Because we all know that whatever you have planned, your table will be magnificently enhanced by the addition of a Raichlen recipe. It’s guaranteed!
So, whether on the driveway at Mom’s house like Frank DeTuro, in a freezing cold Oregon winter like Susan Ortiz, grilling Bourbon Turkey in Arizona with Bernie & Lynn Pass, or smoking Turkey with Madeira Gravy in Spain with Rob & Aly Douglass, our 500 Club members are at the grill making some Raichlen magic!
Thanksgiving Grilling Recipes
Frank & Kelley DeTuro
It was a 2-turkey day again. We’ve decided our favorite way is to do a 10-12 pound turkey in the Dutch oven. We stuff that it, and in 2 hours it comes out perfect, moist, and falling off the bone. There’s lots of liquid to make a gravy, too! Both birds were brined in the Brandy Honey recipe from the First Timers Blog. The 2nd bird (got to have leftovers) was also rubbed with Steven’s Project Fire Fennel Pepper Rub and cooked over charcoal and oak. Of course, the best part was today’s sandwich-The fennel pepper turkey with Mayo, dressing, & onion chutney on cranberry walnut bread.
Rob & Alynne Douglass
Could anyone ever dream up a Thanksgiving menu like this without the help of Master Steven?
- Brown Sugar and Orange-Brined Smoked Turkey with Madeira Orange Gravy (Planet Barbecue!) – brined for 24 hours
- Smoked Duck Breast with Peking Sauce (Planet Barbecue!) – brined and smoked
- Chestnut Dressing with Sausage
- Cranberry Salad with Orange, Pineapple, & Marcona Almonds
- Green Beans with Shallots and Bacon
- Apple Crisp with Vanilla Bean Ice Cream
Susan Ortiz
OMG! It was a cool 17-degree start, and I placed my mojo turkey on the grill at 10 a.m. As the skin shrank, I was able to create and maintain a small cup of marinade near the neck that I could continue to fill occasionally. The finished photos look burned, but they are not; it’s dark brown. Definitely the best turkey I have ever made and the mojo de ajo sauce was a hit. Five stars all around!
Bernie & Lynn Pass
Only existing picture of the turkey! It was just before the last baste. Wife and dog were too excited to wait! It browned a bit more. Steven did this (or the bourbon one?) on a pellet grill so I did as well but, will use a kamado grill next time. The pellet grill (rarely used) had trouble producing smoke at first, which is why I think it isn’t as browned as I’ve had in the past. Still, it was absolutely delicious! Lynn says it may be the best turkey she’s ever had, and it was a 5 for me, too!
Sam & Charlene Swanlund
Whiskey-brined smoked turkey from Project Smoke, along with the turkey jus using a deboned turkey stuffed with cornbread. It tasted way better than the picture! Excellent!!
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