Winter Quinoa Bowl with Beets, Avocado, Goat Cheese and Mint

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Winter Quinoa Bowl with Beets, Avocado, Goat Cheese and Mint

  • Author: Kelly Cahoon
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Description

You cant beat an awesome quinoa bowl as a weeknight meal! Its super filling, a great way to get your veggies in, there are endless possibilities, and this one is SO freakin pretty.

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Ingredients

  • 1.5C Spiraled Beets
  • 1T Avocado Oil
  • 2T Water
  • 1 Avocado, halved and sliced thin
  • 2C Brown Rice and 1C Quinoa, prepared
  • 2T Goat Cheese, crumbled
  • 6 Mint Leaves, sliced
  • 3–4 Walnuts, halved
  • 1T Granulated Sugar
  • 1/4t Peppercorn Salt

Instructions

  1. Saute the Beets in the Avocado oil over medium heat until the beets are tender and starting to *just get crispy. Set Beets aside.
  2. In the same pan, add the sugar, water, and walnuts and stir until the water is evaporated and the walnuts are coated and browned.
  3. Layer the Rice/Quinoa mix. Top with the beets (use a fork to create a “nest” like you would spaghetti) add 1/2 of he Avocado (to make a “nest” layer the avocado slices like staggered dominos and curve them into a circle)
  4. Sprinkle the Goat Cheese over the top and sprinkle the mint leaves on top.
  5. Finish with the walnuts and sprinkle with the peppercorn salt on top of the avocado and beets.
  6. Eat immediately. Everyday. All Winter.
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Eggnog Banana Bread with Brown Butter Eggnog Glaze

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Eggnog Banana Bread with Brown Butter Eggnog Glaze

  • Author: Kelly Cahoon
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Description

I know that not everyone likes Eggnog. IF you happen to be one of those “Eggnog Haters” , you and I would for sure not be friends. Sadly Eggnog is seasonal, so when I can get it, I make any and everything I can with it. This Eggnog banana Bread recipe is definitely a favorite.

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Ingredients

  • 2C Flour
  • 1t Baking Soda
  • Salt, pinch
  • 1/2t Nutmeg
  • 3 Bananas, (super ripe)
  • 1/2C Eggnog
  • 1/2C Vegetable Oil
  • 1C Sugar
  • 1 Egg
  • 1t Rum extract

Brown Butter Eggnog Glaze

  • 1/4C Butter
  • 1/3C Browm Sugar
  • 3T Eggnog
  • 1/4t Rum (or vanilla) Extract
  • 2C Powdered Sugar

Instructions

  1. Combine Flour, Baking Soda, Salt, and Nutmeg i medium size bowl. Set aside.
  2. In a mixer, combine Bananas, Eggnog, Oil, Sugar, Egg and Rum Extract.
  3. Add the dry ingredients to the wet ingredients until well combined.
  4. Bake at (350F) for 50 minutes or until golden brown and bounces back when touched. Let cool completely and glaze.
  5. *You can also make this recipe in a bundt pan or mini loaves are great for gift giving!

Brown Butter Eggnog Glaze

  1. Heat the Butter in a medium sized pan until browned. ( it should be a slight amber color and smell nutty)
  2. Add the brown sugar and stir continuously for 1 minute. Remove from heat and let cool about 1-2 minutes.
  3. Add the Eggnog and rum extract while whisking vigorously. ( it will probably bubble a lot so STIR)
  4. Finally add the powdered sugar and whisk until completely smooth. Immediately pour over the banana bread. let cool completely before cutting/serving
  5. * If you want the glaze a little thinner, add more eggnog, if you want it thicker, add more powdered sugar. You really cant go wrong with this glaze!
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Smoked White Wine and Leek Gravy

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Smoked White Wine and Leek Gravy

  • Author: Kelly Cahoon
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Description

A Turkey is really only as good as its gravy right? Trust me, this gravy is not only AMAZING, but it’ll up your Turkey (or even chicken) game while it smokes. Using Super aromatic veggies and white wine during the smoking process adds an entirely new level of flavor. Hands down my favorite Gravy ever.

