Thanksgiving Hours

 

https://www.kroger.com/f/thanksgiving-shop

 

 

Ingredients:

1 jar Williams Sonoma Autumn Fruit and Spice Brining Blend

1 fresh turkey, 10 to 12 lb. (5 to 6 kg), neck and giblets removed, reserved if desired

16 Tbs. (2 sticks) (8 oz./250 g) unsalted butter, at room temperature

1 garlic clove, minced

Leaves from 4 fresh thyme sprigs plus 6 whole sprigs

Kosher salt and freshly ground pepper

1 yellow onion, cut into 8 wedges

4 celery stalks, chopped

4 large carrots, coarsely chopped

2 bay leaves

2 cups (16 fl. oz./500 ml) chicken or turkey stock

Extra-virgin olive oil, as needed

 

Directions:

Prepare the brining blend according to the package instructions. Rinse the turkey inside and out with cold water. Place the turkey in a brining bag or a large stockpot and pour in the brine. Seal the bag or cover the pot and refrigerate for at least 4 hours or up to 24 hours.

Remove the turkey from the brine; discard the brine. Rinse the turkey inside and out with cold water and pat dry with paper towels.

Set the temperature on a Traeger wood pellet grill to 350°F (180°C), close the lid and preheat according to the manufacturer’s instructions for 15 minutes.

In a bowl, stir together the butter, garlic, thyme leaves, 2 tsp. salt and 1 tsp. pepper until well blended. Set aside.

Place the turkey, breast side down, on a cutting board. Using kitchen shears, cut through the turkey on both sides of the backbone, then remove and discard the backbone. Turn the turkey over so it is breast side up. Using your hands, press down firmly on the breastbone until you hear a cracking noise and the turkey flattens slightly.

Working from the neck end of the turkey, use your fingers to loosen the skin from the breasts. Spread the herb butter under the skin in a thick, even layer.

In a roasting pan, combine the onion, celery, carrots, bay leaves, thyme sprigs, stock, 2 tsp. salt and 1/2 tsp. pepper. Place the turkey, breast side up, on top. Brush the skin with olive oil and season with salt and pepper.

Place the pan on the grill and roast the turkey until the skin is golden and crisp and an instant-read thermometer inserted into thickest part of the breast, away from the bone, registers 165°F (74°C) and inserted into the thigh registers 175°F (80°C), 2 to 3 hours.

Transfer the turkey to a carving board, cover loosely with aluminum foil and let rest for about 20 minutes before carving. Serves 8 to 12.

Recipe courtesy of Traeger Grills

 

Ingredients:

2 cups (16 fl. oz./500 ml) heavy cream

3 cups (12 oz./375 g) shredded Gruyère cheese

4 garlic cloves, chopped

Kosher salt and freshly ground pepper

2 Tbs. unsalted butter

1 lb. (500 g) yellow potatoes, such as Yukon Gold or Yellow Finn, peeled and cut into 1-inch (2.5 cm) cubes

1 butternut squash, about 2 lb. (1 kg), peeled, halved, seeded and cut into 1-inch (2.5 cm) cubes

1 acorn squash, peeled, halved, seeded and cut into 1-inch (2.5 cm) cubes

Directions:

Set the temperature on a Traeger wood pellet grill to 375°F (190°C), close the lid and preheat according to the manufacturer’s instructions for 15 minutes.

Meanwhile, in a saucepan on the stovetop over medium heat, warm the cream, stirring constantly, until it comes to a gentle boil. Add the cheese and garlic, season with salt and pepper, and cook, stirring, until the cheese is melted. Remove from the heat.

Grease a 9-by-13-inch (23-by-33-cm) baking dish with the butter. In a large bowl, combine the potatoes, butternut squash and acorn squash. Stir in the cheese sauce. Transfer to the prepared baking dish.

Place the dish on the grill and cook until the potatoes and squash are fork-tender, about 45 minutes. Let rest for 10 minutes before serving. Serves 8 to 12.

Recipe courtesy of Traeger Grills