Newsletter

November 2016 — Thanksgiving Recipes from the Grill

Stuffed Turkey Breast on the Grill

I can’t believe it is time again for one of my favorite newsletter issues of the year. It seems like just yesterday we were working on the Memorial Day issue. Time does seem to fly past.

If you browse through the recipes on our website, you’ll find four fantastic recipes for whole turkeys, including my favorite, the Apple-Brined Turkey. This year, I thought it would be nice to share a Thanksgiving turkey recipe for smaller gatherings. We’ve come up with a delicious rolled, stuffed turkey breast and thigh with the most flavorful version of a traditional dressing you might ever find. Of course, we haven’t forgotten how important a selection of beautiful sides are to the Thanksgiving table. I think you are going to love our Smoke-Roasted Golden Beet Salad and Smoke-roasted Butternut Squash Casserole. Both are rustic and very flavorful, and we prepared them using our new Smoker Pellet Grill Inserts in the Kalamazoo Hybrid Fire Grill.

We wish each and every one of you a joyful holiday season as we take time to contemplate all those things for which we can be thankful.

Cheers,

Russ Faulk
 


Rolled, Stuffed Turkey Breast and Thigh Roasts

Stuffed Thanksgiving Turkey Breast Roast

No less impressive than carving a whole bird, these turkey breast and thigh roasts are perfect for smaller gatherings. The intensely-flavored stuffing features homemade garlic truffle croutons, vegetable stock reduction and fresh sage. We suggest one breast and one thigh, but you can roll these roasts however you like. The homemade croutons are worth the time investment, but they do need to start a day ahead.

Ingredients

To make the croutons a day ahead:

To finish the stuffing:

  • 4 cups vegetable broth
  • 2 tablespoons unsalted butter at room temperature
  • 3 ounces fresh chanterelle mushrooms, cleaned and coarsely chopped
  • ½ cup Italian parsley, chopped
  • ¾ ounce fresh sage leaves, stemmed and chopped

The turkey:

  • 1 boneless turkey breast, skin on, about 3 ½ pounds
  • 1 boneless, skinless turkey thigh, 1 ½ to 2 pounds
  • Extra virgin olive oil
  • Fine grey sea salt
  • Coarsely ground black pepper

Optional gravy for serving:

Instructions

Make the homemade garlic truffle croutons

Prepare the homemade croutons one day before cooking the turkey. Slice the bread 1-inch-thick and let sit in the open air on wire cooking racks for 2 hours. Place the mayonnaise in a medium-sized dish. Crush the garlic into the mayonnaise, and then stir together with the truffle salt. Cover tightly and refrigerate for 2 hours.

Prepare the grill for indirect roasting at 350°F. If using a Kalamazoo Hybrid Fire Grill, the setup is as follows:

  • Preheat the grill with all main burners set to HIGH and the hood closed. Once the hood thermometer reads 400°F, turn all but the far left burner OFF. Keep the hood closed and monitor the temperature, adjusting burners as needed to maintain 350°F.
  • The bread will be roasted in the right side of the grill, away from the heat.

Use a soft spatula to spread the mayonnaise into both sides of the bread slices. Roast in the indirect zone of the grill at 350°F for 30 to 35 minutes, until lightly browned (we do it on the same cooling racks the bread was drying on). Flip the slices over halfway through cooking. Remove from the grill and let rest on wire racks for 4 hours. After that time, cut into cubes, place in an air-tight container, and keep at room temperature until ready to use.

Homemade garlic truffle croutons

Make the stuffing

Reduce the vegetable broth in a large skillet over medium heat down to 1 cup volume, stirring frequently with a rubber spatula, about 30 minutes. Whisk in the butter until melted and combined. Remove from heat and transfer to a large bowl. Add 2 cups of the homemade croutons, the mushrooms, parsley and sage. Stir to combine.

Butterfly the turkey roasts

Use a sharp knife to carefully butterfly the turkey. Every boneless turkey breast and thigh will be a little bit different, but the goal is to create a uniform thickness by butterflying the meat. The breast may need to be folded open twice, but the thigh, which is smaller, will likely be sliced only once.

Butterflied turkey roast stuffed with garlic croutons

Spread two thirds of the stuffing mixture onto the butterflied turkey breast, and one third onto the thigh. Roll each tightly, and then secure with butcher’s string. When rolling the breast, ensure that the skin ends up on the outside of the roast. Coat the outside of each roast with olive oil, and season with salt and pepper.

Rolled, stuffed turkey breast and thighs

Cooking the turkey

Prepare the grill for indirect roasting at 400°F. If using a Kalamazoo Hybrid Fire Grill, the setup is as follows:

  • Preheat the grill with all main burners set to HIGH and the hood closed. Once the hood thermometer reads 450°F, turn all but the far left burner and the ignition burner OFF. Turn the ignition burner to LOW. Keep the hood closed and monitor the temperature, adjusting burners as needed to maintain 400°F. You may need to turn the remaining main burner down to MEDIUM.
  • The turkey will be roasted in the right side of the grill, away from the heat.

Place the rolled turkey breast roast, skin-side-up, in the indirect zone, directly on the grill grate. Close the hood and roast for 10 minutes. Add the rolled turkey thigh roast to the indirect zone, positioning it farther from the fire than the breast, close the hood and continue roasting. Starting the thigh after the breast, and positioning it a little farther from the heat will help the two roasts finish cooking at the same time.

Total cooking time should be roughly 100 minutes. Rotate the roast every 20 minutes for even browning. Remove the roast from the grill when the internal temperature of the meat and the stuffing registers 165°F on an instant-read meat thermometer. Transfer to a cutting board and cover loosely with foil for 10 minutes.

