Turkey - Gas Grilled

Ingredients:

1 Turkey (most are pre-brined)

3 sticks of unsalted butter, room temp, 1 melted 

Chardonnay, used Woodbridge 

Chicken broth

1 lemon

1 whole head of garlic 

Seasonings: poultry, thyme, salt, pepper, garlic powder, dash of smoked paprika 

Cheese cloth, v-shaped smoker for grill, hickory and cherry wood chips 

Baster  

Aluminum tray for turkey

Directions:

20 lb frozen turkey put in fridge 7-8 days before thanksgiving.

Take turkey out of fridge, let come to room temperature for at least an hour. Remove neck and giblets. Place in aluminum tray and pat dry with paper towels.

Cut cheese cloth to fit over the breast of the turkey, 4 layers of cheese cloth.

Soak cheese cloth for 30 mins in Chardonnay, use 1 stick (melted) butter, and chicken broth.

Soak wood chips in water for 30 mins.

Pat dry again if needed. Take seasoning, mix in a bowl, rub all over turkey and sprinkle some inside. Add the last two sticks of butter to seasoning bowl, if butter sticks to fingers, put in microwave for a 10 secs to help soften. Rub butter all over turkey and under skin.

Cut lemon in half, and cut those in half. Place two halves in the turkey. 

Cut top off the whole head of garlic and place inside turkey. 

Lightly squeeze cheesecloth and place only over the breast of the turkey.

Add 1-2 cups Chardonnay and 2 cups of chicken broth in aluminum pan. Squeeze the two halved lemons into the pan. Around the turkey. 

Turn grill on high for 15 mins. Make sure to use a new propane tank. Cool turkey on indirect heat. My grill has 6 burners, turn off the ones under the turkey. I left two on that were around the smoker, and left the far right one on. Keeping grill around 300-320 degrees. 

Insert grill thermometer, close grill and set your timer to start the basting process. I would rotate the turkey, turning the pan to help evenly cook. 

Baste every 30-45 mins, making sure to keep cheese cloth moist. 

20 lb turkey takes about 6 hours. Remove cheese cloth when turkey reaches 125-130 degrees. Remove turkey from grill once it reaches 165 degrees, check breast and dark meat. 

Let turkey rest 30 mins to an hour before carving. 

Websites reviewed: 

https://www.howsweeteats.com/2019/11/grilled-turkey/

https://www.howsweeteats.com/2017/11/thanksgiving-turkey-butter-wine-roasted/

https://www.weber.com/US/en/blog/burning-questions/how-to-cook-a-turkey-on-your-gas-grill/weber-30298.html

Eggplant Cannelloni

2 eggplants 

1 tablespoon dried basil (optional add thawed chopped spinach or kale) 

2 Ibs precooked chicken shred 6 oz cream cheese (optional add 1/3 cup ricotta cheese) 

1 ½ cups shredded italian cheese blend 

2 eggs 

1 jar spaghetti sauce 

¾ cup shredded parmesan cheese 

1 stick of butter 

2 tbsp tomato paste 

1/2 tbsp red wine vinegar

1-2 tbsp smoked paprika 

Instructions 

1. Preheat oven to 400 degrees F. Line a baking sheet with parchment. Cut eggplant lengthwise in 1/4-inch thick strips and spread on the baking sheet in a single layer. Bake 10 minutes, until eggplant is lightly browned and dry. 

2. Meanwhile, Chop or shred chicken pieces to bite-sized. In a bowl, combine chicken, cream cheese, 1 ½ cup shredded Italian cheese blend, basil, egg and a pinch of salt and pepper. Mix until well combined. 

3. Spread half jar of tomato sauce in the bottom of a large 13x9 baking dish. 

4. Place a spoonful of cheese mixture in the center of each eggplant slice and roll sides around it, then transfer to the baking dish seam-side down. Repeat with remaining filling and eggplant. Top eggplant with remaining 1 ½ cup tomato sauce and rest of Italian cheese and sprinkle parmesan over the top. 

5. Bake 20 minutes, until sauce is bubbling and cheese is lightly browned. 

6. Meanwhile, in a small bowl combine butter, tomato paste, red wine vinegar, smoked paprika and a pinch of black pepper. Wisk together with a fork until evenly combined. Refrigerate until ready to serve. Serve eggplant rolls topped with a dollop of tomato butter. 

By: Platejoy