Author: manthatscooking

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Pellet Smoked Jerk Turkey

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Pellet Smoked Jerk Turkey


Get ready to elevate your Thanksgiving or holiday feast with a bold and flavorful twist — pellet smoked jerk turkey! This recipe takes the traditional roast turkey and infuses it with the vibrant, spicy, and aromatic flavors of Jamaican jerk seasoning. The turkey, cut in half for even marination, absorbs the mouthwatering jerk marinade made with fresh green onions, fiery Scotch bonnets, fragrant thyme, zesty citrus, and a medley of spices like cinnamon, allspice, and nutmeg.

The marinade not only penetrates the turkey meat for deep, bold flavor, but also helps to tenderize it, ensuring a juicy and tender bite in every slice. The combination of soy sauce and brown sugar creates the perfect balance of savory and sweet, while the fresh grated ginger adds a hint of warmth and zing to each bite. Once coated with this rich marinade, the turkey is smoked at 275°F for 3 hours, infusing the bird with a kiss of smoky flavor from the wood pellets.

After the smoke, the heat is cranked up to 375°F to crisp and tighten up the skin, giving the turkey a beautiful, golden-brown finish. The result? A juicy, tender turkey with layers of complex jerk seasoning and a perfectly crisp exterior.

Whether you’re serving this for a special occasion or just craving an island-inspired meal, this Pellet Smoked Jerk Turkey is sure to be a standout dish at any gathering. Each bite is a fusion of smoky, spicy, and sweet flavors that will keep everyone coming back for more!

Ingredients

  • 13 lb whole turkey
  • 6 green onions
  • 4 scotch bonnets
  • 8 sprigs thyme picked from the stem
  • 6 garlic cloves
  • 1 peeled lime
  • 1 peeled lime
  • 1/4 cup white wine vinegar
  • 1/4 cup soy sauce
  • 3 tbsp vegetable oil
  • 1 tsp cinnamon
  • 2 tsp allspice
  • 1 tsp nutmeg
  • 1 tbsp kosher salt
  • 1 1/2 tbsp brown sugar
  • 1 tsp black pepper
  • 1 tbsp fresh grated ginger

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Directions

Start by spatchcocking the turkey, which means removing the backbone so the turkey can be flattened. Then, split the turkey completely in half, by cutting through the breast plate and wish bone.
If the turkey is still partially frozen (even after 3 days in the refrigerator), you may encounter some ice in the cavity. Be cautious when splitting the turkey; a cleaver is ideal for breaking the breastbone. Avoid using a chef’s knife unless you have experience with this technique.


In a blender or food processor, combine green onions, scotch bonnets, thyme, garlic, lime, orange, white wine vinegar, soy sauce, vegetable oil, cinnamon, allspice, nutmeg, kosher salt, brown sugar, black pepper, and fresh ginger. Blend until smooth.


Pour a small amount of the marinade onto the skin side of the turkey. Then, flip the turkey halves over and coat the inside (flesh side) generously with the remaining marinade. Ensure the marinade is well-distributed, especially in all the crevices.
Place the turkey halves in the refrigerator to marinate for up to 4 hours. The 4-hour marinade provides optimal flavor without causing the meat to become too tough from the citrus acids.


Set up your pellet smoker with apple or pecan wood and preheat to 275°F. Place the marinated turkey halves on the smoker with the skin side up. Smoke the turkey at 275°F for approximately 3 hours until the breast meat reaches 150F.


Keep an eye on the turkey’s internal temperature:
After about 1.5 hours, the breast should reach around 100°F, and the skin will begin to take on some color.
At around 2.5 hours, the temperature should approach 130-140°F. The skin will darken further, and the jerk marinade will develop a deep, rich color.
Monitor closely as the temperature rises at around 20°F per hour.


Once the turkey reaches 150°F in the breast (after about 3-3.5 hours), increase the smoker temperature to 375°F. Continue cooking the turkey for an additional 30-45 minutes, or until the internal temperature reaches 165°F in the breast and 175°F in the thighs


Remove the turkey from the smoker at 165°F (breast temp). Allow it to rest for 20 minutes. This will allow the juices to redistribute within the meat.


Slice the turkey and enjoy!

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Mississippi Pot Roast

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Mississippi Pot Roast


Get ready for a meal that brings comfort, ease, and incredible flavor to your dinner table—Mississippi Pot Roast made in the slow cooker or crock pot. This recipe has become a Southern classic for good reason: it transforms a humble chuck roast into a rich, tender, and savory masterpiece, slow-cooked to perfection. With just a handful of simple ingredients like ranch seasoning, brown gravy mix, and the zing of pepperoncini peppers, it’s no wonder why this dish has become a household favorite for busy families and potluck gatherings alike.

