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thanksgiving

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

November 23, 2021 by zimmysnook Leave a Comment

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.

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

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
  • 1 cup sugar
  • 1 tablespoon white balsamic vinegar
  • ½ teaspoon salt
  • 1 tablespoons sage finely chopped
  • ½ cup water
  • 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 sugar, jalapeños, white balsamic vinegar, salt, and sage in a heavy-bottomed saucepan over medium-high heat, stir to combine. Add water, then 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, Thanksgiving, Thanksgiving Turkey, Turkey recipe, Wood-fired Turkey
Tried this recipe?Let us know how it was!

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

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.

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. Opinions in this post are my own.

Filed Under: Chicken & Poultry, Holiday Entertaining, Mains Tagged With: Ginger-Jalapeño-Cranberry Sauce, ooni, ooni pizza oven, ooni recipes, Special occasion meal, Sunday night dinner, thanksgiving, thanksgiving dinner, thanksgiving turkey, turkey, turkey breasts, wood oven recipes

Wood-Fired Sweet Potato Casserole

November 23, 2021 by zimmysnook Leave a Comment

Sweet Potato Casserole with toasted marshmallows in a cast iron pan. A scoop is take out to reveal the inside and a portion is plated. Glassed, dishes, toppings and flowers surround the dish.

Wood-Fired Sweet Potato Casserole

Take the classic flavours of a Sweet Potato Casserole to new heights, by cooking with the smoky flavours of lump charcoal and wood! The caramelization of the roasted sweet potatoes in the Ooni Karu 16 oven is life changing! The perfect browning of the marshmallows, as the flames gently roll across the top of the oven is mesmerizing!

A sweet potato casserole in the flaming wood oven

Finishing with pecan wood creates a intoxicating aroma! This “side dish” was so good that my wife enjoyed leftovers with her morning coffee!

Sweet Potato Casserole Ingredients layed out beside the Ooni Karu 16
Baking sweet potatoes in a flaming wood oven.
Six baked sweet potatoes with the skin peeled off on one.
A bowl of the mashed potatoes with the remaining ingredients ready to be added into the bowl.
Sweet casserole spooned into the cast iron pan.
Sweet Potato skillet in a flaming wood oven.

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

Sweet Potato Casserole with toasted marshmallows in a cast iron pan. A scoop is take out to reveal the inside and a portion is plated. Glassed, dishes, toppings and flowers surround the dish.

Wood-fired Sweet Potato Casserole

Take the classic flavours of a Sweet Potato Casserole to new heights, by cooking with the smoky flavours of lump charcoal and wood! The caramelization of the roasted sweet potatoes in the Ooni Karu 16 oven is life changing! The perfect browning of the marshmallows, as the flames gently roll across the top of the oven is mesmerizing! This “side dish” was so good that my wife enjoyed leftovers with her morning coffee!
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 45 mins
Course Side Dish
Cuisine American
Servings 8 people

Ingredients
  

  • 4 pounds medium sized sweet potatoes (approx. 6), washed and dried 1.9 kg
  • ¼ cup packed brown sugar 45g
  • 3 tablespoons butter melted
  • 1 tablespoon fresh sage finely chopped
  • 2 large eggs
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1 teaspoon vanilla
  • salt to taste
  • ½ cup half and half optional

Topping

  • 2 cups miniature marshmallows 110g
  • ⅓ cup chopped pecans 35g

Instructions
 

Roasting the Potatoes

  • Preheat the Ooni Karu 16 oven to 400°F (I use a combination of lump charcoal & hardwood to maintain the heat and add layers of flavour).
  • When the oven has reached 375°F, place the Ooni Dual-Sided Grizzler Plate in the oven, ridge side up, to preheat. Pierce potatoes several times.
  • Once the oven has reached 400°F, place the sweet potatoes on the grizzler plate and bake for 1-1¼ hours or until soft. Rotate the potatoes and change positions every 10 minutes to ensure even cooking. The rear of the oven and sides are slightly hotter, so moving positions will ensure consistent cooking.
  • As you add fuel, if the flames are too large and are rolling towards the rear potatoes, causing them to burn, open the fuel hatch and allow the flames to burn down, then replace the hatch.
  • Once the potatoes are done, remove from oven. Set aside until cool enough to handle, then peel off the skin. (Alternatively, cut open and scoop out the pulp). Mash to desired consistency.

