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Why Did the Turkey Cross the Road?

Why Did the Turkey Cross the Road?

To gobble up the left overs!

There is an infinite amount of ways to cook a turkey for Thanksgiving. But what is the best way? Lucky for you, we’ve got your Thanksgiving turkey covered. (In gravy of course.) So here are some great tips and tricks for your best Thanksgiving turkey–courtesy of our friends at Weber.

Ingredients:
1 14-pound turkey, fresh or thawed
½ cup unsalted butter
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh thyme, chopped
1 orange with zest, quartered
olive oil
salt and pepper
butcher twine

Instructions:

1. Bring the butter to room temperature and mix with the rosemary and thyme.

2. With a pair of poultry shears, remove the wing tips.

Starting at the bottom cavity, use your fingers to separate the turkey’s skin from the breast meat.  Work slowly up towards the neck being careful not to split or tear the skin.

3.  Once separated, work equal amounts of butter on to both breasts and down towards the thighs. Season the inside of the turkey cavity with salt and pepper.  Place the orange quarters inside the cavity and truss the turkey with the butcher twine.

4. Pat the turkey dry with paper towels.

Tip: For crispy skin, leave the turkey uncovered in the refrigerator overnight.

5. Season the outside of the turkey with salt, pepper, and the orange zest.  Rub all over with olive oil.

 

Smoked Turkey Brine and Rub

Smoked Turkey Brine and Rub

This weekend our stores participated in the first annual Turkey Challenge. Each store purchased a turkey or two and grilled them to perfection to see which of our grills produced the best tasting turkey! Stores used a combination of Green Mountain Pellet Smokers, Big Green Eggs and Weber Gas Grills. The pictures and stories are amazing and each turkey will make your mouth water!

Today we are going spotlight our Grill Master David German’s turkey brine and rub!

Aqua-Quip-Redmond-David-German-Turkey-Challenge-Big-Green-Egg

David started with a

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12lbs free range organic turkey. He brined it overnight and the next morning rinsed it off and rubbed it down with grape seed oil. He then took a blend of rubs and thoroughly rubbed under and on the skin of the turkey. The turkey will go on the Big Green Egg sitting on a Beer Butt Turkey Roaster with a can filled with Henry Weinhart’s light ale.

The Big Green Egg will be fueled by Big Green Egg Lump Charcoal and large chunks of Apple Wood, soaked in Apple Cider Vinegar.

Supplies Needed:
Big Green Egg or

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charcoal grill
Big Green Egg Lump Charcoal
Large Apple Wood Chunks
Beer Can Turkey Roaster

Ingredients (other):
12lbs Turkey
Grape seed oil
Henry Weinhart’s Light Ale
Apple Cider Vinegar

Brine:
In a 2 gallon stock pot add:
1qt water / bring to a boil
Then add:
1cup sea

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salt
2 1/2cups brown sugar
1garlic clove
1 ½ tbl dried rosemary
1 tbl. Dried oregano
¾ tbl dried thyme
1 tbl chopped dried ginger
1 tbl black peppercorns
½ tbl red peppercorns
Continue to boil for about 5 minutes/ stir with a whisk
Remove from heat:
Add 1 gallon water
Cool in refrigerator or cooler with ice until you brine the turkey overnight

Rub:
John Henry Texas Chicken Tickler
John Henry Mojave Garlic Pepper
Butt Rub
General Poultry Seasoning

Note: Tent the turkey to prevent burning while cooking on the grill and for the last 1-2 hours, uncover the turkey to allow it to have the perfect brown, crispy, skin.

What’s available at Aqua Quip?

BGE Plate Setter

BGE-Large-with-Nest-and-Mates
Large Big Green Egg
BGE-Lump-Charcoal
BGE Lump Charcoal
Beer-can-turkey
Beer Can Turkey Stand
Butt-Rub
Butt Rub BBQ Seasoning
John-Henry-Mojave-Garlic-Pepper
Mojave Garlic Pepper
John-Henry-Texas-Chicken-Tickler
Texas Chicken Tickler Rub
Open-Faced Turkey Burger Melts with Swiss Cheese

Open-Faced Turkey Burger Melts with Swiss Cheese

Serves: 4 // Prep time: 15 minutes | Grilling time: 8 to 10 minutes

turkey-burgers

INGREDIENTS

PATTIES

  • 1½ pounds ground turkey (93% lean)
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon Dijon mustard
  • 2 teaspoons tomato paste
  • 1 teaspoon minced garlic
  • ½ teaspoon kosher salt
  • ½ teaspoon dried sage (optional)
  • ¼ teaspoon freshly ground black pepper

SAUCE


INSTRUCTIONS

  1. Prepare the grill for direct cooking over medium heat (350° to 450°F).
  2. Gently combine the patty ingredients. With wet hands, form four square patties of equal size, each about ½ inch thick. Set aside.
  3. In a small bowl mix the sauce ingredients.
  4. Cut each roll in half and brush the cut sides with oil.
  5. Brush the cooking grates clean. Grill the patties over direct medium heat, with the lid closed, until cooked to medium doneness, 8 to 10 minutes, turning once. After you turn the burgers, add two slices of cheese
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    to each patty. During the last minute of grilling time, toast the rolls, cut side

    down, over direct heat.

  6. Build the burgers on toasted ciabatta with sauce, baby greens, a patty, and two tomato slices. Season with salt. Serve warm.

Original recipe can be found here: http://www.weber.com/recipes/poultry/open-faced-turkey-burger-melts-with-swiss-cheese