TRADITIONAL HOLIDAY TURKEY
Imagine everyone's surprise when you serve your next holiday turkey omplete with dressing eticious and tender straight from the grill! Serves 8 - 10
Ingredients for Turkey
8 - 10 pound whole turkey
4 ounces butter, softened
2tablespoons chopped thyme
2tablespoons lemon juice
2teaspoons grated lemon rind
Ingredients for Dressing
2 ounces butter
2 onions, finely chopped
8 ounces bacon, chopped
2tablespoons port wine
1/4 cup red wine
2 | chicken stock cubes |
4ounces chopped cashews, hazelnuts or pecans
1/2 cup chopped celery
1/2 cup diced carrot
1 - 1 1/2 cups fresh white breadcrumbs
1egg, lightly beaten
--salt and pepper to taste
Preparing the Dressing
Prepare dressing in a cooking pan directly over MEDIUM heat. Melt butter, add onions and bacon then saute 3 minutes. Add port, red wine and stock cubes and bring to a boil. Cook 2 minutes. Wear insulated cooking mitts to remove the pan then allow
ingredients to cool. Add remaining ingredients and mix.
Preparing the Turkey
Although not required, you may want to preheat your grill 3 minutes.
Wash inside of turkey and pat dry with paper towels. Pack breadcrumb seasoning intothe turkey cavity.
Combine the butter, thyme, lemon juice and rind together in a bowl. Using turkey baster, insert butter mixture under skin covering the turkey breast.
Truss the turkey with string and place it on a baking pan or roasting rack that rests into a cooking pan. Remove the cooking grids from your grill if neces- sary, then place the cooking pan and turkey in the center of your grill. Turn one outside burner to LOW, the other to MEDIUM, and close lid. Cook indirectly for 31/2 to 4 hours or until cooked. Halfway through cooking time you may alternate burner temperatures so that the turkey browns evenly. Once cooked, remove dressing from cooked turkey. Slice and serve turkey.
PIZZA ON THE GRILL
You may never want to call out for pizza again! Follow this pizza dough recipe, or purchase ready- made pizza dough found in your grocers refrigerated section ext to the biscuits. Slice and serve directly from the grill. Serves 6 - 8
Ingredients
1 1/2 teaspoons dried yeast
1cup lukewarm water
1/2 teaspoon sugar
3tablespoons olive oil
3cups all purpose flour
1/4 cup tomato paste or italian tomato sauce
6ounces sliced pepperoni
1red pepper, roasted and sliced
3/4 cup pitted black olives
8ounces grated mozzarella cheese
It'seasy to customize this recipe with toppings to suit your family's taste. For spicier crust, lightly rub the dough with olive oil then spice with pepper and garlic salt before spreading your tomato sauce.
Preparing the Pizza Dough
Combine yeast, water and sugar together and let stand in a warm place until mixture starts to foam. Add this yeast mixture to flour and oil and combine to form your pizza dough. Knead on a lightly floured surface until smooth and elastic. Cover and stand in a warm place until doubled in size. Knock back dough and roll out to a rectangle the size of your cooking pan or baking dish. Place dough into a lightly oiled pan.
If you purchased a
pan.
Preparing the Pizza
Spread tomato paste or Italian tomato sauce on top of your pizza dough. Top with pepperoni, red peppers, olives, and lastly, mozzarella cheese. Or if you prefer, you may place cheese first with toppings on last.
Place a cooking pan in center of grill and cook indirectly, with one outside burner on HIGH and the other on LOW, for approximately 20 minutes or until bottom of crust is light brown. Lastly, raise the lid and finish cooking pizza by turning burner under the cooking pan on high for about 2 minutes. This will insure the center of pizza gets brown. Then turn off heat, slice and serve directly from pan.