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Ingredients

  • 1 Turkey (my smoked honey turkey recipe!)
  • 1 Turkey neck, gibbets, trimmings etc
  • 3 Leeks, rough chopped
  • 3 Large Carrots, rough chopped
  • 4 Sticks Celery, chopped
  • 1 Onion, quartered (Skin ON)
  • 2 Cloves Garlic, chopped
  • 3–4 Peppercorns
  • 3T Flour
  • 1/3C Water
  • 2t better than Bullion
  • 1 Bottle White Wine
  • 1 Box Chicken Stock
  • **(OPTIONAL If you’re feeding a crowd and want/need your gravy to stretch add
  • 2 8oz Boxes Campbells Turkey Gravy)

Instructions

  1. Combine Turkey Trimmings, Leeks, Carrots, Celery, Onion, Garlic, and Peppercorns in large disposable foil pan

  2. Smoker should be set to (225F) *If you have the “Super Smoke” Option USE IT. Remove the grates and place the foil pan directly into the smoker. Replace the grates and pour half of the bottle of wine and half of the box of Chicken Stock. Place Turkey DIRECTLY over the foil pan.

  3.  Smoke the Turkey according to directions given in my Recipe. (About 2 hours at (225F) and an additional 1-2 hours at (275F) after glazing Turkey in honey)

  4. Check the drip pan about every hour and add more liquid as needed. You never want the pan to be less than half full.

    **You may need more liquid than the recipe calls for if you have a very large bird or smoke for a longer duration

  5. When the turkey is done ( internal temp of (160F) remove it from smoker and let rest a minimum of 30 minutes

    6. While the Turkey rests, CAREFULLY remove the grates and lift the foil pan from the smoker.

    7. Place a strainer over a deep pan and pour the gravy in. SMASH all the goods to get every last drip out. If you want to be fancy, you can use cheese cloth too!

    8. Whisk the flour and water together and stir into the strained gravy over medium heat.

    9. Add the Bullion (and if desired boxed gravy) and stir continuously until thickened.

    10. Salt n Pepper to taste if you think it needs it!

    11. Serve with the Turkey and be a champion

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Pulled pork and Mac N Cheese Smoked Pie

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Pulled pork and Mac N Cheese Smoked Pie

  • Author: Kelly Cahoon
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Description

I had a friend who posted a picture of a pork and mac n cheese pie, and at that moment I knew I had to try to make one on the smoker! Really though, with ingredients like that, how could I go wrong?

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Ingredients

For CRUST – Recipe from A Bountiful Kitchen

  • 4C AP Four
  • 2C Shortening
  • 2t Salt
  • 1C Cold water

For Mac N Cheese

* this recipe makes A LOT. Cut in half if you don’t want leftovers)*

  • 4C Dry Macaroni
  • 1egg, beaten
  • 1/4C Butter
  • 1/4C AP flour
  • 2.5C Whole Milk
  • 2t Grainy Mustard
  • 1Lb Sharp cheddar cheese, grated
  • 1/2t Salt
  • 1/2t Pepper

For Pulled Pork

  • 2C Leftover smoked pulled pork ( try my recipe for the BEST smoked Pulled pork!)
  • 1/2C Traeger Sugarlips BBQ sauce

Instructions

For Crust

  1. Mix the flour and salt in a large bowl. “Cut’ the shortening into the flour mixture with a pastry cutter (or 2 knives) until it resembles dense cornmeal.
  2. Add the water 1T at a time until it *just* comes together. YOU MAY NOT USE ALL OF THE WATER
  3. Split the dough in half and roll until its 1/4in thick. This recipe will be enough for a top and bottom layer in a 9in pan. with a little leftover so you can cut shapes for the top!

