Atlanta-based Kamado Joe’s ceramic grills hold their temperature consistently, infuse an authentic smoked flavour into the meat and vital to the process, it creates an impossibly juicy bird.
Moreover, cooking outside frees up valuable oven space. Here are their fool-proof recipes for a barbecue turkey and pumpkin and sage macaroni cheese.
Kamado Joe’s global marketing manager, Ben Forte reveals his top tips to barbecuing the turkey for thanksgiving.
Thanksgiving turkey tips
Cook to temperature, not time. 75C is perfect.
Add a bacon weave. This helps the breast meat stay moist and you get a bonus bit of crispy bacon.
Get your turkey out of the fridge half an hour before you start cooking.
Cook your veg below the turkey so it catches all those juices as it cooks.
If you like a bit of smoke then try adding a chunk of fruit wood such as apple or cherry.
Barbecue turkey recipe
Ingredients
200g fine salt
100g light brown sugar
Small bunch of sage leaves
2 bay leaves
2 star anise
10 peppercorns
1 orange, zest removed with a vegetable peeler
5kg turkey
250g butter, softened
Bunch of sage, rosemary and thyme, finely chopped
Method
Brine your turkey the night before cooking. Fill a large saucepan with 1.5 litres of cold water and add all of the brine ingredients - saving the remainder of the orange for the next day. Place over a medium heat and whisk until the sugar and salt has fully dissolved before removing from the heat. Fill a container large enough to hold your turkey with 1.5 litres of cold water and add to it your fragrant brine solution. Allow to cool completely.
Add the turkey and leave to brine overnight. In the morning, remove the turkey from the solution and pat it dry with kitchen paper or a clean tea towel.
Halve the orange and stuff it inside the turkey cavity. Mix the butter with the finely chopped herbs. Rub half of the mixture generously over the skin of the turkey and season generously with salt and pepper.
Set your barbecue to around 190c for indirect cooking and place a drip tray under the grill to catch the cooking juices. Place the turkey on the grates above the drip tray and close the barbecue lid. Allow the turkey to cook for approximately 2-3 hours but you’re cooking to temperature not time - you’ll have to check. Baste the turkey with the remaining herb butter every half hour.
Using a temperature probe, check the thickest part of the turkey is cooked to approx 72c. When cooked, remove from the heat, wrap with foil and a clean tea towel and leave to rest for an hour before carving.
Smoked Pumpkin and Sage Mac 'n' Cheese
Creamy mac and cheese infused with smoke and enhanced with roasted pumpkin and aromatic sage.
Ingredients:
400g macaroni pasta
250g pumpkin puree
120g cheddar cheese, grated
60g Parmesan cheese, grated
120ml milk
30g butter
40g plain flour
1 tablespoon fresh sage, chopped
1/2 tsp garlic powder
Salt and pepper to taste
Method
Prepare your barbecue to approx 150c. Cook the macaroni pasta according to the packet instructions until al dente.
Melt the butter in a saucepan over medium heat. Add the chopped fresh sage and cook for about a minute until fragrant. Add the flour to the saucepan and stir constantly for 1-2 minutes until golden brown. Gradually whisk in the milk until the mixture is smooth and thickened. Add the pumpkin puree, cheddar cheese, and Parmesan. Stir until the cheeses are melted and the sauce is creamy.
Add the cooked pasta to the sauce and toss to coat the pasta evenly. Season with garlic powder, salt, and pepper to taste. Transfer the mac and cheese to a heat-resistant dish suitable for smoking. Place the dish on the grill grates of your barbecue. Close the lid and let it smoke for about 15-20 minutes to infuse smoky flavour.
Remove the smoked pumpkin and sage mac and cheese from the grill and let it cool for a few minutes.
For several reasons That's Food and Drink has a day's leave on Thanks Giving Day and enjoys a Thanks Giving turkey feast.
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