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

A grilled Thanksgiving

As good as a cooked turkey smell is on the best Thursday of the year, would you skip the delicious homemade smell and swap out a kitchen empty of dirty dishes? Why not think about grilling up your Tom Turkey this holiday? We found a great, and more importantly EASY recipe for getting the perfect bird on your table this year with at What’s Cooking America.

Prep Time: 30 minutes  |  Cook Time: 20 mins. per lb.  |  Yield: serves many

Ingredients:

  • 1 (15 to 20 pound) turkey, fresh or thawed, with giblets and neck removed.
  • 1/2 cup butter, room temperature or softened, divided
  • Turkey Stuffing or your favorite stuffing/dressing recipe
  • 3 to 4 slices uncooked bacon
  • Basting Juice (see recipe below) or use the juices that drain off

Instructions:

Clean turkey well, removing any bits of pin feathers and cleaning the cavity of any remaining pieces of innards. Pat dry with paper towels. Secure legs with twine or a clip (optional).

Preheat barbecue grill. Instead of using a roasting pan, it is easier to use a homemade pan from extra heavy duty foil (using three layers of aluminum foil and making it just big enough to hold the bird – the sides need to be about 2 1/2-inches high).

Rub the inside cavity of the turkey with 1/4 cup of the softened butter.

Stuff the inside cavity with your favorite stuffing/dressing recipe. Also place a little stuffing in the neck cavity, tuck the neck skin under and skewer shut. With any remaining turkey stuffing, stuff a little of it between the skin and the breast meat.
With the remaining 1/4 cup butter, rub some over the skin of the turkey.  Salt and pepper the turkey and place the slices of uncooked bacon on top of the prepared turkey.

Place the turkey crosswise on the gas or charcoal grill so that the pan is evenly distributed over the two sets of jets.  Set the flame so that a temperature of 300 to 325 degrees F. is maintained (usually the lowest setting).  Cover with heavy duty aluminum foil for the majority of the cooking time.  Estimated cooking time is approximately 20 minutes per pound at 300 degrees F.

Remove the aluminum foil for the last hour of cooking.  Every once in while, baste the turkey with the juices (or with the basting juice recipe below).  If you have “hot spots” in the jets of the grill, twice during the cooking turn the turkey around (and the pan, of course) so that one side is not more cooked than another.

Toward the end of the cooking time, open the grill and insert the meat thermometer into the fleshy part of the thigh and cook until the internal temperature reaches 165° F. (remember that the turkey will continue to cook after it is removed from the heat of the fire).  NOTE: The USDA has come up with a one-temperature-suits-all for poultry safety: 165° F.  For safety and doneness, the internal temperature should be checked with a meat thermometer.

It is important to use a meat thermometer with a cable attached to the meat probe tip.  This will allow for the meat probe tip to stay in the turkey during the entire cooking process while the barbecue lid is closed and give you a continuous temperature reading of the meat to ensure it does not overcook.

In the absence of a meat thermometer, pierce the turkey with a fork in several places; juices should be clear with no trace of pink.  NOTE: The old-fashioned way of wiggling the leg to see if it’s loose will give you an indication that the turkey is ready, but unfortunately, by the time the leg is truly loose, the turkey is sadly overcooked.  The only reliable test for doneness is to check the internal temperature with a meat thermometer in the thickest part of the thigh, without touching the bone.

Allow the cooked turkey to sit for approximately 10 to 15 minutes before carving.

Basting Juice:

  • 1/2 cup butter
  • 1 medium onion, chopped
  • Neck and gizzard
  • 2 teaspoons chopped dried rosemary
  • 3 cups chicken stock or water
  • Salt and pepper to taste
  • 1 cup sweet Marsala wine or port wine*
  • 1/2 cup dry vermouth or white wine*
  • Juice from two lemons

*Use any red wine that you have.  You could also substitute the vermouth for additional red wine.

In a heavy pot over medium-high heat, melt butter; sauté onion until just translucent.  Add the neck and gizzard; continue cooking for approximately 4 minutes.  Add the rosemary and chicken stock or water; simmer until reduced by halve.  Remove from heat and strain well.

Use the gizzard and neck in the stuffing or the gravy.  For the basting juice, mix together the strained stock mixture, marsala or port wine, vermouth, and the juice of the lemons.

Now that it’s done … Check out how to carve it with Thomas Joseph @ Martha Stewart’s Kitchen Conundrums:

We hope you have a very Happy Thanksgiving weekend!
Come check out our sale going on NOW through Cyber Monday

Photo Credits:
Classic Accessories
Con Poulos/Food & Wine
beccajulia @ All Recipes
The Foodiciary

 

A grilled Thanksgiving

Cyber Sneak Peak

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We thought we’d give a little sneak peak to our cyber sale starting this Sunday the 22nd. 20% off site-wide with discount code: CyberWeek20 at checkout.

We have also given our Sunbrella Grill Cover an additional 20% off  with code:Sunbrella40
55-561-030401-00_lifestyle_21 RDiscounts like these only come once a year and we are so excited to be able to celebrate our newest grill cover with such a great promotional price. The best part?
FREE GROUNDSHIPPING on all US orders!!!

Cyber Sneak Peak

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