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Hawaiian Chicken with Pineapple and Brown Sugar

March 20, 2021 //
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This recipe includes sweet pineapple and a tangy sauce that enhances seared, moist chicken. I used a fresh pineapple that was very ripe. If you can’t find a fresh one or don’t want to master cutting one up, canned pineapple will work just fine. This is a great, family approved dinner that is served over rice.

Dinner does not need to be boring or ho-hum. Creativity is the key to this easy, family dinner!

Hawaiian Chicken with Pineapple and Brown Sugar

Ingredients:

3 pounds chicken tenders, cut into 1/2″ pieces

Salt and ground pepper

3 TBSP canola or vegetable oil

1/4 cup butter

1/3 cup ketchup

1/4 brown sugar

2 tsp cornstarch

1/4 cup vinegar

3 TBSP soy sauce

1/3 cup pineapple juice

1 1/3 cup fresh pineapple, cut into chunks or 9 ounce can crushed pineapple such as Dole or Signature

Sesame seeds and chopped green onions (enough to garnish each serving)

Rice, steamed and ready to serve

Directions:

  1. Preheat oven to 325 degrees F.
  2. Cut chicken into 1/2″ pieces. Season with salt and ground pepper. Set aside.
  3. Melt butter in a large saucepan over medium heat. Stir in ketchup and brown sugar. Mix thoroughly until the brown sugar is dissolved. Then, lower heat.
  4. In a small bowl, whisk cornstarch and vinegar until thoroughly mixed and smooth. Add it to the saucepan whisking consistently. Then, add in 1/2 tsp salt, soy sauce, pineapple juice and chunks of pineapple. Cook until thickened and bubbly, about 3 – 4 minutes.
  5. In Dutch oven or large sauté pan, heat oil on medium high. Add the chicken and sear until lightly browned about 3-4 minutes.
  6. Pour the pineapple mixture over the chicken and mix until it is incorporated thoroughly.
  7. Put the Dutch oven or large sauté pan in the oven or you can add the chicken and pineapple to a buttered casserole dish if you prefer. Cook for 35 to 40 minutes until the sauce is bubbly.
  8. Remove from oven and serve over white rice (or any rice of your choice). Garnish with sesame seeds and green onions.

To complete the meal, I included pot stickers, sautéed sugar peas with garlic and the remaining slices of pineapple.

Enjoy! XOXO Jill

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Categories #Chicken, #Dinner, #Dinner For Two, #Easy Dinner, #Family Dinner, #Main Dish, #One Pot Dinner, Hawaiian, Hawaiian Chicken, Pineapple

Chicken Saltimbocca (Low Carb/Keto/ Gluten-Free)

February 5, 2021 //
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One of our traditions is to let our kids pick their birthday menu. Chicken Saltimbocca was my step-daughter’s request for her celebration dinner. I’ve made this since 1999 and have shared it with many friends and family because it’s always a favorite. This time, I served it alongside Roasted Broccoli with Carrots and some Cauliflower Mash topped with toasted panko.

We learned from my son-in-law who is from Naples, Italy that “saltimbocca” means “to jump in (your) mouth.” I think that’s the perfect description for this delicious, versatile Italian chicken dish that was originally made with veal, sage and slices of ham.

Chicken Saltimbocca (Low Carb/Keto/Gluten-Free)

Ingredients for 6 servings:

3 large chicken breasts, cut lengthwise and flattened

Salt & ground pepper

3 TBSP olive oil

3 cloves of garlic, minced

3 sprigs of rosemary, remove the needle-like leaves and chop fine

3-4 ounces of goat cheese

3 ounces of cream cheese

6 slices of proscuitto

Directions:

  1. Pre-heat the oven to 375 degrees F.
  2. Cut the 3 chicken breasts in half lengthwise. Between two pieces of wax paper flatten each chicken breast with a mallet. Season the 6 chicken breasts on both sides with salt and ground pepper. Set aside.
  3. In a bowl, add the olive oil, goat cheese, cream cheese and rosemary. Using a fork combine the mixture thoroughly.
  4. On a cutting board or work surface, lay a chicken breast down and spread a layer of the cheese mixture over the surface. Make sure to divide up the cheese evenly to have an equal amount for all 6 pieces.
  5. Roll-up the chicken breast and then wrap each one with a piece of prosciutto. If needed, use a toothpick to hold the chicken wrapped prosciutto breast closed. Lay the chicken seam side down in a baking dish. Repeat with each chicken breast.
  6. Bake for 35 to 40 minutes until the chicken is 165 degree F.
The chicken is done!

