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thanksgiving dinner

Wood-Fired Turkey Breasts with Ginger-Jalapeño-Cranberry Sauce

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A top down image of two cooked turkey breasts on a skillet with herbs and cranberries. Broccolini, carrots, gravy, buns, cranberry sauce, wine glasses and florals surround this skillet.

Wood-Fired Turkey Breasts with Ginger-Jalapeño-Cranberry Sauce

A turkey breast (or two) is the perfect way to prepare a traditional turkey dinner for a smaller holiday gathering… but once you try this moist, tender, flavour packed turkey with subtle notes of smokiness, paired with the bold, bright, refreshing flavours of the ginger-jalapeno-cranberry sauce, you will not be waiting for a special occasion to make it again!

Wood-fired Turkey Breasts with Ginger-Jalapeño-Cranberry Sauce Ingredients layed out beside the Ooni Karu 16
Rubbing the turkey breast with butter under the skin.
Charring jalapeños directly on the coals
Ginger and cranberries are added into the pot.

This preparation is perfect for a Sunday dinner with leftovers for weekday lunches OR the ultimate “gameday” sandwiches when the gang gathers to cheer on the home team!

A beautiful golden turkey breast coming out a flaming Ooni oven.

While the turkey rests, I suggest charring carrots & broccolini in the turkey drippings on the grizzler plate, completely optional, but why waste a hot oven and the turkey drippings?

Roasted carrots on the Ooni grizzler pan in a flaming hot Ooni wood oven.
Roasted broccolini on the Ooni grizzler pan in a flaming hot Ooni wood oven.
A top down image of two cooked turkey breasts on a skillet with herbs and cranberries. Broccolini, carrots, gravy, buns, cranberry sauce, wine glasses and florals surround this skillet.
Roasting broccolini in my Ooni Karu 16 pizza oven on a beautiful evening.

Disclosure: I have participated in a paid partnership with Ooni. Opinions in this post are my own.

For this Wood-Fired Turkey Breasts with Ginger-Jalapeño-Cranberry Sauce recipe, I used the Ooni Dual Sided Grizzler Plate, and my Ooni Karu 16 Multi-Fuel Pizza Oven. Proud Onni Ambassador.

Some of our favorite Thanksgiving recipes – appetizers, sides & dessert.

Tried this recipe?

If you get the chance to try this recipe, please drop back and leave us comment and rating. We would love to know what you think.

Cheers! James and Elaine

A top down image of two cooked turkey breasts on a skillet with herbs and cranberries. Broccolini, carrots, gravy, buns, cranberry sauce, wine glasses and florals surround this skillet.

Wood-Fired Turkey Breasts with Ginger-Jalapeño-Cranberry Sauce

A turkey breast (or 2) is the perfect way to prepare a traditional turkey dinner for a smaller holiday gathering… but once you try this moist, tender, flavour packed turkey with subtle notes of smokiness, paired with the bold, bright, refreshing flavours of the ginger-jalapeno-cranberry sauce, you will not be waiting for a special occasion to make it again! This preparation is perfect for a Sunday dinner with leftovers for weekday lunches OR the ultimate “gameday” sandwiches when the gang gathers to cheer on the home team!
Print Recipe Pin Recipe
Prep Time 25 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 40 mins
Course Dinner, Main Course
Cuisine American
Servings 4 -6 People

Ingredients
  

  • 2 split turkey breasts bone in, skin on, approximately 1 lb 12 oz for each breast (3 ½ pounds total)
  • Salt and freshly ground pepper

Cranberry Sauce

  • 2 large jalapeños charred, seeds removed, and finely diced
  • ½ cup water
  • 1 cup sugar
  • 1 tablespoon white balsamic vinegar
  • ½ teaspoon salt
  • 1 tablespoons sage finely chopped
  • 1 tablespoon grated ginger
  • 1 12-ounce package fresh or frozen cranberries (3 cups)

Butter Mixture

  • 3 tablespoons unsalted butter melted
  • 1 tablespoon chopped fresh sage.
  • 1 tablespoon finely chopped fresh rosemary
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground pepper

Serving Suggestions

  • Charred carrots and broccolini
  • Soft dinner rolls
  • Warm gravy homemade or your favourite store bought

