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. Related Recipes Turkey Spritz Mixture Smoked Turkey Gravy Let me know if you’d like anything else added or edited!