Thanksgiving Turkey Recipes

• Cooking Technique: Roast
• Prep Time: 30 MIN
• Cooking Time: Over one hour
• Yield: 16 servings

Ingredients

• 12 pounds Whole Turkey, thawed
• 2 medium onions, cut in 8ths, divided
• 3 medium celery stalks, cut in 3rds, divided
• 4 cloves garlic, cut in half, divided
• 1 cup chopped fresh parsley, divided
• 5 cups water
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/3 cup all-purpose flour

Directions

• Preheat oven to 325 degrees F.
• Remove neck and giblets from body and neck cavities; set aside (discard liver). Rinse and dry turkey with paper towels. Place half of the onion, celery, garlic and parsley in body cavity of turkey. Place turkey, breast side up, on rack of The Geyser.
• Roast turkey 3 to 3 1/4 hours or until it is 180 degrees F in the thigh area.
• To make Giblet Stock, place neck, heart, gizzard and remaining onion, celery, garlic and parsley in large saucepan or Dutch oven. (For best flavor, do not include the liver) Add the water, salt and black pepper. Bring JUST to a boil, reduce heat, cover tightly and simmer 1 1/2 hours. (If wish to include the liver, add to saucepan the last 20 to 30 minutes.) Strain stock, cover and refrigerate. Pull meat from neck and discard bones. Finely chop neck meat, heart and gizzard; cover and refrigerate.
• To make Giblet Gravy, strain pan drippings from turkey into a 4-cup glass measure. Remove fat from drippings, placing 1/4 cup fat in a medium saucepan and discarding the rest. Stir in flour until smooth. Add reserved Giblet Stock to pan drippings to make 4 cups. Slowly add drippings to flour mixture and stir until smooth. Cook and stir until gravy boils and thickens slightly. Stir in neck meat and giblets and heat until hot. Season with salt and pepper to taste.
• The Geyser will do all your basting for you. Just check to see when the Turkey is ready

Serving Suggestions

Place turkey on a serving platter and arrange edible garnishes, such as spiced peaches and crab apples around outer edges, if desired.

• Cooking Technique: Roast
• Prep Time: 20 MIN
• Cooking Time: Over one hour
• Yield: 20 servings

Ingredients

• 16 pounds Whole Turkey, thawed, rinse & dry
• 2 tablespoons honey
• 1 teaspoon water
• 2 teaspoons Chili Powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/8 teaspoon ground red pepper

Directions

• Prepare turkey according to package directions and roast in The Geyser in 325 ° F oven using Indirect Heat Method according to owner's guide for grill.
• Combine honey with remaining ingredients and set aside.
• During the last 30 minutes of the cooking time, remove the Valve from the Geyser to stop its basting.
• Brush honey mixture over skin. Loosely cover breast and top of drumsticks with lightweight foil to prevent overcooking of breast. Cook turkey until temperature reaches 180 ° F in the thighs. Let stand 15 to 20 minutes before carving.
• Note: Pan Drippings can be used to make gravy. The spice adds flavor and enriches the color of the gravy.

Serving Suggestions

Carving Note: To get best spice flavor on each slice, carve each breast portion off breast bone and then slice breast portions crosswise.