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November Grilling Recipes

Maple Bourbon Spatchcock Turkey

Prep Time: 40 Min
Cook Time: 3 Hrs
Brining Time: 4 Hrs
Total Time: 7 Hr 40 Min


  • 1 Whole Turkey (14-16 lbs) thawed
  • ½ cup Maple Bourbon or your preferred BBQ seasoning
  • 2 Unsalted Butter sticks cut into pieces
  • 2 Gallons Water
  • 1 cup Salt
  • 1 cup Sugar
  • 2-3 Bay Leaves
  • 2-3 Cinnamon Sticks
  • 4 oz Bourbon
  • 1 Navel Orange juiced
  • 2.5 tbsp Maple Syrup
  • 1 tsp Cinnamon


  1. Before starting, make sure your turkey is fully thawed.
  2. Once thawed, add water, sugar, and salt to a food safe bucket. Mix it thoroughly until the sugar and salt are fully dissolved.
  3. Once done, add the bay leaves and the cinnamon sticks to the brine along with the whole turkey.
  4. Making sure the turkey is fully submerged, cover the bucket and place in the fridge for at least 4 hours but ideally overnight.
  5. Next day, pull the turkey out of the brine and pat dry of any excess moisture. Discard the leftover brine.
  6. Start spatchcocking the turkey by using a sharp knife or kitchen shears. Remove the backbone of the bird carefully, then trim the skin and use these for stock later.
  7. Lay the spatchcock turkey flat and press firmly on the breast until the breast bone breaks and lays fully flat.
  8. Next, carefully separate the skin and breast and place 3-4 tablespoons of butter on each side. Repeat for the turkey thighs.
  9. Once the butter is placed, begin to season with the seasoning. Season thoroughly and then put in the fridge for 30 minutes to set.
  10. Preheat your smoker to 275F for indirect cooking. Add wood chips or wood chunks for added smoke flavor if you desire.
  11. Add the turkey to the smoker and cook for about 2-3 hours until the breast and thighs read 165F internal.
  12. About 30 minutes before the turkey is done, begin making the glaze.
  13. Heat a medium high heat fire (around 375F).
  14. Using a cast iron skillet, add bourbon and let simmer for 2 minutes until reduced by half.
  15. Next, add the rest of the glaze ingredients and let simmer for 5-6 minutes until they have thickened.
  16. When the glaze is ready, begin to glaze the outside of the turkey and let it continue cooking until it is done.
  17. Once the turkey is done, pull it off and let it rest for at least 30 minutes.
  18. Slice, serve and enjoy!

Recipe adapted from Over the Fire Cooking

Smoked Sausage Stuffing

This Smoked Sausage Stuffing is the perfect stuffing for your Thanksgiving meal. It’s savory with just a touch of sweetness from the dried cranberries.

Prep Time: 20 Min
Cook Time: 1 Hr 30 Min
Total Time: 1 Hr 50 Min


  • 1 16-oz bag stuffing cubes
  • 4 Tbsp unsalted butter (melted)
  • 1 pound fresh sage sausage (casing removed)
  • 1 medium onion (chopped)
  • 2 ribs celery with leaves (chopped)
  • ½ tsp kosher salt
  • ½ cup dried cranberries
  • ¼ cup fresh flat-leaf parsley
  • 3 cups chicken broth
  • 2 eggs


  1. Preheat. Turn on your smoker and allow it to fully preheat to 225 degrees F.
  2. Cook the sausage and vegetables. Melt 2 tbsps. of butter in a 12” cast iron skillet over medium-high heat. Add the sausage and break it up with a wooden spoon. Cook for about 5 minutes. Add the onion, celery and salt. Cook until the vegetables get soft, about 5 minutes.
  3. Add the remaining ingredients. Turn off the heat and stir in the bread, dried cranberries, and parsley, stirring gently to evenly distribute.
  4. Add the broth. In a large bowl, combine the broth and eggs, and pour it over the bread cube mixture in the skillet. Top with 2 tbsp of melted butter.
  5. Smoke. Place the skillet full of stuffing on the smoker and cook for 60 minutes until the top is crisp and golden.
  6. Enjoy. Remove the cast iron skillet from the smoker and serve immediately or keep warm until ready to serve.

