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
- Before starting, make sure your turkey is fully thawed.
- Once thawed, add water, sugar, and salt to a food safe bucket. Mix it thoroughly until the sugar and salt are fully dissolved.
- Once done, add the bay leaves and the cinnamon sticks to the brine along with the whole turkey.
- Making sure the turkey is fully submerged, cover the bucket and place in the fridge for at least 4 hours but ideally overnight.
- Next day, pull the turkey out of the brine and pat dry of any excess moisture. Discard the leftover brine.
- 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.
- Lay the spatchcock turkey flat and press firmly on the breast until the breast bone breaks and lays fully flat.
- Next, carefully separate the skin and breast and place 3-4 tablespoons of butter on each side. Repeat for the turkey thighs.
- Once the butter is placed, begin to season with the seasoning. Season thoroughly and then put in the fridge for 30 minutes to set.
- Preheat your smoker to 275F for indirect cooking. Add wood chips or wood chunks for added smoke flavor if you desire.
- Add the turkey to the smoker and cook for about 2-3 hours until the breast and thighs read 165F internal.
- About 30 minutes before the turkey is done, begin making the glaze.
- Heat a medium high heat fire (around 375F).
- Using a cast iron skillet, add bourbon and let simmer for 2 minutes until reduced by half.
- Next, add the rest of the glaze ingredients and let simmer for 5-6 minutes until they have thickened.
- When the glaze is ready, begin to glaze the outside of the turkey and let it continue cooking until it is done.
- Once the turkey is done, pull it off and let it rest for at least 30 minutes.
- Slice, serve and enjoy!
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
- Preheat. Turn on your smoker and allow it to fully preheat to 225 degrees F.
- 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.
- Add the remaining ingredients. Turn off the heat and stir in the bread, dried cranberries, and parsley, stirring gently to evenly distribute.
- 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.
- Smoke. Place the skillet full of stuffing on the smoker and cook for 60 minutes until the top is crisp and golden.
- Enjoy. Remove the cast iron skillet from the smoker and serve immediately or keep warm until ready to serve.
Grilled Sweet Potato Casserole
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
- Heat grill to 350-375 degrees over indirect heat.
- 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.
- Pour the sweet potato mixture into an aluminum pan that is sprayed with nonstick spray. Sprinkle with the Great Grains cereal and pecans.
- Place the casserole over the grill and cook for 30-45 minutes or until golden brown.
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
- Preheat your grill or oven to 425F for indirect cooking.
- In a large bowl, combine the pumpkin puree, eggs, sweetened condensed milk, salt, and pumpkin pie spice. Whisk until fully combined.
- 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.
- Place the pies in the center of your grill or oven and close the lid/door. Bake for 15 minutes.
- 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.
- Remove the pies from the grill and allow them to cool fully.
- 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.
- 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
- Preheat your grill to 375F.
- 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.
- Place each pumpkin half cut side down on the grill grates. Close the lid and grill for one of the following:
- If you plan to eat the pumpkin sliced and served, cook for 35-40 minutes.
- If you want to puree your pumpkin, cook for 45-55 minutes. Use a fork to test for doneness.
- 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.