Amazing Turkey on the BBQ Grill

14 - 16 lb turkey

For the brine:
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1 1/2 teaspoons allspice berries
1 1/2 teaspoons chopped candied ginger
1 gallon heavily iced water

2 to 3 days before roasting:
Begin thawing the turkey in the refrigerator.
Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.
Early on the day or the night before you'd like to eat:
Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.

GLAZE
2/3 cup barley malt syrup
1/4 cup malt vinegar or apple cider vinegar
6 fresh sage sprigs
4 fresh thyme sprigs
1/2 teaspoon ground black pepper
2 tablespoons (1/4 stick) unsalted butter
Bring malt syrup, vinegar, herbs, and pepper to boil in small saucepan, stirring occasionally. Reduce heat to low and simmer until glaze coats spoon, 4 to 5 minutes. Mix in butter. DO AHEAD Can be made 1 day ahead. Cover; chill. Rewarm before using.

Remove turkey from brine. Pat very dry, inside and out, with paper towels. Sprinkle main cavity with 2 teaspoons pepper; fill with onions, celery, sage, thyme, and garlic. Close cavity with turkey lacing pins. Tuck wing tips under; brush all over with oil.

TO GRILL TURKEY
Prepare barbecue (medium heat). Remove top grill rack. If using charcoal, light briquettes in chimney. When briquettes are covered with white ash, push to opposite sides of bottom grill rack, leaving center empty. Place disposable aluminum pan in center of rack (you will need to light additional briquettes, checking every 30 minutes during grilling time). Replace top grill rack. If using 3-burner gas grill, light burners on left and right sides, leaving center burner off. If using 2-burner gas grill, light burner on 1 side; place disposable pan over unlit side.
Place turkey, breast side up, on grill rack over disposable pan. Cover barbecue. Insert instant-read thermometer into hole in hood. Maintain temperature as close as possible to 350°F on charcoal grill by opening vents to increase temperature and closing vents to reduce temperature or adjusting temperature on gas grill with controls. Cook turkey 2 hours, tenting loosely with foil if browning too quickly. Brush turkey with glaze. Cover grill; cook 30 minutes longer. Brush again with glaze. Cook until thermometer inserted into thickest part of thigh registers 165°F, about 30 minutes longer. Transfer turkey to platter. Brush with glaze. Let rest 30 minutes (temperature will rise 5 to 10 degrees).

Fig and Goat Cheese Bruschetta

Prepare the fig jam up to three days ahead and store in the refrigerator. Bring to room temperature, and assemble bruschetta just before serving. For smaller groups, use half the amount of bread.

I just tried this and would add a bit of balsamic vinegar to the toast before assembling.

1 1/4 cups chopped dried Mission figs (about 9 ounces)
1/3 cup sugar
1/3 cup coarsely chopped orange sections
1 teaspoon grated orange rind
1/3 cup fresh orange juice (about 1 orange)
1/2 teaspoon chopped fresh rosemary
1/4 teaspoon freshly ground black pepper
40 (1/2-inch-thick) slices French bread baguette, toasted (about 8 ounces)
1 1/4 cups (10 ounces) crumbled goat cheese
5 teaspoons finely chopped walnuts

Combine first 7 ingredients in a small saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until figs are tender. Uncover and cook 5 minutes or until mixture thickens. Remove from heat; cool to room temperature.

Preheat broiler.

Top each bread slice with 1 1/2 teaspoons fig mixture and 1 1/2 teaspoons goat cheese. Arrange bruschetta on a baking sheet; sprinkle evenly with walnuts. Broil 2 minutes or until nuts begin to brown. Serve warm.

