The ultimate Thanksgiving meal
Thanksgiving means turkey, of course. And it's also hunting time, so if you want to combine the two events, well, you can definitely make this recipe with wild turkey meat instead and you'll have a very "hot" result.
This meal actually doesn't have to be made on Thanksgiving, but it's perfect for the occasion because it uses turkey and harvest: squash and potatoes. (Plus, I even show you how to make the fresh, grilled "salad" that goes with it, I'm telling you, it's a very complete meal! 😉) Even though turkey isn't a fatty meat, it's a great protein source and I guarantee that a meal like this will keep you energized. Oh yeah, if you eat this early and go hunting afterward, you won't need to eat anything else until nightfall.
Obviously, let your imagination run wild, you can use, like me, ground turkey, but you can also take a turkey breast if you prefer or even add atocas in the stuffing. Treat yourself!
So, prepare your taste buds, you will cook something absolutely delicious!
Required tools:
Ingredients :
For the mash:
1 butternut squash
2 tbsp butter (1 tbsp per squash half)
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Texas BBQ Quebec dry marinade , to taste
1.5 oz maple syrup
2 large potatoes, unpeeled
Avocado oil, to taste
Parmesan flakes, to taste
35% cream (or milk), to taste
California BBQ Quebec dry marinade , to taste
For the turkey:
Dehydrated mushrooms, to taste
¼ red onion
Butter, for cooking
450 g ground turkey
Western BBQ Quebec X La ferme Monette dry marinade , to taste
Dry marinade l’Aube BBQ Québec X La ferme Monette , to taste
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Avocado (or olive) oil, to help the meat not stick to the work surface
150 g pork liver pâté
250 g parmesan flakes
Quebec Dragon BBQ Sauce , to taste
For the “salad”:
100 g pancetta, cut into cubes
2 lawyers
California BBQ Quebec dry marinade , to taste
½ English cucumber
Pecans, to taste
Maple syrup, to taste
Texas BBQ Quebec dry marinade , to taste
Avocado oil, to taste
Cherry tomatoes, to taste
Parmesan, to taste
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Funky Chili BBQ Quebec Sauce , to taste (optional)
Preparation :
Preheat BBQ to 400°F.
Using a knife, slice the butternut squash in half crosswise and scoop out the seeds inside each squash half to create 2 “bowls.”
“Poke” the squash halves upside down on the Vegetable Rack and fill their holes with a little butter, Texas dry rub and maple syrup.
Place the potatoes in a mixing bowl and drizzle some avocado oil on top. Sprinkle them with Texas dry rub, mix everything together and "stick" them, too, on the Vegetable Rack.
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Place the filled Vegetable Rack in the BBQ on indirect cooking, on the high rack and let the potatoes and squash cook for about 30 minutes or until their textures are soft to the touch.
Meanwhile, chop the mushrooms and ¼ onion into small cubes.
Place the pan in the direct cooking zone (or, if the BBQ has one, in the infrared cooking zone at minimum intensity) and melt butter inside it. Add the mushrooms and onions and brown them in the butter until they are golden brown. (Add as much butter as desired, the more fat, the better.)
Meanwhile, place the ground turkey in a bowl and cover with Western dry rub. Add some Aube dry rub to the turkey and mix by hand so that the dry rubs spread well.
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Drizzle avocado (or olive) oil on a cutting board and place the ground turkey on top. Flatten the meat into a patty.
Place the liver pâté in the center of the turkey pancake, then pour the pieces of mushrooms and onion on top of the pâté before sprinkling everything with grated parmesan.
Fold the turkey patty over itself to form a tight “tube” of meat.
Place the meat directly on the BBQ grill using indirect cooking and let it cook.
In the cast iron pan, add the pancetta cubes and let them cook.
Using a knife, slice the avocados in half, remove their pits and cut openings in the flesh of each half. Sprinkle the California dry rub on the flesh of each half avocado and place them on the BBQ grill, flesh side up, in the indirect cooking zone and let them cook.
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Peel the skin of ½ cucumber (without removing it completely) and divide it in 2, cutting it lengthwise. Sprinkle the California dry marinade over the entire 2 cucumber halves and grill them on both sides on the BBQ grill (ideally above the infrared burner).
Add pecans, maple syrup and a little Texas dry rub to the pan with the pancetta and let it cook, stirring the ingredients from time to time.
When they are well grilled, slice the cucumber halves into cubes and place them in the Marinade Tray.
Drizzle some avocado oil and California Dry Rub over the cherry tomatoes, then add them to the Marinade Tray. Mix everything together.
Turn the avocados over and cook until the “ring” around their flesh is neon green.
Remove the pan from the BBQ and let its contents cool.
Make a flame appear under the meat so that it caramelizes a little.
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Turn the meat over and increase the BBQ temperature to 450°F.
Remove the flesh from the avocados with a spoon and roughly cut into cubes with a knife.
Add the avocado cubes and the contents of the pan to the ingredients in the Marinade Tray.
Drizzle a little avocado oil over the “salad” (the ingredients in the Marinade Tray), then add a little parmesan and a light touch of Texas dry rub. Toss everything together and set aside.
Turn the meat over and cook. Towards the end of cooking, grill it and then brush it with Dragon sauce using the Basting Brush. Cook the meat until it reaches an internal temperature of 180°F (be careful not to measure the temperature of the stuffing, but rather that of the meat).
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When fingers can "fit" into the potatoes and the skins of the squash halves begin to split, remove the Vegetable Rack from the BBQ, then gently remove the vegetables inserted into it.
Peel the potatoes, if desired, then cut them into cubes. Place the potato cubes and the flesh of the squash halves in a bowl.
Add a little butter, cream (or milk), California dry rub, Texas dry rub and Parmesan cheese to the bowl. Mash everything by hand or “put” the potato and squash pieces in a blender to obtain a smooth puree.
When the meat is ready, remove it from the BBQ, slice it, then serve it with the vegetable puree and the “salad”.
Pour Funky Chili sauce over the “salad” to taste for an even “wilder” result (optional).
Savor every bite and enjoy the moment!
Happy BBQ!
