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
These large hickory grilling planks are great for adding smoky flavor to big cuts of game and beef.
New to Plank Grilling? Try our sampler pack. It includes one of each of our six flavors: Cedar, alder, oak, maple, hickory, and cherry.(5.25" x 8" net size) These make great gifts for someone who loves grilling.
These are our longer and wider cedar grilling planks. They are perfect for a large fillet of King Salmon.
Oh the wonderful flavor of Hickory! People have smoked fish and other meats with hickory chips and shavings for years. Try that in a grilling plank. (5.25" x 11.75" net size)
New Product! Choose alder grilling planks in our most popular size (5.25" 11.75" net size), for entrees like planked salmon, steelhead or halibut.
Maple grilling planks make great grilled vegetables, especially stuffed mushrooms. (5.25" x 8" net size)
Camembert topped with sugared berries is a sweet treat on a maple grilling plank!
When put to the heat, Red Oak smoke is full-bodied, smooth and buttery-rich. Perfect for poultry, fish, or veggies. A popular blogger claims that ribeye steaks are spectacular. Red Oak is said to be less intense than hickory and more flavorful than apple.
Try cherry grilling planks in our most popular size, next time you grill bratwurst or any other sweet sausages.(5.25" x 11.75" net size)
Choose alder grilling planks in our most popular size (5.25" 11.75" net size), for entrees like planked salmon, steelhead or halibut.