Notes: You can have a butcher prepare the chicken breasts outlined in number 2. Then, you’ll just need to season with salt and pepper before moving to numbers 3 through 6 in the directions.

Enjoy! XOXO Jill

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Categories #Chicken Saltimbocca, #Dinner, #Dinner For Two, #Easy Dinner, #Family Dinner, #Gluten Free, #Italian, #Main Dish, Elegant Main Course, Gluten Free, Keto, Recipe for a Crowd, Sunday Dinner

Baked Cheesy Meatballs (Low Carb/Keto/Gluten-Free)

January 31, 2021 //
1

We have a house of teen and young adult children, which means I try to be creative in our low carbohydrate meal options. My goal is delicious dishes that are not boring or repetitive for any of us. This Baked Cheesy Meatball recipe fits all requirements. It is a cheesy topped casserole with a tangy, sweet tomato sauce that couldn’t be easier to make or more delicious.

Baked Cheesy Meatballs (Low Carb/Keto/Gluten-Free)

Ingredients:

1 cup onion, chopped

4 garlic cloves, smashed or minced

4 TBSP olive oil

1 pound extra-lean ground beef

1 pound Italian Sausage

1/2 cup seasoned Keto breadcrumbs, almond flour or Gluten-Free Panko such as Aleias

1 cup grated parmesan cheese

1/2 cup and 1 TBSP parsley, finely chopped

2 large eggs

1 TBSP fresh chopped basil, rosemary, thyme and/or oregano

Salt and ground pepper to taste

2 cups tomato sauce such as Yo Mama’s Foods Keto brand, Cento Tomato Sauce or Barilla Vero Gusto Sauce

3 cups shredded mozzarella cheese

Directions:

  1. Preheat oven to 400 degrees F with rack positioned in the middle. Butter or spray a casserole dish. Set aside.
  2. In a medium skillet, add olive oil over medium heat. Add the onions and sauté for 5 minutes. Add the garlic and sauté for one more minute. Set aside.
  3. In a large bowl, combine the ground beef, Italian sausage, breadcrumbs or panko, parmesan, 1/2 cup parsley, eggs, fresh herbs, salt and ground pepper to taste. Then, add the sautéed onions and garlic. Combine all ingredients thoroughly. (I use my clean, washed hands to kneed the mixture and combine completely.)
  4. Use a spoon to scoop out enough meat to make 1 1/2″ round balls. You can also use a cookie scoop but I like to form them in my hands and roll into balls that are all the same size. Place the meatballs in the prepared casserole dish. This will make about 25 to 30 meatballs.
  5. Bake them for 15 to 20 minutes until fully-cooked and brown. Remove from the oven and drain the grease.
  6. Then, top the meatballs with the tomato sauce and shredded cheese.
  7. Place the casserole dish back in the oven and cook for 5 additional minutes until the cheese is fully melted.
  8. Garnish with the remaining parsley.
Meatballs Ready to Bake!

This serves 6. I added a side of steamed broccoli. The kids got to top these delicious Baked Cheesy Meatballs over a bed of pasta. You can also add a side salad for a complete meal.

Enjoy! XOXO Jill

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Categories #Dinner, #Dinner For Two, #Easy Dinner, #Family Dinner, #Gluten Free, #Italian, #Main Dish, #One Pot Dinner, Gluten Free, Italian, Keto, Mozzarella, Sunday Dinner

Chicken Breasts in Shallot and Sun-Dried Tomato Cream Sauce (Keto/Gluten-Free)

January 28, 2021 //
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This recipe is one of my favorite low-carbohydrate meals. The intense, sweet but tart flavor of sun-dried tomatoes mixed with the delicate shallots that are less abrasive than an onion make this cream sauce a perfect pairing with chicken breasts. Serving the chicken and cream sauce over cauliflower rice alongside roasted asparagus creates a flavorful, satisfying meal for anyone watching calories and reducing carbs. It is also a very quick and easy meal that anyone can master.