Yield: 20 servings (serving size: 2 bruschetta) CALORIES 138 (31% from fat); FAT 4.7g (sat 2.3g,mono 1.1g,poly 1g); IRON 0.8mg; CHOLESTEROL 7mg; CALCIUM 45mg; CARBOHYDRATE 21g; SODIUM 121mg; PROTEIN 4.2g; FIBER 2.1g

Fig Walnut Sticky Bun

How can this be light? It's from Cooking Light magazine, and that's all I need to hear

2 tbsp sugar
1 package dry yeast (2 1/4 tsp)
2/3 cup warm water
5 tbsp butter, melted and divided
1 3/4 cups all-purpose flour
1/4 tsp salt
1/4 tsp ground nutmeg
3/4 cup packed brown sugar, divided
2 tbsp dark corn syrup
2 tbsp 1% low-fat milk
1/2 cup finely chopped dried Black Mission figs
1/4 cup chopped walnuts
1 1/2 tsp ground cinnamon

Dissolve granulated sugar and yeast in 2/3 cup warm water in a small bowl; let mixture stand 5 minutes. Stir in 3 tablespoons melted butter.

Lightly spoon flour into dry measuring cups; level with a knife. Combine 1 1/2 cups flour, salt, and nutmeg in a large bowl, stirring with a whisk. Add yeast mixture to flour mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 4 minutes); add enough of the remaining flour, 1 tablespoon at a time, to prevent the dough from sticking to hands. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place, 1 hour or until doubled in size.

Combine 1/2 cup brown sugar, syrup, and milk in a small saucepan; bring mixture to a boil. Remove pan from heat; stir in figs. Sprinkle walnuts evenly into a 13 x 9–inch baking pan coated with cooking spray; spoon fig mixture evenly over nuts in bottom of pan.Combine remaining 1/4 cup brown sugar and cinnamon in a small bowl; set aside.

Preheat oven to 375°.

Punch dough down; let rest 5 minutes. Roll dough into a 12 x 10–inch rectangle on a lightly floured surface. Brush remaining 2 tablespoons butter over dough, leaving a 1-inch border. Sprinkle dough with cinnamon mixture. Roll up rectangle tightly, starting with long edge, pressing firmly to eliminate air pockets; pinch seam to seal (do not seal ends). Cut into 12 (1-inch-wide) slices. Place slices, cut side up, into pan. (Slices do not fill pan but will once dough rises.) Cover pan with a damp towel; let rise in a warm place, 15 minutes or until doubled in size.

Bake at 375° for 15 minutes or until buns are lightly browned. Cool buns in pan on a wire rack for 5 minutes. Place a serving platter upside down on top of pan; invert buns onto platter. Serve warm. Yield: 12 servings (serving size: 1 bun)

CALORIES 211 (28% from fat); FAT 6.5g (sat 3.2g,mono 1.5g,poly 1.4g); IRON 1.6mg; CHOLESTEROL 13mg; CALCIUM 37mg; CARBOHYDRATE 36.7g; SODIUM 96mg; PROTEIN 2.8g; FIBER 1.7g

White Chicken Chili with Aged Cheddar

Compliments of Tracey! I made some minor adjustments and really like this untraditional chili

2 teaspoon olive oil
2 onions, peeled and diced
2 tablespoon minced jalapeno chili
2 diced green chiles
1 yellow bell pepper
1 1/2 teaspoons ground cumin
1 can (15 oz) cream-style corn
2 cups milk
2 cans (15 oz) navy beans (or any white beans), rinsed and drained
2 cups shredded cooked chicken
1/2 cup chicken broth
Salt and pepper
1 to 1 1/2 cups shredded aged Cheddar Cheese (3 to 4 1/2 oz)

In a large pan, combine oil, onions, and peppers (yellow bell, jalapeno, and green). Stir often over high heat until onions are limp, 4 minutes. Add cumin, corn, broth, milk, and beans. Bring to a boil; reduce heat, cover, and simmer, stirring occasionally, to blend flavors, about 10 minutes. Stir in chicken. Season with salt and pepper. Stir in the aged cheddar and serve immediately.

Makes 4 servings

Twice-Baked Sweet Potatoes

14 sweet potatoes
1/2 cup sour cream

6 tablespoons unsalted butter, softened, plus 6 cold unsalted butter, thick slices
1 3/4 cups packed light-brown sugar
4 teaspoons lemon juice 1/2 teaspoon nutmeg
Salt and freshly ground pepper 2/3 cup pecans, toasted, coarsely chopped
40 large marshmallows, halved crosswise or minis

Preheat oven to 400 degrees. Prick sweet potatoes with a fork. Bake until soft, about 50 minutes. Let cool slightly on a rack.

