Hopefully you’ve checked out our latest Spatchcock Smoked Turkey video by now. And MAYBE you have a little left over? We’ve got a plan for that! This turkey and dumplings recipe is the perfect thing to mix up your leftover turkey meals. Take a break from the moist-maker sandwich. Dive into the dumpling!
The Kentucky Hot Brown is an American classic! This open-faced sandwich was created at the Brown Hotel in Louisville, Kentucky in 1926 to feed the masses of late night dancers who frequented the hotel. Of course, we at All Things Barbecue had to put our touch on the classic by smoking our turkey, instead of roasting it. But the rest we left unchanged.
Chef Tom shows you just how simple a truly fantastic Thanksgiving turkey can be. By spatchcocking, brining and roasting the bird at 325°F in our Yoder Smokers YS640 we end up with a wonderful roasted smokey flavor that compliments any other dishes you want to serve alongside your turkey.
Thanksgiving turkey can be intimidating. Even seasoned cooks struggle to produce a perfectly moist, crowd pleasing, mouth watering, nap inducing turkey. The good news is, we’re here to help.
In this recipe Chef Tom uses a non-stick Frogmat to roll up a turkey roulade. This will let you grill the roulade without worrying that it will come apart.
Try out our southern style Thanksgiving turkey. Using John Henry’s Pecan Rub and Injection gives you a great flavor. Smoke with a fruit wood for the best results.
The holidays are here and for many of us that means hosting family and friends for a turkey dinner (or lunch). There can be a lot of pressure on the host to find and prepare the perfect turkey, so we have come up with a few tips to make sure you have the perfect bird.
By
Tom Jackson
