Posts Tagged ‘Turkey’

Turkey Pot Pie with Biscuit Crust

So the Christmas meal is over. The presents have all been unwrapped. The libations have been drunk. However you probably still have a few pounds of leftovers in the fridge.

Pot pies are a wonderful way to use up Christmas leftovers. Deliciously easy to make and simple to assemble. They taste terrific too!

Turkey Pot Pie with Biscuit Crust

2-3 cups chopped cooked turkey

2-3 cups leftover veggies chopped (seriously whatever you have throw it in)

2 cups turkey or chicken stock

1 red pepper chopped

1 onion chopped

1 cup frozen peas

3 tbsp corn starch

2 tbsp butter

1 tsp ground sage

1 tsp ground savory

1 tsp salt

1 tsp pepper

Biscuit Topping

2 cups Bisquick

1 cup milk

2 eggs

Heat oven to 400F

I used my 3 1/2 Quart Le Creuset Braiser for this. One pot cooking and baking is ideal for fuss free clean up. You can also pour this into a casserole dish as well.

Saute red pepper and onion in butter until soft. Add in savory, sage, salt and pepper. Add turkey, chopped vegetables, frozen peas and 1 1/2stock. Mix thoroughly and bring to a simmer. Mix cornstarch with remaining 1/2 cup stock (use a small whisk) to create a lump free slurry. Mix slurry into turkey mixture and simmer until thickened.  Set aside to cool slightly.

In a medium size bowl mix Bisquick, eggs and milk.  Spread Bisquick on top of turkey mixture.

Bake for 25-35 minutes or until the crust is golden brown. Cool for 10 minutes prior to serving.  My whole family loves this dish and I end up with a fridge free of leftovers. Win Win situation!

  

  

 

 

Brined & Smoked Christmas Turkey

I brine because I hate dry turkey. Throughout the year I brine various birds and pork before it hits the grill. I love juicy meat and brining is a great way to achieve that. Consider it a turkey slam dunk. Juicy flavorful bird and leftover turkey that is still moist well after the Christmas meal. For me the sammies after are almost as important as the actual meal.

My go to recipe for brining turky is Alton Brown’s Good Eats Roast Turkey brine. It is the #1 searched recipe on the food network site. With good reason. It works. Always.

http://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe/index.html

Ingredients

  • 1 (14 to 16 pound) frozen young turkey

For the brine:

  • 1 cup kosher salt
  • 1/2 cup light brown sugar
  • 1 gallon vegetable stock
  • 1 tablespoon black peppercorns
  • 1 1/2 teaspoons allspice berries
  • 1 1/2 teaspoons chopped candied ginger
  • 1 gallon heavily iced water

For the aromatics:

  • 1 red apple, sliced
  • 1/2 onion, sliced
  • 1 cinnamon stick
  • 1 cup water
  • 4 sprigs rosemary
  • 6 leaves sage
  • Canola oil

Directions

Click here to see how it’s done.

2 to 3 days before roasting:

Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.

Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.

Early on the day or the night before you’d like to eat:

Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.

Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.

Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.

Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey’s cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.

Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.

*Personally I omit the ginger in the brine and the rosemary in the aromatics. I love rosemary in beef recipes but I am just not fond of it on turkey.

 

I also like to use butter and fresh sage leaves under the breast of the turkey to create a really lovely looking bird. It looks wonderful on the Christmas table decorated with additional apples and sage leaves on a large platter.

I bbq my turkey in a disposable pan on the Traeger or Egg. I like to capture the pan drippings & juices to form the base for my gravy. The temperature should be 450-500F to begin and then I lower it after the first 45 minutes to 275/300F. I like to use oak and hickory or apple and pecan pellets or wood chunks.  I keep an eye on the color of the breast and if it starts to get a little dark I cover it with foil. Alternatively you can ice the breast first before it hits the grill. Fill up two Ziploc sandwich bags with ice and place on the breast leaving them there for an hour before you grill. This will significantly lower the temperature of the breast.  The reason is pretty simple dark eat and white meat don’t necessarily finish at the same time.  You want the breast to be 165F when finished and the dark meat to be 180F. Lowering the temp of the breast slows down its cooking time.

