Are you ready to explore some delicious new Thanksgiving recipes? Smoked bourbon turkey, buttermilk chocolate pie, cornbread & chorizo stuffing, green beans wrapped in bacon, truffle mashed potatoes, and so much more. Queen Of The Grill, a backyard BBQ Chef from Toronto, Canada, and Pure Joy Living from New Orleans, will make you HUNGRY and get you cooking! Links to all recipes in extended episode description on molemama.com. Happy Thanksgiving, everyone!

Please visit Pure Joy Living’s website for all the Thanksgiving recipes she shared during this episode.

All of Queen Of The Grill Thanksgiving recipes are listed below!

Queen Of The Grill Thanksgiving Recipes

Queen of The Grill Bourbon Brined Spatchcocked Turkey

Ingredients:

Turkey

1 12 to 14 lb. fresh or thawed frozen turkey

1/2 gallon fresh apple cider or water

1/2 cup dark brown sugar

1/2 cup kosher salt

4 quarts chicken or turkey stock

1 cup bourbon or your favorite whiskey

A handful each fresh flat leaf parsley, sage, rosemary and thyme

4-6 bay leaves

2 carrots, cut into thirds

6 garlic cloves, cut in half

1 tablespoon black peppercorns

1/2 gallon Ice

Brining bucket

2-3 tablespoons unsalted butter, room temperature

Oil

Rub

1/2 tsp garlic powder, 2 tsp dried rosemary, 2 tsp dried sage, 2 tsp dried thyme, 1 tsp ground black pepper, and 1-2 tsp kosher salt, mix in a small bowl. Adjust to taste.

Glaze

4 tablespoons butter

1/4 cup dark brown sugar

2 tablespoons honey

1 cup turkey or chicken stock

1/4 cup fresh apple cider

About 1/3 cup Worcestershire sauce

1/2 cup bourbon or your favorite whiskey

Directions:

In a large saucepan, combine the cider, sugar and kosher salt. Bring to a simmer over medium high, stirring to dissolve. Pour brine into a large bowl; add 5 or 6 big scoops of ice to chill. Add the brine, stock, bourbon, herbs, spices and the turkey to the brining bucket. Add water, if needed, to cover bird. Cover and refrigerate 24-48 hours. Remove the turkey from the brine; pat dry (discard the brine).

To spatchcock the turkey: place the bird on a cutting board, breast side down, with the legs toward you. Using kitchen shears or a large knife, cut along each side of the backbone; remove. Open the turkey like a book and flip over, spreading out on the board, skin side up. Using the palms of your hands, press firmly between the breasts to flatten. Tuck the wing tips under the breasts.

Separate the skin from the breast and rub butter under the skin. Brush the turkey with oil and season with the rub. Place the bird, skin side up, on a rack inside a large roasting pan. Let stand at room temperature 30 minutes.

For the glaze, in a small saucepan, melt the butter over medium until it foams. Add the sugar and honey and stir until dissolved, a minute or two. Add the stock, cider, Worcestershire, and bourbon; simmer at a low rolling boil until reduced to about 1/2 cup, 15 to 20 minutes. Let cool.

Preheat your smoker 275 F. Roast the turkey until an instant-read thermometer inserted into the thickest part of the breast reaches 165 degrees and the thigh reaches 180 F. Baste with the glaze every 15 minutes during the last hour of cooking, about 5-6 hours cooking time. Check the turkey after a couple of hours for color. When it reaches your desired color, cover it with foil. Turn the temperature up to 350 F to finish it off. Let rest at least 20-30 minutes before carving. Tilt the pan; spoon off the fat. Save the drippings for the gravy.

Queen Of The Grill Chorizo and Cornbread Stuffing

Ingredients:

2 lbs. fresh chorizo, casings removed

2 white onions, finely chopped

2 carrots, peeled and finely chopped

2 ribs celery, finely chopped

6 cloves garlic, finely chopped

4 cups coarsely crumbled cornbread (store bought or homemade)

1/2 cup chopped fresh cilantro, plus more for garnish (optional)

1 cup low sodium chicken stock

1 tbsp. unsalted butter

Grated Cotija cheese or Feta, for garnish (optional)

Directions:

Preheat smoker to 350 F. Heat a large cast iron skillet. Add the chorizo. Cook, stirring often and breaking up with a spoon, until browned, about 10-15 minutes. Transfer to a large bowl. Add the onions, carrots, celery, and garlic to the skillet. Cook, stirring often, until the vegetables brown, about 15-20 minutes. Stir in the cornbread and 1/2 cup cilantro (optional). Add to the bowl with the chorizo. Gradually stir in the stock to make a moist stuffing, but not soggy.

Grease a 9x13 inch baking dish or large skillet with butter. Spoon in the stuffing mixture evenly into the dish or skillet. Cook about 45 minutes. Garnish with Cotija or Feta and additional cilantro, optional. Serve warm.

Queen Of The Grill Roasted Bacon and Cheese Hasselback Potatoes

Ingredients:

6 medium russet potatoes

1 LB. bacon

1 cup of cheddar cheese, grated

3 chives, chopped for garnish

Sour cream, for topping

Salt and pepper, to taste (optional)

Directions:

Preheat smoker to 350 F. Place two wooden spoons or bamboo skewers on either side of the potato. Slice each potato into thin chips leaving about 1/4 inch attached on the bottom.

Freeze bacon slices for about 20-30 minutes then cut into small pieces to fit between the potato cracks. Place the bacon in between every other potato slice.

Place the potatoes in a large cast iron skillet and top with slices of butter. Season with salt and pepper (optional).

Place the skillet on the grill grate and cook for about two hours. Top the potatoes with more butter and baste with melted butter every 20-30 minutes.

In the last 10 minutes of cooking, top with cheddar cheese. Cook until cheese melts.

Garnish with chives. Serve with sour cream.

**If you have extra bacon, cook it in the smoker until crispy. Crumble and use as a garnish.