So long story short my parents are road triping to Flordia to spend thanksgiving with my grandparents and leaving my sister(27) and I (25) alone. We were planning on doing the normal thanksgiving but I just had an idea that we could do a non-traditional thanksgiving or a themed one. What kind of theme or non-traditional things would you do?
Over the summer, I decided to grill a whole turkey breast. Since I am a grilling novice, and have never grilled anything other than steaks, burgers and hotdogs, I tried to look around on how in the world you do this.
I found this video to be VERY helpful. (There are a lot of videos out on youtube)
This guy had a lot more useful tools for the job, but since I only had a whole breast (and a smaller 16-18 inch grill) it didn't matter too much. I used a makeshift drip pan out of aluminum foil. This year I think I am going to get a disposable aluminum foil pan though.
I could not do this without the chimney starter and I also put flavored woodchips in with the charcoal. It was fabulous!
For Thanksgiving, I would like to grill the turkey. I am limited to doing another whole breast (approx. 8 pounds), but was going to do turkey legs on our portable grill. (Plus, the hubby can do the grilling, while I do other stuff - one less person out of the kitchen pestering me!) I will probably have approx. 8 people this year for Thanksgiving, including me.
Of course since I live in No.Dak., grilling is all going to depend if the weather is decent. (Decent = no blowing snow, blizzards, rain, etc. - but I will put up with coldness). This means that I am thinking about buying a whole turkey in case I am forced to roasting it in the oven. (Which is why I have the weird question below.)
Have any of you ever grilled a turkey? How did it go, and any helpful suggestions? I found myself adding briquettes a lot throughout the grilling process - which might have indicated I didn't have enough in the first place.
5 bunch(es) (1 pound without tops) baby carrots, peeled;or
1 bag(s) (16 ounces) peeled baby carrots, (as a substitute for fresh carrots)
2 tablespoon(s) (1/4 sticks) margarine or butter
1 clove(s) garlic, cut in half
3 tablespoon(s) pure maple syrup or maple-flavor syrup
1/8 teaspoon(s) coarsely ground black pepper
1 tablespoon(s) fresh chives, snipped, for garnish
DIRECTIONS: In 3-quart saucepan, heat 8 cups water to boiling over high heat. Add carrots and 2 teaspoons salt; heat to boiling. Reduce heat to low; cover and simmer 7 minutes or until carrots are tender. Drain well.
In nonstick 12-inch skillet, melt margarine or butter over medium heat. Add garlic and cook 2 minutes, stirring occasionally. With slotted spoon, remove and discard garlic. Add maple syrup, stirring to blend with melted margarine or butter.
Add carrots, pepper, and 1/4 teaspoon salt and cook, stirring occasionally, until carrots are lightly browned, about 10 minutes. Garnish with snipped chives to serve.
Surprisingly enough - this site IS still active, it just unfortunately does not get much attention until a few weeks up to the big FOOD day (cause who wants to think about this in the Spring*?)
The big dinner is at our place again this year and I am in the mood to change things up a bit. I experimented with grilling turkey this summer, and I am going to do it again for Thanksgiving. It will be interesting to see how this goes considering weather can be unpredictable up north. I also will have to find the instructions/recipe to post on here very soon. (I see I posted a grilled turkey recipe a few years ago, but getting that bird on the grill is another story)
Thank you to all that contributed last year and years past, and I hope you will contribute this year!
____________________________________________ * Ok, I admit I DO think of those Perkin's pumpkin muffins year round though. It kills me that they are only offered Nov. to Feb. ** I was off the hook in 2006 and went to the in-laws!