Mac N Cheese

  1. Cook Macaroni until about 1/2 way done. It should still be hard. Drain, and set aside.
  2. In a large pot, combine butter and flour on medium heat for about 5 minutes, stirring constantly
  3. add milk and mustard and stir until well combined and SUPER thick. Reduce heat to low.
  4. SLOWLY add 1/4C cream sauce to the beaten egg in a small bowl, whisking constantly. (don’t cook the egg!)
  5. Pour egg mix into sauce and stir until smooth
  6. Add cheese and stir until completely melted.
  7. Add S&P to taste
  8. Pour the noodles into the cheese sauce and keep covered in pot until ready to add to pie. It will be very thick. Refrigerate leftover mac n cheese.
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The BEST smoked Pork

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The BEST smoked Pork

  • Author: Kelly Cahoon
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Description

The first time I tried this recipe I knew it would be a had one to beat! Its AMAZING. Honestly the easiest and best pulled pork you’ll ever eat.

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Ingredients

  • 5–7Lb Bone in Pork butt, timmed
  • 1C + 3T Apple Cider
  • 1/3C Traeger Pork and Poultry Seasoning
  • 2T EVOO
  • 3T Brown sugar, separated

Instructions

  1. Mix 3T cider with 1T sugar, and inject the pork butt evenly across entire cut.
  2. Cover the Pork in the EVOO then the Rub. Don’t go chincey on the rub! COVER it.
  3. Preheat your smoker to (225F).
  4. Place the pork directly on the grate, and smoke 4-5 hours until internal temp hits (160F)
  5. * If you have one of the newer Traeger models with the “super Smoke” option, USE IT. it amazing.)
  6. Remove mat from the smoker and turn the het up to (275F)
  7. Place the meat in a foil pan with the 1C Apple Cider, and sprinkle the Pork with the remaining brown sugar. Cover VERY tight with 2 layers of foil, and place back into the Preheated smoker.
  8. Smoke an additional 5-6 hours or until the internal temp hits (203F). Remove from smoker and let rest in the foil pan for a minimum of 20 min. Pull apart with hands or forks ( hands are more impressive) and serve. Easy Peasy.
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Guinness Smoked Chicken with Guinness BBQ Sauce

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Guinness Smoked Chicken with Guinness BBQ Sauce

  • Author: Kelly Cahoon
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Description

I really LOVE beer can chicken. It’s such an easy way to add a ton a flavor to fryer chicken and takes almost zero effort. Not to mention if you use the chicken throne from Traeger, you can put pretty much any liquid in the center, sans beer can! Guinness is officially my favorite thing to use currently, then add the BBQ sauce, and it is AMAZING.

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Ingredients

  • 1 Fryer Chicken
  • 2T EVOO
  • 1/3C Traeger Chicken Rub
  • 11oz Bottle Guinness
  • 1/2C Traeger Texas Heat BBQ sauce
  • 1/2C Apple cider Vinegar
  • 3/4C Brown sugar

Instructions

  1. Set smoker to Smoke with the lid open 5 minutes. close lid and preheat to (350F)
  2. Pat chicken down with a paper towel and cover the chicken with the EVOO and Rub. INSIDE and out! don’t be shy about it, If you need more rub, use MORE
  3. Pour half of the Guinness into the chicken throne and place the chicken on top. Neck side up.
  4. Place the chicken throne in the grill and smoke for about 1.5 hours, or until the internal temp reaches (165F) ( this will depend on how big your chicken is)
  5. While the chicken smokes, Combine the other half of the Guinness, Texas heat sauce, vinegar, and brown sugar in a small saucepan. bring to a boil, then lower heat and simmer for about 30 minutes.
  6. *THIS SAUCE IS AMAZING you may want to double the recipe*
  7. Cover the chicken in the sauce and serve…..with more sauce. YES PLEASE. You’re welcome world.
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Macadamia Nut Crusted Cod with Forbidden Rice, Mangoes, and Orange Juice Reduction Sauce

