Boneless Thanksgiving Turkey!

-Start by preparing the turkey. Remove the neck and anything inside the cavity, then debone the turkey (refer to a guide or video for assistance).  

-Lay the deboned turkey flat with the inside facing up. Season generously with Chuds Poultry Rub. Flip the turkey skin-side up onto a sheet tray and cover the skin with Diamond Crystal kosher salt for the dry brine.  

-Place the turkey in the fridge overnight.  

-When ready to proceed, spread the stuffing evenly over the inside of the turkey. Roll the turkey tightly and secure with butcher's twine to form a roast.  

-Transfer the rolled turkey to a wire rack. Sprinkle it with a bit more salt and return it to the fridge for another overnight rest.  

-On the day of cooking, spray the turkey with your choice of oil or fat for a crispy skin. Sprinkle with black pepper and granulated garlic.  

-Fire up the pit to 300–325°F with the stack and door wide open.  

-Place the turkey on the pit with the thighs facing the fire, on a wire rack. After 1 hour, rotate the turkey and spray it with more oil or fat to encourage crispy skin.  

-Repeat the rotation and spraying every hour until the turkey reaches an internal temperature of 160–170°F (about 4 hours).  

-Remove the turkey from the pit and let it rest for 20–30 minutes.  

-Finish with a drizzle of hot herb butter if desired, then carve and serve.  

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Homemade Turkey Stock  

-Grill the turkey bones, giblets, and onion on a grill for added flavor.  

-Transfer the grilled bones and onion to a large stockpot. Add garlic, celery, bay leaves, parsley stems, peppercorns, rosemary, thyme, and sage.  

-Cover with water and simmer overnight.  

-Strain the stock, removing all solids.  

-Refrigerate overnight to allow the fat to separate. Skim off the fat for a clean stock.  

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Stuffing  

-Cube and chill the turkey thighs. Grind the meat twice, then mix with the spices and a little water until tacky.  

-In a large pot, melt butter and cook the turkey sausage until browned. Add onion, celery, garlic, sage, and thyme, cooking until softened.  

-Deglaze the pot with a bit of cooled turkey stock, then slowly stir in whisked eggs and more stock, ensuring it doesn’t scramble.  

-Fold in the toasted bread cubes gently until combined.  

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Homemade Hawaiian Rolls   

-In a stand mixer, combine pineapple juice, yeast, eggs, brown sugar, and vanilla. Mix briefly, then add flour, malt powder, and salt.  

-Gradually incorporate butter and knead for 10 minutes.  

-Transfer the dough to a greased bowl, cover, and let rise until doubled (1–1.5 hours).  

-Punch down the dough, divide into 50 g portions, and shape into smooth balls.  

-Place in a greased baking dish, cover, and proof for another hour.  

-Brush with egg wash and bake at 350°F for about 20 minutes. Brush with honey butter when done.  

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Mashed Potatoes  

-Boil the potatoes in heavily salted water.  

-In a saucepan, melt butter with heavy cream and tied herbs. Simmer gently. Then remove the herbs  

-Rice or mash the potatoes, then season with salt, garlic, and white pepper.  

-Gradually add the hot butter-cream mixture until the desired consistency is achieved.  

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Gravy  

-Melt butter in a pan, whisk in flour, and cook for 1 minute.  

-Gradually add the reduced stock, whisking to combine.  

-Bring to a boil and cook until thickened. Season to taste.  

Enjoy your feast!