Planksgiving is easily my favorite holiday. It’s everything a good holiday should be- gathering together with good friends and family as the weather begins to get chilly to over-eat in lumpy, ill-fitting sweaters.   Planksgiving is, in a word, festive.

For those of you not familiar with this holiday, Planksgiving® is an annual celebration created by us here at Outdoor Gourmet to get the holiday eating regimen off to an early start. We host this event the weekend before Thanksgiving. And this year, we planked a Turducken! And ribs!

Turducken Defined: It's a Turkey! It's a Duck! It's a Chicken! All rolled, or rather stuffed, into one.

The night before, trying out the new turkey injector.

The bird(s) just added to the planks.

Two turkey-sized planks, just to add to the excess.

Getting golden!

Ready to serve.

The Beergloo

This morning, I drained off the aforementioned brine water, patted my bird dry, stuffed it with as many Walla Walla sweet onions and fresh herbs as it's cavity would hold, then got to work with the herb butter.

This wasn't just any herb butter... this was hand-rolled Amish butter, with fresh thyme, sage, an entire bulb of organic brown tempest garlic, celtic sea salt, and rosemary from my Momma's garden. I'd have been happy with just a smear of this and hunk of bread, but I had 14 hungry people headed my way, so the herb butter was carefully placed under the turkey's skin and a light coating was rubbed on the outside. Now the bird was ready.

My turkey spent the first several hours of cooking time in the oven at 350°, then was transferred out to the grill on a burly one-inch-thick cedar turkey plank, made especially for this occasion.

Once added to the Outdoor Gourmet cedar grilling plank, the bird took on a great redish-brown color from the mix of cedar plank and hickory smoking chunks.

The ribs hit the gas grill around the same time as the turkey, but they were on a rough-cut piece of hickory and was served with ginger orange zest cranberry sauce.

We pulled the bird when the thermometer read an internal temp of 140° and foiled for a resting period of 15-ish minutes. The ribs- honestly, I was running around mashing potatoes and filling ramekins with Amish butter, so they just got pulled when they looked done.

Along with our meaty entrées, we served brussel sprouts with shallots in white wine sauce, fruit and nut stuffing, chilled barley and broccoli salad with feta, grilled sweet potatoes, and of course, mashed potatoes with brine dripping gravy.

Friends brought homemade bread, pies, babies, wine, and dogs along for the feast, which was held in the wood stove-heated garage with a couch, four chairs, and five coolers as seating.

When it came time for pie and fresh whipped nutmeg cream, we were out of plates, so Styrofoam cups made for a classy, yet ergonomic vessel.

Dishes- done. Turkey carcass- simmering into stock. Now I need to go sleep off this food and wine induced comma. Happy Planksgiving to one and all!!

Welcome to your Planksgiving weekend! -KB