Thanksgiving 2024
Sauces & Sides
Smoked Turkey Gravy
Title: Smoked Turkey Gravy Recipe
Category: Thanksgiving / Sauces
Tags: Gravy, Turkey, Thanksgiving, Drippings, Smoked
Overview
This smoky, herbaceous gravy is the perfect complement to a smoked turkey. Made from drippings, it captures all the richness and flavor of your turkey.
Ingredients
- Drippings from turkey pan
- 2 cups chicken or turkey broth
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour (or tapioca starch for paleo)
- 1/4 cup dry white wine (optional)
- 1 teaspoon fresh thyme, finely chopped
- 1 teaspoon fresh sage, finely chopped
- Salt and pepper, to taste
Instructions
-
Collect Drippings:
Strain turkey drippings to remove solids. Skim off excess fat if preferred. -
Make a Roux:
Melt butter in a medium saucepan over medium heat. Add flour and whisk continuously for 2–3 minutes until golden and smooth. -
Deglaze and Mix:
- Pour in the white wine (optional), whisking constantly.
- Slowly add the drippings and broth, continuing to whisk for smooth consistency.
-
Season and Simmer:
Add thyme and sage. Simmer for 10–15 minutes, stirring often, until the gravy thickens. Adjust salt and pepper to taste. -
Serve:
Serve hot over turkey or mashed potatoes.
Tips
- Thickening: If too thin, whisk in a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water).
- Depth of Flavor: Use smoked paprika or black garlic for added complexity.
Turkey Spritz Mixture
Title: Turkey Spritz Mixture Recipe
Category: Thanksgiving / Smoked Recipes
Tags: Turkey, Spritz, Thanksgiving, Smoker, Herbs
Overview
This broth, butter, and herb mixture enhances the flavor and moisture of smoked turkey during cooking. It ensures even browning and adds a savory, aromatic layer of flavor.
Ingredients
- 1 cup chicken or turkey broth
- 2 tablespoons unsalted butter, melted
- 1 teaspoon fresh thyme leaves, chopped
- 1 teaspoon fresh rosemary, chopped
- 1/2 teaspoon fresh oregano, chopped
- 1/2 teaspoon fresh sage, chopped
- 1 tablespoon apple cider (optional, for a slight tang)
- 1/2 teaspoon garlic powder
Instructions
-
Combine Ingredients:
In a small saucepan, mix the broth, melted butter, and herbs. Add apple cider if desired for a tangy note. -
Heat Mixture:
Warm over low heat to meld flavors without boiling. -
Strain (Optional):
Strain the mixture if your spritz bottle might clog from the herbs. -
Use in Smoker:
Spritz the turkey every 45 minutes during the smoking process. Focus on areas like the skin and exposed meat.
Tips
- Storage: Keep warm if using a glass spritz bottle or reheat as needed.
- Flavor Boost: Add a pinch of smoked paprika or chili flakes for subtle heat.
Cool Whip Pineapple Cheese Fluff
Title: Cool Whip Pineapple Cheese Fluff
Category: Desserts / Side Dishes
Tags: Cool Whip, Pineapple, Cheese, Jello, Easy Recipe
Overview
A quick and delicious treat perfect for any occasion! This Cool Whip Pineapple Cheese Fluff combines creamy, sweet, and tangy flavors for a dish everyone will love.
Ingredients
- 1 container (8 oz) Cool Whip (thawed)
- 1 cup cottage cheese
- 1 cup shredded cheddar cheese
- 1 can (20 oz) crushed pineapple (drained)
- 1 package (3 oz) flavored gelatin (Jello) of your choice
Instructions
- Mix the Base: In a large mixing bowl, combine the cottage cheese and gelatin powder until evenly blended.
- Add Pineapple: Stir in the drained crushed pineapple.
- Fold in Cool Whip: Gently fold in the Cool Whip until the mixture is smooth and creamy.
- Incorporate Cheese: Add the shredded cheddar cheese and mix thoroughly.
- Chill: Cover and refrigerate for at least 2 hours to set and enhance the flavor.
- Serve: Serve chilled and enjoy!
Pro Tips
- Jello Variety: Experiment with different Jello flavors like strawberry, lime, or orange for fun variations.
- Extra Texture: Add mini marshmallows or chopped nuts for a delightful crunch.
- Occasions: Perfect for potlucks, holiday gatherings, or as a quick dessert.