Instructions
 

  • Remove turkey breasts from packaging, pat dry with a paper towel, season with salt and pepper, place breasts skin side up on a rack over a sheet pan and refrigerate uncovered while you make the cranberry sauce and butter mixture.
  • Preheat the Ooni Karu 16 oven to 450°F (I use a combination of lump charcoal & hardwood to maintain the heat and add layers of flavour).
  • While the charcoal heats up, place the jalapeños directly on the burning wood/charcoal and char the jalapeños completely. Remove jalapeños, place in a small bowl and cover with plastic wrap or a plate. Let steam for about 5 minutes. Using a paper towel wipe off charred skin, slice in half, remove seeds and finely dice.
  • To prepare the cranberry sauce add the water, sugar, jalapeños, white balsamic vinegar, salt, and sage in a heavy-bottomed saucepan over medium-high heat, stir to combine. Stir with a wooden spoon until sugar is dissolved, reduce heat to low and simmer 2 minutes.
  • Add ginger and cranberries, increase heat to medium-high and bring to a boil.
  • Reduce heat to medium and boil gently for 10 minutes, stirring occasionally until cranberries have softened.
  • Spoon sauce into a bowl(s), cover and cool at room temperature. Refrigerate until serving time. Makes 2 cups
  • Place butter, sage, rosemary, 1 teaspoon each salt & pepper in a small bowl, stir to blend.
  • Using your fingers, gently separate turkey skin from flesh. Pour 1/3 of butter mixture underneath the skin of each breast and massage in the butter. Pour half the remaining mixture over the skin of each breast and gently rub it all over. Set aside at room temperature.
  • When the oven has reached 450°F, place the Ooni Dual-Sided Grizzler Plate in the oven, ridge side up, and heat for 5 minutes.
  • Open the rear fuel hatch and the glass door and let the oven cool down to about 425°F. Place the turkey breasts on the grizzler plate, as close to the front of the pan as possible and insert into the oven. Close the glass door but leave the fuel hatch open. Cook for 10 to 15 minutes, rotating each breast front to back once.
  • When the temperature drops to around 350°F, close the fuel hatch and cook until the internal temperature reaches 158-160°F. Approximately 50 – 60 minutes longer.
  • Add fuel as required to maintain a temperature near 350°F. If the oven gets too hot, open the fuel hatch and glass door to control temperature.
  • If the skin is browning too much cover with foil.
  • When internal temperature is reached, remove breasts to a platter or tray, cover with foil and place a towel over the foil. Let rest 15-20 minutes before carving (internal temperature will rise to 165°F, while the breasts rest.)
  • While the turkey rests, I suggest charring carrots & broccolini in the turkey drippings on the grizzler plate (completely optional, but why waste a hot oven and the turkey drippings?)
  • Add fuel to begin bringing the oven back up to 425°F. Place thin carrots (or sliced carrots) on grizzler pan, season with salt, pepper, plus a splash of olive oil, and cook for 15 minutes, until lightly charred and slightly softened (note, the carrots will still have a bit of a bite, they are charred, not roasted). Remove carrots to a plate and cover tightly with foil to keep warm. Add the broccolini (cutting any thick pieces in to thinner strips) to the grizzler plate, season with salt, pepper, plus a splash of olive oil and place if the oven. Add another piece of wood and char the broccolini for 5 minutes turning once. Remove broccolini to a plate and cover tightly with foil to keep warm while you carve the turkey.
  • Serve sliced turkey breast with ginger-jalapeño-cranberry sauce and enjoy!
Keyword Cranberry Sauce recipe, Ooni oven recipe, Ooni recipe, ooni recipes not pizza, ooni skillet recipes, Thanksgiving, Thanksgiving Turkey, Turkey recipe, Wood-fired Turkey
Tried this recipe?Let us know how it was!

Looking for different ways to cook turkey?

Here are a few other recipes:

  • Herb Roasted Turkey. We love turkey all year round! To lighten the meal up from a traditional holiday turkey dinner, we skipped the dressing/stuffing, avoided the cranberry sauce, and freshened up the flavour with five herbs including cilantro.
  • Wood-Fired Turkey Breasts with Ginger-Jalapeño-Cranberry Sauce. A turkey breast (or two) is the perfect way to prepare a traditional turkey dinner for a smaller holiday gathering… but once you try this moist, tender, flavour packed turkey with subtle notes of smokiness, paired with the bold, bright, refreshing flavours of the ginger-jalapeno-cranberry sauce, you will not be waiting for a special occasion to make it again!
  • Dry-Brined & Grilled Turkey Dry brining and grilling a turkey produce amazing flavour, crispy skin, and juicy meat. Not only does grilling a turkey taste amazing, but it also frees up space in the oven during the holidays!
  • Moist and Juicy Roasted Turkey (and Gravy) Truth be told, I’m not always as planned and thoughtful as required, to get an early jump on brining the bird. My shortcut recipe is to dry rub the bird and put it in the fridge uncovered (on a rack, over a sheet pan) for about an hour. From the fridge, it goes straight into the convection oven at 390°F for 20 minutes to really dry the skin.
  • Leftover Turkey Pot Pie Perfect when made ahead and reheated for a quick weeknight meal or incredible when prepared following a day full of winter adventures… and nothing beats the smell of a pie baking in the oven.

Moist and Juicy Roasted Turkey (and Gravy)

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A moist and juicy roasted turkey perfectly golden on a platter decorated with fruit.

Moist and Juicy Roasted Turkey (and Gravy)

As the holiday season approaches, the question inevitably comes up for a moist and juicy turkey… “to brine or not to brine?”

Now, I am a fan of brining and have had some great success with both wet and dry brining. But, truth be told, I’m not always as planned and thoughtful as required, to get an early jump on brining the bird.

So option number 3 (for me), is to dry rub the bird and put it in the fridge uncovered (on a rack, over a sheet pan) for about an hour. From the fridge, it goes straight into the convection oven at 390°F for 20 minutes to really dry the skin.

