Thanksgiving on the BBQ with Chris Mask

Thanksgiving can bring about a lot of stress for people. While that perfect magazine worthy dinner table turkey is on everyone’s mind, the reality of your situation may require something smaller scale. The first two recipes offer a perfect conventional holiday feast, while the last two offer a different spin that will give you all the classic comfort of the season with a twist of modernization for your table.

As strange as this may sound, mayonnaise is your friend for cooking a picture perfect turkey. Try rubbing your turkey (be it a whole bird or just the parts like a breast) with mayo as an alternative to butter. By combining this with your turkey spice rub you will get a moist turkey with golden crispy skin every time. Plus, remember to have your meat thermometer handy to ensure a spot on cook without drying out the meat (165F in center of the cavity with stuffing…170F in the breast…180F in the thigh). You can save a step and just use poultry seasoning with garlic powder, but go the extra mile and try to use fresh herbs and roast your own garlic in the oven.

Mayo Turkey Rub
2 C Mayonnaise
1 Tbsp roasted garlic (turned into a paste)
4 Tbsp orange zest
2 Tbsp orange juice (fresh)
2 Tbsp fresh rosemary (finely chopped)
2 Tbsp fresh thyme (finely chopped)
2 Tbsp fresh sage (finely chopped)
Sea salt and fresh ground black pepper to taste

Mix all ingredients in a bowl and rub liberally over the surface of the turkey. Carefully separate the skin from the meat to coat under the skin and directly on the meat.
Roast (no lid) in your oven or on the BBQ until you hit the desired internal temperature.

If the thought of making a large turkey is intimidating, try a smaller scale for the holiday. A chicken is a good alternative. Fall is a perfect time to try either grouse (if you are a hunter), or a Cornish game hen. Smaller scale yes, but still as comforting as the large scale affair. These smaller birds can be more challenging to cook (like duck can be) however that meat thermometer will help you consistently nail the final product.

Cornish Game Hen
2 Game hens
12 cloves of garlic (peeled)
1 lemon (cut into wedges)
2 Tbsp unsalted butter
2 sprigs of fresh rosemary (minced)
2 sprigs fresh thyme (minced)
¼ C white wine
¼ C chicken stock
Sea salt and fresh ground black pepper to taste

Mix butter, thyme, sea salt, pepper and rosemary together to create a paste.
Rub surface of the skin as well carefully separate the skin from the meat to rub the surface of the meat as well. Be careful not to tear the skin.
Stuff the cavity of each bird with 1 lemon wedge and 6 cloves of garlic.
Roast uncovered in the oven at 450F for 25 minutes.
Reduce temperature to 350F
Baste with wine and chicken stock and roast until you reach an internal temperature of 165F (about 20-30 minutes longer). Make sure you baste the birds about every 10 minutes with the pan drippings (which will also make a wicked gravy…hint, hint)

Sometimes, you get pulled into multiple turkey dinner situations with Family and friends. This is a moment to let your creativity shine in the kitchen if you are hosting. A little ingenuity will go a long way in impressing your guests if you think outside the box. A deep fryer makes it easier but if you use a thermometer to ensure the proper temperature of your oil you could use a pot or heavy bottom pan and fry it. Dry bread stuffing acts like bread crumbs. If you were to cheat and buy a box of Stove Top I doubt people would know. The crispy turkey skin that you will use as a garnish is almost better than bacon. It is highly addictive!

BBQ 92.7 with Chris Mask – Turkey and Cornish Hen

Deep Fried Stuffing Coated Turkey Breast with Pumpkin Risotto and Crispy Skin

Turkey breast (you can use thighs as well)
4 eggs (beaten)
3 C rice flour (you can use regular as well but rice flour or corn starch will get it nice and crispy)
4 C of dry bread holiday stuffing. (crusty dry bread, poultry seasoning, garlic, thyme, salt and pepper)
2 Tbsp poultry seasoning
Sea salt and pepper

