November 14, 2023
Recipe by @thyme.and.timber
1. In a grinder combine fennel seeds, rosemary & peppercorn, and grind into a fine powder. Next mix in remaining ingredients.
2. Apply rub to spatchcock turkey and allow to dry brine in refrigerator overnight uncovered.
3. Allow turkey to temper for 1 hour while the grill preheats.
4. Inject with roasted garlic white wine herb butter.
5. Prepare grill with charcoal and 3-4 soaked apple wood chunks with a target temp of 350 degrees.
6. Cook turkey until internal temp reaches 165 degrees, about 10-15 minutes per pound. When the internal temp reaches 145-150 baste with butter or oil. Remove from heat and allow to rest for at least 20 minutes before carving.
1. Combine ingredients in a saucepan and simmer for about 15 minutes.
2. Remove from heat, strain, and discard herbs & onion. Add white wine butter sauce and roasted garlic cloves to a food proccesser, blend until smooth. Allow to cool to room temperature before injecting.
1. Prepare grill for indirect heat with a temp between 375-400 degrees.
2. Rinse and scrub potatoes, pat dry and pierce with a fork. Next brush with oil or butter and wrap tightly in foil.
3. Place on grill using indirect heat and cook until fork tender about 1 hour. Remove from heat and cool slightly, enough to handle and peel.
4. Meanwhile, while the potatoes are cooking, in a small saucepan over medium heat melt butter, add the vanilla bean & seeds, maple syrup and cream. Bring to a simmer, continue to stir until thickened, almost to a caramel consistency. Remove from heat and reserve vanilla bean for garnish.
5. In a medium bowl, mash the potatoes and fold in the vanilla maple butter. Top with crushed pecans and vanilla bean. Drizzle with additional maple syrup.
1. Create a mushroom broth by bringing the broth or stock to a boil & add the dried porcini mushrooms. Lower heat to low and allow to simmer for about 20 minutes, until the dried mushrooms are rehydrated. Remove from heat and strain. Reserve 1 cup of mushroom broth.
2. Prepare grill for indirect heat with temp between 350-400 degrees.
3. Preheat a cast iron skillet over direct heat.
4. Add butter and once melted add shallot, mushrooms, pistachios, salt & pepper to taste. Sautee for 5-10 minutes until mushrooms begin to let off some of their liquid.
5. Next stir in the roasted garlic cloves and cook for an additional minute.
6. Sprinkle with flour and thoroughly combine. Next add the mushroom broth then cream. Stir well and bring to a simmer. Allow to simmer until thickened, about 8-10 minutes, stirring occasionally.
7. Add green beans, ¼ cup onion straws and thyme leaves, toss to combine. Cover and move to indirect heat. Cook until heated through and bubbly about 20 – 25 minutes. Remove from heat and top with remaining onion straws.
1. Prepare grill for medium heat. In a cast iron combine apples, cider, cinnamon stick, brown sugar, and lemon juice, stir to thoroughly combine. Cover and cook until apples are softened about 20 minutes. Stirring after 10 minutes.
2. Remove heat, discard cinnamon stick or reserve for garnish.
3. Mash until you reach your desired consistency and chill until ready to serve.
