Mike LangGrilling, Turkey

Rotisserie Orange and Ginger Turkey

Mike LangGrilling, Turkey
Rotisserie Orange and Ginger Turkey

Thanksgiving Edition!  Rotisserie Orange & Ginger Turkey!  I really vacillated this year as to how I was going to prepare the bird.  I thought about grilling, brining/grilling, brining/rotisserie, smoking, frying (which I still have never done!), and rotisserie.  At the t-minus 2 day mark, I decided on the rotisserie on the kettle.

Mounted and ready to spin

With only four people eating, we used a small 12 pound turkey.  The cavity was stuffed with sliced oranges and ginger.  The skin was rubbed with olive oil and seasoned with salt, pepper, ginger powder, and orange zest. 

Ready for the table

I trussed the bird and set it on the kettle for indirect cooking.  It spun for about two hours.  The flavor was excellent, but I left it on a little too long.  Too much talking, too much distraction, and maybe just a little picture taking delayed me.  Whoops.

Turkey...on black

Now my part of the meal was simple.  Zoe, on the other hand, prepared everything else.  Besides broccoli, stuffing, cranberries, and gravy, the highlight, of course, was the bourbon and molasses mashed sweet potatoes.  I get misty eyed just thinking about them.

Carrots + Melted Butter = Fire

The grilled carrots, brushed with butter and nutmeg, where also a hit (and quite flammable on the grill). 

Stone's Vertical Epic 09-09-09

Mom’s Graham Cracker Cream Pie and a Stone Vertical epic 09-09-09 capped off a wonderful night.  We have a lot to be thankful for, and full bellies is only a small part.