- By gb0iL-admin
- In Grilling, Propane
Thanksgiving Recipes from the Grill
We, here at G&B Energy, love grills. Grilling season spans 365 days a year by our standards. Thanksgiving is no exception! There are several delicious recipes we’ve come across in our years of holiday grilling. Here are two grilling recipes that are sure to impress the crowd at the Thanksgiving dinner table this year!
Grilled turkey with maple-Southern Comfort glaze:
Courtesy of Elizabeth Karmel
Ingredients:
- 1/2 cup maple syrup
- Juice of 1 small orange
- 2 tablespoons Southern Comfort
- 12- to 14-pound turkey, thawed and brined (neck and giblets removed)
- 1 to 2 tablespoons olive oil
- Ground black pepper
To begin, prepare your grill for indirect, medium heat cooking. On a charcoal grill, this entails banking the coals to one side. On a propane grill, it means turning off one or more burners to create a cooler side.
In a small bowl or 2-cup measuring cup, whisk together the maple syrup, orange juice and Southern Comfort. Set aside.
To prepare the turkey for grilling, remove it from the brine. Set it on a large cutting board. Use kitchen twine to tie together the ends of the legs, then tuck the tips of the wings under them. Brush the olive oil over the entire turkey, then season it with black pepper.
Place the turkey on a disposable foil pan before setting on the grill grates. Cover the grill and cook for 11 to 13 minutes per pound, or until an instant-read thermometer inserted at the thickest part of the thigh (not touching the bone) registers 175 degrees and the juices run clear. Brush glaze on the turkey during the final 30 minutes of the cooking time.
Transfer turkey to a platter and let stand for at least 20 minutes before carving.
Cranberry orange bread pudding:
Courtesy of Robyn Medlin Lindars
Ingredients:
- 1.5 cups of milk
- 4 eggs
- 1/4 cup triple sec
- 2 tblsp orange zest
- 1 cup cranberries
- 1/2 cup dried cranberries (Craisins)
- 1/2 cup sugar
- 3/4 loaf challah or brioche bread, torn into small pieces
Mix all ingredients together and let sit for 20 minutes. Pour into a cast iron skillet. Using indirect heat from your grill, bake at 350 degrees for 30 minutes until the bread pudding rises and gets golden on the edges.