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Macadamia Nut Crusted Cod with Forbidden Rice, Mangoes, and Orange Juice Reduction Sauce

  • Author: Kelly Cahoon
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Description

This recipe has a rich History. I made a version of it in culinary school for a competition I was in. We were judged by 3 Master chefs (all in their late 60’s), given 1 hour, and had to make everything start to finish in the time allotted. I made this. During the judging, the Chefs complimented my “ingenuity”, and “flair”. But in the end told me that adding so much sweet to fish was a BIG “no no” and not to do it anymore lol These were Master Chefs from a time where classic French cuisine was the only cuisine. I did not receive any awards that night from those old guys. Thank goodness interesting flavors, sweet and savory combinations, and sweet sauce on fish is finally cool. I was just ahead of my time 🙂

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Ingredients

  • 2 Fillets Sea to Table Northwest Pacific Cod Fillets
  • 1 Mango, sliced
  • 1/2C Panko bread crumbs
  • 1C Macadamia Nut Crumbs (food processor works great!)
  • 2 Eggs, beaten
  • 1C Flour
  • 1Pint fresh Orange Juice
  • 3T Granulated Sugar
  • 1C Forbidden rice
  • 2C Coconut water
  • 1T Butter
  • S&P to taste
  • 2–3T EVOO

Instructions

  1. Combine the orange juice and the sugar in a small saucepan and heat on low, stirring occasionally, until reduced by 1/5. It should be a little thinner than syrup! This will take abut 30 minutes.
  2. Combine the Forbidden rice and the coconut water in a small pot and bring to a boil. Turn the heat to low and cover for about 30 minutes until cooked. Stir in butter and S&P. Set aside. *Keep an eye on the rice while it cooks though, sometimes I’ve found that I need to add more water.
  3. Combine the panko, and macadamia nut crumbs in a shallow bowl.
  4. Pat any excess moisture off of the cutlets with a paper towel. Cover the fillets generously in salt and pepper then dip all sides in flour.
  5. Next, dip the fillets in the egg, then the crumb mixture. Set aside.
  6. Heat 2T Evoo n medium heat in medium sized skillet ( I like cast iron)
  7. Place the Fillets in the pan and cook about 2 minutes per side, until cooked through and the crust is golden brown.* You could also cook these in the oven if your nervous about cooking on a stovetop*
  8. Layer the rice, sliced mango, and a fillet on a plate, then drizzle with the orange juice reduction. garnish with more mango, or toasted coconut.
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Butternut Squash Soup with Cinnamon toast points, Cream and Pomegranate

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Butternut Squash Soup with Cinnamon toast points, Cream and Pomegranate

  • Author: Kelly Cahoon
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Description

I LOVE this recipe! Its adapted from the recipe created by the blogger “a bountiful kitchen” and it is SO easy! not to mention, its sweetened with only an APPLE! I know. The toast points add a little more sweetness and the pomegranates add some gorgeous color and a festive crunch.

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Ingredients

  • 1T EVOO
  • 1T Butter
  • 6C Butternut squash ( about 1 medium squash, cubed)
  • 1t Salt and Pepper (each)
  • 1 Medium Gala apple, cubed
  • 2 Garlic cloves, minced
  • 1 yellow onion, chopped
  • 32oz Chicken stock
  • 1C +3T Heavy whipping cream
  • 2–3 Sliced thick cut white bread
  • 1/2C Pomegranate seeds
  • 2T Cinnamon/sugar mix