A turkey with dry rub on a rack and about to go in the fridge.
A dry rubbed turkey in wok (with a flat bottom) in the oven.

I used my Hestan Culinary Wok which has a FLAT bottom, please do not try this with rounded bottom woks! I believe the rounded shape of the wok, focuses the heat directly on the sides of the bird to create even browning. Alternatively, you can use a roaster for remarkable results as well!

The turkey is then rubbed well with good quality olive oil and cooked for another 20 minutes, before lowering the temperature and basting with hot broth. This unstuffed 14.5 pound bird was cooked in about 2 3/4 hours, with crispy skin and moist, juicy meat as a result.

Are you a briner? If yes, do you prefer wet or dry brine? If no, any secrets you want to share for your roasted turkey? Would love to know in the comments below?

How to Make Homemade Gravy

Homemade gravy takes a little time, but it really is worth the extra effort!

Heat the broth in a saucepan over medium heat. In a large heavy saucepan, melt the butter over medium high heat. Stir in the flour and cook, stirring constantly, to make a light roux. Add the hot stock ½ cup at a time, whisking constantly, then simmer until thickened, about 10 minutes. Seasoning, to taste, with salt and black pepper. Once the turkey is cooked and resting, pour the turkey pan juices into a glass-measuring cup and skim off the fat. Add the pan juice to the gravy and stir to combine. Serve hot gravy with carved turkey.

Turkey necks sauteing in a pan.
Chopped vegetables and peppercorns sauteing in a pan.

Broth and Turkey Gravy Tips

  • Making the broth 2 days ahead, means any fat in the broth can easily be removed as it congeals on top while in the fridge. (Make the gravy weeks before and freeze in Ziploc bags until ready to use).
  • Making the gravy the day before lowers the stress of turkey day and keeps the kitchen cleaner. Just reheat and add the pan juices.

Some of our favorite Thanksgiving recipes – appetizers, sides & dessert.

Tried this recipe?

If you get the chance to try this recipe, please drop back and leave us comment and rating. We would love to know what you think.

Cheers! James and Elaine

A moist and juicy roasted turkey perfectly golden on a platter decorated with fruit.

Moist and Juicy Roasted Turkey (and Gravy)

“To brine or not to brine?” Now, I am a fan of brining and have had some great success with both wet and dry brining. But truth be told, I’m not always as planned and thoughtful as required, to get an early jump on brining the bird.
So, option number 3 (for me), is to dry rub the bird and put it in the fridge uncovered (on a rack, over a sheet pan) for about an hour. From the fridge, it goes straight into the convection oven at 390°F for 20 minutes to really dry the skin.
Print Recipe Pin Recipe
Prep Time 1 hr
Cook Time 3 hrs
Inactive time 12 hrs
Total Time 16 hrs
Course Dinner, Dressing, Entree, Main Course, Sauce
Cuisine North American
Servings 8 – 10 People

Ingredients
  

Ingredients:

  • 1 14-15 pound young fresh, local turkey
  • 1 stalk celery cut into 1-inch pieces
  • I garlic bulb halved
  • I large sprig of rosemary
  • 2 sprigs thyme
  • 4 tablespoons olive oil
  • 1 ½ cups chicken or turkey stock for basting

Dry rub:

  • ½ tablespoon Kosher salt
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 tablespoon paprika
  • ½ tablespoon ground black pepper
  • ½ tablespoon onion powder
  • ½ tablespoon garlic powder

Turkey Broth:

  • 1 tablespoon olive oil
  • 1 turkey neck
  • 3 turkey backs skin and excess fat removed or 2 turkey wings
  • 1 large carrot coarsely chopped
  • 1 onion coarsely chopped
  • 1 large celery stalk coarsely chopped
  • ½ tablespoon whole pepper corns
  • 1 bay leaf
  • 1 sprig of rosemary
  • 6 cups turkey stock chicken stock, or no salt added chicken broth
  • 2 cups water

Gravy:

  • 6 cups turkey broth
  • 6 tablespoons unsalted butter
  • 6 tablespoons flour
  • Salt and freshly ground black pepper

Instructions
 

For the dry rub:

  • Add the kosher salt, thyme and rosemary to a mortal & pestle and crush into a powder. Add the paprika, pepper, onion powder and garlic powder and mixed to combine.
  • Remove the neck, giblets, and liver from the cavity of the turkey and reserve neck for gravy. Pat the turkey dry with paper towels inside and out. Season well inside and out with the dry rub, ensuring to get into all the creases and crevices.
  • Place the turkey on a rack over a sheet pan and refrigerate for at least an hour, up to 12 hours.
  • Preheat the convection oven to 390°F (or conventional oven to 415°F)
  • Stuff the turkey with the garlic, celery, rosemary & thyme. Loosely tie the drumsticks together with kitchen string and fold the wings underneath the bird. Place the turkey on a flat rack over a shallow roasting pan and cooked for 20 minutes. Remove from oven and brush all over (including underneath) with olive oil. Rotate the pan 180°, return to oven and cook for 20 minutes.
  • Lower the temperature to convection oven to 300°F (or conventional oven to 325°F), baste with 1/3 cup broth. Roast the turkey, uncovered (basting every 30 minutes) until an instant-read meat thermometer registers 165°F when inserted into the largest section of thigh (avoiding the bone), about 2 3/4 to 3 hours total cooking time.
  • If skin starts to brown too much, place tinfoil over darkest spots leaving lighter areas uncovered. Remove from the oven and place on a platter. Tent with aluminum foil and let rest for 20 minutes before carving.