Cut a lengthwise slit in potatoes almost all the way through, leaving about 1 inch at each end intact. Scoop out inside, leaving a 1/2-inch border on skins. Put potato scoopings in a medium nonreactive bowl, then transfer half to a food processor. Process until smooth; return to bowl. Stir in sour cream, 6 tablespoons softened butter, 1 cup brown sugar, lemon juice, and nutmeg. Season with salt and pepper.

Reduce oven temperature to 350. Transfer sweet potato mixture in batches to a pastry bag fitted with a very large tip (or plastic bag). Pipe mixture into 12 of the potato shells, dividing evenly; discard remaining 2 shells. Filled shells can be refrigerated in an airtight container up to 1 day. Just before serving, top with remaining 3/4 cup brown sugar, the sliced butter, and pecans; arrange marshmallows on top. Bake on a rimmed baking sheet until hot and marshmallows are golden brown, 7 to 10 minutes.

Pistachio Lemon Drops

this super easy recipes doesn't involve many ingredients. these cookies are crispy, delicious and a nice break from the heavy holiday treats. the nutty pistachio flavor is awesome!

Makes about 2 dozen

1 large egg white Pinch coarse salt 1 cup toasted salted pistachios, finely chopped (about 4 1/2 ounces) 1 cup packed light-brown sugar 1 tablespoon all-purpose flour 1/2 teaspoon fresh lemon juice


Preheat oven to 325 degrees. Put egg white and salt in the bowl, mix medium-high speed until stiff peaks form. Reduce speed to medium; mix in nuts and sugar, then flour and lemon juice.

Using an ice cream scoop or tablespoon, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake cookies, rotating sheets halfway through, until edges are golden, 10 to 12 minutes. Let cool on sheets. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.

Pork Loin with Fig and Port Sauce

this recipe is one of my cold-weather favorites! the aroma of the port and fig sauce fills the entire house and creates a warm, holiday feeling...and it tastes even more delicious than it smells

Sauce:
2 1/2 cups port
1 1/4 cups reduced-sodium chicken broth
8 dried black Mission figs, coarsely chopped
2 sprigs fresh rosemary
2 cinnamon sticks
1 tablespoon honey
3 tablespoons unsalted butter, cut into pieces
Salt and freshly ground black pepper

Pork:
2 tablespoons olive oil
2 tablespoons chopped fresh rosemary leaves
1 tablespoon salt, plus additional for seasoning
1 1/2 teaspoons freshly ground black pepper, plus additional for seasoning
1 cup canned low-salt chicken broth
1 (4 to 4 1/2-pound) boneless pork loin

For the sauce: In a heavy medium saucepan, combine the first 6 ingredients. Boil over medium-high heat until reduced by half, about 30 minutes. Discard the herb sprigs and cinnamon sticks (some of the rosemary leaves will remain in the port mixture). Transfer the port mixture to a blender and puree until smooth. Blend in the butter. Season the sauce, to taste, with salt and pepper. (The sauce can be made 1 day ahead. Cover and refrigerate. Rewarm over medium heat before using.)

For the pork: Preheat the oven to 425 degrees F.

Stir the oil, rosemary, 1 tablespoon salt and 1 1/2 teaspoons pepper in a small bowl to blend. Place the pork loin in a heavy pan. Spread the oil mixture over the pork to coat completely. Roast until a meat thermometer inserted into the center of the pork registers 145 degrees F, turning the pork every 15 minutes to ensure even browning, about 45 minutes total.

Transfer the pork to a cutting board and tent with foil to keep warm. Let the pork rest 15 minutes. Meanwhile, stir the chicken broth into the roasting pan. Place the pan over medium heat, and scrape the bottom of the pan to remove any browned bits. Bring the pan juices to a simmer. Season with salt and pepper, to taste.

