Thanksgiving Dinner with a Grill
Thanksgiving is just around the corner. It is hard to believe we are already approaching the holidays! But here we are. So why not spice up Thanksgiving by using the grill to cook dinner? You do not have to do your entire dinner outside, but here are some delicious grilling options.
The Main Course – Turkey
Prep Time: About 25 minutes
Cook Time: 3 hours
Everyone can agree that on Thanksgiving, Turkey is the star. Alfresco Grills has an amazing recipe for a festive Turkey you can make in your outdoor kitchen. This turkey recipe is perfect for intimate get togethers of only a few guests. It also includes directions for an out of this world stuffing. Because what is turkey without stuffing?
This recipe uses a smaller turkey, so plan accordingly. Larger turkeys need more cook time.
Ingredients and Cooking Tools:
1 cup smoking chips
1/2 cup brandy
6 lb turkey, neck and giblets removed, trimmed of excess fat
1/2 cup chicken stock
2 Tbsp vegetable oil
2 oz butter
1 leek, thinly sliced
4 spring onions, chopped
3 strips bacon
1 cup breadcrumbs, made from stale bread
2 oz. pecans, chopped
2 Tbsp chopped fresh sage or 1 tsp dried sage
2 cups rice, cooked
Skewers, wood or metal
Butchers’ twine/kitchen twine
You determine cooking time for a turkey based on weight. The general rule of thumb with these kits is 15-20 minutes per pound of meat. With a rotisserie kit, the grill is still available for other food items.
To make sure you do not forget, first place the butcher’s twine in the cooking stock. You need to presoak it.
If frozen, thaw turkey. While turkey is thawing, prepare stuffing. Over a medium heat in a skillet, melt butter. Combine leeks and onions. Cook for 3 minutes. Then add bacon and cook for 5 minutes. Add breadcrumbs, pecans, and sage. Cook, stirring occasionally, until breadcrumbs are crisp. Be careful not to burn them. Remove the skillet from your grill. Now add the pre cooked rice. Mix together thoroughly.
Over medium heat, place your dish full of smoking chips and brandy on the grill. Make sure your dish is grill safe. Ideally, use stainless steel or tin cookware for this step. You want a non reactive metal.
Close the lid and allow the chips to heat for 5-10 minutes. While chips are heating, stuff your turkey with your stuffing. The best way to do this is with a spoon to avoid a big mess.
Secure any openings in your turkey with skewers. The material of your skewer does not matter. To avoid any unnecessary flapping, secure the wings of your turkey to the body. You also need to tie the legs together.
Your turkey is finally ready for the rotisserie spit! Place it on gently, securing it with the wet twine from before. Combine both the cooking stock and the oil. Brush this mixture onto your turkey generously. Make sure to cover all sides.
Now place the spit on the grill. Spit installation instructions come with your rotisserie kit. Close the lid to your grill and smoke your turkey for 2.5 – 3 hours. Remember to determine accurate cook time based on weight. Also remember to baste your turkey frequently to avoid a dry main course.
Once your turkey is done, remove from spit, untie, scoop out stuffing, and serve!
Make sure to browse our selection of Alfresco brand grills to make this recipe really pop! Not all grills are equal. The Outdoor Appliance Store provides only the best quality grills to our customers!
Smoky Pumpkin Pie
Prep Time: 15 – 20 minutes
Cook Time: Including cooling time, 2 hours 15 minutes
Serves: 6 – 9
Another Thanksgiving staple is delicious pumpkin pie. This recipe brings a yummy smoky flavor to a traditional dish for a new and exciting flavor. Baking a pumpkin pie on a grill is not much different from making one in the oven. But it does need a little more attention this way.
Ingredients and Cooking Tools:
One 15 ounce can of pumpkin puree
1 ¼ cup heavy cream
⅔ granulated sugar
1 teaspoon ground cinnamon
½ teaspoon nutmeg
½ teaspoon vanilla extract
¼ teaspoon salt, preferably kosher
3 large eggs
Optional: whipped cream
One 9” frozen pie crust
One 9” metal pie pan, cast iron works great!
Preheat your grill to medium indirect heat. Do this by setting all your burners to medium high. After about 15 minutes or so, turn off your middle burner. Reduce the other burners to medium heat.
Remember to thaw your pie crust!
Combine wet and dry ingredients separately. Gently whisk puree, cream, vanilla extract, and 2 eggs together. Do not use all three eggs. Save the third egg for later. In a separate bowl, mix together sugar, cinnamon, nutmeg, and salt. Mix your wet ingredients into your dry ingredients with your whisk. Again, do so gently.
Take your thawed pie crust and place it into your pie pan. Pinch the edges along the top to create that classic pie look. Beat the last egg in a small bowl. Brush this egg onto the top edge of your crust. This helps prevent burning.
Pour your pie mixture into your crust. It should be a nice consistency. Somewhere in the middle between thick and thin. You do not want a super runny pie mix or one that is too thick. Think maple syrup consistency.
Place your pie on the indirect heat of your grill. Cover your pie and let cook for 25 minutes. After 25 minutes, uncover to check for setting along the edges. If your pie is setting properly, rotate it on the grill. Recover it and cook for another 25 minutes. After the second 25 minute cook time, the pie will still jiggle a little in the middle. For a crispier crust, add 3 minutes of cook time over the direct heat.
Remove pie from grill and place it somewhere to cool. Allow pie to cool completely before serving for the perfect consistency. Top with whipped cream for that classic taste and enjoy!