For the turkey broth:

  • Heat the oil in a large heavy saucepan over medium high heat. Add the turkey neck and backs (or wings) to the pan and sauté until just beginning to brown, about 3-4 minutes. Add the chopped vegetables and peppercorns to the pan and sauté until soft, about 4-5 minutes.
  • Pour the stock and water into the pan, add the rosemary and bay leaf, and bring to a boil. Lower the heat to medium-low and simmer until the stock is reduced to 6 cups, about 1 hour. Strain the stock into a clean pot or large measuring cup.

For the gravy:

  • Heat the broth in a saucepan over medium heat. In a large heavy saucepan, melt the butter over medium high heat. Stir in the flour and cook, stirring constantly, to make a light roux. Add the hot stock ½ cup at a time, whisking constantly, then simmer until thickened, about 10 minutes. Seasoning, to taste, with salt and black pepper.
  • Once the turkey is cooked and resting, pour the turkey pan juices into a glass-measuring cup and skim off the fat. Add the pan juice to the gravy and stir to combine. Serve hot gravy with carved turkey.
  • Serve hot gravy with carved turkey.

Notes

Cook’s notes:
  • Making the broth 2 days ahead, means any fat in the broth can easily be removed as it congeals on top while in the fridge. (Make the gravy weeks before and freeze in Ziploc bags until ready to use).
  • Making the gravy the day before lowers the stress of turkey day and keeps the kitchen cleaner. Just reheat and add the pan juices.
Keyword Christmas dinner, dry rub turkey, roasted turkey, Thanksgiving Turkey, turkey broth recipe, turkey dry rub recipe, turkey gravy recipe
Tried this recipe?Let us know how it was!

Looking for different ways to cook turkey?

Here are a few other recipes:

  • Herb Roasted Turkey. We love turkey all year round! To lighten the meal up from a traditional holiday turkey dinner, we skipped the dressing/stuffing, avoided the cranberry sauce, and freshened up the flavour with five herbs including cilantro.
  • Wood-Fired Turkey Breasts with Ginger-Jalapeño-Cranberry Sauce. A turkey breast (or two) is the perfect way to prepare a traditional turkey dinner for a smaller holiday gathering… but once you try this moist, tender, flavour packed turkey with subtle notes of smokiness, paired with the bold, bright, refreshing flavours of the ginger-jalapeno-cranberry sauce, you will not be waiting for a special occasion to make it again!
  • Dry-Brined & Grilled Turkey Dry brining and grilling a turkey produce amazing flavour, crispy skin, and juicy meat. Not only does grilling a turkey taste amazing, but it also frees up space in the oven during the holidays!
  • Moist and Juicy Roasted Turkey (and Gravy) Truth be told, I’m not always as planned and thoughtful as required, to get an early jump on brining the bird. My shortcut recipe is to dry rub the bird and put it in the fridge uncovered (on a rack, over a sheet pan) for about an hour. From the fridge, it goes straight into the convection oven at 390°F for 20 minutes to really dry the skin.
  • Leftover Turkey Pot Pie Perfect when made ahead and reheated for a quick weeknight meal or incredible when prepared following a day full of winter adventures… and nothing beats the smell of a pie baking in the oven.

Christmas Turkey Roasted in a Pellet Smoker or Grill

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Roasted Turkey on a rectangular platter. Garnished with grapes, oranges and pomegranates.
Christmas Turkey Roasted in a Pellet Smoker or Grill

With near 30 people for Christmas dinner, we didn’t get a lot of opportunities to take pictures. Here is a quick snap of the roasted turkey. To sum up, it was flavourful and really juicy!

Ingredients

Dry Brine Ingredients

  • 3 tbsp coarse kosher salt
  • 1 tbsp freshly ground course black pepper
  • 1 tbsp fresh thyme finely chopped
  • 1 tbsp fresh sage finely chopped
  • 1 tbsp orange zest
  • 1 tsp paprika

Roasting Turkey

  • 2 large carrots rough cut
  • 2 onion cut into quarters
  • 4 stalks celery rough cut
  • 2 cloves garlic peeled
  • 16-pound fresh local turkey

Turkey Broth

  • 1 tablespoon vegetable oil
  • Reserved turkey neck and giblets
  • 1 large yellow onion, coarsely chopped
  • 1 large carrot, coarsely chopped
  • 1 large celery stalk, coarsely chopped
  • 1 small bay leaf
  • 3 ½ cups no salt chicken broth
  • 3 ½ cups water
Preparation:
Prep and Dry Brining (prep 24-32 hours in advance of cooking)

Mix the dry brine ingredients together in a small bowl.