Chicken Breasts in Shallot and Sun-Dried Tomato Cream Sauce (Keto/Gluten-Free)

Ingredients:

3 large chicken breasts, sliced in half lengthwise

Salt and ground pepper to taste

1/2 cup shallots, finely chopped (2 to 3 large bulbs)

3 garlic cloves, finely chopped or minced

1 8 ounce jar oil-packed sun-dried tomatoes such as California Sun Dry, Bella Sun Luci or Mezzetta

1 TBSP fresh rosemary, chopped finely

1/2 cup white wine or chicken broth

1/2 cup heavy cream

3 TBSP parsley, chopped

Directions:

  1. Season the chicken breasts with salt and pepper on both sides.
  2. Pour the oil from the sun-dried tomatoes into a large skillet or Dutch oven over medium heat. Add the chicken and cook about 3 minutes on each side until browned. Transfer to a plate set aside.
  3. Add shallots to the pan and cook for 2 to 3 minutes until translucent. Add the garlic and cook another minute. Add the sun-dried tomatoes and rosemary and cook another 2 minutes until combined.
  4. Increase the heat to high and add the wine or broth. Cook scraping the bottom of the pan about 2 minutes until the liquid is almost evaporated.
  5. Reduce the heat to medium and stir in the cream mixing until completely combined. Add the chicken back to the pot with any of the accumulated juice. Season with salt and ground pepper to taste.
  6. Serve the chicken and garnish with parsley.

I served this wonderful chicken over cauliflower rice that I microwaved for four minutes but it would be perfect over white or brown rice and even polenta. I also included Roasted Asparagus cooked at 400 degree F for 15 minutes. Serves six.

Enjoy! XOXO Jill

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Categories #Dinner, #Dinner For Two, #Easy Dinner, #Entertaining, #Family Dinner, #Gluten Free, #Main Dish, Chicken Recipes, Gluten Free, Keto, Low Carbohydrate

Stuffed Bell Peppers with a Mexican Twist (Keto)

January 19, 2021 //
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Today is Taco Tuesday! As everyone knows, it’s one of our family’s favorite meals of the week since tortillas and cheese are involved. This posed a dilemma during meal prep though since we altered our cooking for low carbohydrate options. Never fear, I dug deep and decided to make Stuffed Bell Peppers with a Mexican Twist.

This recipe is ground beef with onions, garlic, mushrooms, zucchini and Rotel diced tomatoes with green chilies, Mexican shredded cheese seasoned with basil, cumin, oregano and chili powder. Then, it is packed nicely into a bell pepper and topped with MORE cheese.

Stuffed Bell Peppers with a Mexican Twist

Ingredients:

1 pound lean ground beef

1/2 medium onion, chopped

4 gloves of garlic, finely chopped or minced

2/3 cups mushrooms, chopped

1/2 medium zucchini, chopped fine

14.5 ounces Rotel Diced Tomatoes with Green Chili (I only used half and saved the rest for another use)

1 TBSP dried basil

1 TBSP dried oregano

1 TBSP cumin

2 tsp chili powder

1/2 tsp red pepper flakes

Salt and ground pepper to taste

6 bell peppers, any color (your preference)

1 1/2 cups Mexican shredded cheese or Monterey Jack (your preference)

Chopped cilantro (this is optional — you can substitute with parsley)

Directions:

