For the past four or five years, my sons and I have hosted what we call the Wednesday Night Feast before Thanksgiving. I did not think we would be able to host this year because my youngest, Cole, plays lacrosse on the Northern California traveling team and they are set to play down in Palm Springs over the holiday weekend. I told the boys I don't think we can do the party this year because of the teams. Both Curtis Jr. and Cole said, "Dad, it's tradition, you have to make the time." You know, their saying that made me very happy.
Last year we had four turkeys - one roasted in the oven, one roasted using an oven bag and two cooked out on the grill. The grill birds are always big hits.
Enjoy your holiday. Peace.
grilled roasted turkey
1 pound bacon
1 pound butter (optional)
1 / 2 cup season blend salt, pepper, dry herbs such as sage, parsley, thyme, tarragon, your favorite, dry onion garlic, etc
1 / 2 cup maple syrup
3 celery stocks washed and broken in half
1 large onion peeled and cut in half
Wash bird, pat dry with paper towels. If using butter, allow to soften at room temp, add season blend to butter, mix. Place bird in large roasting pan; season bird with blend. Be sure to lift the skin to spread the seasoning on the meat not just the outside of your turkey. Place the onion and celery inside the bird, pour half the syrup over the bird. Next, cover bird with bacon strips. Try to cover the turkey completely; pour remaining syrup over bacon. (Tip: I sometimes place an alumina tent over my turkey. It helps hold heat when you lift the lid, but remember to remove it the last hour of cooking.) Cook at 375 degrees. Cook for 21 to 22 minutes per pound or until the temperature on the turkey reaches 165. When done, I allow guests to munch on the bacon before carving.
How to stuff a 22-26 pound turkey
2 cups long grain rice - cooked and allowed to cool completely
8 lbs Boston Butt pork - coarsely ground
20 eggs (give or take)
1 bag baby spinach and 1 bunch Italian flat leaf parsley - washed, torn into small pieces and allowed to dry.
2 lbs grated Parmesan cheese
Black pepper and salt to taste
Mix rice, cheese, spinach and parsley in a large container (I use the top of the turkey roaster). Add in unbeaten eggs a few at a time (mixture should be moist, not dry). Add salt and pepper to taste. Stuffing or Ghino (gee - no), goes under the skin of the turkey, including the legs. We cut the loose skin at the neck and sew over the opening because we stuff the turkey so much it would burst. Any additional Ghino can go in the cavity (it will taste different). Add onion and celery to pan along with neck and gizzards. Melt butter and pour on top of bird Cover with roaster top (if it fits). Cook in a 300 degree oven for at least seven hours. Baste once and let stand. Carve the bird and the Ghino will be beautiful on top. Serve the turkey with roasted red (sweet or hot) peppers dressed with olive oil, salt and garlic or caponata (a sweet and sour marinade with roasted vegetables), along with the traditional American side dishes.