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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.

Soul-Satisfying Meatball Soup

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(Inspired by Italian Wedding Soup)

Soul-satisfying meatball soup. (Inspired by Italian Wedding Soup)

My parents and mother-in-law, love soup. So, I’m always looking for ways to make them full meals packed with goodness. This batch has veggies, kale, pasta and meatballs loaded into a flavourful broth with passata.

I made a 1/2 batch of turkey meatballs for my mother-in-law and a 1/2 batch of pork for my parents because that’s what I pulled out of the freezer.
A hearty soup perfect for fall lunches or dinners!

Ingredients
  • 2 tablespoons olive oil, divided
  • 1 small red onion, diced
  • 1 small white onion, diced
  • 4 carrots, peeled and diced
  • 3 stalks celery, diced
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon chili flakes
  • 4 cloves garlic, minced
  • 10 cups chicken stock
  • 2 cups passata
  • 2 bay leaves
  • 1 sprig rosemary
  • 1 cup uncooked small macaroni elbow pasta
  • 2 cups kale, chopped (spines removed)
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons chopped fresh parsley leaves
  • Kosher salt and freshly ground black pepper, to taste
To serve
  • 1/4 cup freshly grated Parmesan
  • Chopped fresh parsley
  • Chili flakes (optional)
For the Meatballs
  • 2 pounds ground turkey (pork or chicken)
  • 1 cup Panko bread crumbs
  • 1/2 cup freshly grated Parmesan
  • 2 large eggs
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
Preparation

In a large bowl, combine ground turkey, Panko, Parmesan, egg, oregano, basil, parsley, garlic powder, salt and pepper. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1-inch meatballs, forming about 24-30 meatballs.

Heat 1 tablespoon olive oil in a large non-stick fry pan over medium heat. Add meatballs, in batches, and cook until all sides are browned, about 3-5 minutes. Transfer to a paper towel-lined plate; set aside. (Meatballs can be cooked in the stockpot or Dutch oven that the soup will be made in, but I do it separately to limit the oil/fat in the soup).

Browning turkey meatballs in a non-stick Hestan skillet.

Heat a large stockpot or Dutch oven over medium heat. Add remaining 1 tablespoon olive oil. Add onions, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in garlic, thyme, chili flakes and cook until fragrant, about 2 minutes.

Whisk in passata and cook, stirring occasionally, for 2 minutes to incorporate the flavours. Pour in chicken stock, add bay leaves and rosemary, bring to a boil. Reduce heat, add in meatballs & kale; simmer until the meatballs are cooked through, about 12-15 minutes.

For serving

If serving all the soup in one sitting add the elbow macaroni to the pot with the meatballs.

If portioning it out for loved ones or to enjoy at a later date, I put the macaroni in the fry pan that cooked the meatballs (wiped clean) add enough of the soup liquid to cover the pasta (strain just the liquid) and cook the pasta until al dente, 6-7 minutes. Then I strain the liquid back in the soup and spread the cooked pasta on a sheet pan to cool.

I find that sometimes when I store soup with pasta, the pasta continues to absorb the liquid, so I prefer to store it separately and add to the soup just before serving.

Remove bay leaves then stir in lemon juice and parsley until season with salt and pepper, to taste.

Serve hot, garnished with Parmesan, chopped parsley, and more chili flakes (optional to taste)

Image of a turkey meatball, veggie and pasta soup.

If you like this Soul-Satisfying Meatball Soup recipe, you can fine more of my favourite soup & chili recipes here.

Meatballs browned in my 11” Hestan ProBond Forged Stainless Steel Nonstick Skillet. The 11” skillet is a workhorse in my kitchen!

Whether you’re looking for a NanoBond, CopperBond or ProBond, now is a great time to add a skillet to your collection! Check out HestanCulinary.com for details!

Browning turkey meatballs in a non-stick Hestan skillet.

Proud Hestan Culinary Ambassador. Opinions in this post are my own.

Leftover Turkey Pot Pie

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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.

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.

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.