Category: Holiday

No comments

Butterlicious Butterball Turkey

  By , ,

Butterlicious Butterball Turkey


When it comes to Thanksgiving or any special gathering, nothing beats a perfectly roasted turkey. Our Butterlicious Butterball Turkey is all about simplicity and rich, buttery flavor. This recipe takes a classic Butterball turkey and elevates it with an herb-infused butter featuring fresh thyme and rosemary, carefully placed under and on top of the skin to ensure every bite is moist and flavorful. Seasoned generously with salt and pepper, the turkey roasts to a golden-brown perfection.

And it doesn’t stop there—using the neck and giblets, you’ll create a velvety gravy made from the fond in the roasting pan and a simple flour-and-butter roux. This is the turkey dinner your family will be talking about long after the plates are cleared!

Ingredients

  • 13 lb whole turkey
  • 8 sprigs thyme picked from the stem
  • 2 sprigs rosemary
  • 4 sprigs thyme
  • 1 tsp kosher salt
  • 1 tsp black pepper

Gravy Ingredients

  • 4 tbsp butter
  • 4 tbsp all purpose flour

Print This Recipe Print This Recipe

Directions

Finely chop fresh thyme and rosemary. In a small bowl, mix 1 stick of softened butter with the minced herbs until well combined. Set aside.


Preheat your oven to 425°F. Pat the turkey dry with paper towels, both inside and out. Gently separate the skin from the breast meat using your thumbs and fingers. For hard-to-reach spots, use a small spatula or spoon to carefully lift the skin, being careful not to tear it.


Using a spoon, scoop small amounts of the herb butter mixture and place it under the skin of the breast. Push the butter from the breast down towards the thigh, ensuring the butter reaches the leg and thigh crevices. Use your fingers to smooth the butter across the breast and thigh areas under the skin, spreading it evenly.


Pat the turkey skin dry once again to ensure crispness. Rub the remaining herb butter mixture all over the outside of the turkey. If the butter won’t stick, melt it in the microwave for 20 seconds and brush the melted butter over the skin.


Generously season the turkey all over with salt and pepper, both inside the cavity and on the skin.


Place the prepared turkey in a roasting pan on a rack. Begin by roasting the turkey at 425°F for 20 minutes to develop a nice golden-brown color on the skin. After 20 minutes, you have two options for continuing the cooking process. For Method A, reduce the oven temperature to 350°F and continue roasting the turkey until the breast reaches an internal temperature of 165°F. For Method B, reduce the temperature to 350°F for 1 hour. After that hour, reduce the oven temperature again to 325°F for the remainder of the cook. This more gradual approach will allow for even heat distribution, finishing the turkey more gently without burning or drying it out.


If you follow Method A (425°F for 20 minutes, then 350°F until the breast reaches 165°F), the cook time will be approximately 13 to 15 minutes per pound. For a 13-pound turkey, the total cooking time would be around 3 to 3.25 hours.
If you follow Method B (425°F for 20 minutes, 350°F for 1 hour, then 325°F until the breast reaches 165°F), the cook time will be approximately 15 to 17 minutes per pound. For a 13-pound turkey, the total cooking time would be around 3.5 to 3.75 hours.


While the turkey is roasting, submerge the giblets and neck with 4 – 5 cups of water in a sauce pan. Boil the water on high then reduce the temperature to medium or medium low to simmer the water for 2 hours. Remove the neck and giblets and let them cool, then chop some of the giblet and neck meat for the gravy. Strain the remaining liquid and set aside.


Remove the turkey from the oven when the internal temperature of the breast reaches 165°F and the thighs reach 175°F. Let it rest on a cutting board for 20-30 minutes before carving. This allows the juices to redistribute, resulting in a juicier bird.


While the turkey is resting, keep the roasting pan warm over the stovetop burners on medium. Add the liquid from the boiled neck and giblets to the roasting pan. Use a wooden spoon to scrape up any fond on the bottom of the roasting pan.


In an 8 inch skillet on medium heat add 4 tablespoons of butter. While stirring the butter, add 1 tablespoon of all purpose flour then stir to mix it together. Continue to add the 3 remaining tablespoons of flour one at a time. Stir for roughly 10 minutes until a beige roux is formed. Stir in half of the liquid from the roasting pan into the butter flour mixture and stir everything together. Add the remaining liquid then add the neck and giblet meat some fresh thyme to the gravy. Lower the burner to low to keep the gravy warm and serve with the turkey and sides.

Print This Recipe Print This Recipe

Watch How To Make This Recipe





No comments

Pellet Smoked Jerk Turkey

  By , ,

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

Print This Recipe Print This Recipe

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!

Print This Recipe Print This Recipe

Watch How To Make This Recipe





No comments

Pellet Smoked Cream Cheese

  By , ,

Pellet Smoked Cream Cheese

If you’re looking to elevate your appetizer game, our Pellet Smoked Cream Cheese recipe is a must-try. This simple yet incredibly flavorful dish takes your favorite cream cheese and transforms it into a smoky, savory delight that will have your guests coming back for more.

We start with two 8-ounce blocks of Philadelphia cream cheese, taken straight from the refrigerator for ease of handling. Each block is carefully scored on top with a crosshatch pattern, allowing the seasonings to fully penetrate and creating an eye-catching presentation. For seasoning, one block gets a generous coating of everything bagel seasoning, bringing in a burst of sesame, poppy seeds, and garlic, while the other is dusted with Tony Chachere’s Creole seasoning, infusing it with a spicy, savory kick that’s full of Southern charm.