Remove the turkey from the wrapping and remove the giblets and neck from inside the cavity and save for broth. Remove or discard any plastic or metal cages or pop-up thermometers.

Pat the turkey dry using paper towels, inside and out.  

Using your hands, gently loosen the skin over the breast and separate it from the meat, making sure to break through the thin membrane between the skin and breast while leaving the skin itself intact.

Seasoning the Turkeys

Sprinkle 2 teaspoons of the salt mixture into the cavity of the turkey and rub it into the cavity.

Rub 4 teaspoons of the salt mixture into the meat of the breasts (under the skin).  Then sprinkle the remaining salt mixture over all the skin of both the breasts, legs and wings

Place the turkey breast-side up on a rack, in a roasting pan.  Cover the turkey securely using plastic wrap or place it into a small plastic bag and seal it, removing as much of the air as possible. Refrigerate for 12-24 hours. Then, uncover the turkey and allow it to remain uncovered and refrigerated for 8-12 hours. 

For the turkey broth (make broth the night before)

Heat the oil in a large heavy saucepan over medium heat. Add the turkey neck, heart, and gizzard to the pan and sauté until just beginning to brown, about 2-3 minutes. Add the chopped vegetables and bay leaf to the pan and sauté until soft, about 3-5 minutes. Pour the broth and 3 cups of water into the pan and bring to a boil. Lower the heat to medium-low and simmer until the stock is reduced to 5 cups, about 1 hour. Strain the stock into a clean pot or large measuring cup and reserve.

Roasting the turkey

Remove the turkey from the fridge one hour before roasting and allow it to come to room temperature.

Preheat the pellet smoker or grill to 325°F. (If using the grill, only light half the grill, leaving half for indirect cooking of the turkey)

In the bottom of your roasting pan add roughly cut celery, onions, garlic, and carrots. Fold the wings carefully under the back of the bird and loosely tie the legs together with twine. Place the turkey breast side down on the vegetables.  Add 1 cup of turkey stock to the pan.

Roast the turkey, uncovered, breast side down for 1 hour.

Remove from the oven, turn so the breast side is up, and baste with 1/2 cup stock. Continue roasting with the breast side up until an instant-read meat thermometer registers 165°F when inserted into the largest section of thigh (avoiding the bone), about 2 ¾ to 3 ¼ hours total cooking time. Baste the turkey once every hour with 1/2 cup turkey stock.

Remove the roasted turkey from the oven and place on a platter. Tent with foil and allow the turkey to rest 30-60 minutes before slicing.  This will ensure that the juices stay in the turkey and don’t all run out as you slice it. 

**Use the pan juices and leftover turkey broth to make your gravy.

Here’s another grilled turkey recipe – Whole Turkey on the Grill

*Weber Grills Canada Ambassador. Opinions in this post are my own

Festive Turkey Chili

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Top down shot of a table with a crock-pot of turkey chili plus two bowls full of chili with bread. The table is decorated with Christmas evergreens and ornaments.

This time of year, you will most likely be invited to a potluck! If you’re like me, the first things that will pop into your head are “what should I make?”, “when will I find the time to make it?” and “how will I transport and serve it?” Enter, the Crock-Pot® 6 Qt. Cook & Carry Programmable Slow Cooker… Turkey Chili, all my problems solved!

I’ve partnered with Crock-Pot® to create a super easy and delicious turkey chili that tastes like Christmas dinner in a bowl! Perfect when made with fresh turkey thighs or fantastic made with leftovers! The addition of poultry seasoning and toppings like cranberry sauce, orange zest and fried sage leaves adds a festive spin to your traditional chili.

Just brown the turkey thighs, then toss everything in your Crock-Pot and turn it on. Now you are free to run errands, decorate the house, wrap gifts, take the kids skating… the time is yours! When it’s time to transport the turkey chili, just snap the lid shut on your Cook & Carry Slow Cooker and off you go! Plug it in when you arrive, grab a drink, sit down and enjoy… your job is done!

Ingredients
  • 2 tablespoon extra-virgin olive oil
  • 2 pounds turkey thighs – skin & bones removed – cut into 3/4” cubes
  • 3 cloves garlic – minced
  • 2 medium onions – diced
  • 2 bell peppers – red or yellow, cored and diced
  • 1 or 2 long red chilies – thinly sliced, to taste
  • 2 large carrots – peeled and diced
  • 2 stalks celery – diced
  • 1 medium sweet potato – peeled and cubed
  • 1 1/2 cups chicken stock (no salt added)
  • 1 can crushed tomatoes in their juices (fire roasted if available) – (28 oz.)
  • 1 can black beans (no salt added – 19 oz.) – drained and rinsed
  • 1 can red kidney beans (no salt added – 19 oz.) – drained and rinsed
  • 3 tablespoons poultry seasoning (divided)
  • 1 tablespoon paprika
  • 1 teaspoon kosher sea salt
  • 1 teaspoon freshly ground black pepper
  • Pinch red pepper flakes – to taste
Preparations

Season turkey thighs with 2 tablespoons of poultry seasoning, then set aside.