Slice 1-inch thick and serve. Gravy is recommended.


Smoke-roasted Golden Beet Salad

Smoke roasted beet salad holiday recipe

The distinctive, earthy flavor of beets pairs naturally with wood smoke. We add the sweetness of maple syrup, a hint of fresh ginger and a sprinkling of toasted pistachios to bring this salad to life. It can be served warm or cold, but should be assembled immediately before serving.

Note: The beets are roasted using the same technique and temperature as the squash in the Smoke-roasted Butternut Squash Casserole. You can prepare them together in advance to save time.

Ingredients

Instructions

Prepare the grill for indirect roasting at 350°F with strong wood smoke. If using a Kalamazoo Hybrid Fire Grill and smoker pellet insert, the technique is as follows:

  • Remove a grill grate from the center of the grill. Place a single pellet insert in the Hybrid Fire Grilling Drawer toward the center of the grill. Fill with the premium wood pellets of your choice. Pecan pellets work well for this recipe.
  • Preheat the grill with the ignition burner on LOW and a single main burner on MEDIUM. Make sure the active main burner is not below or adjacent to the pellet insert. Allow the grill to settle at 350°F for about 15 minutes, adjusting the burners as needed.
  • Light the front of the row of wood pellets using a torch or paraffin cube. Once thoroughly started, blow out the fire so that the pellets continue to smolder on their own, but do not maintain an open flame.
  • Replace the grill grate above the pellets. The beets will be roasted directly above the pellets for maximum smoke.

Toss the sliced beets in olive oil and place in a single layer on a wire cooling rack. Season liberally with salt and pepper. Place in the indirect zone of the grill, close the hood, and roast for 35 to 40 minutes, rotating the rack once halfway through the cooking time. Remove from the grill and reserve.

Golden beets smoke roasting on the Hybrid Grill

Toast the pistachios in a skillet over medium heat with a splash of olive oil and a pinch of salt until lightly browned, about 10 minutes. Reserve.

Whisk together the vinegar, mayonnaise, syrup and ginger to create the dressing.

Fold in the beets and onions. Transfer to a serving bowl and top with pistachios and microgreens.


Smoke-roasted Butternut Squash Casserole

Smoke roasted butternut squash holiday casserole

What would a holiday table be without a casserole? This dish is not only incredibly flavorful, but it looks beautiful. It is filled with butternut squash that has been smoke-roasted before joining the other ingredients. With all that smoky goodness, plus bacon and cheese, how could it not be a hit?

Ingredients

  • 3 pounds butternut squash, peeled, seeded and cubed
  • 2 tablespoons extra virgin olive oil
  • Fine grey sea salt
  • Coarsely ground black pepper
  • 1 pound bacon, cut into batons
  • 2 ounces pine nuts
  • 2 tablespoons unsalted butter, plus more to grease the skillet
  • 1 red onion, diced
  • 1 large garlic clove, chopped
  • 3 eggs
  • 1 cup buttermilk
  • 8 ounces Campo de Montalban cheese (or Manchego), shredded
  • 1 cup Italian parsley, chopped
  • 2 cups croutons (we recommend using the homemade croutons from the Rolled, Stuffed Turkey Breast recipe)
  • ½ cup finely grated Pecorino Romano cheese
  • 10-inch cast iron skillet
  • Flaky finishing salt, such as Maldon

Instructions

Prepare the grill for indirect roasting at 350°F with strong wood smoke. If using a Kalamazoo Hybrid Fire Grill and smoker pellet insert, the technique is as follows:

  • Remove a grill grate from the center of the grill. Place a single pellet insert in the Hybrid Fire Grilling Drawer toward the center of the grill. Fill with the premium wood pellets of your choice. Pecan pellets work well for this recipe.
  • Preheat the grill with the ignition burner on LOW and a single main burner on MEDIUM. Make sure the active main burner is not below or adjacent to the pellet insert. Allow the grill to settle at 350°F for about 15 minutes, adjusting the burners as needed.
  • Light the front of the row of wood pellets using a torch or paraffin cube. Once thoroughly started, blow out the fire so that the pellets continue to smolder on their own, but do not maintain an open flame.
  • Replace the grill grate above the pellets. The squash will be roasted directly above the pellets for maximum smoke.

Toss the squash pieces in 2 tablespoons of olive oil and place in a single layer on a wire cooling rack. Season liberally with salt and pepper. Place in the indirect zone of the grill, close the hood, and roast for 45 to 60 minutes, rotating the rack once halfway through the cooking time. Remove from the grill and reserve.

Smoke roasted butternut squash

Cook the bacon to medium doneness, drain and reserve.

Toast the pine nuts in a skillet over medium heat with a splash of olive oil and a pinch of salt until lightly browned, about 8 minutes. Reserve.

Melt the butter over medium heat in a large skillet. Add the onions and garlic and sauté until translucent and tender, about 10 minutes. Reserve.

Beat the eggs in a large bowl. Whisk in buttermilk. Fold in the squash, bacon, onions, Campo de Montalban, parsley and croutons.

Grease a 10-inch cast iron skillet. Transfer the mixture into the skillet and place the skillet into the indirect zone of the grill at the same 350°F used to roast the squash. You no longer need smoke, but it doesn’t hurt. Roast for 40 minutes with the grill hood closed, turning once. Top with the Pecorino, and roast 10 minutes more (with the hood closed again).

Finish with a sprinkling of flaky sea salt and serve hot.