For this Thanksgiving, I thought it would be nice to share a few of my favorite things. First, I’ll introduce you to my go-to spiced holiday cocktail that is sure to bring a warm smile to friends and family. Then, I’ll teach you how to use my favorite compound butter recipe to add moistness to your holiday bird. Finally, I’ll share an all-time favorite side dish that will be a perfect addition to this year’s turkey feast. I invite you to join me and Bull Outdoor Products at our holiday table this year, wowing your guests with these fabulous holiday recipes.
There is nothing better than the aroma of mulled spiced wine slowly brewing, whether it be on my stovetop or walking through the damp streets of Cremona, browsing the local holiday market. The second this richly spiced cocktail hits my lips, it quickly takes away the chill in my body and comforts me like an aromatic warm blanket. This spiced wine with hints of cinnamon, cloves, and orange zest, is the perfect cocktail to serve this holiday, and I guarantee it will bring serenity and smiles to what can be sometimes a hectic holiday.
If I haven’t said it before, always keep a frozen roll of compound butter in your freezer, ready to go! It is the perfect topping to any sizzling protein just grilled on your Bull BBQ! It is incredible easy to make, which is always a plus around the busy holidays. When you think there is something missing to complete your meal, adding the compound butter on top of a hot steak, steaming baked potato, or in this case, placing it between the skin and breast meat of the turkey and on top of the skin before cooking, will balance out all the flavors and be a crowd pleaser! I love this culinary technique of adding herbs, spices, and minced garlic to room temp butter. This is my “secret” go-to ingredient to always have on hand. Always. I am excited to incorporate this delicious trick into my turkey this year, making a delicious treat for us all to enjoy.
Finally, this year’s side dish is one of my favorites. Slow roasting fennel along with onions, or any root vegetable, and finishing with parmesan shavings is a flavor and texture I go crazy for. It is simple to prep, and quite easy to roast, making it a perfect side dish for the holidays. I allow the edges of the fennel and onions to caramelize, transforming the licorice notes of the root vegetable into sweet, almost candy-like flavors in your mouth! If you haven’t tried it yet, do so this year! It’s sure to be a new flavor and side dish that will have your company talking and wanting more.
On the menu this Thanksgiving dinner: perfectly grilled compound butter turkey, slow roasted fennel and onions topped with parmesan cheese, and, of course, delicious mulled spiced wine.
I hope to see you all at my virtual table this year!
From all of us at Bull Outdoor Products, Happy Thanksgiving. Cin Cin
- 1 bottle (750ml) red wine, such as Cabernet Sauvignon or a local Zinfandel, not too sweet
- 3 cups apple cider
- ¼ cup honey, raw
- 1 orange, zested and juiced
- 4 whole cloves
- 2 whole star anise
- 2 cinnamon sticks
- 3 tangerines or oranges, peel used for garnish, optional
- 4 orange slices, for garnish, optional
- Cinnamon sticks, for garnish, optional
- Chef's Note: To take it up a notch, add a ¼ cup of brandy. Also, the spiced wine can be made ahead of time, placing it in a thermos, keeping it nice and hot until ready to serve.
- In a large saucepan, combine the wine, cider, cinnamon sticks, honey, zest, juice, cloves and star anise.
- Place the saucepan on Bull's Side Kick Cart Side Burner attached to your Bull Grill and turn onto high. Bring slowly to a boil and simmer for 10 minutes.
- Pour into your favorite mug or glass, and garnish with the tangerine peel.
- For the Compound Butter:
- Yield: 1 cup
- 2 sticks unsalted butter
- 3 teaspoons kosher salt
- 1 teaspoon freshly ground pepper
- 3 cloves garlic, minced
- 2 tablespoons minced italian parsley
- 1 tablespoon sage, minced
- 1 tablespoon rosemary, minced
- For the Turkey:
- 16 - 22 pound fresh turkey
- 2 tablespoons kosher salt
- 1.5 tablespoons freshly ground pepper
- 1 large onion, cleaned and cut into large pieces
- 1 lemon, cut in half
- 3 rosemary sprigs, fresh
- ½ bunch sage
- 1 cup compound butter
- Chicken stock for roasting pan
- Chef’s Note: Use a paper towel to pat down the turkey at the beginning when removing the bag from the cavity and before seasoning. This technique will assure crispy skin with your finished product. If you buy a frozen turkey, make sure to give it plenty of time to defrost properly in your refrigerator ahead of time before the big day comes!