Heat olive oil in a large skillet over medium-high heat. Working in 2 batches, brown turkey on all sides, then remove to a plate. Drain excess liquid before adding turkey to the slow cooker.

Add all ingredients to the Crock Pot Cook & Carry slow cooker, then stir to combine.

Cover and cook on Low for 8-9 hours or on High for 4-5 hours.

Suggested Toppings
  • Cranberry Sauce
  • Jalapenos – thinly sliced
  • Orange Zest
  • Brie – cut into small pieces
  • Sage Leaves – fried & lightly salted**

** Remove leaves from sage. Heat ¼ cup olive oil in a small skillet over medium-high heat until hot.

Fry 6–8 sage leaves at a time until crisp, 3- 4 seconds. Gently transfer with tongs to paper towels and then sprinkle with coarse salt.

*** Cook’s note – Chili is also tasty served more traditionally with hot sauce, jalapenos, diced avocado, cheddar cheese & green onions

Image of a table with a crock-pot of turkey chili plus two bowls full of chili with bread. The table is decorated with Christmas evergreens and ornaments.

This recipe was created for an Instagram post on zimmysnook in partnership with Crock-Pot® Cook and Carry slow cooker however, opinions in this post are my own.

Grilled Crown Roast of Pork

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Grilled crown roast of pork garneshed with rosemary, grapes and pomegranites.

When holiday entertaining, something magical occurs… my kitchen and oven, magically shrink!

If your holiday gatherings are anything like mine, there are loads of people congregating in the kitchen and way too much food fighting for space in the oven. So, years ago, I learned my lesson and expanded my cooking space by firing up the grill (or occasionally 2 grills!)

If your grill is large enough to hold a roasting pan, skillet or baking sheet, you too can find desperately need space just outside your back door… added bonus, it’s a built in escape route from any crazy uncle conversations “Sorry, I need to check the Crown Pork Roast on the grill…”

There is no better way to impress your guests than presenting them with a Crown Pork Roast, the ultimate, majestic and regal cut of Ontario Pork! This beautiful 7.5 lb/3.5 kg roast was ordered through my favourite butcher, sourced locally and served to a gathering of 9.  

INGREDIENTS
  • 1 Crown Roast of Pork (approx. 7.5 lb/3.5 kg)
  • 2 Onions – cut into ½” discs
  • 2 Tablespoons Fresh Sage – finely chopped
  • 1 Tablespoon Fresh Thyme – finely chopped
  • 1 Tablespoons Fresh Rosemary – finely chopped
  • 4 Tablespoons – Olive oil
  • Dry rub – see below
  • Glaze – see below
  • An assortment of fresh herbs and fruit for garnish.
Dry rub
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Onion Powder
  • 1 Teaspoon Salt
  • 1 Teaspoon Freshly Ground Pepper
  • 1 Teaspoon Ground Ginger
  • 1 Teaspoon Mustard Powder
  • 2 Teaspoons Paprika
Maple Dijon Glaze
  • 9 Tablespoons Pure Maple Syrup
  • 9 Tablespoons Apple Cider Vinegar
  • 3 Teaspoons Dijon Mustard
PREPARATION

The night prior to cooking, mix all the dry rub ingredients together and sprinkle all over the roast, refrigerate.

60 minutes prior to cooking, place the roast on onion slices in a cast iron skillet. Mix the sage, thyme, rosemary & olive oil and brush all over the roast.

Raw crown roast of pork in a blue cast-iron pan, marinated with tin foil on the bones.

Pre-heat the grill to 350F/180C with 2 of the 4 burners on medium high.

While the grill preheats, mix the maple syrup, apple cider vinegar and Dijon mustard and set aside.  

Place the skillet over the indirect cooking area of the grill and cook for 90 minutes with the lid closed (an internal temperature of 130F/55C). Then baste with the glaze. Close the lid and cook until the pork roast reaches an internal temperature of 140F/60C (basting 2 more times) – total cooking time will be approximately 2 hours – 2 ¼ hours. Remove skillet from grill and tent with foil for 20 minutes (in the hot pan, the roast will continue to 150F/65F).

Raw crown roast of pork in a blue cast-iron pan with tin foil on the bones on the barbeque. Carrots and brussels sprouts also on the grill.

Present the whole roast at the table surrounded by fresh herbs and fruit. Once the guests have all taken their photos, serve everyone an individual bone portion along with your tasty side dishes.

** I use my grills year-round, but it’s important to ensure you have a clean grill and a fuel source before you plan your holiday feast. I prefer a gas/propane option when holiday entertaining (so, get that propane tank filled!), but a well-insulated charcoal grill works too.

Plated crown roast of pork garneshes with herbs, grapes, and pomegranites on the dinner table. Table is set with dishes and wine glasses.

This recipe was created in partnership with Ontario Pork however, opinions in this post are my own.

