February 4, 2023
Posted: November 1, 2021 1:08 pm
Thanksgiving, a holiday that is about spending time with family over food and giving thanks for what we have. Why not take the opportunity to give thanks to one of America’s favorite past times: Grilling! Grilling isn’t just for burgers and hot dogs anymore. There are so many veggies, meats, and other items you can grill. In this piece, we will list some unique grilling recipes for Thanksgiving that are sure to spice up the dinner table.
What is better than a perfectly roasted turkey? A perfectly roasted turkey with grill marks on it! You can achieve this by simply throwing your bird over indirect heat (meaning the fire is not directly under your turkey).
-1 Turkey, 12-18lbs. (make sure your turkey is thawed)
-Salt and pepper to taste
-Olive oil (optional)
1) Heat grill to medium heat.
2) Remove neck and giblets from the turkey cavity and discard them (or use them for homemade stock or something). Rinse your bird with cold water and pat it dry. Optional: Rub olive oil over skin if you prefer crispy skin.
3) Salt and pepper to taste, place on the grill over indirect heat. Try to maintain an average temperature of around 325 degrees F throughout roasting time (it should be about 1.5 – 2 hours). Check every 30 minutes or so. Add more charcoal as needed. Ensure that the internal temp in the thickest part of the thigh is 165 degrees F before removing from grill, tent with foil for 15 minutes before carving.
In addition, you can rub your favorite dry rub over the skin of your turkey to give it a little extra flavor. Also, brush on a little bit of vegetable oil or olive oil if the skin is getting too dark before placing it over indirect heat so it won’t burn.
Grilling filet mignon gives it a unique smoky flavor and keeps the meat super tender as long as you do not overcook them.
-1 whole beef tenderloin (about 1 1/4 pounds), cleaned and tied with butcher twine at 1-inch intervals
-1 stick (8 tablespoons) unsalted butter, softened
-4 garlic cloves, minced
-2 teaspoons chopped fresh rosemary leaves
-Kosher salt and freshly ground black pepper to taste. (For even more flavor, feel free to add 1/2 teaspoon of your favorite steak rub)
1) Heat grill to high heat. Combine butter, garlic, and rosemary in a bowl until thoroughly blended. Season sauce with salt and pepper; set aside at room temperature until ready to serve. Wrap tenderloin tightly in plastic wrap. Place on a tray in the freezer for about 45 minutes or until firm but not fully frozen (you want it cold but not so cold that it is frozen). Remove from freezer and cut crosswise into 1/4-inch-thick slices.
2) Unwrap tenderloin and slice lengthwise down the center, cutting to but not through one end; open like a book. Season both sides with salt and pepper. Spread garlic butter evenly over inside of the meat, then fold tenderloin back together and tie at 1-inch intervals with butcher’s twine.
3) Place steaks on hot grill rack directly over heat source, cover grill tightly, and cook until well browned on the first side, about 3 minutes. Flip steaks carefully (they may flake apart easily), cover grill again tightly, and continue cooking until the desired doneness is reached, 4 to 5 minutes longer for medium-rare. Transfer steaks to a work surface, tent with foil, and let rest for 10 minutes before slicing meat across the grain into 1/4-inch-thick slices.
4) Brush bread slices with olive oil on both sides and grill until golden brown, about 1 minute per side. Serve tenderloin immediately with garlic butter sauce and grilled bread alongside.
Grilled sweet potatoes are so much healthier than deep frying them but still have that amazing sweet flavor.
4 medium sweet potatoes
1 tablespoon olive or canola oil
1/2 teaspoon salt, plus more for sprinkling
Freshly ground pepper to taste
2 tablespoons fresh rosemary leaves, chopped. *optional*
1) Preheat grill to high heat. Peel the sweet potatoes if desired, then cut them into french fry-sized strips. Place in a large bowl and toss with oil, salt, pepper, and rosemary leaves (if using). Thread fries onto skewers.*Optional 2) Grill over direct heat* until slightly charred on all sides, about 15 minutes total. Remove from grill, transfer to a large bowl lined with a paper towel and lightly coat with more salt.
Grill peaches and then add them to a cobbler mix, bake it for 15 minutes, and then enjoy!
8 peaches, cut into 1/2-inch slices
2 tablespoons unsalted butter, melted
1 cup granulated sugar
3/4 cup all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt *optional*
1/4 teaspoon ground cinnamon *optional*
1) Heat grill to medium heat. Mix the sliced peaches and melted butter in a large bowl, then stir in sugar until combined. In another mixing bowl, combine the dry ingredients. Add the dry ingredients to the peaches and gently fold until just combined (batter should be thick).
2) Transfer peach mixture to a 10-inch cast-iron skillet or 10 (1/2 cup) individual ovenproof skillets. You may also line a baking dish with parchment paper and spray the inside of the pan to prevent sticking, then pour in the batter—transfer grilling surface to medium heat.
3) Melt 1 tablespoon butter in a small saucepan over low heat. Using a pastry brush, brush melted butter all over cobblers. 4) Carefully transfer cobbler(s) to grill rack over direct heat and cover grill tightly; cook until undersides are browned, about 4 minutes. Flip cobblers carefully (they may flake apart easily), cover grill again tightly, and continue cooking until other sides are golden brown, another 4 minutes.
This recipe is very healthy, full of veggies, and very tasty.
– 1 summer squash, cut into 2-inch chunks
1 zucchini, cut into 2-inch chunks
1 red bell pepper, seeded, and cut into 2-inch chunks
1 green bell pepper, seeded, and cut into 2-inch chunks
8 ounces button mushrooms *optional*
12 cherry tomatoes *optional*
For the marinade: Olive oil cooking spray
3 tablespoons balsamic vinegar
3 tablespoons extra virgin olive oil Salt and black ground pepper to taste
1) Soak skewers in water for 20 minutes to prevent scorching. In a medium bowl, whisk together all of the ingredients for the marinade. Remove half of the mixture and keep it aside for use as a basting brush.
2) Thread vegetables onto skewers, using about 3 pieces of each vegetable per skewer. Grill over direct heat until tender, 10 minutes, turning once or twice and brushing with the reserved marinade throughout grilling time. Serve warm or at room temperature.
This is a healthy, nutritious dish that can be served with almost any meal. It’s great for a side dish or even as a meal on it’s own.
4 medium sweet potatoes, peeled and cut into 1-inch cubes
2 tablespoons unsalted butter
Salt to taste Ground black pepper to taste
1) Preheat grill to high heat. In a large pot of boiling salted water, cook potatoes until fork-tender, about 15 minutes. Drain well, return potatoes to the pot, and stir over medium heat to evaporate residual moisture for about 30 seconds.
2) Using a potato masher or fork, mash potatoes with butter and salt and pepper if desired. Top with cinnamon and brown sugar if desired before serving.
In conclusion, if you are looking for some unique recipes to put your Thanksgiving meal a little different, why not try these grilling recipes? They taste great and will make the day more fun.
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