Using a large sharp knife, cut the pork crosswise into 1/4-inch-thick slices. Arrange the pork slices on plates. Spoon the jus over. Drizzle the warm fig sauce around and serve immediately.

Prep Time: 15 minutes Cook Time: 45 minutes Yield: 4 to 6 servings

Peanut Butter and Chocolate Biscotti

Biscotti always reminds me of the holidays, and the first time I made this was part of a Christmas gift basket. Although lengthy, this recipe is easy. I've never been a huge fan of the tradtional almond biscotti, but this recipe is really tasty with tea, coffee or milk.

10 tablespoons unsalted butter (1 stick plus 2 tablespoons)
2 1/2 cups all-purpose flour
2 3/4 teaspoons baking powder
1/2 teaspoon fine salt
3 large eggs
1 1/4 cups sugar
2 teaspoons pure vanilla extract
1/2 cup smooth natural peanut butter, room temperature
1 1/4 cups dry roasted peanuts
1 1/4 cups chopped dark chocolate or chocolate chunks (about 6 ounces)

Position racks evenly in the oven and preheat to 350 degrees F. Line 3 baking sheets with parchment paper.

Melt the butter over medium heat, swirling the pan occasionally. Continue to cook until the butter browns and gets a nutty aroma, about 5 minutes. Let cool slightly.

Whisk the flour, baking powder, and salt together in a large bowl.

Beat the eggs in a medium bowl with an electric mixer until light and pale yellow, about 2 minutes. Gradually add the sugar while beating. Then slowly add the butter and vanilla until evenly mixed, about 30 seconds more. Add the peanut butter and mix until combined.

While mixing slowly, add the dry ingredients to the wet, in 2 additions, mixing just until absorbed. Fold in the peanuts and chocolate pieces.

Divide the dough evenly into thirds, and put each portion in the center of a baking sheet. Shape the dough with slightly wet hands into logs about 2-inches wide and 15 inches long. Bake until set and brown around the edges, about 25 to 30 minutes. (For even baking take care to rotate the pans-- top to bottom and front to back--about half way though.) Cool logs on the baking sheets for about 10 minutes.

Lower the oven temperature to 325 degrees F. Carefully transfer the logs to a cutting board. Cut logs crosswise, with a long serrated knife at about a 45 degree angle, into 1/2-inch thick cookies. Place cookies cut side down on the baking sheets. Bake until crisp, about 8 minutes. Flip the cookies over and bake until golden brown, about 8 minutes more. Cool biscotti on the baking sheets. Serve.

Store cookies in a tightly sealed container for up to 3 days.

Roasted Cauliflower with Parmesan and Pancetta

Cauliflower can be a bit boring and bland. Add pancetta and it changes everything!

1 head cauliflower, cut into pieces (about 6 cups)

4 ounce piece pancetta, diced

1/4 cup butter

1/4 cup all-purpose flour

1 1/2 cups milk

1 clove garlic, whole

1 teaspoon red pepper flakes

1 cup grated Parmesan

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/8 teaspoon freshly grated nutmeg

1/3 cup bread crumbs

Preheat the oven to 350 degrees F.

Bring a large pot of salted water to a boil over high heat. Blanch the cauliflower for 2 minutes. Transfer the cauliflower to a buttered 9 by 13-inch baking dish and let cool, about 5 minutes.

In a small skillet over medium-high heat, brown the pancetta. Transfer to a small bowl and set aside. In the same skillet, melt the butter. Add the flour and stir until combined. Continue stirring for 2 minutes to cook the flour. Slowly add the milk, stirring continuously until the milk has incorporated and there are no lumps. Add the garlic clove and red pepper flakes and stir the sauce over low heat until the mixture coats the back of a wooden spoon. Add the Parmesan, salt, pepper, nutmeg, and the reserved pancetta. Stir to combine. Pour the sauce over the cauliflower to cover. Top with a sprinkling of bread crumbs - YUM!

Bake until the breadcrumbs are golden and the cauliflower is cooked, about 25 minutes.

Prep Time: 10 minutes Cook Time: 35 minutes Yield: 4 to 6 servings