Dry-Brined & Grilled Turkey

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A top down view of a golden and grilled whole turkey on a platter and garnished with oranges, pomegranites and herbs.

Dry-Brined & Grilled Turkey

Dry brining and grilling a turkey produce amazing flavour, crispy skin, and juicy meat. While making a flavourful turkey broth ensures a delicious gravy and is perfect for basting the bird on the grill.

Not only does grilling a turkey taste amazing, but it also frees up space in the oven during the holidays! I love grilling all year, and it is magical in winter during the holidays. Dress warm, grab a mug of mulled wine and enjoy the great outdoors. If you are lucky enough, you might even get a dusting of snow!

A trussed turkey on the side table of a grill in the winter.
A raw turkey on the bbq grates about to be grilled.

Some of our favorite Thanksgiving recipes – appetizers, sides & dessert.

Tried this recipe?

If you get the chance to try this recipe, please drop back and leave us comment and rating. We would love to know what you think.

Cheers! James and Elaine

A top down view of a golden and grilled whole turkey on a platter and garnished with oranges, pomegranites and herbs.

Dry-Brined & Grilled Turkey

Dry brining and grilling a turkey produce amazing flavour, crispy skin, and juicy meat. While making a flavourful turkey broth ensures a delicious gravy and is perfect for basting the bird on the grill. Not only does grilling a turkey taste amazing, but it also frees up space in the oven during the holidays!
I love grilling all year, and it is magical in winter during the holidays. Dress warm, grab a mug of mulled wine and enjoy the great outdoors. If you are lucky enough, you might even get a dusting of snow!
Print Recipe Pin Recipe
Prep Time 1 hr
Cook Time 3 hrs
Inactive time 1 d
Total Time 1 d 4 hrs
Course Dinner, Entree, Main Course
Cuisine North American
Servings 8 -10 People

Ingredients
  

Dry-Brine the Turkey (24 hours in advance)

  • 3 tablespoons kosher salt
  • 1 teaspoon dried thyme
  • 1 teaspoon dried sage
  • 1 teaspoon freshly ground black pepper
  • 1 14-16 lbs fresh turkey raised without the use of antibiotics or steroids – (not kosher or pre-salted)

Make Turkey Broth (make ahead)

  • 1 tablespoon olive oil
  • turkey neck & giblets plus 2 backs, skin removed – optional
  • 1 large carrot coarsely chopped
  • 1 onion coarsely chopped
  • 1 large celery coarsely chopped
  • 1 small bay leaf
  • 4 cups chicken stock or low sodium chicken broth
  • 4 cups water

Turkey

  • 3 tablespoons unsalted butter melted
  • 3 tablespoons olive oil
  • 1 large yellow onion cut into 8ths
  • 1 large orange cut into 8ths
  • 1 stalk celery cut into 1-inch pieces
  • 1 large carrot cut into 1-inch pieces
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • 2 cups turkey stock for spraying/basting (recipe below)
  • Spray bottle for basting the turkey with broth

Instructions
 

Dry brine the turkey: (24 hours in advance)

  • Mix the salt, pepper, and herbs together in a small bowl.
  • Remove the turkey from the packaging, remove and reserve neck & giblets (for stock). Place the turkey on a wire rack over a sheet pan. Remove or discard any plastic or metal cages or pop-up thermometers.
  • Pat the outside of the turkey dry with paper towels.
  • Using your hands, loosen the skin over the breast & thighs and gently separate it from the meat (Careful not to break the skin).

Make the turkey broth: (make ahead)

  • Heat the oil in a large heavy saucepan over medium high heat. If using backs, add the backs to the pan and brown for 2 minutes, add the turkey neck, heart, gizzard to the pan and sauté until just beginning to brown, about 1 minute.
  • Add the chopped vegetables and bay leaf to the pan and sauté until soft, about 4-6 minutes. Pour the stock and water into the pan and bring to a boil. Lower the heat to medium-low and simmer until the stock is reduced to about 6 cups, approximately 1 hour.
  • Strain the stock into a clean pot or large measuring cup. Reserve 4 cups to make gravy and place 2 cups into a spray bottle to baste the turkey.

Prep and grill the turkey:

  • Before turning on grill, lift grate and place drip pan directly on bars. Replace grate.
  • Prepare grill for indirect heat cooking. Preheat on high for 10 to 15 minutes with lid closed.
  • Remove the turkey from the refrigerator. Mix butter & olive oil and rub all over the turkey. Stuff the turkey with the onion, orange, celery, carrot, bay leaves, and thyme. Loosely tie the drumsticks together with kitchen string.
  • Place the turkey, on the grill grate over the drip pan (indirect heat) and roast (maintaining the heat between 325°F to 350°F) for 1 hour, then spray with 1/2 cup stock. Continue roasting until an instant-read meat thermometer registers 165°F when inserted into the largest section of thigh (avoiding the bone), about 2 3/4 to 3 1/4 hours total cooking time. Spray the turkey once every hour with 1/2 cup of the turkey stock.
  • Remove from the grill and place on a platter. Tent with aluminum foil and let rest for 20 minutes before carving.
  • **Carefully remove the drip pan from the grill, strain the drippings, skim off fat, then add to your gravy.
Keyword Christmas dinner recipe, dry brined turkey recipe, grilled turkey, grilled turkey recipe, Thanksgiving Turkey, turkey broth recipe, turkey dry rub recipe, turkey recipes
Tried this recipe?Let us know how it was!