Assembling and Baking the Casserole

  • Add all the ingredients EXCEPT for the toppings (half & half is completely optional).
  • Mix well, then spoon into an oiled Ooni Cast Iron Skillet (9”).
  • Bake at 375°F for 25 minutes, until heated through.
  • Top with marshmallows and pecans and bake 5 minutes or until marshmallow are lightly toasted.
  • Note: for the baking process and browning of the marshmallows, I used a couple of chunks of pecan wood to add additional flavour.

Additional Notes

  • To make ahead, assemble the casserole, do not bake, or put on the toppings. Cover tightly and refrigerate for up to 3 days. Remove from the refrigerator while preheating the oven and bake as per directions.
Keyword casserole, sweet potato recipe, Thanksgiving, wood-fired recipe
Tried this recipe?Let us know how it was!

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)

Sweet Potato Casserole Ingredients layed out beside the Ooni Karu 16
Sweet casserole spooned into the cast iron pan.

For this Wood-fired Sweet Potato Casserole, I used the Ooni Dual Sided Grizzler Plate, the Ooni Cast Iron Skillet (9”) and my Ooni Karu 16 Multi-Fuel Pizza Oven.

Proud Onni Ambassador. Opinions in this post are my own.

Filed Under: Holiday Entertaining, Meatless, Salads, Sides & Dips Tagged With: ooni, ooni pizza oven, ooni recipes, Sweet potato recipes, thanksgiving, Thanksgiving side dish, wood fired recipes

Leftover Turkey Pot Pie

January 15, 2020 by zimmysnook Leave a Comment

Turkey pot pie with leaf decorated crust. Black plates and striped cloth.
Turkey Pot Pie – Made simple and delicious using Lilydale Oven Roasted Carved Turkey Breast

I truly believe that a Leftover Turkey Pot Pie is one of the most satisfying comfort foods ever! 

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.

No leftovers, no problem!

Thanks to Lilydale’s Oven Roasted Carved Turkey Breast, I don’t need to cook a whole turkey just to have the leftovers to make a pie with!

The best meals start with simple, quality ingredients! Lilydale’s carved products are made with 100% high-quality Canadian raised poultry products, contain no additives or artificial preservatives, are nitrate free and most importantly taste great!!!

Ingredients

For the crust:

  • 2 ½ cups all purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon kosher salt
  • 2 teaspoons fresh thyme leaves, chopped
  • 1 cup (2 sticks) chilled unsalted butter, cut into ½” cubes (freeze for 15 minutes before using)
  • 6 tablespoons ice water (plus more if needed)

For the filling:

  • 3 tablespoons butter, plus more for greasing baking dish
  • 1 ½ – 2 cups thinly sliced cremini mushroom
  • 2 medium onions, finely diced
  • 2 medium carrots, peeled and medium diced
  • ½ teaspoon poultry seasoning
  • 4 cloves garlic, minced
  • 3 cups diced carved turkey
  • 1 ½ – 2 cups gravy (directions below or use your favourite premade gravy)
  • 1 ½ cups frozen peas
  • 4 sprigs thyme, stems removed
  • Kosher salt
  • Freshly ground black pepper
  • Flaky salt
Turkey slices, vegetables and ingredients for a turkey pot pie.
Turkey Pot Pie Ingredients

For the gravy:

  • 3 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 3 cups turkey broth (or good quality chicken broth) – heating in a pot
  • Salt and freshly ground black pepper

For assembly:

*Egg wash – combine one beaten egg with two tablespoons of milk and whisk to combine.

Preparation

Make crust:

In a food processor, combine the flour, sugar, salt and thyme. Add the butter and pulse for a few seconds at a time until the butter is the size of peas. Add the water and pulse again until the dough just begins to form. Add water (1 tablespoon at a time) as needed, until dough just comes together and is moist (not wet and sticky or too crumbly). Remove the dough from the food processor and form two discs. Cover in plastic wrap and refrigerate the dough for at least 1 hour.

Make Gravy:

Melt butter in a 1-quart saucepan set over medium heat. Add flour to pan and stir to incorporate and form a roux. Continue to stir until roux begins to lightly brown, 3-4 minutes. Add broth, ½ cup at a time, whisking to combine until all the broth has been incorporated, season with salt and pepper, bring to a boil, reduce to a simmer, and continue to cook until sauce has reduced and no floury taste remains, about 10 minutes. Remove from heat and set aside until ready to add to filling.