What makes Mississippi Pot Roast stand out is the unique combination of flavors. The ranch seasoning adds a creamy, herbaceous touch, while the brown gravy mix brings in savory depth. The pepperoncini peppers and their juice provide a tangy, slightly spicy kick that pairs perfectly with the melt-in-your-mouth chuck roast. To tie it all together, a generous portion of unsalted butter enriches the entire dish, creating an irresistible sauce you’ll want to spoon over everything.

Perhaps the best part of this recipe is its simplicity. The crock pot slow cooker does all the work for you—just toss in your ingredients, set it, and forget it. It’s a great recipe for busy weekdays, or whenever you want to enjoy a hearty, flavorful meal without a lot of fuss.

Ingredients

  • 3 pounds chuck roast
  • 1 medium yellow onion
  • 1 1 oz packet of ranch seasoning
  • 1 0.88 oz packet of brown gravy mix
  • 6 pepperoncini peppers
  • 1/2 cup unsalted butter
  • 1/2 cup pepperoncini pepper juice
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper

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Directions

Peel and slice the yellow onion into rings or half-moons. Place the onion slices evenly in the bottom of your crock pot to act as a bed for the roast.


Heat 1-2 tablespoons of olive oil or beef tallow in a 10-12 inch cast iron skillet over medium heat. Meanwhile, pat the chuck roast dry with paper towels to remove excess moisture, then generously season both sides with kosher salt and black pepper.


Once the skillet is hot, add the chuck roast. Sear each side of the roast for about 3-5 minutes or until each side is browned and forms a crust. This helps to lock in flavor and adds richness to the final dish.


Carefully place the seared chuck roast on top of the onions in the crock pot. The onions will provide moisture and flavor as the roast slow cooks.


Evenly sprinkle the ranch seasoning packet over the top of the roast, followed by the brown gravy mix. Make sure the entire top is covered for maximum flavor.


Pour ½ cup of the pepperoncini pepper juice directly over the seasoned roast. Then, place the 6 whole pepperoncini peppers around the edges of the roast, nestling them alongside the meat. This will add a subtle tang and mild heat to the dish.


Place the stick of butter (½ cup) directly on top of the roast. The butter will melt and create a rich, flavorful sauce as the roast cooks.


Cover the crock pot with the lid. Set it to cook on low heat for 8 hours. As it cooks, the roast will become tender and flavorful, and the onions and pepperoncini juice will provide enough moisture without needing additional liquids.


After 8 hours, the roast should be incredibly tender and easily pulled apart with a fork. Serve it alongside mashed potatoes, rice, or crusty bread, and spoon some of the rich sauce over everything.

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Air Fryer Cowboy Turkey Burgers

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Air Fryer Cowboy Turkey Burgers


If you’re looking for a lighter, flavorful spin on a classic burger with a Texas twist, these Air Fryer Cowboy Turkey Burgers are the answer. Packed with bold, southwestern flavors, these turkey burgers combine lean ground turkey with diced jalapeños, red onion, and a blend of Colby Jack and sharp cheddar cheese. The addition of chili powder, garlic powder, paprika, and cumin gives each bite a smoky, slightly spicy kick that will remind you of a backyard cookout.

With the convenience of an air fryer, these burgers come together quickly without sacrificing juiciness or flavor. The air fryer locks in moisture while giving the patties a nice crispy exterior, ensuring that each burger is both tender on the inside and perfectly cooked on the outside. The combination of jalapeños and cheese adds a creamy, slightly spicy meltiness that complements the turkey perfectly.

Whether you’re serving them at a weeknight dinner or firing up for game day, these Cowboy Turkey Burgers are a hit with all ages. And since they’re cooked in the air fryer, you’ll enjoy less mess and cleanup while still delivering all the savory flavors of a grilled burger.

Top these cowboy burgers with your favorite fixings—whether it’s avocado, barbecue sauce, or more cheese—and serve them on toasted buns. Every bite is a celebration of bold, southwestern flavor, and you won’t even miss the beef!

Ingredients

  • 2 pounds ground turkey
  • 1/2 cup italian bread crumbs
  • 2 jalapenos diced
  • 1/3 cup diced red onion
  • 1/2 cup colby jack cheese
  • 1/2 cup sharp cheddar cheese
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 1/4 tsp cumin

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Directions

Begin by removing the seeds from the jalapeños and finely dicing them. Finely dice the red onion as well. Set the vegetables aside.


In a large bowl, combine the ground turkey, diced jalapeños, diced red onion, Italian bread crumbs, Colby Jack cheese, sharp cheddar cheese, chili powder, garlic powder, paprika, cumin, salt, and pepper.
Use your hands to mix everything together until well combined, but try not to overwork the meat.


