Recipes
Jerk Turkey with Pineapple Salsa
Today, we're going big! Every year at Thanksgiving, I ponder why we don't cook turkey at other times of year and vow to do so. And then I don't. Until now. With more time to cook at home, we're finally getting around to all those great recipe inspirations. This one takes turkey in a whole new direction with our Jerk Seasoning, and leaves you with plenty of leftovers. Dry-brining the turkey overnight infuses flavors of ginger, allspice and thyme deep into the meat with just enough heat from the habanero to make it interesting... Spatchcock the turkey for fast, even cooking and enjoy!Serve the turkey with black beans, coconut rice and a big dollop of Jerk Pineapple Salsa! You can make this bright and flavorful salsa with items fresh from the refrigerator or quickly char the pineapple and peppers on a very hot grill first to sear the edges. Be sure not to overcook! Get the pieces on and off the grill in just a couple of minutes to cook the outside but preserve the fresh texture and flavor.
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The Day After: Turkey in Mole Olé Sauce
November 23rd. The morning after. As the food coma fades, we find ourselves fridge-gazing at the thought of any more mashed potatoes. The traditional flavors of the season have begun to seem dull and we ask ourselves a question mankind has pondered since the dawn of time: How can we jazz up the leftovers?Enter the mole! This hearty sauce using our Mole Olé blend satisfies the craving for an exotic departure from standard fall flavors and transforms your leftovers into a delicious new dish too easy to believe. Make it a day or two before the marathon holiday cooking begins so that it's all ready to combine with leftover shredded turkey on Thanksgiving Friday. Use it to stuff enchiladas, wet burritos smothered in more of the glorious sauce, or as a filling for tacos.
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Fin & Feather Turkey
Hands up if you've made a barbecue turkey? I've been cooking our holiday bird on the grill for years now and its finally time to share it! The routine varies a little from year to year, but the spice is always Fin & Feather BBQ Rub, it is always cooked outside, and it is always delicious. That's the way traditions are made, and this one is worth keeping.Fin & Feather is a delightful BBQ blend formulated for fish and poultry. It is bright and flavorful, with onion, marjoram and sage topping off the standard pepper, mild chiles and paprika. It makes the perfect centerpiece for a Thanksgiving feast, so bring on the sides.......The first step in this preparation is brining the bird, and be sure to allow yourself plenty of time and space for that. Then once the bird is ready to cook, just fire up the grill. You can cook on a gas grill or over charcoal, but either way your oven is now free for all the other wonderful Thanksgiving fare without a traffic jam. Make an extra pie!
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