TRADITIONAL HOLIDAY TURKEY
Imagine everyone’s surprise when you serve your next holi-
day turkey – complete with dressing – delicious and tender
straight from the grill!
Serves 8 -10
Ingredients for Turkey
8- 10
pound whole turkey
4
ounces butter, softened
2
tablespoons chopped thyme
2
tablespoons lemon juice
2
teaspoons grated lemon rind
Ingredients for Dressing
2
ounces butter
2
onions, finely chopped
8
ounces bacon, chopped
2
tablespoons port wine
1/4
cup red wine
2
chicken stock cubes
4
ounces chopped cashews, hazelnuts or pecans
1/2
cup chopped celery
1/2
cup chopped carrot
1 - 1 1/2 cups fresh white breadcrumbs
1
egg, lightly beaten
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salt and pepper to taste
Preparing the Dressing
Prepare dressing in a cooking pan directly over medium
heat. Melt butter, add onions and bacon then saute 3 min-
utes. Add port, red wine and stock cubes and bring to a boil.
Cook 2 minutes. Remove pan to allow ingredients to cool.
Add remaining ingredients and mix.
Preparing the Turkey
Although not required, you may want to preheat your grill 3
minutes.
Wash inside of turkey and dry with paper towels. Pack
breadcrumb seasoning into the turkey cavity. Combine the
butter, thyme, lemon juice and rind together in a bowl. Using
turkey baster, insert butter mixture under skin covering the
turkey breast.
Truss the turkey with string and place it on a baking pan or
roasting rack that rests into a cooking pan. Remove the
cooking grids from your grill if necessary, then place the
cooking pan and turkey in the center of your grill. Turn one
outside burner to low, the other to medium, and close lid.
Cook indirectly for 3 1/2 to 4 hours or until cooked. Halfway
through cooking time you may alternate burner tempera-
tures so that the turkey browns evenly. Once cooked,
remove dressing from cooked turkey, slice and serve.
PIZZA ON THE GRILL
You may never want to call out for pizza again! Follow this
pizza dough recipe, or purchase ready- made pizza dough
found in your grocers refrigerated section – next to the bis-
cuits. Slice and serve directly from the grill.
Serves 6 - 8
Ingredients
1-1/2
teaspoons dried yeast
1
cup lukewarm water
1/2
teaspoon sugar
3
tablespoons olive oil
3
cups all purpose flour
1/4
cup tomato paste or Italian tomato sauce
6
ounces sliced pepperoni
1
red pepper, roasted and sliced
3/4
cup pitted black olives
8
ounces grated mozzarella cheese
It’s easy to customize this recipe with toppings to suit your
family’s taste. For spicier crust, lightly rub the dough with
olive oil then spice with pepper and garlic salt before
spreading your tomato sauce.
Preparing the Pizza Dough
Combine yeast, water and sugar together and let stand in a
warm place until mixture starts to foam. Add this yeast mix-
ture to flour and oil and combine to form your pizza dough.
Knead on a lightly floured surface until smooth and elastic.
Cover and stand in a warm place until doubled in size.
Knock back dough and roll out to a rectangle the size of
your cooking pan or baking dish. Place dough into a lightly
oiled pan.
If you purchased a ready-made pizza dough, simply open
can and roll dough into a lightly oiled cooking pan.
Preparing the Pizza
Spread tomato paste or Italian tomato sauce on top of your
pizza dough. Top with pepperoni, red peppers, olives, and
lastly, mozzarella cheese. Or if you prefer, you may place
cheese first with toppings on last.
Place cooking pan in center of grill and cook indirectly, with
one outside burner on high and the other on low, for approx-
imately 20 minutes or until bottom of crust is light brown.
Lastly, raise the lid and finish cooking pizza by turning burn-
er under the cooking pan on high for about 2 minutes. This
will insure the center of pizza gets brown. Then turn off
heat, slice and serve directly from pan.
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