  1. Preheat oven to 375 degrees F.
  2. Brown the ground beef in a large fry pan or Dutch oven over medium high heat for 6-7 minutes until almost cooked through. Drain the meat in a colander to remove any fat. Set aside.
  3. Add the onions and garlic to the same pan and cook about 6 minutes over medium heat until translucent. Then, add the mushrooms, zucchini, tomatoes and all the seasonings. Mix together until thoroughly combined, and cook another 5 minutes stirring occasionally. Add the meat back to into the pan with the other ingredients and stir to combine. Continue cooking about 3-4 minutes.
  4. Turn off heat and add 1 cup shredded cheese to the pan. Stir to combine. Set aside to cool.
  5. Cut off the tops of the bell peppers and clean out the cavity to remove the ribs and seeds. Lightly sprinkle the inside of the peppers with salt and pepper.
  6. Neatly arrange the bell peppers in an 8×8 baking dish or casserole pan. Add about 1/4 cup of water to the bottom of the pan. Place in the oven and let cook for about 10 minutes. Remove from the oven.
  7. Carefully, fill the peppers with the ground beef, vegetable and cheese mixture. Sprinkle the tops with the remaining 1/2 cup shredded cheese. Return to the oven and bake for 20 minutes more or until the peppers are knife tender and the cheese is melted and browned.
  8. Serve with chopped cilantro.

Note: This recipe is designed for Keto but stuffed bell peppers are completely versatile. You can add anything you choose such as fresh or frozen corn and/or cooked white or brown rice. You can also swap out the ground beef for chicken or remove the meat entirely for a Vegetarian dish!

Enjoy! XOXO Jill

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Categories #Dinner, #Dinner For Two, #Easy Dinner, #Family Dinner, #Main Dish, #Rotel Original Diced Tomatoes, Ground Beef, Keto, Mexican, Stuffed Bell Peppers, Taco Tuesday Recipe

Broccoli Cheddar Soup (Vegetarian, Vegan, Gluten Free and Keto)

January 9, 2021 //
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Broccoli Cheddar Soup is one of our kids favorite things from Panera Bread. It is an easy, quick soup that can be made to suit any Vegetarian, Vegan, Gluten-Free or Keto lifestyle. I made a large pot of Broccoli Cheddar Soup today. We will eat some now and freeze some for another cold, winter day. My recipe below includes the Vegetarian ingredients first and Vegan ingredients second.

Broccoli Cheddar Soup (Vegetarian, Vegan, Gluten Free and Keto)

1 TBSP regular, salted butter or Miyoko’s Creamery Cultured Vegan Butter

1/2 onion, chopped fine

2 celery stalks, chopped fine

1 carrot, chopped fine (I like the carrots smaller than matchsticks)

3 garlic cloves, minced

1/4 cup regular, salted butter, melted or Miyoko’s Creamery Cultured Vegan Butter

1/4 cup all-purpose flour or 3 TBSP Bob’s Red Mill Organic Coconut Flour (gluten free)*

2 cups regular whole milk or milk substitute such as Almond Milk, Rice Milk, Coconut Milk (your preference)

2 cups chicken stock or vegetable stock (for Vegetarian)

1 1/2 cups coarsely chopped broccoli florets

2 1/2 cups shredded sharp Cheddar cheese such as Kraft or Violife Cheddar Shreds

Salt and ground pepper to taste

Directions:

  1. Add 1 TBSP butter in a heavy pot or Dutch oven on medium heat until it melts. Add the chopped onion, celery and carrots and cook about 6 minutes until the onion is translucent. Add the garlic and sauté for another minute.
  2. Melt 1/4 cup butter in a microwave dish. Let cool. Add flour and stir until incorporated. Then, add this to the vegetables that are sautéing and stir until completely mixed. Cook about 3 to 4 minutes to cook off the flour flavor.
  3. Gradually begin pouring the milk into the flour mixture while whisking continuously. Then, stir in the broth and continue whisking. Bring to a simmer and cook about 20 minutes until the sauce thickens.
  4. Add the cheese into the vegetable mixture until it melts completely. (Other recipes add the cheese after the broccoli but I reverse the order to keep the broccoli from overcooking.)
  5. Add the broccoli to the mixture and combine completely. Continue simmering the soup for 10 minutes with the lid on. If the soup is too thick, you can add some milk to your desired consistency. Add salt and pepper to taste.

*When you cook with Coconut Flour you only need 20% of the flour called for in the recipe. Coconut Flour is very absorbent. It will make any recipe heavy and dense, which means you need to use less then the recipe calls for and/or an equal amount of liquid.