Smoked Spatchcock Turkey Recipe with Overnight Brine
Title: Smoked Spatchcock Turkey Recipe with Overnight Brine
Category: Thanksgiving / Smoked Recipes
Tags: Turkey, Spatchcock, Smoker, Thanksgiving, Brine
Overview
This recipe uses an overnight brine for maximum flavor and moisture, followed by smoking at a low temperature and finishing with a high-temperature roast for tender meat and crispy skin.
Ingredients
Brine (Optional):
You can use a high-quality store-bought brine mix for convenience or try this homemade recipe for a rich, aromatic flavor:
Homemade Brine Recipe:
- 1 gallon water
- 1 cup kosher salt
- 1/2 cup brown sugar
- 2 tablespoons whole black peppercorns
- 2 bay leaves
- 1 tablespoon dried thyme
- 1 tablespoon dried rosemary
- 4 garlic cloves, smashed
- 1 orange, sliced
(Follow the instructions to dissolve the salt and sugar in water, then chill before use.)
Turkey & Prep:
- 1 whole turkey (small, about 10–12 lbs)
- Kosher salt and black pepper
- Olive oil or melted butter (for skin)
Herb Pan for Smoking:
- 3–4 sprigs fresh thyme
- 2–3 sprigs fresh rosemary
- 2 teaspoons oregano
- 4–5 fresh sage leaves
- 1 cup chicken or turkey broth (optional)
Spritz Mixture:
(See the Turkey Spritz Mixture recipe for details)
Gravy:
(See the Smoked Turkey Gravy recipe for details)
Equipment
- Traeger Pro 780 or similar smoker
- Poultry shears (for spatchcocking)
- Probe thermometer (Traeger probe for the thigh)
- Spritz bottle
- Pan for herbs and drippings
- Pot of water for added moisture in the smoker
Instructions
1. Prepare the Brine:
- Combine all brine ingredients in a large stockpot. Stir until salt and sugar are dissolved.
- Submerge the turkey in the brine and refrigerate overnight (8–12 hours).
2. Post-Brine Prep:
- Remove the turkey from the brine. Rinse thoroughly with cold water and pat dry.
- Let the turkey air dry in the refrigerator for 1–2 hours to promote crispy skin.
3. Spatchcock the Turkey:
- Use poultry shears to remove the backbone.
- Press down firmly on the breastbone to flatten the bird.
- Season with kosher salt, black pepper, and olive oil or melted butter.
4. Set Up the Smoker:
- Preheat the smoker to 165°F.
- Place a pot of water and a pan with herbs (thyme, rosemary, oregano, sage) under the grill grates.
5. Smoke the Turkey:
- Smoke the spatchcocked turkey at 165°F for 3 hours. Spritz every 45 minutes with the broth, butter, and herb mixture.
6. Roast to Finish:
- Increase the smoker temperature to 375°F.
- Monitor the turkey using the Traeger probe in the thigh and a handheld probe thermometer for the breast.
- Cook until the thigh reaches 175°F and the breast reaches 160°F.
7. Rest and Serve:
- Remove the turkey from the smoker and let it rest, loosely tented with foil, for 20–30 minutes.
- Carve and serve with smoked gravy.
Photography Milestones
- Preparing the Brine: Capture the brine ingredients and mixture.
- Turkey in the Brine: Photograph the turkey fully submerged.
- Post-Brine Rinse: Snap a shot of the rinsed and dried turkey.
- Cutting the Backbone: Show the action of removing the backbone.
- Flattened Turkey: Photograph the fully spatchcocked, seasoned bird.
- Pre-Smoker Setup: Document the turkey on the smoker rack with herbs below.
- Mid-Cook Check: Capture the turkey’s progress in the smoker.
- Temperature Check: Photograph the thermometer readings.
- Resting: Show the turkey resting under foil.
- Carved and Plated: Photograph the finished meal for presentation.
Tips
- Skin Crisping: Pat the skin dry before roasting.
- Flavor Boost: Add citrus slices or onions to the herb pan for extra aroma.
- Resting Time: Allow a full 30 minutes for best results.
Timeline
- Day Before: Prepare and brine the turkey overnight.
- Morning Of: Spatchcock and season the turkey.
- Smoking: Smoke at 165°F, spritzing every 45 minutes.
- Roasting: Increase to 375°F and monitor temps closely.
- Resting: Allow 20–30 minutes before carving.
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