Merry Meals
Harvest Feast
Smoked Turkeywith Herbs
Makes 10 to 12 servings
2 cups mesquite wood chips
1 cup butter, softened
1 tablespoon minced fresh sage
1 tablespoon minced fresh rosemary
1 tablespoon minced garlic
1 teaspoon salt
1 teaspoon ground black pepper
1 (13-pound) turkey (giblets discarded), rinsed and patted dry
Garnish: assorted fresh herbs
1. Soak wood chips in water for 30 to 45 minutes; drain. Meanwhile, prepare smoker according to manufacturer’s directions, bringing temperature to 225° to 250°; maintain temperature for 15 to 20 minutes. Sprinkle soaked wood chips onto coals.
2. In a small bowl, stir together butter, sage, rosemary, garlic, salt, and pepper. Gently loosen skin from turkey, leaving skin intact; rub half of butter mixture under skin. Rub remaining butter mixture all over skin. Tie legs together with butcher’s twine. Place turkey on rack in smoker.
3. Smoke turkey, maintaining smoker temperature between 225° and 250°, until an instant-read thermometer inserted in thickest portion registers 165°, 6 to 7 hours. Let stand for 10 minutes before slicing. Garnish with herbs, if desired.
Easy Cranberry Sauce
Makes 10 to 12 servings
1 cup sugar
1 cup water
1 (12-ounce) package fresh cranberries
1 cinnamon stick
In a medium saucepan, bring all ingredients to a boil over medium-high