Make filling:

Preheat oven to 400°F.

In a large, deep-sided skillet over medium heat, melt butter. Next, add mushrooms and sauté flipping once for 4 minutes, add onions, celery and carrots and cook until softened, 5 minutes. Add garlic and thyme, cook for 4 minutes more. In a mixing bowl, fold diced turkey into gravy add peas, then mix into skillet, season with salt and pepper to taste. Remove skillet from heat and let cool until ready to assemble.

To assemble:

Assembling the leaf crust on the Turkey Pie

Roll out the first disc of dough on a floured work surface or between two sheets of parchment paper into a 1/8” thick sheet. Place into a greased (with butter), shallow 9″ pie dish (or 2 qt, 10 ½” x 8″ rectangular roaster/baking dish). Trim edges to leave a 1″ overhang and then add cooled filling. Brush edges with egg wash. Roll out second disk of dough into a large round (or rectangle) about 1/8” thick and place on top of filling. Trim and crimp edges, then use a paring knife to create slits on top. Brush with remaining egg wash and sprinkle with flaky salt.

** get creative – use a leaf cutter to decorate the top of your pie or cut dough into long strips and make a lattice pattern… have fun and experiment with different tops!

Bake pie in the middle of the oven, until crust is golden, and filling is bubbling, about 45 minutes. When the edges of the pie start to darken (about 10 minutes), cover edges with foil.

Let pie cool for 15 minutes before serving.

To serve, lightly sprinkle with fresh chopped thyme.

Turkey pot pie with leaf pattern crust and a package of Lilydale carved turkey breast.
#WeCarveYouCreate

Hope you enjoy this recipe! I would love to hear your feedback in the “comments” below!

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

Filed Under: Chicken & Poultry, Mains Tagged With: Leftover turkey, Lilydale, thanksgiving, thanksgiving diner, thanksgiving leftovers, turkey, Turkey Breast, Turkey Pot Pie

Grilled Crown Roast of Pork

November 21, 2019 by zimmysnook Leave a Comment

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.

Filed Under: Grilling In the Nook, Holiday Entertaining, Mains, Pork Tagged With: christmas dinner, Crown Roast of Pork, Holiday Dinner, pork roast, thanksgiving, thanksgiving dinner

Dry-Brined & Grilled Turkey

November 18, 2019 by zimmysnook 1 Comment

Dry-Brined & Grilled Turkey
Dry-Brined & Grilled Turkey

Dry brining a grilled turkey produces 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.

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)
  • 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).
  • Sprinkle 2 teaspoons of the salt mixture into the cavity of the turkey, spread 1 teaspoon of the salt mixture onto the meat of the thighs (under the skin) and spread 3 teaspoons of the salt mixture onto the meat of the breasts (under the skin).
  • Sprinkle the remaining salt mixture over all the skin of the entire turkey (including the wings).
  • Bend the wings back and tuck under the breast.
  • Place the turkey breast-side up, on the wire rack in the sheet pan, and refrigerate uncovered for 24 hours.
Prepare Turkey to Grill
  • 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

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.

Raw turkey on a Weber barbeque side table ready to get grilled.

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.

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

For the turkey broth: 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.

Here’s another grilled turkey recipe you can also try –  Christmas Turkey Roasted in a Pellet Smoker or Grill

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

Filed Under: Chicken & Poultry, Holiday Entertaining, Mains Tagged With: christmas dinner, dinner, grilled turkey, thanksgiving, thanksgiving dinner, turkey

Grilled Roast Beef

November 11, 2019 by zimmysnook Leave a Comment

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

Filed Under: Beef, Grilling In the Nook, Holiday Entertaining Tagged With: beef, roast beef, Sunday dinner, thanksgiving, thanksgiving dinner

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zimmysnook

James Synowicki | Food & Grill
Grilled chicken thighs, veggies and baked potato w Grilled chicken thighs, veggies and baked potato wedges.
The thighs were dry rubbed, sauced and finished with a drizzle of local honey.