Recipe adapted from Hey Grill Hey

Grilled Sweet Potato Casserole

Servings: 8
Prep Time: 10 Min
Cook Time: 45 Min
Total Time: 55 Min


  • 4 Sweet Potatoes, cooked and mashed
  • 2 Eggs
  • ¼ cup brown sugar
  • ½ cup orange juice
  • ½ tsp cinnamon
  • ½ tsp salt
  • ¼ tsp ground cloves
  • ¼ tsp nutmeg
  • 1 cup Great Grains cereal
  • ½ cup pecans, chopped, optional


  1. Heat grill to 350-375 degrees over indirect heat.
  2. Combine the brown sugar, cinnamon, salt, cloves, nutmeg, and orange juice into a bowl and stir. Combine that mixture with the mashed sweet potatoes and eggs and stir well.
  3. Pour the sweet potato mixture into an aluminum pan that is sprayed with nonstick spray. Sprinkle with the Great Grains cereal and pecans.
  4. Place the casserole over the grill and cook for 30-45 minutes or until golden brown.

Recipe adapted from Kitchen Laughter

Pumpkin Pie on the Grill

This pumpkin pie is made with fresh pumpkin that we’re grilling ourselves.

Prep Time: 1 Hr
Cook Time: 45 Min
Total Time: 1 Hr 45 Min

Ingredients for Pie

  • 2 prepared pie crusts (unbaked)
  • 4 cups pumpkin puree
  • 3 large eggs
  • 2 – 14oz cans sweetened condensed milk
  • 2 tsp pumpkin pie spice
  • 1 tsp Kosher salt
  • 2 cups heavy whipping cream
  • 2 ½ tbsp maple syrup
  • 2 tsp cinnamon
  • ½ tsp vanilla extract
  • 1 pinch salt

Ingredients for Pumpkin Puree

  • 1 – 3lb sugar (pie) pumpkin
  • 1 tbsp olive oil

Instructions for Pie

  1. Preheat your grill or oven to 425F for indirect cooking.
  2. In a large bowl, combine the pumpkin puree, eggs, sweetened condensed milk, salt, and pumpkin pie spice. Whisk until fully combined.
  3. Pour half of the filling mixture into each prepared pie shell, making sure the filling is about ¼ inch away from the top edge of the pie crust.
  4. Place the pies in the center of your grill or oven and close the lid/door. Bake for 15 minutes.
  5. Reduce the heat to 350F and bake for an additional 35-40 minutes, or until the internal temperature of your pie reads 175 degrees F. 175 degrees is the perfect temperature for a creamy and smooth custard-based pie like this one.
  6. Remove the pies from the grill and allow them to cool fully.
  7. While the pies are cooling, make the maple cinnamon whipped cream. In a large glass bowl, whisk the whipping cream until stiff peaks form. Gently stir in the maple syrup, cinnamon, vanilla, and salt. Keep refrigerated until ready to serve.
  8. When you’re ready to eat, cut the pie into 8 slices and serve with a dollop of maple cinnamon whipped cream.

Instructions for Pumpkin Puree

  1. Preheat your grill to 375F.
  2. ut the pumpkin in half with a sharp knife and scrape out all the guts. (Save the seeds for roasting.) Drizzle the pumpkin with olive oil.
  3. Place each pumpkin half cut side down on the grill grates. Close the lid and grill for one of the following:
    1. If you plan to eat the pumpkin sliced and served, cook for 35-40 minutes.
    2. If you want to puree your pumpkin, cook for 45-55 minutes. Use a fork to test for doneness.
    3. Remove the pumpkin from the grill and either serve hot with butter, brown sugar, and a sprinkle of pumpkin pie spice; or scrap out the meat and puree it in a blender for 1-2 mins until the pumpkin is smooth.

Recipe adapted from Hey Grill Hey

Recipe adapted from Hey Grill Hey


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