Using a food scale, portion the turkey mixture into either 4 oz (for 1/4-pound patties) or 5.33 oz (for 1/3-pound patties). After weighing each portion, roll the meat into a ball. To create uniform-sized patties, use a burger press, placing a sheet of wax paper under the meat ball to prevent sticking. Press each ball into a patty of even thickness.


If you plan to freeze the patties, place them in an unsealed vacuum-seal bag (or airtight freezer bag) and store them in the freezer for two hours to allow the patties to hold their shape. After two hours, vacuum seal the bag. The patties can be stored in the freezer for up to 3 months. When ready to cook, simply thaw them overnight in the refrigerator.


Preheat your air fryer to 370°F. Place the unfrozen turkey burger patties in the air fryer basket in a single layer, making sure they don’t overlap. Cook the patties for 7 minutes, then flip them over and cook for another 6 minutes, or until the internal temperature reaches 165°F


Once the patties are cooked, serve them on your favorite buns and top with slices of red onion, tomato, avocado, or any other preferred toppings. For added flavor, you can also spread mayonnaise, mustard, or your favorite sauce on the bun.

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Dutch Oven Pot Roast

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Dutch Oven Pot Roast

There’s nothing quite like the comforting aroma of a slow-cooked pot roast simmering away in a Dutch oven, filling the home with warmth and anticipation. This Dutch Oven Pot Roast recipe takes a humble chuck roast and elevates it to perfection with a medley of fresh vegetables, herbs, and rich, flavorful broth. Using a classic combination of carrots, celery, onions, garlic, and Yukon gold potatoes, each bite is packed with layers of hearty goodness.

The chuck roast is seared to lock in its juices, then gently braised with fresh thyme, rosemary, and a savory mix of beef broth, Worcestershire sauce, tomato paste, and a splash of red wine. The slow-cooking process allows the meat to become tender and fall-apart delicious while the vegetables soak up the rich flavors of the broth.

The red wine adds a touch of sophistication and depth, while the cornstarch thickens the broth into a luscious gravy. Whether you’re gathering with family for Sunday dinner or preparing a special meal for guests, this Dutch Oven Pot Roast is a crowd-pleaser that brings comfort to the table.

Ingredients

  • 3 pounds chuck roast
  • 6 carrots
  • 3 stalks of celery
  • 2 yellow onions
  • 3 garlic cloves
  • 1 pound Yukon gold or baby gold potatoes
  • 3 sprigs fresh thyme
  • 3 sprigs fresh rosemary
  • 2 cups beef broth
  • 1 tbsp worcestershire sauce
  • 1 tbsp tomato paste
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 2 tbsp olive oil
  • 1/3 cup red wine cab
  • 1 tbsp cornstarch

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Directions

Slice the onions and celery into strips, then mince the garlic. Chop the carrots into bite-sized pieces and halve the Yukon gold potatoes. Pat the chuck roast dry with paper towels and season generously with salt and black pepper on all sides.


Preheat your oven to 300°F.


Heat a 6-quart (or larger) Dutch oven over medium-high heat. Add 2 tablespoons of olive oil and heat until shimmering. Place the seasoned chuck roast into the hot oil and sear each side for about 5 minutes, until a deep brown crust forms. Once browned, remove the roast from the pot and set aside on a plate.


Reduce the heat to medium and add the sliced onions and celery to the Dutch oven. Stir frequently and cook for around 10 minutes, or until the onions become translucent and begin to brown. Add the minced garlic and cook for an additional minute, stirring frequently to avoid burning.


Pour in the red wine and Worcestershire sauce, using a wooden spoon to scrape up any browned bits from the bottom of the pot. Stir in the beef broth and tomato paste until fully incorporated. Add the sprigs of fresh thyme and rosemary, bringing the mixture to a simmer.


Place the seared chuck roast back into the Dutch oven, ensuring that it is nestled into the broth. Pour in any juices that have accumulated on the plate. Cover the Dutch oven with a lid and transfer it to the preheated oven.


Braise the roast in the oven for 1 ½ hours. Then, add the chopped carrots and halved potatoes to the Dutch oven, arranging them around the roast. Cover and return to the oven to cook for an additional 2 ½ hours, or until the meat is fork-tender.


Once done, remove the Dutch oven from the oven and transfer the chuck roast and vegetables to a serving dish. Cover the dish with foil to keep everything warm.


Place the Dutch oven on a medium-low burner. In a small bowl, create a slurry by combining 1 tablespoon of cornstarch with 1 tablespoon of cold water. Stir the slurry into the remaining juices in the Dutch oven. Cook, stirring continuously, until the liquid thickens into a gravy (about 3-5 minutes). If the gravy doesn’t thicken, repeat the slurry process until the desired consistency is reached.


Slice the chuck roast or you can break it apart with tongs and coat it with the gravy in the dutch oven. Serve it alongside the carrots, celery, and potatoes. Drizzle with the gravy and enjoy!

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