- For the Compound Butter: In a small bowl, or in your kitchen-aid using the paddle attachment, combine all the ingredients and mix well.
- Arrange the turkey so the cavity and neck are facing toward you.
- Using you hands along with a long rubber spatula, slowly loosen the skin by sliding the hand and/or spatula between the breast and skin, repeating on other side of breastbone.
- Separate the skin all the way from the cavity, along the front of breast and down into where the wings joint starts. Again, repeat on the other side.
- Separate the butter into halves, and reserve a small amount to finish on top of the skin.
- Carefully stuff the compound butter under the skin and use your hands to massage the mixture down and towards the front of the bird. Try to spread it as evenly as possible. Complete both sides.
- Finally, take the small amount reserved and carefully run it all over the top of the skin/bird.
- This can be done ahead of time, by placing foil on top and into fridge the night before until ready to use. Just make sure to pull the bird out and allow to sit room temp for about 40 minutes before grilling.
- For the Turkey: Remove the bag which contains the neck, gizzard, heart, liver from inside the turkey.
- Tuck the wing tips under the breast to keep them from burning.
- Season the inside of the cavity with kosher salt and freshly ground black pepper.
- Add the onion, lemon, rosemary sprigs, sage and bay leaves to the inside of the turkey’s cavity.
- Next, read above and do the compound butter step.
- Set the turkey down inside a roasted pan and onto Bulls' Stainless Reversible Roasting/Rib Rack. Truss the legs together with twine, securing them together to close.
- Add about 4 cups chicken stock to the roasting pan to keep the “bbq oven” and bird moist.
- Carefully cover the entire breast section with foil, to avoid the skin from burning. The foil will be removed the last 45 minutes of cooking to nicely brown.
- Set up your Bull BBQ to cook using indirect heat.
- Turn on the two outside burners to medium to preheat the oven to 325 degrees, leaving the two center burners off. Roast at 325 degrees for 15 to 20 minutes per pound.
- Once ready, open the lid and place the pan holding the rack and turkey covered with foil in the center where the heat is turned off.
- Cook the 16 pound turkey for 3.5 to 4.5 hours, using indirect heat at 325 degrees F.
- For the last 45 minutes of cooking when the foil is removed, baste the turkey with the liquid from the bottom of the pan. Keep an eye on the skin so it does not burn.
- The turkey is fully cooked when the internal temperature reads 165 degrees of the breast and close to 170 degrees on the innermost part of the thigh. Use Bull's Instant Read Flip Tip Digital Thermometer for best results.
- Once done, remove the turkey/pan from the grill and allow it to rest for about 25 minutes before carving.
- Remove the twine and carve the turkey and place on a beautiful platter and serve. Take a sip of your mulled wine and enjoy the delicious meal!
- 4 fennel bulbs, stalks removed, bulbs cut lengthwise, then into 1-inch thick wedges
- 1 large red onion, julienned
- 10 large Parmesan shavings
- 4 tablespoons extra virgin olive oil
- Kosher salt and freshly ground black pepper
- Chef’s Note: If you do not own a pizza oven, this dish can be baked/roasted using your gas grill! To convert your gas grill into an oven, place Bull's 15" Pizza Stone in the center of the grill on top of the grill grates, turn the outside burners on for indirect heat and close your lid! Depending on temperature, it is important to do this step above to preheat the grill and adjust the dials as needed to get to your desired temperature.
- Preheat your Bull Pizza Oven to 400 degrees. Watch this video to refresh your memory.
- In a large bowl, place the fennel wedges and julienned onion, coat with evoo and season with salt and pepper and gently toss.
- In the Bull Square Non-Stick Pan or a half sheet pan, arrange the fennel wedges along with the onion and place into the pizza oven.
- At 15 minutes, using your Bull PIzza Peel, rotate the pan.
- Do this another two times, until the fennel has cooked a total of 45 minutes, or until the fennel wedges are cooked completely through, and caramelized on the edges. Depending on the heat, you may need to place foil over the top to avoid burning.
- To plate, place onto a large platter and top with the parmesan shavings. Yum!
♥ Chef Amy