#dinner #chicken #chickenthighs #grilledvegetables #potatowedges #potatoes #winnerwinnerchickendinner #eatwell #eat #eatfresh #eatlocal #grill #grilled #grilling #bbq #barbecue #foodblogeats #dinnerinspiration #dinnerinspo #imsomartha #whatsonmyplate #getinmybelly #eatwellbewell #eatrealfood #lovefood #instafood #yummy #instayum #instayummy #foodporn
Kicking off the weekend with ciabatta toasts. Smot Kicking off the weekend with ciabatta toasts. Smothered in hummus, topped with cucumbers, tomatoes, radishes, jammy eggs, chilies & basil. Served with thick cut maple glazed bacon! 🥓
Happy Saturday my friends! 

 
#eatwell #eathealthy #foodblogeats #brunchinspiration #brunchinspo #imsomartha #whatsonmyplate #getinmybelly #eatwellbewell #eatrealfood #lovefood #instafood #yummy #instayum #instayummy #foodporn #breakfast #brunch #toast #toasts #hummus #bacon #egg #eggs #baconandeggs #toastsforall #F52grams #toastsforall #tomatoes #cucumbers
Grilled branzino and heirloom tomato salad with a Grilled branzino and heirloom tomato salad with a charred jalapeño-basil vinaigrette.

Branzino recipe available on zimmysnook.ca [Link in bio]

#HestanPartner #HestanHome #eatwell #eathealthy #branzino #seabass #fish #grill #grilling #bbq #barbecue #jalapeno #basil #vinaigrette #tomatoes #foodblogeats #weeknightdinner #dinnerinspiration #dinnerinspo #imsomartha #whatsonmyplate #getinmybelly #eatwellbewell #eatrealfood #lovefood #instafood #yummy #instayum #instayummy #foodporn
Grilling & chilling. 🔥🍷 Baby backs, pickles, Grilling & chilling. 🔥🍷
Baby backs, pickles, peppers, apple slaw and Trader Joes Ghost Pepper Chips.
Hope y’all had a tasty day! 

Ribs slow cooked, seared & sauced on my @HestanHome gas grill. 

#HestanAmbassador #HestanHome #foodblogeats #weekend #weekendmeal #dinnerinspiration #dinnerinspo #imsomartha #whatsonmyplate #getinmybelly #eatwellbewell #eatrealfood #lovefood #instafood #yummy #instayum #grilled #bbq #instayummy #foodporn #grill #barbecue #steak #meat #pork #babybackribs #traderjoes #appleslaw #pickles
Stir-Fried Black Rice with Fried Eggs & Parmesan R Stir-Fried Black Rice with Fried Eggs & Parmesan Roasted Broccoli

Disclaimer… this is not your traditional take-out style, fried rice with eggs and broccoli! This is a meal perfect for date-night, a weeknight family dinner, or a Saturday evening with friends! Cook the rice the day before and even choose to throw together the salad dressing in advance and you can have dinner on the table in 30 minutes with very little mess! The flavors are so surprising, they will keep you digging in bite after bite! Plus, the egg makes this a delicious, nutritious meal.

Recipe available on the blog zimmysnook.ca or link in bio

We were thrilled to create this recipe for @eggsoeufs 

#simplerecipes #weeknightmeal #dinnerinspiration #dinnerinspo #comfortfoods #imsomartha #whatsonmyplate #getinmybelly #eatwellbewell #lovefood #instafood #yummy #instayum #rice #egg #eggs #friedeggs #broccoli #dinnerideas #foodporn #goleafsgo
Grilled wings, air fryer fries, and fresh veggies. Grilled wings, air fryer fries, and fresh veggies.
Absolutely gorgeous Saturday, so I spent as much of it as I could outside.
Hope you had a wonderful day! ☀️

Wings grilled on my @HestanHome gas grill

#HestanAmbassador #weekend #foodblogeats #chickenwings #fries #airfryer #dinnerinspiration #dinnerinspo #imsomartha #whatsonmyplate #getinmybelly #eatwellbewell #eatrealfood #lovefood #instafood #yummy #instayum #grilledchickenwings #bbqchickenwings #tastingtable #instayummy #grill #grilled #barbecue #bbq #dinnerideas #foodporn #homecooking #saturdayvibes #saturdaynight
Personal size mixed paellas. Grilled the Spanish Personal size mixed paellas.

