Thanksgiving Two Ways

We  each hosted large (Canadian) Thanksgiving dinners for a crowd .  We both love having our   mothers, brothers and sisters, kids,  their friends, nieces and nephews etc, etc for dinner . It is our favourite kind of chaos!!  As always, they come with a variety of special diet requirements! Fortunately, barbecuing is a great way to cook for people with sensitivities, because generally the simpler the better.  For both families, the traditional turkey took centre stage.  Kris barbecued hers on a rotisserie, while Andrea’s slow-cooked on the smoker.  Both were moist and delicious and would be perfect for any fall or winter celebration.

Kris: I  took charge of thanksgiving  dinner, except for the traditional stuffing which is my mother, Jackie’s department.  Mom carefully tore the bread for the stuffing the evening before to allow it to stale, but unfortunately her overnight guest, my dog Pepper could not resist temptation.  Pepper leapt on the counter and cleaned out the bowl under the cover of darkness.  Talk about chaos!

                      Rotisserie Turkey with Jackie's Traditional Stuffing

The constant turning of the turkey while rotisserie cooking allows it to self baste with its natural juices, ensuring that it is exceptionally moist. Do not be daunted by the lengthy instructions for using the rotisserie – once you have done it, you can use this technique for other great crowd pleasing meals, including prime rib and pork loin. The other thing that we insist on choosing for thanksgiving is a fresh, never frozen turkey – you will notice how much juicier and more tender it is.

1                      20-pound  fresh turkey

                     For the Stuffing: 
1                          loaf whole grain bread

3/4          pound  garlic sausage -- cooked and crumbled

1/3          cup butter

2             cups  onion -- chopped

1             cups  celery -- chopped

1/2          cup  fresh parsley – chopped

3 tbsp     fresh sage, chopped

3 tbsp     fresh rosemary, chopped

 

Stuffing: Crumble bread, or cut it into small squares and set aside on a large baking sheet to stale overnight.

Heat the butter in a large sauté pan and add the onion and celery, stirring until translucent. Add the crumbled bread, sausages and fresh herbs.

Mix to combine.

Rinse and pat dry the turkey Lightly stuff the cavity of the turkey and truss the bird, being sure to

tuck the wings underneath.  Place the remaining stuffing in a covered casserole dish and place on upper rack of barbecue for the last 25-30 minutes of cooking.

Prepare barbecue for rotisserie: Remove cooking grids and warming racks from barbecue. Place a drip pan below the grids and fill halfway with hot water and wine or cranberry juice as desired.  Preheat the barbecue on HIGH, then reduce temperature to MEDIUM LOW.

Place the turkey on the spit rod, as follows-Slide one of the skewer forks onto the rod and tighten it securely. Insert the spit rod lengthwise into the centre of the roast securing it in place with the remaining fork. Tighten the fork securely.

Test that the turkey is evenly balanced on the spit, as follows-Loosen the spit balance. Lay the rod over the sink, allowing the heavier side of the roast to rotate to the bottom. Adjust the balance to the highest point to counterbalance the weight, and tighten the rod handle. Insert the spit rod into the rotisserie motor and turn rotisserie motor on. Check to see if the turkey turns smoothly while cooking and adjust the balance as necessary.

Cook with the lid closed. As a general rule, count on 15 minutes per pound, but be sure to use a

meat thermometer to determine doneness, testing after about 3 hours. Turkey is finished when temperature of breast meat reaches 177 °F/77° C.

Winds and weather can affect the cooking time so factor sub-zero temperatures into your calculations!   Continue to monitor the level of the liquid in the drip pan and never let it completely dry. When necessary, pour in more hot water, being sure to wear an oven mitt to avoid steam burns. 

Andrea:  I learned to delegate a lot of the dinner this year, because I was at a horse show in Lexington Kentucky with my cousin, and arrived back only a day before the 20 guests were due to arrive.  My good friend and sister-in-law-once-removed, Bev, sourced the bird from a local organic supplier, and started off following what she thought was the recipe we had agreed upon.  After completing the first section Bev realized she had skipped ahead a couple of pages, flipped back and continued with the original recipe, creating a masterful new version! 

Here is Bev’s recipe for Dry-brined smoked turkey:

1 20-pound fresh organic turkey

1 teaspoon coriander seeds

1 teaspoon fennel seeds

1 tablespoon chopped fresh rosemary

2 teaspoons chopped fresh sage

3 medium cloves garlic

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

2 tablespoons olive oil. 

1/2-3/4 cup Diamond Crystal kosher salt (a flaky mild salt)

Two-four days before cooking, pound the coriander and fennel seeds in a mortar with a pestle until it is a coarse powder.  Add the fresh herbs and crush until bruised to release flavours.  Add the garlic, salt and pepper and pound until a paste is formed.  Add the olive oil and mix well.

Rinse the turkey inside and out, and pat it dry, massaging the turkey all over to loosen the skin slightly.    Slide your hands between the meat and the skin to separate them, taking care not to tear the skin.  Rub the herb and spice paste under the skin, reaching as far around the bird as possible. 

Sprinkle the remaining salt inside the cavity and over the skin.

Place the turkey inside a large plastic bag and then another plastic bag.  Place it in a roasting pan, in the fridge, and turn it a couple of times a day when you think of it.

One day before cooking, remove wrapping from the turkey and let it air dry in the refrigerator.

The morning of the dinner, light the coals of the smoker and keep the temperature on LOW (between 250  and 300 F), using the vents to control the temp.  Place a drip pan over the coals and fill it with water, wine and a sprig each of thyme, sage and rosemary.  Place the turkey on the grids, close up the smoker and let it do its thing all day long, checking occasionally to see if the charcoal needs to be replenished.  Be sure to use a meat thermometer positioned in the dark meat but away from the bone to test the doneness of the meat.