Enjoy! XOXO Jill

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Categories #Bob's Red Mill Coconut Flour, #Dinner, #Dinner For Two, #Easy Dinner, #Family Dinner, #Main Dish, #Miyoko's Creamery, #One Pot Dinner, #Vegan, Broccoli Cheddar Soup, Cheese, Gluten Free, Keto, Soup, Vegetarian, Violife Cheddar Shreds

Chicken Fajitas With Grilled Peppers and Onions

January 5, 2021 //
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The New Year brings many resolutions for self-improvement and that often means losing weight. For our family, we are eliminating carbohydrates, sugar and packaged foods for 30 days (or longer if there isn’t a mutiny). Healthy eating is my goal and this “Taco Tuesday” alternative is a great option. You can swap out the chicken for skirt steak. You can even remove the chicken entirely for a Vegan or Vegetarian take on this simple dish. If you only eat the chicken and peppers like I did, you’ll have a great Keto dinner too.

Chicken Fajitas with Grilled Peppers and Onions

Serves 6

Ingredients for the Chicken:

2 pounds skinless, boneless chicken breasts (about 4 medium to large breasts)

3 TBSP canola or extra virgin olive oil

1 large onion, sliced lengthwise into 1/4″ strips

3 to 4 bell peppers (I use green, red and yellow peppers)

Salt and Ground Pepper to taste

Ingredients for the Marinade:

3 TBSP extra virgin olive oil

2 garlic cloves, minced

1/2 tsp salt

1 tsp ground cumin

1 tsp dried oregano

1/2 tsp chili powder

1 small can diced green chilies such as Ortega (you can use Mild, Medium or Hot depending on your preference)

Ingredients To Serve:

Tostada Shells, Flour Tortillas or Corn Tortillas your preference (traditional Fajitas are made with flour tortillas)

Salsa

Sliced Avocado

Sour Cream

Directions:

  1. Mix all the marinade ingredients together in a bowl. Set aside.
  2. Slice the onions and peppers lengthwise into 1/4″ strips. Set aside.
  3. Cut the chicken breasts in half horizontally. Sprinkle the chicken with salt and pepper.
  4. In a large Dutch oven or cast iron fry pan, add 2 TBSP olive oil. Sear the chicken on high heat undisturbed for 2 to 3 minutes. Turn and repeat on the other side for another 2 to 3 minutes. You can add extra time if they’re not cooked through. Remove from the pan onto a cutting board and cover with foil.
  5. In the same pan, add 1 TBSP olive oil. Cook the onions and peppers on high heat for 2 minutes undisturbed. Then, scrape the bottom of the pan and stir. Cook another 5 minutes until the onions are translucent. Add the marinade and turn the heat on low for about 7-10 minutes.
  6. Slice the chicken lengthwise in 1/4″ strips across the grain. Add to the pan with the peppers and stir to mix. I use tongs to incorporate. Once combined and the chicken is reheated (about 3 minutes) remove to a platter or bowl.
  7. Serve with warm tortillas and any sides that you choose such as cheese, salsa and guacamole. You can also add Cilantro Rice, Spanish Rice and/or Refried Beans.

Enjoy! XOXO Jill

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Categories #Dinner, #Dinner For Two, #Easy Dinner, #Family Dinner, #Main Dish, #One Pot Dinner, #Vegan, Chicken Fajitas, Chicken Recipes, Keto, Mexican Food, Taco Tuesday Recipe, Vegetarian

Cornish Game Hens with Wild Rice and Sausage Stuffing

December 31, 2020 //
1

It’s New Year’s Eve and even though we’re having a small dinner with our children I wanted it to be special. Cornish Game Hens with Wild Rice and Sausage Stuffing alongside Roasted Tri-Color Carrots and Broccoli came to mind as a fancy, elegant and impressive meal.