Heres a great video on how to carve a turkey:

I like to serve my turkey with whipped potatoes, my sweet potato casserole, grilled parsnips, gravy, cranberry sauce, bread, butter and another favorite of mine Stuffing Stuffed Acorn squash & Grilled Brussel sprouts:

Stuffing Stuffed Acorn Squash with Sage chips

4 medium acorn squash split in half and cleaned out
8 tablespoons butter
¼ lb bacon finely diced
1 medium onion finely diced
3 stalks celery finely chopped
8-12 fresh sage leaves
2 tablespoons olive oil
2 boxes commercial stuffing mix

Directions
Preheat grill for use indirect to 350 degrees F.
In a large disposable sheet pan (this will make clean up much easier) place the halves of squash . Place 1 tablespoon of butter in each half. Grill until the flesh is just starting to turn soft (approximately 1 hr)
Make commercial stuffing according to directions and set aside
In a large skillet, cook the bacon until brown and the fat is rendered, about 5 minutes. Remove bacon reserving fat in the pan. Add sage leaves and fry until the leaves are just starting to turn brown at the edges and remove to paper towels to drain. In the same skillet add the onions and celery, and cook for 2 minutes. Remove from the heat and transfer to a large bowl to cool.
In a large bowl combine commercial stuffing mixture, onions, celery and bacon. Fill each cavity of the squash half with this mixture. Return to the grill to warm through. Approximately 20 minutes. Garnish each squash half with the fried sage leaves.

 

Grilled Brussel Sprouts

1 lb Brussel sprouts cleaned and trimmed
¼ cup butter melted
Salt
Pepper
Granulated garlic
Fresh thyme sprigs
1 BBQ buddy™ pan

On a charcoal grill with a medium heat (300F) place bbq buddy ™ pan.
Fill with brussel sprouts and sprinkle on granulated garlic, salt & pepper.
Brush with butter. Turn after 5-10 minutes then brush with butter again.
Remove when brussel sprouts are just starting to turn soft (approx 15-20 minutes)
Garnish with sprigs of thyme.

 

 

All about Turkey Brisket Ribs and pulled pork classes…

This past weekend we had two fun filled classes back to back. First up was our turkey class. We made an assortment of turkeys from savory Traditional to some jerked turkey. Turkey has to be one of the best meats as a canvas for your own personal flavor preferences. I really do believe people should eat more turkey. Its economical easy to grill or BBQ and extremely versatile.

The Brisket class covered really different briskets and textures as well as seasonings for home and at competition. The same for our pulled pork class and out rib class.  Lots of fun!

Much thanks to our students from the last 4 classes we have held. They were great people that were so much fun to be with.

All of the pictures are from a really lovely lady and friend of mine Sherri Canjar. She is a very accomplished writer, hunter and forager. Her website is The Foraging Gourmet

Here are some pics from the classes in the last couple of weeks:

Much thanks to Traeger Canada for their support!!

BBQ Classes

Upcoming classes!

BBQ Pulled Pork Class

Saturday, December 4 · 11:00am – 3:00pm
Location Traeger Canada East Barrie, Ontario
570 Bryne Drive Unit G
Barrie, ON

Award winning BBQ team Diva Q will show you how to :

  • How to trim pork butt
  • How to inject flavor into pork
  • How to pull pork
  • Bbq delicious pulled pork!!

This class is suitable for everyone.

We will be using Traeger Wood Pellet Grills for this class rain, snow, or shine. We will cover charcoal, gas, and propane BBQ use as well

This class would make a great Early Christmas Gift!!! Give the gift of great BBQ cooking this year!!

Cost is $75.00 PP
Includes Lunch
contact divaq@rogers.com
705-735-0226

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BBQ Rib Class

Sunday, December 5 · 11:00am – 3:00pm
Location Traeger Canada East Barrie, Ontario
570 Bryne Drive Unit G
Barrie, ON

Award winning BBQ team Diva Q will show you how to :

  • How to trim ribs
  • How to season ribs
  • How to slice ribs
  • Bbq delicious ribs!!

