a Classic Thanksgiving

When it comes to the biggest dinner of the year, we all find ourselves in “this camp, or that camp” with very little wiggle room. Thanksgiving has always been a wonderful time for family and friends filled with an abundance of delicious food and meaningful memories made together. We had a little fun with how things are done in our co-workers’ homes this holiday: What camp are you in?
Classic Accessories Inforgraphic - Thanksgiving
From all of us at Classic Accessories, we wish you and your family a very
Happy Thanksgiving!

Sources:
Classic Accessories Employees
Graphics: Heather Thomas

a Classic Thanksgiving

Turkey Tips

Turkey Tips with Dorik Downing

We have asked our resident Kamado Joe griller, Dorik, for his Turkey Tips this season and he quickly gave us the rundown on how he preps his poultry each Thanksgiving.

1. Brine your turkey! There really isn’t an if/and/or statement when you ask him about the way a turkey should be cooked. It all starts with the brine. Dorik recommends 4 cups kosher salt dissolved in 2 gallons of water. Bring it down to “refrigerator cool” before submerging your turkey. The Spruce.com recommends brining your bird for an hour per pound. So a 12 pound turkey would need 12 hour of brine time. Dorik brines his overnight in the refrigerator and says even if you don’t have that much time, 4-6 hours will make a difference in helping your turkey retain the moisture and juices during cooking.

IMPORTANT: Always use a safe plastic to brine in. We recommend this brining bag kit from Amazon. When in question, always look for the food safe symbol on any plastic container you are looking to use. See below for reference:

Bringing Safely

2. After your hours of brining are up, rinse both the cavity and skin under cool running water for a few minutes to ensure all traces of salt are gone. Pat dry inside and out with paper towels.Rinsing and Drying

3. Place turkey on meat rack set over rimmed sheet pan in refrigerator overnight, uncovered
and air dry for at least 8 hours or overnight. (this helps the skin become crispy)

4. Before heading over to his grill, Dorik injects the bird meat all over with a mixture of 4 sticks melted butter and 1 beer. Talk about a butter beer from the Wizarding World! He recommends our local Red Hook’s ESB for it’s caramel malt sweetness and subtle spice and fruit hop flavors. He rubs outside with salt, pepper, dried thyme, rosemary, sage and garlic powder.

Dorik's Butter Beer

Need an injector? Check out Amazon’s Bayou Classic 5011.

5. After finishing the outside of  the turkey, Dorik then quarters an onion, fresh garlic and thyme and loosely places into the turkeys cavity. Packing the turkey too tightly with stuffing will prevent turkey from cooking evenly.

6. Hands down, Dorik’s cooking method of choice is his Kamado Joe Grill loaded with lump charcoal and a few oak chunks from bourbon barrels (obtained from Makers Mark in KY. Where he is a Maker’s Mark ambassador!)

Dorik's Kamado Joe Grill
His next steps at the grill are as follows:

I will use a heat deflector plate, grill grate, drip pan and wait for temp to get up to 325°. Once up to temp, I just place the Turkey in the middle of grill, place “in-oven” thermometer in thickest part of leg, close the lid and crack a cold one. (I will not open lid until turkey is up to temp) It is so great to cook the Turkey on the grill outside because it frees up the kitchen oven for other favorite items. Cooking time takes about 2.5-3 hours. Remove and let rest. Carve and Serve.

Dorik also recommends leftovers (my personal favorite!) and to always save the turkey carcass for making turkey broth. Bring to boil in large pot, reduce heat to simmer for about an hour, strain and freeze for next year. I like to use the turkey broth from the previous year for my giblet gravy. Its delicious! And for Cyber Monday … turkey sandwiches for lunch!

Cooking turkeys brings on great food debates, but that’s for another time, and another post.

Turkey Tips

Grilling Tom

GrillTurkey

Take Tom out of the kitchen this year and throw him outside! On the grill of course before your neighbors think 2014 was the year you lost it.

From the Food Network’s show Cooking Live – the chefs bring you the basics on how to cook your turkey on your grill. They even go through cooking with Charcoal Kettle Grills and the varying briquette guides to the size of your grill to cooking your Tom Turkey on your gas BBQs.

Many professional to backyard chefs advise you to really go with the basics for your oven ready turkey – simple olive oil or vegetable oil and quality salt and pepper. Whether or not to stuff your bird is another argument all together. It is recommended that you save your stuffing for a separate pan or crock-pot and let the turkey come to its safe temperature on its own. {180° F in the thickest part of the thigh}

For some of the best advice … from the owners and operators of the Turkey Help Line {yes, it’s a real thing: 1-800-Butterball} we can also turn to our friends over at Butterball. They do advise to NOT use lighter fluid infused briquettes when cooking their Butterballs.

We’ve been on a BBQ and Grill kick for the past few weeks and maybe it’s due to the final letting go of the thoughts of Summer and going head first into the Holidays, but more so because of our Loyalty Program here at Classic Accessories. We’re giving away a Weber Genesis® E-310™ on the 1st to a lucky winner along with second place winner of $250 to our site and third place winner of a free BBQ Cover of their choice. We have monthly winners of our free program but it’s not about the prizes friends. It’s about our customers who make our Loyalty Program what it stands for and what keeps it going.

So on this Thanksgiving Eve, we wanted to also tell you how thankful we are for you. You are the reason why we do what we do every day. Whether it’s protecting your patio over the week so you’re ready for game days, providing peace of mind of your covered RV in storage so you’re care-free when it comes time to take that next trip or if it’s fishing along side your best friend with screaming reels in your hands, we wanted to say thank you for taking us along and letting us be apart of making memories. It’s the little things.

Here’s wishing you and your family a very Happy Thanksgiving.

Your friends at Classic Accessories

-Cheers-

*Photo Credits
http://www.baybreezepatio.com
http://www.baybreezepatio.com
http://www.seriouseats.com

Grilling Tom