Smoked Turkey and Pumpkin Pie

Johnston's Cranberry Marsh

 As usual, Thanksgiving weekend was spent up at the cottage, enjoying our children and all of the energy that they bring along with them. Much of the time was spent getting things organized for the winter- tidying up the garden, organizing firewood and bringing in outdoor furniture. Once all of that busy work was accomplished, we were able to settle in to the tasks related to getting our meals organized.  A side trip the Johnston's Cranberry Marsh in Bala set the mood for the holidays:  we now have 10 pounds of berries ready for Christmas!

Meanwhile in England, Charlie was celebrating Canadian Thanksgiving in England with his brother-in-law, Brian and his rowdy friends. We are looking forward to a full report, including photos and recipes, as soon as they recover from the festivities!

Turkey on the Broil King Keg

1  15-pound turkey

1 handful fresh sage leaves

1 bunch parsley

2 sprigs rosemary

1 small handful thyme

3 cloves garlic, minced

2 tablespoons olive oil

1 teaspoon salt

1 teaspoon freshly ground black pepper

1 large onion, coarsely chopped

3 tablespoons melted bacon fat

Smoked paprika

Rinse the turkey inside and out and pat it dry with paper towels. 

Light the smoker and set it to 275°F.  Scatter soaked apple wood chips over the coals, and fill the diffuser pan with warm water. 

Finely chop the fresh herbs and garlic, and mix them with the olive oil, salt and pepper in a small bowl.  Gently massage and loosen the skin on the breast of the turkey, and spread ½ the herb and garlic mixture under the skin.   Fill the cavity with the remaining herb mixture and the chopped onion.

Place the turkey on the smoker, brush it with the bacon fat (or olive oil, or melted butter if you prefer) and sprinkle with smoked paprika.

Smoke for about 6 hours, or until the internal temperature reaches 170°F.  Let rest ½ hour before carving. 

Cranberry Sauce

4 cups fresh cranberries

1 orange, zest and juice

1 ½ cup sugar

Enough water to cover the berries

Bring all the ingredients to a boil in a medium saucepan.  Reduce heat and stir until the berries begin to pop, about 10 minutes.

Pumpkin Pie

For the Pastry:

2 cups unbleached all purpose flour

1 teaspoon salt

¾ cup vegetable shortening, divided

¼ cup cold water

For the Pumpkin Filling

 2 cups canned pumpkin

1 ½ cups whipping cream

¼ cup brown sugar

½ cup white sugar

½ teaspoon salt

1 teaspoon cinnamon

½ teaspoon ground ginger

¼ teaspoon ground nutmeg

1/8 teaspoon ground allspice

1/8 teaspoon ground cloves

 2 eggs -- slightly beaten

For the Garnish

  1 cup sweetened whipped cream

Preheat oven to 425 F.

In a large mixing bowl, combine flour and salt.  Using a pastry blender,

cut in 1/2 cup shortening, and continue blending until the crumbs are

the size of coarse meal.  Add the remaining shortening, and continue to

blend and cut in until it resembles large peas.

Sprinkle water over the flour mixture, and toss lightly with a fork.

Gather the dough into a ball, and divide into two.  Shape into disks, and

freeze one half for later, if desired.

Roll the other disk on a lightly floured surface.  Lay a 9" pie plate over

the rolled dough and cut a 1" border around the edge.  Remove pie plate,

gently lift one corner of the dough, and carefully fold loosely in half,

without breaking it in the centre.  Lift and place the pastry in the pie

plate, trying not to stretch it to fit.  Crimp the edges decoratively with

your fingers.

Mix all the filling ingredients in a large bowl, and pour into the pie

shell.  Bake 15 minutes at 425, then reduce heat to 350 and bake about 45

minutes longer.  Cool on a wire rack.

Garnish with whipped cream.

Living Under a Rainbow