Grilled the Spanish chorizo & bone-in chicken thighs. Finished cooking the thighs while the rice baked in the oven. Then added the calamari rings, mussels, wild Argentinian shrimp and peas.
I was quite surprised by how quickly this disappeared. 😮

Hope y’all had a great day! 💕

#HestanAmbassador #HestanRange #paella #paellamixta #spanishfood #foodblogeats #weeknightmeals #weeknightdinners #dinner #dinnerinspiration #dinnerinspo #imsomartha #tastingtable #instayummy #saveurmag #nytcooking #foodnetwork #tasteofhome #dinnerideas #foodporn #homecooking #homecook #chicken #chorizo #chickenthighs #grill #grilled
Happy Orthodox Easter to everyone celebrating toda Happy Orthodox Easter to everyone celebrating today! 

🇬🇷 Christos Anesti (Χριστός Ανέστη) 🇬🇷 
🇲🇰 Hristos Voskrese (Христос Воскресе) 🇲🇰 
🇺🇦 Khrystos Voskres (Христос Воскрес) 🇺🇦 

#HestanAmbassador #Hestanprovisions #HestanRange #lamb #lambshoulder #roastedlamb #tulips #carrots #squash #sundaydinner #foodblogeats #weekend #comfortfoods #imsomartha #tastingtable #instayummy #saveurmag #williamssonoma #lifeandthyme #tasteofhome #homecook #foodporn #homecooking #weekend #sundayvibes #easter #orthodoxeaster #greekeaster #eastertraditions
Wood fired pepperoni pizza. 🔥🍕 Hope y’all Wood fired pepperoni pizza. 🔥🍕
Hope y’all had a great day!

#ooniambassador #pizza #pepperoni #pepperonipizza #pizzaoven #outdooroven #woodfired #woodfiredpizza #foodblogeats #weeknightdinner #weeknightmeal #dinnerinspiration #dinnerinspo #comfortfoods #imsomartha #woodfiredpizza #whatsonmyplate #getinmybelly #eatwellbewell #eatwellbewell #eatrealfood #lovefood #instafood #yummy #instayum #tastingtable #instayummy #dinnerideas #foodporn #homecooking
Rotisserie Cornish hens. Smothered with five fre Rotisserie Cornish hens. 

Smothered with five fresh herbs, garlic, butter, olive oil, piri-piri sauce and spun until crispy on the outside and moist & tender on the inside.

Let us know in the comments if you are a Cornish hen fan (or not) and what you consider the appropriate portion.

Made on the @HestanHome gas grill.

#HestanAmbassador #foodblogeats #weeknightmeals #weeknightdinners #dinner #simplerecipes #dinnerinspiration #dinnerinspo #imsomartha #tastingtable #instayummy #saveurmag #nytcooking #foodnetwork #tasteofhome #dinnerideas #foodporn #homecooking #homecook #cornishhen #cornishhens #grill #grilling #grilltime #rotisserie #rotisseriechicken #barbecue #barbeque #gravy
Everything Bagel Bake. A hearty combination of e Everything Bagel Bake. 

A hearty combination of eggs, pancetta, sausages, spinach, provolone, smoked gouda, jalapeños, onions, spices and mini everything bagels.

Easter brunch, served with a simple side salad, strawberries, and mini chocolate Easter eggs!

Recipe available at www.zimmysnook.ca [Link in bio]

Happy Easter! 🐣 

Made in the @HestanCulinary Thomas Keller Insignia 11-inch TITUM Nonstick Sauté Pan in the @HestanHome range.

#HestanAmbassador #HestanProBond #foodblogeats #weekendbrunch #sundaybrunch #brunch #simplerecipes #brunchinspiration #brunchinspo #easterbrunch #imsomartha #tastingtable #instayummy #saveurmag #williamssonoma #nytcooking #lifeandthyme #foodnetwork #tasteofhome #easter #brunchideas #foodporn #homecooking #homecook #bagel #everythingbagel #eggs
A favourite in our house for taco night is #Surfan A favourite in our house for taco night is #SurfandTurf
Reverse seared striploin, grilled shrimp, fresh Pico de Gallo, guacamole, corn & black bean salsa, marinated onions and a few other tasty treats.

Would you go surf 🍤, turf 🥩, earth 🥬🌽🍅 or all of the above? 

#taco #tacos #shrimp #beef #meat #foodblogeats #weeknightdinner #weeknightmeal #dinnerinspiration #dinnerinspo #comfortfoods #imsomartha #thekitchn #whatsonmyplate #getinmybelly #eatwellbewell #eatwellbewell #eatrealfood #lovefood #instafood #yummy #instayum #tastingtable #instayummy #saveurmag #dinnerideas #foodporn #homecooking
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