St Augustine Style Thanksgiving Dinner Featured Recipe
The turkey is the center piece of the Thanksgiving meal. As such it must be special. The typical choices of preparation are either traditional oven roasting or deep fried. However, grill roasted is not to be overlooked. This recipe requires a charcoal grill large enough for the whole turkey, plenty of charcoal and wood chips depending on your tastes and time. The cooking method is slow; but worth the time and effort. The following recipe includes instructions for making turkey stock and gravy. There is a wonderful recipe for Collard Greens for turkey leftovers so save the wings for later use!
|St Augustine Style Thanksgiving Herbed Turkey||
- 1 12 lb whole turkey
- Extra virgin olive oil
- Kosher salt
- Coarse ground black pepper (McCormicks grinder)
- Fresh Herb Butter
- 1 c butter (2 sticks)
- 1/3 c Italian parsley, chopped
- 1/3 c green onion tops, chopped
- 2 tbs fresh sage, chopped
- 2 tbs fresh thyme, chopped
- 2 tbs fresh basil, chopped
- 1 tbs lemon juice
- 1 tbs Dijon mustard
- 1 1/2 tsp garlic salt
- 1 1/2 tsp celery salt
- Place the whole turkey breast side down on a cutting board
- Remove the neck and giblets and set aside to make the turkey stock
- Apply a light coat of olive oil to the turkey skin and liberally season the skin with kosher salt and black pepper
- Build a charcoal fire for direct grilling (approximately 450 to 500 degrees F)Melt the butter in a medium sauce pan
- Add fresh herbs butter mixing well – keep warm until needed
- Place the turkey directly over the coals and baste with the fresh herb butter Grill the turkey for 5 to 7 minutes
- Transfer the turkey to a 10”x10” baking dish* skin side up, place it back on the grill, and baste with fresh herb butter
- Cover the grill and close the air dampers reducing the cooking temperature to 350 degrees F
- Cook for 2 1/2 hours basting every hour with the remaining fresh herb butter Remove the turkey from the grill, cover it with foil, and let it rest for 15 minutes prior to carving
*You will wanto to use either an old baking dish or a disposable foil one since the dish will be placed directly on the grill.
The internal temperature of turkey thigh should reach 175 to 180 degrees F while the breast meat should reach 160 to 165 degrees F.
Turkey Stock (used for making gravy)
To make turkey stock, add 3 1/2 cups water, 1 3/4 teaspoons salt, turkey neck and giblets to a medium sauce pan. Bring to a boil. Reduce the heat to medium-low, cover, and simmer for 1 1/2 hours.
•2 cups turkey stock (as directed)
•2 tablespoons water
•4 teaspoons cornstarch
To make the gravy, scrape all of the drippings and liquid from the bottom of the roasting pan into a small bowl. Skim the grease from the top of the liquid. Pour the seasoned liquid, about 3/4 cup, into a small sauce pan. In a small bowl, whisk the two tablespoons water with the cornstarch until smooth. Add the cornstarch slurry and two cups of the pre-made turkey broth to the sauce pan and heat. Serve drizzled over the turkey or on the side as table gravy.