This class is suitable for everyone.

We will be using Traeger Wood Pellet Grills for this class rain, snow, or shine. We will cover charcoal, gas, and propane BBQ use as well

This class would make a great Early Christmas Gift!!! Give the gift of great BBQ cooking this year!!

Cost is $75.00 PP
Includes Lunch
contact divaq@rogers.com
705-735-0226

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BBQ Turkey Class

Saturday, December 11 · 11:00am – 3:00pm
Location Traeger BBQ Canada East
570 Bryne Drive Unit G
Barrie, ON

Award winning BBQ team Diva Q will show you how to :

  • How to spatchcock a Turkey
  • How to inject flavor into Turkey
  • How to brine turkey
  • Bbq delicious moist turkey!!!

This class is suitable for everyone.
We will be using Traeger Grills for this class rain, snow, or shine. We will cover charcoal, gas, and propane BBQ use as well

This class would make a great Early Christmas Gift!!! Give the gift of great BBQ cooking this year!!

Cost is $75.00 PP
Includes Lunch
please contact divaq@rogers.com
705-735-0226
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BBQ Beef Brisket Class

Sunday December 12 · 11:00am – 3:00pm
Location Traeger BBQ Canada East
570 Bryne Drive Unit G
Barrie, ON

Award winning BBQ team Diva Q will show you how to :

  • How to trim brisket
  • How to inject flavor into brisket
  • How to slice brisket
  • Bbq delicious brisket!!

This class is suitable for everyone.
We will be using Traeger Grills for this class rain, snow, or shine. We will cover charcoal, gas, and propane BBQ use as well

This class would make a great Early Christmas Gift!!! Give the gift of great BBQ cooking this year!!

Cost is $75.00 PP
Includes Lunch
please contact divaq@rogers.com
or call 705-735-0226

Diva Q Slow Smoked Turkey Salad

Sunday. Hot as heck. I wanted something smoked but nothing heavy.  Took freezer inventory and found a HUGE boneless turkey breast.

Thawed the turkey breast and gave it a quick brine for a couple of hours.  Rinsed it off and generously sprinkled it with Plowboys Yardbird Rub.  Off to the Traeger at 225F till the breast read 160F. Glazed it with Smoking Stampede Beer & Chipotle BBQ Sauce.

Grilled some corn sprinkled with lime zest & chipotle, as well as some lovely onions and tomatoes I had purchased from our local farmers market yesterday.

Also raided our pantry for some black beans and a few other ingredients.

Super simple and super filling this salad was a wonderful meal for all of us.

Start with shredded lettuce:

Add a medley of black beans, grilled corn, tomatoes, red pepper, yellow pepper, grilled onions, fresh chives, salt & pepper.

Top with slices of tomatoes and smoked turkey with a little extra BBQ sauce

Drizzle on a little salad dressing we had creamy poppyseed in the fridge it worked well with the BBQ sauce.

Yummy for the kids and the adults.

Turkey Legs on the BGE

I have been to Disney World Florida more times than I can count when I was a kid and once with my eldest daughter Lexi and my parents. One of my fondest memories besides spending time with family was the Giant Turkey legs. If you ever go make sure to stop and get one. It will be enough to feed at least 2 people. You will feel like a carnivorous Neanderthal while chowing down on one. You won’t care. They are that good. Every time I think of juicy delicious turkey legs my memories take me back to Disney World.

I did my best to recreate those turkey legs on the BGE. I used Clubhouse brand Montreal Chicken seasoning with a dash of poultry seasoning as well.  I generously seasoned the legs and placed them on the BGE with some pecan wood chips and a drip pan underneath. I kept them low at about 225F and I went back a couple of times and basted them with the juices. They were not exactly as I remembered but they were juicy and delicious. It was really fun to tell my kids I was serving them dinosaur birds. Much more fun than telling them they were eating turkey.

The BGE performed nicely. As it was the first cook I got to experience how little charcoal it takes. Overall the BGE did terrific and I was really pleased with the ease of cooking on it.

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