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Thanksgiving RecipesApple-Brined TurkeySausage and Cranberry Stuffed Sweet PotatoesThanksgiving Leftovers PizzaAsian Pear MartinisOutdoor Kitchen Design ContestWe Want To Hear From YouAbout Kalamazoo Outdoor Gourmet
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Hot Off The Grill! Archive
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NOTE: Drippings from this recipe will have a wonderful apple flavor but can be too salty to use as the base for gravy or other sauces because of the brining. Test for flavor before committing these drippings to your sauce. |
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1 gallon unsweetened apple cider |
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1 cup sea salt or kosher salt |
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2/3 cup light brown sugar |
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2 tablespoons candied ginger pieces |
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1 tablespoon whole black peppercorns |
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2 teaspoons allspice berries, cracked |
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6 whole cloves |
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3 star anise |
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1 gallon ice-cold water |
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1 orange, quartered |
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2 brining bags |
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1 sweet onion, quartered |
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1 baking apple, quartered |
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1 cinnamon stick |
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Canola oil for brushing the turkey |
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4 cups apple wood chips, soaked |
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Foil turkey pan and roasting rack |
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Cotton string and 1 bamboo skewer |
Preparing the Brine Combine ½ gallon of apple cider with all other brine ingredients except the water and oranges in a large stock pot and bring to a boil, stirring until all of the sugar and salt are completely dissolved. Remove from heat.
Stir in the remaining apple cider and the ice water. Place the brine in the refrigerator to cool if necessary.
Brining the Turkey Discard the giblets and neck from the turkey. Rinse and pat dry. Place the quartered orange in the cavity. Place one brining bag inside the other. Working in a large roasting pan or a clean sink, place the turkey inside the inner bag breast-side-down and then fill with the brining solution. Squeeze out all the air and seal the bags, one inside the other, ensuring the turkey is completely submerged. I place the bagged turkey inside a large stock pot to help keep the turkey fully submerged.
Brine the turkey in the refrigerator overnight.
Setting Up the Grill for Indirect Cooking Soak 2 cups of Apple wood chips in water for at least 30 minutes. Prepare a grill for indirect cooking between 275 and 325 degrees. For hybrid grills, light a charcoal fire on one half the grill and let it burn just until the coals are covered with gray ash and very hot.
When the grill is ready, add some of the soaked wood chips to the grill. For a gas grill, place them in smoker drawer; for a hybrid grill, place them on the hot coals. If you have a side-mounted smoker box, you know what to do.
Preparing the Turkey for the Grill Remove the turkey from the brine and pat thoroughly dry with paper towel. Place the onion, apple and cinnamon stick inside the cavity, and then tie the legs together with a cotton string. Pull the skin over the neck opening and secure with a small skewer. Set the turkey on a roasting rack inside a heavy-gauge foil pan. Brush turkey lightly with oil.
Roasting the Turkey Set the turkey in the pan on the cooking grate in the indirect cooking zone. Pour 1 cup water into the pan. Close the grill and cook over medium heat. To maintain an even temperature with a charcoal grill, add more charcoal regularly (usually a few pieces every half hour or so). Continue adding wood chips as desired.
Check the turkey periodically, you may want to cover the wing tips and/or the whole turkey to prevent the skin from getting too brown. The turkey is done when its juices run clear and the internal temperature of the thickest part of the thigh is about 170 degrees Fahrenheit. Estimate about 12 to 14 minutes per pound, typically 2 1/2 to 3 hours. Remove the turkey from the grill, cover loosely with foil and let stand 15 minutes. (The temperature will rise 5 to 10 degrees as the turkey rests.)
Carve the turkey and serve on a warm platter.
Sausage and Cranberry Stuffed Sweet Potatoes
We received a request to create a sweet potato recipe for the grill this Thanksgiving. I am glad we did because I am very happy with the result you see here. If your family’s taste buds permit, I suggest substituting spicy sausage for the mild.
If you are lucky enough to cook on a Bread Breaker, you should have room for these potatoes next to the turkey in the same indirect cooking zone. They cook at the same temperature and will benefit from the apple wood smoke. Add them to the grill after the first hour of cooking the turkey.
Note: Select the most rounded sweet potatoes you can find.
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¾ cup diced leeks |
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1 cup pecan pieces |
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1 honeycrisp apple, cored and diced |
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1 ½ cup fresh or thawed frozen cranberries, whole |
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3 turkey sausages, casings removed and broken up |
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1/3 cup light brown sugar |
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3 tablespoons finely grated celery root |
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1 cup shredded Manchego cheese |
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2 eggs, beaten |
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2 teaspoons sea salt |
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6 sweet potatoes |
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Canola oil for brushing the sweet potatoes |
Directions:
Combine all the ingredients except the sweet potatoes in a large bowl and mix well. This, plus a little sweet potato, will serve as the stuffing.
Clean sweet potatoes and carefully remove any unpleasant spots from the outside. Cut each sweet potato in half lengthwise. Using a melon baller, hollow out each sweet potato half, leaving about ½ inch of sweet potato flesh all the way around. Reserve the pieces taken from four of these sweet potato halves and stir into the stuffing mixture.
Lightly oil the outsides of the sweet potato halves. Place each hollowed-out sweet potato half into a tinfoil “nest” that will both protect the outer skin from burning and stabilize the potato on the grill. Press the stuffing mixture into each sweet potato half, mounding over at the top.
Place the sweet potatoes in the indirect cooking zone of a 325 F degree grill and roast until the sweet potatoes and sausage are fully cooked, about 90 minutes. After the first hour, if the stuffing mixture has already browned sufficiently, cover them all loosely with foil.
Remove from the grill, discard the foil and serve.
Thanksgiving Leftovers Pizza
How many days in a row can you really enjoy reheated Thanksgiving leftovers? Try a pizza made from your holiday leftovers for a refreshing change of pace this year.
This recipe is just a starting point. Let your leftovers – and your imagination – be your guide. Add mashed potatoes or stuffing. Substitute cranberry sauce, relish or fresh cranberries for the dried. Try a sharp cheddar or add fresh apple. Making pizza is as much about the fun of throwing different ingredients together as it is the end result.
Try the pizza dough recipe from our website, or you can buy fresh dough at or near the pizza counter in many markets.
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Extra virgin olive oil |
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2 tablespoons freshly grated horseradish |
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1 ½ cups cooked turkey, shredded or diced |
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½ cup dried cranberries |
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¼ cup pecan pieces |
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About 7 ounces French brie |
Directions:
Preheat your pizza oven to about 500 degrees. For instructions on using your grill to cook a pizza, see the July 2006 issue of Hot Off The Grill.
Roll out the dough to make a thin pizza crust about 15” in diameter.
Sprinkle corn meal or dry cream of wheat on a wooden pizza peel or other assembly peel (not a metal peel). Transfer the crust to the peel and lightly brush the top with olive oil.
Spread the horseradish evenly over the entire crust. Add the turkey, cranberries and brie.
Bake the pizza directly on the pizza stone until the cheese is bubbly and the crust is golden brown.
Asian Pear Martinis
Once you try these heavenly concoctions, I think you'll forgive me for teeing up two newsletters in a row with sparkling champagne martinis. The combination of pear, vanilla and ginger is at once warm and refreshing.
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1 large slice of Asian pear |
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2 ounces North Shore Tahitian Vanilla Vodka or other vanilla vodka. |
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Ice |
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Chilled Riondo Prosecco sparkling white wine |
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6 pieces candied ginger |
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2 cocktail spears |
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Muddle the fresh ginger, Asian pear and vanilla vodka together in the bottom of a cocktail shaker. Fill the shaker half-full with ice and shake vigorously for 30 seconds. Strain into two martini glasses and top with Prosecco. Garnish with 3 pieces of candied ginger on each cocktail spear. |
Outdoor Kitchen Design Contest
Congratulations to William Jonathan van Allen, winner of the first annual Oasis Award for Outdoor Kitchen Design, the only national competition of its kind.
The expert panel of judges reviewed entries from across the country, seeking one outstanding example of outdoor kitchen design to receive the honor of the 2007 Oasis Award. Jon van Allen's entry wowed the judges in each and every category of the judging criteria.
His design integrates well with the style and architecture of the home. The pavilion appears so inviting, visitors are drawn from the rear of the home past the pool to this outdoor cooking and entertaining retreat. The pavilion creates a real sense of occasion.
Within the pavilion the dream outdoor kitchen features all the amenities and a user-friendly design. At the heart of the kitchen are a Kalamazoo Outdoor Gourmet Hybrid Grill and a pizza oven. To keep the cook engaged in the party, one side of the kitchen is defined by a curved bar seating area featuring an outdoor keg tapper. Flanking the kitchen are a casual seating area with a television and fireplace, and a more formal dining area with a pair of outdoor wine chillers (one for red varietals and one for white) and a serving buffet.
The award-winning design was featured in the October issue of Garden Design magazine. Check out all the drawings and complete information about this fantastic design by downloading a PDF copy of the Garden Design feature, or read about it on www.KalamazooGourmet.com.
Visit www.OasisAward.com for information on next year's competition.
We Want to Hear from You
As we continue our efforts to help you maximize the joy and satisfaction of your 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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About Kalamazoo Outdoor Gourmet
Kalamazoo Outdoor Gourmet™ custom outdoor kitchen equipment delivers the ultimate in performance, luxury and quality. From hybrid grills that cook with any combination of wood, charcoal and gas — to powerful and energy efficient outdoor refrigerators, wine chillers, ice makers, keg tappers and freezers — to countertop pizza ovens — to weather-tight stainless steel kitchen cabinets — to the one-of-a-kind martini bar — the entire line is designed and built from the ground up exclusively for outdoor gourmet cooking and entertaining. You can learn more at www.KalamazooGourmet.com.
Kalamazoo Outdoor Gourmet
Bringing Gourmet Lifestyles Outdoors Since 1906™
www.KalamazooGourmet.com
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