HolidayRecipes

The Best Turkey Recipes On the Grill!

By November 23, 2019 No Comments
Kamado Joe turkey

Thanksgiving is a few days away. Like any holiday there can be a mountain of things to prepare for the Thanksgiving meal. This year, make cooking easy by using Kamado Joe and Everdure grills. Check out the recipes below for different ways to grill a delicious turkey!

Kamado Joe Spatchcock Turkey with Roasted Root Vegetables

Chef Eric Gephart of Kamado Joe is back with another amazing recipe. This time he is roasting a spatchcock turkey with root vegetables on the Big Joe II.

Ingredients

  • one turkey (Chef Eric Prefers a 10 to 12-pound bird)
  • 1 lb unsalted butter, melted
  • Cattleman’s Grill Ranchero Seasoning
  • 2 lbs root vegetables (carrots, radish, turnip, parsnip, onion), medium dice
  • garlic
  • Thyme
  • Rosemary
  • bacon

For the cherry sauce:

  • creme fraiche
  • 1 tbsp horse radish
  • 1/2 white onion
  • 1/2 cup cherries

Honey Roasted Turkey

For the honey and citrus brine 11oz salt ,1/2oz thyme, 3oz honey, 1/5oz coriander seeds4 garlic cloves, crushed3 lemons, zest only3 limes, zest only1 orange, zest only1/2oz black peppercorns
To brine the turkey 1 gallon reserved honey and citrus brine8-10lb turkey
To make the glaze and cook the turkey18oz cranberry juice4oz Cointreau14oz honey reserved brined turkey salt.

 Place the salt along with the gallon of water into a large pan and bring to the boil to dissolve the salt. Remove from the heat and set aside to cool 104°F.

Add the thyme, honey and remaining aromatics and once completely cooled, place in the fridge overnight. (This brine recipe should be doubled if the turkey is larger than 8lb). Strain the honey and citrus brine into a large container. Add the turkey and brine for 14 hours in the fridge. Remove and wash the turkey under cold, running water for 1 hour. Pat dry with kitchen paper.
 In the meantime, make a glaze by combining 8oz of the cranberry juice and the Cointreau in a pan and reducing to a syrup over medium heat. Remove the pan from the heat and add the honey and the remaining cranberry juice.
Preheat a Hub or Fusion BBQ and set the grill to medium/high heat.
Season the brined turkey with salt and carefully attach it onto the spit using the forks. Take care not to split the skin. Place the spit onto the BBQ on height setting 2 and cook for 30 minutes until the skin is golden. Monitor the heat (topping up and moving the coals as needed) to ensure a surface temperature of around 160°F is maintained on the bird.
Brush with glaze every few minutes until the turkey begins to get sticky. Once a core temperature of 150°F is reached when using a probe thermometer, lower the bird to the lowest setting to color and finish the glaze.Remove the bird from the spit once the core temperature reads 155°F and rest for 30 minutes before carving. Reserving any juices to be used in a gravy along with half of any remaining sauce.

Smoked Turkey Drumstick

For a small gathering try this recipe by Everdure. If having more than a few people simply double the recipe!

Serves 2
For the brine 3/4 cup salt, 2 turkey drumsticks

For the turkey glaze 2tbs. tamari, 2tbs. honey ,1tsp. liquid smokemaple smoking chips
 Place the salt along with 8.5 cups of water in a pan and heat until the salt dissolves. Remove from the heat and set aside. Allow the brine to cool completely, then submerge the drumsticks in the brine and place in the fridge for 14 hours. Remove and rinse under cold water for 1 hour. Drain and pat dry.
 To make the glaze, combine the ingredients in a small pan and place on the BBQ until it simmers and the honey has dissolved. Place on the side of the BBQ with a pastry brush.

 To cook the drumsticks, heat the grill (Furnace or Force) using one burner on the medium setting. Sear the drumsticks on all sides for a couple of minutes, then place on the opposite side of the grill where there is no direct heat. Close the lid so the temperature inside the BBQ reaches 175°F.
 Every 10-20 minutes, turn the drumsticks and baste with the glaze. Do so for 3-4 hours until the leg becomes tender and the core temperature reads 155°F on a probe thermometer.

Once at temperature, move the turkey to the cool side of the grill and increase the heat to high. Add smoking chips to a smoking box (or wrap the chips in aluminium foil and poke several holes) and place on the heat. Once the chips are smoking, close the lid and bring the interior temperature of the BBQ to 392°F.
 Lower the temperature and leave the leg to smoke for 5 minutes (ensuring the chips are producing smoke). Remove and rest for 10 minutes before carving – using the juices to moisten the slices.

Smoked Turkey on the Kamado Joe

15-pound turkey, completely thawed. Melt three sticks of butter and add 1/2 teaspoon of onion powder and 1/2 teaspoon of garlic powder to the butter. I used a meat injector to inject that into the turkey. Loosen the skin on the turkey and rubb McCormick’s Montreal Chicken seasoning under and over the skin. Quarter a large onion and smashed five cloves of garlic to stuff inside the cavity along with 5 or 6 sprigs of fresh thyme. The cooking time on this particular cook was 350° for 2 hours and 50 minutes. This time will vary from bird to bird and could take up to 30-40 minutes longer.

At Trinity Fireside, we have the grills you need for the ultimate holiday turkey! If interested in purchasing a grill for holidays to come, be sure to contact us today at https://trinityfireside.com/contact/.

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