Instructions

  1. Toss the cubed squash in the evoo and about 1/3 of the S&P and lay in a single layer on a sheetpan.
  2. Smoke at (400F) or about 20 minutes or until the squash is almost tender, and smoky
  3. Scoop the squash into a large pot and add the butter, onions, garlic and apple. Sautee until fragrant.
  4. Add 2C of broth to the pot and bring to a boil. Cover 5 minutes until the squash is fully tender and very soft.
  5. Add the remaining 2C of broth and bring to a boil.
  6. Reduce heat and use an immersion blended to combine all the ingredients until smooth.
  7. Add the remaining S&P and 1C Heavy whipping cream and combine well. Cover until you serve it.
  8. Toast the slices of bread, brush with butter and sprinkle with cinnamon and sugar mix. Cut of thr crusts and slice into 4 triangles.
  9. Ladle the soup into individual bowls. drizzle a spoonful of cream over the top and add some pomegranate seeds to the center. Place 2 toast points on the edge right before serving. Perfect fall soup!
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Smoked Beef Short Ribs with a Soy and Brown Sugar marinade

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Smoked Beef Short Ribs with a Soy and Brown Sugar marinade

  • Author: Kelly Cahoon
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Description

Short Ribs are great way to get a lot of meat, but still have some meat on the bone! I tend to make short ribs on the sweeter side, and often serve with them with rice as opposed to potato or polenta, but they’re super versatile either way.

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Ingredients

  • 4 Beef Short Ribs
  • 2T EVOO
  • 4T Beef Rub
  • 1/2C + 2T Brown Sugar
  • 1/4C Soy Sauce
  • 1/4C Bone Broth
  • 2T Butter
  • 4T Worcestershire Sauce

Instructions

1. Set Smoker to “smoke” with the lid open for about 5-10 Min. Close lid and preheat the smoker to (225F)

2. Trim any excess fat of the ribs. Cover the ribs in the EVOO and Rub, then press 1/2C brown sugar onto all surfaces of the ribs.

3. Place the ribs bone side down directly on the grates, and smoke the ribs 2-3 hours or until the internal temp of the meat reaches (160F) (make sure you have foil under your grates for easy cleanup of the melted sugar!)

4. Combine the Soy sauce, 2T sugar, Worcestershire, Butter, and broth in a small foil pan, place the ribs in the liquid and cover tightly with more foil,

5. Place back in the smoker for an additional 2-3 hours or until the internal tem of your meat is (205F)

6. Remove from smoker, but keep covered and in liquid for an additional hour before serving.

I served these with rice tossed in the braising liquid, and roasted leeks!

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Spinach Pasta Nests with Garlic-Parmesan cream sauce and Smoked Shrimp

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Spinach Pasta Nests with Garlic-Parmesan cream sauce and Smoked Shrimp

  • Author: Kelly Cahoon
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Description

The best part about this dish is that every component takes 5 minutes or less to create! so easy, pretty, and tasty!

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Ingredients

  • 1 Package Spinach Angel hair pasta ( I found mine at Harmons!)
  • 20–25 Sea to Table Wild Gulf Shrimp
  • 4T Avocado oil, separated
  • S&P to taste
  • 3C Garlic-Parmesan Cream sauce

FOR GARLIC PARMESAN CREAM SAUCE

  • 1T Butter
  • 1T Olive oil
  • 2T Flour
  • 5 Garlic Cloves,minced
  • 2C heavy whipping cream
  • 1/2C Parmesan, shredded
  • s&p to taste

Instructions

1. Set smoker to “smoke” wit the lid open for about 5 minutes. Turn the heat to (450F) wit the lid closed

2. While the smoker preheats, bring salted water to a boil in a large pot, boil the pasta until tender ( this will only take about 2-4 minutes!) Try not to stir too much! the less you disturb the noodle, the easier it will be to make them into nests! Drain well, toss in 2T avocado oil, and set aside.

** At this point you could also make the cream sauce! it takes about 5 minutes**

3. Toss the shrimp in the remaining avocado oil and salt and pepper. I like to the string the shrimp on skewers, but you could use a sheet pan or place then directly on grates.