Different ways to cook a turkey

  • Herb Roasted Turkey. We love turkey all year round! To lighten the meal up from a traditional holiday turkey dinner, we skipped the dressing/stuffing, avoided the cranberry sauce, and freshened up the flavour with five herbs including cilantro.
  • Wood-Fired Turkey Breasts with Ginger-Jalapeño-Cranberry Sauce. A turkey breast (or two) is the perfect way to prepare a traditional turkey dinner for a smaller holiday gathering… but once you try this moist, tender, flavour packed turkey with subtle notes of smokiness, paired with the bold, bright, refreshing flavours of the ginger-jalapeno-cranberry sauce, you will not be waiting for a special occasion to make it again!
  • Dry-Brined & Grilled Turkey Dry brining and grilling a turkey produce amazing flavour, crispy skin, and juicy meat. Not only does grilling a turkey taste amazing, but it also frees up space in the oven during the holidays!
  • Moist and Juicy Roasted Turkey (and Gravy) Truth be told, I’m not always as planned and thoughtful as required, to get an early jump on brining the bird. My shortcut recipe is to dry rub the bird and put it in the fridge uncovered (on a rack, over a sheet pan) for about an hour. From the fridge, it goes straight into the convection oven at 390°F for 20 minutes to really dry the skin.

Grilled Roast Beef

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Grilled roast beef on a cutting board. Half of the beef is sliced thinly, a carving knife and fork are on the board.

Grilled Roast Beef

Top Round (Inside Round) roast grilled first over direct heat then finished over indirect heat. The hot, direct grilling browns the surface, creating great flavor. Then finishing the cooking over indirect heat brings the internal temperature up gradually, keeping the meat tender and juicy. A grilled roast beef is a delicious Sunday dinner, and the leftovers make a incredible sandwiches!

Raw beef roast tied with string on a cutting board with a sprig of rosemary.
Two beautifully roasted pieces of beef on the grill with grill marks.
Grilled roast beef on a cutting board. Half of the beef is sliced thinly, a carving knife and fork are on the board.
Top down image of a grilled roast beef on a cutting board. Half of the beef is sliced thinly, a carving knife and fork are on the board.
Grilled roast beef on a cutting board. Half of the beef is sliced thinly, a carving knife and fork are on the board.

Grilled Roast Beef

Top Round (Inside Round) roast grilled first over direct heat then finished over indirect heat. The hot, direct grilling browns the surface, creating great flavor. Then finishing the cooking over indirect heat brings the internal temperature up gradually, keeping the meat tender and juicy.
Print Recipe Pin Recipe
Prep Time 1 d 1 hr
Cook Time 1 hr 30 mins
Resting Time 20 mins
Total Time 1 d 2 hrs 50 mins
Course Dinner, Entree, Main Course
Cuisine North American
Servings 8 -12 People

Ingredients
  

  • 1 4-6 lb top round inside round roast
  • 3 teaspoon kosher salt divided
  • 2 tablespoons olive oil
  • 1 ½ teaspoons freshly ground black pepper
  • 1 ½ teaspoons paprika
  • 1 ½ teaspoons dried thyme
  • 1 teaspoon onion powder
  • 4 cloves of garlic finely minced

Instructions
 

  • 24 hours before you plan to cook the roast, rub 2 teaspoons of salt evenly over the meat. Wrap tightly with plastic wrap and refrigerate.
  • 60 minutes before grilling, remove the roast from the refrigerator to allow it to come to room temperature
  • Preheat the grill to 450°F
  • Pat the roast dry with paper towels to remove excess moisture from the meat.
  • Rub the roast all over with 2 tablespoon of olive oil.
  • In a small bowl mix the remaining 1 teaspoon of kosher salt, pepper, paprika, thyme, onion powder and garlic. Evenly rub the garlic herb mixture on all sides the roast
  • Place the roast on the hot grill and sear all sides until browned, about 2 to 3 minutes per side.
  • Turn off a section of the grill and move the roast to continue cooking over indirect heat at approximately 300°F. Cook for approximately 1 ¼ to 1 ½ hours until the roast an internal temperature of 120°F – 123°F (it will continue to cook while resting).
  • Remove the roast from the grill to a carving board (with juice grove/well) and allow to rest for 15- 20 minutes. Carve the meat across the grain into thin slices to optimize tenderness.

Notes

I serve the roast with piping hot gravy which will take a little of the pink out, for those who don’t like to see too much pink.
Keyword Christmas dinner, grilled roast, grilled roast beef, New Year’s day dinner, roast beef, Sunday night dinner
Tried this recipe?Let us know how it was!

If you like this recipe, check out my other grilled beef recipes here.

Hope you enjoy this recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine