- Let us know if there are any services Kalamazoo Outdoor Gourmet should offer
Feel free to drop us a line at hotg@kalamazoogourmet.com with your thoughts on any of the above, or just to say hello.
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