Once seasoned, the cream cheese blocks are placed in the smoker, where they’ll absorb the delicate, sweet flavors of apple and pecan wood. Over the course of two hours at 225°F, the cream cheese slowly softens and takes on a rich, smoky flavor, while the seasonings form a slightly crispy crust on the outside.

The result is a creamy, indulgent spread with a perfect balance of smokiness and bold seasoning, ready to be paired with crackers, fresh veggies, or even spread on a warm baguette. Whether you’re hosting a gathering or simply want a unique snack to enjoy at home, this Pellet Smoked Cream Cheese is sure to be a hit.

Ingredients

  • 2 8oz block cream cheese
  • 2 tbs everything bagel seasoning
  • 2 tbs Tony Chachere’s creole seasoning

Print This Recipe Print This Recipe

Directions

Remove the two blocks of cream cheese from the refrigerator and place them on a cutting board. Using a sharp knife, lightly slice a crosshatch pattern on the top surface of each cream cheese block. This allows the seasonings to penetrate and creates an attractive presentation.


Generously season one block of cream cheese with everything bagel seasoning, ensuring all sides are well-coated. Generously season the other block with Tony Chachere’s Creole seasoning, again covering all sides evenly.


Place a sheet of butcher paper on top of a cooling rack. The butcher paper will prevent the cream cheese from sticking, while the cooling rack allows smoke to circulate around the entire block, including the bottom. Position the cooling rack with the cream cheese blocks on top of a cookie sheet to catch any drippings and make it easier to transfer in and out of the smoker.


Preheat your pellet smoker to 225°F. Use a combination of apple and pecan wood pellets for a mild, sweet smoke flavor.


Place the cookie sheet with the cooling rack and cream cheese blocks into the smoker. Ensure there’s space around the cheese blocks so smoke can circulate evenly. Smoke the cream cheese for 2 hours at 225°F. During this time, the cheese will soften and absorb the smoky flavors, while the seasoning forms a flavorful crust.


After 2 hours, carefully remove the cookie sheet from the smoker. Let the cream cheese cool slightly before serving. The smoked cream cheese should be soft, spreadable, and infused with rich, smoky flavors.

Print This Recipe Print This Recipe

Watch How To Make This Recipe





No comments

Pellet Smoked Snack Mix

  By , ,

Fire Grilled Salsa

Get ready to elevate your snacking game with our irresistible Pellet-Smoked Snack Mix, a medley of crunchy goodness infused with smoky flavor and bold seasoning. This addictive snack is perfect for gatherings, game nights, or anytime you’re craving a satisfying munch.

Imagine a tantalizing blend of Cheez-Its, pretzel sticks, Bugles, rice Chex, wheat Chex, and mixed nuts, all coming together to create a symphony of textures and tastes. But what sets this snack mix apart is the flavor sauce—a concoction of melted butter, Worcestershire sauce, soy sauce, Frank’s hot sauce, honey, brown sugar, Lawry’s seasoned salt, garlic powder, and onion powder.

As you cook this flavor-packed sauce over medium heat, the kitchen will be filled with the enticing aroma of savory spices and sweet honey, creating an anticipation that’s almost as satisfying as the snack itself. Once the sauce is perfectly blended, it’s poured over the mix of crunchy ingredients, coating each piece with a luscious layer of flavor.

But the real magic happens when the snack mix hits the pellet smoker, where it’s bathed in the gentle embrace of hickory smoke at 250°F for one hour. As the smoke infuses every nook and cranny of the mix, the flavors meld together, creating a snack that’s not just crunchy and savory, but also irresistibly smoky.

Whether you’re enjoying it as a midday pick-me-up or serving it as an appetizer at your next gathering, our Pellet-Smoked Snack Mix is sure to be a hit. So fire up the pellet smoker, grab a handful of this addictive snack, and get ready to indulge in a flavor-packed experience that’s sure to leave you craving more.

Ingredients

  • 2 cups cheez its
  • 2 cups pretzel sticks
  • 2 cups Bugles
  • 2 cups rice chex
  • 2 cups wheat chex
  • 1 cup mixed nuts
  • 1 stick unsalted butter
  • 2 tablespoons worcestershire
  • 1 tablespoon soy sauce
  • 1 tablespoon frank’s hot sauce
  • 1 tablespoon honey
  • 1 tablespoon brown sugar
  • 1 teaspoon Lawry’s seasoned salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder

Print This Recipe Print This Recipe

Directions

First combine all the sauce ingredients into a saucepan and set it on the burner on medium. When the butter melts down stir the sauce together and turn the burner on low. Keep the saucepan on low until you are ready to use it otherwise the sugar will solidify.


Next, in a large mixing bowl or foil lasagna pan, combine the dry ingredients together.


Next slowly pour some of the sauce over the dry mix. Use a heat glove and stir around the mixture by hand. Continue these steps until all the sauce is incorporated into the dry ingredients.


Spread the snack mix over 2 foil lined cookie sheets. Place the cookie sheets on a pellet smoker burning hickory pellets at 250 F.


After 1 hour taste a sample and determine if you are happy with the smoke flavor. If you are, remove the cookie sheets and allow the snack mix to cool down for a few minutes. Otherwise, rotate the cookie sheets around on the smoker and continue to smoke for up to 1 more hour.

Print This Recipe Print This Recipe

Watch How To Make This Recipe