Ingredients:

For the Rice:

1/2 cup uncooked wild rice, rinsed

2 cups water

1/4 tsp salt

For the Stuffing & Game Hens:

3 TBSP olive oil

1 medium yellow onion, chopped

3 celery stalks, chopped

1/2 tsp salt and ground pepper

3 garlic cloves, chopped or minced

1/2 pounds ground pork sausage

4 ounces white button mushrooms, chopped

2 TBSP fresh thyme, chopped

2 TBSP fresh sage, chopped

6 Cornish Game Hens such as Patti Jean

3 TBSP butter

1/2 cup chicken stock

Directions:

  1. Bring 2 cups of water to boil in a large saucepan, add rice and salt. Continue boiling and place a lid on the pan. Turn the heat down to a low simmer and cook for 40 minutes (or according to the package). Uncover and remove from the heat.
  2. In a large sauté pan over medium heat add 3 TBSP oil. Add chopped onion, celery, 1/2 tsp each of salt and pepper. Sauté for 8 to 9 minutes. Add the garlic and cook one minute more.
  3. Add the sausage and saute 5 minutes breaking up the meat with the spoon. Cook until browned. Then, add the mushroom, thyme and sage for another 3 minutes.
  4. Fold in the wild rice and remove from the heat. Let cool completely before stuffing the hens.
  5. To prep the game hens, remove them from their packaging and rinse. Drain any liquid and pat dry inside and out with a paper towel. (This part can be done ahead. Then, let the hens sit in the refrigerator uncovered for 30 minutes to 4 hours. It’ll help the skin crisp easier.)
  6. Stuff each bird with the cooled stuffing mixture. Using kitchen twine tie the legs together. Rub softened butter over the entire hen and then season well with salt, pepper and any other fresh or dried herb seasoning you choose (Ms. Dash, Herb D ‘Provence, etc.). Place in a roasting pan.
  7. Roast for 30 minutes at 425 degrees F, then reduce temperature to 350 degrees F for 30 to 40 minutes more. Baste the chicken with the broth and pan juices every 10 minutes. The chicken is done when a meat thermometer reads 165 degrees F from the middle of the breast.
  8. Remove the hens from the oven and transfer to another baking pan. Turn the heat of the oven up to 500 degrees F with the drippings in the original pan.
  9. Transfer the drippings and liquid to a glass measuring cup and allow the fat to rise to the top. Remove the fat then add the liquid to a sauté pan. Bring to a simmer over medium heat for 6-8 minutes. The sauce should thicken.
  10. Return the game hens to the oven for 5 minutes to heat up and turn their skin golden.
  11. Serve the game hens with a drizzle of sauce. Then, pass the remaining sauce in a gravy boat for everyone to add more on their own.
Cornish Game Hens Ready to Roast!
Roasted Tri-Colored Carrots with Broccoli

Enjoy! XOXO Jill

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Categories #Dinner, #Entertaining, #Family Dinner, Cornish Gam Hens with Wild Rice & Sausage Stuffing, Cornish Game Hens, Elegant Main Course, Sunday Dinner

Beef Stroganoff

December 30, 2020 //
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For Christmas, we cooked a wonderful New York Prime Rib Roast on our rotisserie. It was not only tender and delicious but we had plenty left-over for sandwiches the next day and an upscale Beef Stroganoff.

Normally, this recipe is made with ground beef but I diced up the New York Prime to create a grown-up version of this comfort food.

Beef Stroganoff

Ingredients

1/4 cup butter, divided

1 to 1 1/2 pounds New York Prime Rib, top sirloin, tenderloin, cut in 1/2″ strips (you can also use ground beef)

1/3 cup shallots or small white onion, finely chopped

1/2 pounds mushrooms, sliced (I prefer baby bella or cremini)

4 garlic cloves, minced or pressed

salt and ground pepper to taste

1/2 cup dry white wine

1 1/2 cups beef stock

1 TBSP Worcestershire sauce

3 TBSP flour

1/2 cup plain Greek yogurt or sour cream at room temperature

1 pound egg noodles or fettuccine

chopped parsley

Directions:

  1. Heat the water for your pasta. Cook pasta until al dente and drain.
  2. While the pasta water is heating, sauté the strips of beef in half of the butter in a large saucepan or Dutch oven on medium heat for 3-4 minutes. Increase to high temperature and brown the meat for another 2 minutes. Transfer to a plate. Salt and pepper the meat.
  3. In the same pan, sauté remaining butter, shallots, mushrooms and garlic over medium heat stirring occasionally until vegetables are tender about 5-6 minutes. Remove to a bowl or the same plate with the meat.
  4. Deglaze the same pan with the wine, scraping the bottom to get up all the beef flavoring. In another bowl, whisk together beef stock, Worcestershire and flour until combined and smooth. Pour the beef stock mixture into the sauté pan to combine and simmer for 5 minutes stirring occasionally. Stir in the Greek yogurt (or sour cream) and mix well.
  5. Return the shallots and beef to the mixture in the pan. Stir to thoroughly combine. Taste and season with additional salt and pepper if needed.
  6. Serve the beef mixture over warm egg noodles or pasta. Sprinkle chopped parsley on top.

Note: The Beef Stroganoff can also be served over rice, polenta or mashed potatoes. You can leave out the mushrooms if you have picky eaters (I often do).

Enjoy! XOXO Jill

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Categories #Dinner, #Dinner For Two, #Easy Dinner, #Family Dinner, #Main Dish, #One Pot Dinner, Beef, Beef Stroganoff, Comfort Food

Let’s Talk Turkey!

November 24, 2020 //
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Thanksgiving and the holidays in America are synonymous with turkey and many families have their own tradition for preparing theirs. During a meeting today, a co-worker said he was using his Traeger to smoke his turkey while another mentioned brining and roasting theirs. I even know a few people that are ordering their turkey from their local market and are completely happy.

Every turkey seems to be different for me since I like variety. I’ve Cajun injected and fried several turkeys, which I learned to do when I lived in the South. I’ve also done a variety of turkey brining, roasting (in and out of bags), dry rubbing, citrus marinating and even Spatchcocking (fancy way to write butterflying, which makes it cook quicker). I must write that I never made a dry bird (which is the goal) and every year is an adventure.

This year, we are barbecuing our turkey since our celebration will be smaller. Here’s a simple Grilled Turkey recipe that anyone can master!

Best Grilled Turkey Ever

Ingredients:

1 whole turkey (15 to 18 pounds with giblets removed)

Kosher salt and fresh cracked pepper

2 onions, quartered

2 lemons, quartered

1 bulb garlic, top sliced off

fresh, sage, rosemary, thyme and oregano, chopped

8-12 TBSP unsalted butter, at room temperature

2 cups chicken stock

Directions:

  1. The night before grilling your turkey, remove any giblets. Pat dry your turkey completely. Place the turkey in a large baking dish or foil pan in the refrigerator overnight, uncovered (this is key since the open air will allow the turkey skin to crisp and harden).
  2. Remove the turkey from the refrigerator one hour before grilling.
  3. Preheat the grill to medium-high heat about 450 degrees.
  4. Stack 2-3 foil plans together (one is not enough when using the barbecue)
  5. Place the turkey in the prepared pan, breast-side up. Fill the cavity with 1 halved onion, 1 lemon, the garlic bulb and the fresh herbs. Tie the legs loosely together with kitchen twine. Tuck the wings under the turkey.
  6. Rub the entire turkey with the softened butter. Sprinkle it generously with the salt, pepper and herbs of your choice (dried thyme, sage, rosemary, oregano, marjoram).
  7. Pour 1 to 2 cups of the chicken stock in the bottom of the roasting pan. Add the remaining onions and lemon.
  8. Place the roasting pan on the grill and turn to medium-low about 425 to 450 degrees. Close the grill.
  9. Grill for 2.5 to 3 hours checking periodically. You can baste with the juices, but only keep it open during short intervals.
  10. The turkey will be done when it’s internal temperature reaches 180 degrees. (Don’t overcook — there’s nothing worse than dry turkey!)
  11. Remove from the grill and let rest 30 minutes before slicing.
My Son’s Thanksgiving Plate!

Enjoy! XOXO Jill

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Categories #Dinner, #Entertaining, #Family Dinner, #Main Dish, Barbecue Turkey, Christmas, Fall Dinner, Grilled Turkey, Grilling, Recipe for a Crowd, Sunday Dinner, Thanksgiving, Turkey
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