Either hand crush or use a food processor to create the crumbs needs for this. Do not completely pulverize as you want the bigger lumps for texture.
Bone, carefully remove skin (because you will use this) and cut the turkey into desired chunks
Season with sea salt and pepper
Dredge in rice flour.
Dip and completely coat in egg wash
Roll and coat completely in stuffing
Heat oil in a heavy bottom pan until hot (place a wooden spoon handle into the oil…if it bubbles around the spoon you are at a good temperature to fry) or use a deep fryer set to 350F
Fry each piece until each one reaches a golden brown (if you use a pan you will have to turn the pieces)
Place on a wire rack to drain once they hit 165F

Pumpkin Risotto
1 can of pumpkin puree (unseasoned)
2 Tbsp unsalted butter
4 C risotto rice
6 C vegetable stock (heated)
2 shallots (minced)
1 tsp garlic (chopped)
¼ C white wine
½ C cooked mushrooms (I used shitake thinly sliced)
2 Tbsp ricotta cheese
2 Tbsp parmesan cheese (Shredded)
Sea salt and white pepper to taste
2 Tbsp unsalted butter

Bring the stock to a boil and season with salt and pepper to taste.
Gently sweat the shallots, and the garlic with the butter and white wine. Set aside.
In a sauce pan set to medium heat lightly toast rice. You will be able to smell a nutty aroma when you have toasted it to the right amount. Keep moving it around the pan so it does not burn.
Add hot stock 1 ladle at a time to the rice allowing for liquid to absorb but being careful not to let the rice burn.
Once rice had reach al-dante, carefully incorporate the remaining ingredients including the shallots and garlic you sweat plus cooked mushrooms.
Keep adding the remaining stock until you reach the desired consistence. Be careful your rice does not overcook and become too glue like (it is a fine balance of timing)
Serve as close to actual meal time as possible.

Crispy Turkey Skin
Cut turkey skin into desired size.
Lightly dust with salt and pepper
Place skin on a small wire rack over a baking sheet
Bake in the over under the broiler (on high) until golden and crispy.

Place risotto in a shallow bowl, with turkey on top. Add micro greens, along with cranberry sauce. Place crispy skin against stack and enjoy!

This final Thanksgiving recipe will appeal to the vegan and vegetarian guests coming for dinner. You can get all the passion and flavours of the season with a potential for a modern twist if you are feeling adventurous. While Tofu is popular in North American kitchens, Tempeh is the go to veggie option in many Indonesian homes (it has more body then tofu and not smooth). Using Vegenaise will help achieve the coating you want to really give this dish a comforting fall feeling by adhering the oats, raisins and cranberries to the tempeh. Cranberry sauce is a traditional splash of tartness, but if you sub in rhubarb chutney you are really looking to make an impact at the table and remember the microgreens.

Granola Crusted Tempeh on a Sweet Potato and Pumpkin Mash.
I brick of Tempeh (flavoured or plain…I used curry flavoured)
Crusty dry bread
2 C granola (oats, cranberries, raisins, sunflower seeds, pumpkin seeds)
1 C Vegenaise
2 C rice flour (or corn starch…or regular flour)
Sea salt and pepper to taste
Cut the tempeh into 4 sticks.

Season with sea salt and pepper.
Dredge in rice flour.
Dip and completely coat in vegenaise
Roll and coat completely in granola (press it by hand if you want to ensure a complete coating)
Heat oil in a heavy bottom pan until hot (place a wooden spoon handle into the oil…if it bubbles around the spoon you are at a good temperature to fry)
Fry each stick, turning to a new side as each one reaches a golden brown.
Place on a wire rack to drain.

Curried Sweet Potato Mash
2 Sweet potatoes (peeled and cubed)
1 C pumpkin puree
2 tsp curry powder
¼ tsp cinnamon
Sea salt and white pepper to taste
Set over to 450F
Coat sweet potatoes with curry and cinnamon.
Bake until fork tender (15 – 10 minutes…remember to shake the pan to prevent burning)
While hot, mix together with the pumpkin (you can pass it through a mesh sieve for a velvety texture.
Adjust sea salt and white pepper to taste (even curry if you want more of a punch to the flavour)

When ready spoon some mash onto a plate. Place fried tempeh on top with microgreens and cranberry sauce (or chutney). Enjoy a vegan Thanksgiving dinner!

BBQ-92.7 with Chris Mask: Vegetarian Thanksgiving