4. Smoke the shrimp for about 2 minutes per side. Remove from smoker.

5. Carefully twirl about 1/2C pasta at a time, into a “nest” (I wrap a chunk of noodles around my finger)

6. Top the nest with a good scoop of cream sauce, and add 3-4 pieces of the smoked shrimp.

Best weekday dinner ever!

 

FOR GARLIC PARMESAN CREAM SAUCE

1. Melt butter with oil in a medium saucepan

2. Add the minced garlic until it becomes fragrant and soft. Try not to let it brown.

3. Add the flour to the pan and stir stir stir until everything is completely incorporated ( about 1-2min)

4. Microwave the heavy cream until HOT, but NOT to a boil. Add it to the roux slowly, stirring constantly.

5. Add S&P and continue to stir frequently while the sauce thickens. (it still should never boil)

6. Lastly, stir in the parmesan until melted. Serve immediately or remove from heat. (itll get REALLY thick if you keep it on the heat)

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Smoked Pizza with Turkey, Honey Mustard, Pears, and Pecans

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Smoked Pizza with Turkey, Honey Mustard, Pears, and Pecans

  • Author: Kelly Cahoon
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Description

Need ideas for leftover thanksgiving turkey? look no further! This is an awesome and creative way to use up that turkey! Let’s get to it!

Scale

Ingredients

  • 80z Dough (enough to roll out 1 10in dough)
  • 1/2 Red pear sliced
  • 1C Muenster Cheese
  • 1/3C Honey Mustard Sauce
  • 1C Shredded Turkey
  • 1/2C Candied Pecans
  • 2T caramelized shallots (shallots sautéed with 1T butter until golden and fragrant)
  • Parsley for garnish
  • 3T Cornmeal

Instructions

1. Set smoker to “smoke” with lid open for about 5 min. Place the pizza stone in the smoker and set to (450F).

2. While smoker preheats, Roll dough out to 10in. Place on an inverted cookie sheet covered in the cornmeal.

3. Spread honey mustard, cheese, turkey, shallots, and pears on dough

4. Slide the pizza onto the pizza stone and smoke for about 10 minutes or until the edges are golden brown

5. Top with pecans and parsley and serve immediately

15 minutes and you have the perfect meal for the day (or days) after thanksgiving! Enjoy!

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Honey Brushed Smoked Turkey with Smoked Red Wine Gravy

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Honey Brushed Smoked Turkey with Smoked Red Wine Gravy

  • Author: Kelly Cahoon
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Description

THIS IS THE MOTHER OF ALL TURKEY RECIPES!!! Seriously, I’m hosting Thanksgiving this year just to have an excuse to make a giant version of this thing!

I never really loved making turkey for thanksgiving, I tend to be more of a ham kind of girl. But with this recipe being SO easy, SO impressive, and truly just gorgeous, I find that my luster for turkey has been renewed!

This recipe is fool proof with step by step instructions. As long as your turkey isn’t frozen you can have this thing completely done with no other prep just 5.5 hours before dinner. Happy cooking!

*You CAN make this recipe in your oven, but it will lose a little of the pizazz that comes with smoking meat.

Scale

Ingredients

FOR TURKEY

  • 1 13-15Lb Turkey (If you’re using a bigger bird, adjust accordingly)
  • 1/2C Unsalted Butter, Softened
  • 5 Cloves Garlic, Minced
  • 1T Thyme Leaves (fresh)
  • 1/4C EVOO
  • 1/4C Poultry Seasoning (I used Traeger)
  • 1/3C Honey, Melted
  • 1 Lemon
  • 1 Yellow Onion, quartered
  • 1/2 Bundle Thyme

FOR BRINE

  • 1/3C Salt
  • 1T Brown Sugar
  • 1T Pepper

FOR RED WINE GRAVY

  • 2 Yellow Onions, quartered with skin ON
  • 6 Celery Stalks, Rough Chopped
  • 2 Cloves Garlic
  • 3 Carrots, Rough Chopped
  • 1/2 Bundle Thyme
  • 1 Bottle Red Wine
  • 4C White Grape juice (no added sugar)
  • 2–4C Chicken Stock

Instructions

First things first. The Brine. This needs to be done the morning of. Brining a turkey is imperative to to the overall outcome of the turkeys texture and flavor, HOWEVER, a wet brine in an ice chest full of sugar and saltwater is NOT. (nothing against this kind of brine, but a dry brine is easier. faster, and takes up less space.

