Your Guide to Thanksgiving Dinner
Thanksgiving is great and all, but figuring out how to cook an entire Thanksgiving dinner in one oven usually feels more like a never-ending game of Tetris. To avoid the inevitable puzzle that is cooking your entire Thanksgiving meal in one oven, I’ve decided to take an alternative approach to cooking my favorite Thanksgiving dinner classics!
2 medium/large sweet potatoes
2 tbsp. butter
6 tbsp. marshmallow crème
1 tsp. ground cinnamon
¼ tsp. ground nutmeg
1 tbsp. white sugar (optional)
½ tsp. ground cinnamon (optional)
- Start by preheating your grill for 15 minutes with all burners on high.
- Brush your cooking grates clean and prepare you grill for indirect, medium heat.
- Clean your sweet potatoes and slice them in half lengthwise. Place them cut side down on the cooking grates and grill with the lid closed for 20 minutes. This will give you some nice caramelization on the sweet potatoes and add that great grilled flavor. Then, flip the potatoes and continue grilling them for 20 to 25 minutes, or until a fork inserted in the middle pushes through easily. Remove them from the grill and let them rest for about 10 minutes.
- Gently peel the skin off the sweet potatoes and put them in a bowl. Mix into two tablespoons of butter and six tablespoons of marshmallow crème, and mash potatoes with a fork. Stir in one teaspoon of cinnamon and ¼ teaspoon of nutmeg.
- Pour the sweet potato mixture into a small baking dish, cover and store in the fridge overnight.
- When you’re ready to reheat, make sure you pull the baking dish out of the fridge at least a half hour before putting them on the grill.
- Preheat your grill and prepare for indirect, medium heat. Bake for 30 minutes, stirring halfway through.
- If you like your potatoes a little sweeter, mix a tablespoon of white sugar with a ½ teaspoon of cinnamon and sprinkle over the top of the potatoes. Close the lid and continue to bake for an additional 10 minutes.
- Remove them from the grill and enjoy!
1 (10 lb.) turkey
2 tbsp. House seasoning (recipe below)
2 tbsp. of your favorite dry rub
3 to 5 gal. peanut oil
1 cup salt
¼ cup black pepper
¼ cup garlic powder
- Mix the House Seasoning ingredients together and set aside.
- Wash the bird inside and out, and allow to drain. Rub turkey all over with House seasoning. Coat turkey with dry rub. Allow the bird to sit until it reaches room temperature.
- Heat peanut oil in turkey fryer for a very, very large stockpot to 350 degrees. Very carefully, lower turkey into hot oil, making sure it’s fully submerged. Fry turkey for 3 minutes per pounds (plus an additional 5 minutes per bird). Remove turkey from oil and drain on paper towels.
Make sure to review turkey frying safety tips before frying that bird.
2 refrigerated rolled pie crusts (1 box)
6 cups (about 3 lbs.) pitted sweet cherries
¾ cup granulated sugar
3 tbsp. cornstarch
1 tsp. vanilla
1 tsp. almond extract
1 tbsp. butter
1 egg yolk
1 tbsp. cream
Coarse caster sugar
- In a large bowl, toss cherries with the sugar, cornstarch, vanilla and almond extract until coated. Set aside.
- Remove one of the pie crusts from its package and using a rolling pin, roll it out gently to form a 12-inch circle. Place the pie crust in the bottom of a 10-inch cast iron skillet that has been sprayer with cooking spray. Pour berry mixture into the skillet and dot with pieces of the butter.
- Next, take the other pie crust ad roll it out to a 12-inch circle. Cut the pie crust into strips about ¾” wide, or so that you have 9-10 strips. Lay 5 strips along the top of the pie, with the longest strip in the middle. Lay the rest of the strips evenly across the first set of strips, weaving the strips to create a lattice effect. Tuck the edges of the strips into the bottom pie crust and gently crimp the edges.
- Mix the egg and cream in a small bowl and brush it on the pie crust strips then sprinkle with the coarse sugar.
- Preheat half of the grill to medium and then place the skillet on the grill rack over the empty side of the grill. Cover and grill for 1 ½ to 2 hours, or until the crust is golden and filling is bubbly, rotating once halfway through grilling time.