# 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** 1. **Collect Drippings**: Strain turkey drippings to remove solids. Skim off excess fat if preferred. 2. **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. 3. **Deglaze and Mix**: - Pour in the white wine (optional), whisking constantly. - Slowly add the drippings and broth, continuing to whisk for smooth consistency. 4. **Season and Simmer**: Add thyme and sage. Simmer for 10–15 minutes, stirring often, until the gravy thickens. Adjust salt and pepper to taste. 5. **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** 1. **Combine Ingredients**: In a small saucepan, mix the broth, melted butter, and herbs. Add apple cider if desired for a tangy note. 2. **Heat Mixture**: Warm over low heat to meld flavors without boiling. 3. **Strain (Optional)**: Strain the mixture if your spritz bottle might clog from the herbs. 4. **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** 1. **Mix the Base**: In a large mixing bowl, combine the cottage cheese and gelatin powder until evenly blended. 2. **Add Pineapple**: Stir in the drained crushed pineapple. 3. **Fold in Cool Whip**: Gently fold in the Cool Whip until the mixture is smooth and creamy. 4. **Incorporate Cheese**: Add the shredded cheddar cheese and mix thoroughly. 5. **Chill**: Cover and refrigerate for at least 2 hours to set and enhance the flavor. 6. **Serve**: Serve chilled and enjoy! [![IMG_3906.jpeg](https://wiki.deome.net/uploads/images/gallery/2024-11/scaled-1680-/img-3906.jpeg)](https://wiki.deome.net/uploads/images/gallery/2024-11/img-3906.jpeg) --- #### **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](https://wiki.deome.net/books/thanksgiving-2024/page/turkey-spritz-mixture) recipe for details)* **Gravy:** *(See the [Smoked Turkey Gravy](https://wiki.deome.net/books/thanksgiving-2024/page/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** 1. **Preparing the Brine**: Capture the brine ingredients and mixture. 2. **Turkey in the Brine**: Photograph the turkey fully submerged. 3. **Post-Brine Rinse**: Snap a shot of the rinsed and dried turkey. 4. **Cutting the Backbone**: Show the action of removing the backbone. 5. **Flattened Turkey**: Photograph the fully spatchcocked, seasoned bird. 6. **Pre-Smoker Setup**: Document the turkey on the smoker rack with herbs below. 7. **Mid-Cook Check**: Capture the turkey’s progress in the smoker. 8. **Temperature Check**: Photograph the thermometer readings. 9. **Resting**: Show the turkey resting under foil. 10. **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** 1. **Day Before**: Prepare and brine the turkey overnight. 2. **Morning Of**: Spatchcock and season the turkey. 3. **Smoking**: Smoke at 165°F, spritzing every 45 minutes. 4. **Roasting**: Increase to 375°F and monitor temps closely. 5. **Resting**: Allow 20–30 minutes before carving. --- #### **Related Recipes** - [Turkey Spritz Mixture](https://wiki.deome.net/books/thanksgiving-2024/page/turkey-spritz-mixture) - [Smoked Turkey Gravy](https://wiki.deome.net/books/thanksgiving-2024/page/smoked-turkey-gravy) --- Let me know if you’d like anything else added or edited!