1. Be sure you’ve properly and fully defrosted your Turkey. Remove the giblets and set aside. Dry the entire thing thoroughly with a paper towel. Combine the salt, Sugar, and black pepper, and cover the whole outside AND inside of your bird.

2. Place on a baking sheet with a rim and refrigerate 2 hours UNCOVERED. Feel free to take this time to prep your veggies for the gravy or start dessert!

3. After 2 hours, remove the turkey from the refrigerator and wipe all of the brine off with a paper towel. Pat dry.

4. Set smoker to “smoke” with the lid open for about 5 minutes to establish flame. Close lid and preheat to (325F)

Next, we onto the inside and outside flavoring of the bird. SUPE crucial to the overall flavor and texture.

5. In a small bowl, combine the 1/2C softened butter, minced garlic, and thyme leaves to make garlic-herb butter

6. VERY carefully separate the skin on the breast from the meat. Try not to rip or puncture the skin! I use a gloved hand for this. Pull the skin away in a small section, then start with your fingers, and slowly separate the skin from the meat until you can easily fit your entire hand under the skin to the bottom of the bird. Repeat on the other side.

7. Using your hand, scoop half of the garlic herb butter and press it between the skin and the meat. making sure to cover the entire surface. (you can spread the butter out from on top of the skin after its in) repeat on the other side.

8. Rub the entire Turkey in the EVOO and liberally sprinkle the poultry seasoning making sure to cover bottom, wings and legs.

9. Fill the inside of the turkey with 1 chopped onion, 1 sliced lemon, and 1/2 bundle of Thyme. Use kitchen twine to tie the legs together.

10. In a large 2in deep foil pan (big enough to span the length and width of the base of the turkey) place the giblets, the remaining yellow onions (with the SKIN ON), Carrots, Garlic, Celery, and Thyme.

11. Mix 1/2 the bottle of wine, 2C of the grape juice, and 1-2C chicken stock. Set aside.

12. Place the foil pan with the Veggies UNDER the grates in your smoker. (yes you’ll have to remove the hot grates with oven mitts or tools). Replace the grates over the top of the foil pan. Bend the sides if its a bit too tall.

13. Pour the red wine mixture over the veggies.

*This pan should never be lower than 1/3 way full of liquid. as turkey cooks and liquid evaporates, add more of the wine, juice, and chicken stock. About every hour add to it.

14. Place the Turkey, breast side up, directly on the grates and squarely over the foil pan. Cook for 2.5 hours or until internal temp reads (135F) It should be browned and have decently crisp skin at this point

15. Turn the temperature to (225F) and brush LIBERLLY with hot honey. Add any more liquid to the drip pan if desired, and cook and additional hour, or until the internal Temp hits (165F).

16. Carefully remove the turkey from the smoker and place in a serving dish. It will be Very golden, very crispy on the outside, and super juicy on the inside. I plated mine surrounded with bunches of different colored grapes.

17. Remove the foil pan from the smoker and strain the liquid into a sauce pan. Simmer on high until liquid is slightly reduced. (This is a thinner gravy, you could easily add a slurry or brown gravy mix at this point to thicken it further)

That’s it! The turkey and gravy cook together and its all done at the same time! Your Thanksgiving guests will be AMAZED at the look and flavor, and you don’t have to spend your day basting! Id love to see how your recipes turn out! Make sure to tag @saltncopper in any of your pictures on Instagram! There is also a video on my Instagram on how to spread the butter under the skin!

Enjoy the best turkey EVER!

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