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HitchFire Thanksgiving

This Thanksgiving, we got together with Jason Schaub of Overland Cookery to put together a delicious Turkey and Roasted Vegetable dinner on the F-20 while out camping. Jason is a phenomenal chef and his business, Overland Cookery, specializes in cooking for your group while overlanding. This year, we got together with him to help put together a small thanksgiving dinner for the family.

 

Check out the recipes below and a huge thank you to Smithey Ironware and Lost Republic Distillery.

 

Grilled Turkey with Maple Butter Glazed Seasonal Vegetables

Servings: 6-8 Ingredients:

For the Turkey:

1 Small Turkey, quartered

1/4 Cup Butter, softened Salt and Pepper to taste

Kinders Brown Sugar Rub.

 

For the Vegetables:

1 Bunch Heirloom Carrots

1 Bunch Beets

1 Turnip

1 Acorn Squash

1lb Brussels Sprouts

3lbs Baby Potatoes

2 Shallots

1 Lemon, juiced

1/2 Cup Olive Oil Salt and Pepper to taste

 

For the Maple Butter:

1/2 Cup Butter

1/4 Cup Maple Syrup

2 Cinnamon Sticks

2 Cloves

1/4 Cup Crushed Pecans

1/2 Teaspoon Salt

6 Sprigs Fresh Thyme

 

Instructions: I prefer to begin with slow-roasting the turkey. This affords time to prepare the vegetables while allowing the turkey to rest while the vegetables are grilled, ensuring the juiciest turkey possible. Begin with pre-heating the HitchFire over medium heat. Quarter the turkey and rub the skin down with softened butter. Season moderately with salt and pepper. Reduce the HitchFire to the lowest heat setting and place turkey pieces, skin-side up, onto the grill. I prefer to keep the breast pieces on one side, and the wings and thighs on another. This enables us to adjust cooking temperature as necessary. Close the lid and grill until the internal temperature has reached 155F. I find it's best to monitor the cooking progress frequently, up to every 10-minutes, to ensure things are cooking evenly. If you find the grill too hot, try turning off the heat on the wing and thigh side, these tend to cook faster than the breasts and assists in an even cook.

Prepare the vegetables while the turkey cooks. Slice carrots in half lengthwise. Slice beets and turnip into 1/2-inch pieces. Halve and remove seeds from the acorn squash, then slice into 1/2-inch wedges. Halve Brussels sprouts and potatoes. Quarter shallots. Brush all vegetables with olive oil, lemon juice, salt, and pepper. Reserve vegetables to the side. Once the turkey pieces have reached 155F, sprinkle the skin generously with Brown Sugar Rub. Return the lid and continue cooking until the internal temperature has reached 165F. Place turkey on a serving platter and cover with foil. Adjust both HitchFire burners to medium-low and arrange vegetables on the grill. Cook until tender, turning frequently to avoid charring the vegetables, approximately 15-minutes. While the vegetables cook, heat a small saucepan or skillet over low heat on the side-burner. Add butter, maple syrup, cinnamon sticks, clove, and salt. Melt, stirring to combine, and keep warm. Once cooked, transfer grilled vegetables to a serving platter, arranging around the turkey. Using a few sprigs of fresh thyme, gently brush warm maple butter on top of the vegetables. To finish, garnish the serving platter with fresh rosemary, sage and lemon.

Tip: If some of the turkey pieces are cooking faster than others, you can always pull the cooked pieces off while continuing to cook the rest of the turkey. Overall cooking time may take between 45-minutes to an hour and a half, depending on turkey size.

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