Thanksgiving Dinner 2018 - Grilling Outdoor Recipes powered by Bull Outdoor Products (2024)

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Author:Amy Aberle-Rogan

Recipe type:Entree

Cuisine:American

Serves:6

Why all that fuss come Thanksgiving day!? These stuffed turkey legs allow the home chef to prep days ahead, making it a breeze come the big day! Don’t forget to remove the stuffed roasts from the fridge 35-40 minutes prior to cooking, allowing them to come to room temp for best results. Gobble gobble!

Chef’s Note: For removing the tendons from the turkey leg, along with carefully cutting them free from the meat, I also scrape against the tendon. This technique can break up the flesh, but works for deboned and butterflied leg quarters.

Ingredients

• Turkey Legs:
• 2 turkey leg quarters, deboned and butterflied, patted dry
• Kosher salt and freshly cracked pepper, for seasoning
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• Savory Stuffing:
• ½ cup raisins
• ½ cup vin santo
• ½ cup unsalted butter
• 1 large leek, white and light green parts only, small dice
• 1 small white onion, small dice
• 3 cloves garlic, minced
• 2 cups winter chard, white center stem removed, leafy greens thinly sliced
• 2 teaspoons kosher salt
• 1 tablespoon fresh sage, minced
• 1 tablespoon fresh rosemary, minced
• 1 tablespoon fresh thyme, minced
• 1 tablespoon orange zest

Instructions

1. To debone and butterfly the turkey legs: Pat the turkey legs dry before placing skin side down on a cutting board. Using a sharp boning knife, cut around the turkey leg bone, removing the flesh from the bone. Next, cut lengthwise down the center of the thigh and leg until you hit the bone. Taking your time, continue to cut around and next to the leg and thigh bone until it is fully exposed. Carefully slide the knife under the drumstick and thigh bone to separate from the meat. Using just the tip of the boning knife, carefully separate the meat around the joint and remove all the tendons. This step takes some patience and using your fingers to feel for the tendon location. Be careful not to puncture through the meat through the other side. Remove the bone and tendons once free from the dark meat and save for stock. Repeat with other leg.
2. Making the stuffing: In a small pot, add the raisins and vin santo, bring to a boil and simmer until most of the wine has cooked away and the raisins are nice and plump. Set aside to cool. In a large skillet over medium-high heat, add the butter. Saute the onions, leeks and garlic for 5 minutes, until translucent. Fold in the winter chard, salt and cook for another 5 minutes. Add the minced sage, thyme, rosemary and raisins and saute for another 3 minutes. Remove from the heat. Add the orange zest and allow the stuffing to cool down to room temp.
3. Adding the stuffing onto the butterflied legs: Place the legs skin side down on a cutting board. Season the inside with salt and pepper. Divide the stuffing in half for each leg. Leaving a ½-inch border, spread an even layer over the meat.
4. Trussing 101: Roll the turkey leg and fold, skin side down, into the stuffing to start forming into a long cylinder roast. Go out every 1-1 ½ inches and truss the leg, forming the roast with a tight truss. Repeat for other stuffed turkey leg.
5. Preheating the grill & rotisserie: Click HERE to review how to center, set, and secure the turkey legs. Remove the center grill grates from the Bull Angus Grill. Place an aluminum tray under to catch the drippings. Preheat the grill for 15 minutes with the lid closed, using indirect heat by turning two outside burners on medium heat and leaving the two center and rotisserie burners off.
6. Cooking turkey legs on the rotisserie: Turn the two outside burners off while loading the spit. Using the Bull pit mitts, place the rotisserie spit with positioned stuffed turkey legs into the rotisserie brackets. Turn the rotisserie motor on. Turn the two outside burners to low and the infrared back burner on low heat, around 360 degrees F. Check that the legs rotate properly and close the lid. Allow the legs to cook for 45 minutes without opening the lid. If the turkey legs at this point turn crispy and brown on the outside, turn the infrared back burner off and leave the two outside burners on and cook for 20-30 minutes more, total 1.5 - 2 hours total. The turkey is done once Bull’s thermometer internal temperature reads 165 degrees F.
7. To serve: Carefully remove the turkey legs from the spit. Allow them to rest for 10 minutes. Carefully remove the twine and cut into ½-inch rounds.

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Author:Amy Aberle-Rogan

Recipe type:Salad

Cuisine:American

Serves:4

With powerful 15k BTU burners, a Bull grill can char, roast and sauté anything! This delicious, updated version to a classic holiday dish will end the annual discussion of whether the green beans are overcooked and mushy or undercooked and too crunchy!

Chef’s note: Have fun intermixing your favorite fall vegetables into the recipe. The options are endless, making this a go-to recipe with the start of each season.

Ingredients

• Grilled Meyer Lemon Pomegranate Vinaigrette:
• ½ cup pomegranate juice, bottled
• ¼ cup red-wine vinegar
• 3 tablespoons honey
• ¾ cup extra virgin olive oil
• Kosher salt and freshly cracked black pepper
• Pomegranate seeds, for garnish
• 1 lemon, cut into half, roasted, juice only
• Charred Vegetables:
• 3 lbs. medium red beets,click here for the recipe
• 1 lb. haricot verts, trimmed
• 4 cups fresh cauliflower florets (about 1 head of cauliflower)
• 3 tablespoons Olive oil, to roast veggies
• Kosher salt and freshly cracked black pepper, to season
• Fried leeks, to garnish, click here for recipe

Instructions

1. For the pomegranate vinaigrette: Click here for method.Place the lemon halves onto a small pan and roast the last 20 minutes of the beets. Once golden brown, and soft to touch, remove from the heat. Squeeze juice through a sieve and set aside to add to salad dressing.
2. For the fried leeks: Click here for method.
3. For the roasted beets and lemon: Preheat the Bull grill on high heat with the lid closed for 10 minutes. Place the whole beets down inside Bull’s non-stick pan. Add the fresh thyme, sliced oranges and lemons around the whole beets. Drizzle with olive oil, season with kosher salt and pepper and cover with foil. Open the grill and set the pan on the warming rack, cooking with intense, indirect heat. Close and keep the lid closed. Allow the beets to cook for 40-60 minutes, until tender. Remove the foil, be careful not to burn yourself with the hot steam. To test, take a paring knife and cut down the center of one of the beets. If tender and soft, the beets are done. Allow the beets to cool down to room temperature. Using gloves and a paper towel, rub and remove the skin off the beets. Can be made ahead of time and held in fridge days prior to making the salad.
4. For the charred green beans and cauliflower: Place Bull’s stainless veggie grids on top of the grill grates of the Bull grill. Turn the burners on high heat. Drizzle the cauliflower florets and green beans with the olive oil and season with salt and pepper and place onto the hot veggie grid. Using Bull’s tongs, turn and rotate the veggies every few minutes, cooking until the green beans and cauliflower are charred, golden brown. Once done remove from the heat.
5. To plate: Place the roasted vegetables onto a decorative holiday platter, drizzle with dressing and top with fried leeks and pomegranate seeds! Gobble gobble!