Recipe: Thanksgiving recipes for the grill

Serves 12 to 14.

Note: From "Grillin' With Gas: 150 Mouthwatering Recipes for Great Grilled Food," by Fred Thompson.

• 1 (12-lb.) fresh turkey

• 8 c. water

• 2 c. pure maple syrup

• 1 c. bourbon

• 1/2 c. plus 1 tbsp. salt, divided

• 1 tbsp. pickling spice

• 1 large carrot, peeled and halved crosswise

• 1 rib celery, halved crosswise

• 1 medium onion, peeled and halved

• 1 lemon

• 2 tsp. freshly ground black pepper

• 2 to 3 c. hickory wood chips, soaked in water for 1 hour

• 3 disposable aluminum pans, plus aluminum foil

Directions

Remove giblets and neck from the turkey; reserve for other uses, if desired. Rinse the turkey thoroughly with cold water and pat dry.

To make the brine: Place 8 cups water, maple syrup, bourbon, 1/2 cup salt and pickling spice in a large stock pot. Bring to a simmer and stir to dissolve the salt. Place turkey in a brining bag or large plastic container with a lid and add additional water to make sure the bird is completely submerged. If using brining bag, close the bag tightly and consider putting it in a second bag to make sure it doesn't leak. Refrigerate for 24 hours but no more than 36 hours or the brine will make the meat mushy.

To grill the turkey: Oil the grill racks. Preheat gas grill using all the burners set on high and with the lid closed for 10 to 12 minutes. When the grill is hot, turn off the center or back burner and adjust the heat to medium-low. (Or build a fire for indirect cooking in a charcoal grill.)

Remove turkey from the brine, discarding brine. Pat dry inside and out and set it on a baking sheet. Stuff the cavity with the carrot, celery and onion. Slice the lemon in half and squeeze the juice over the turkey, then place the rinds in the cavity. Season the turkey with the remaining 1 tablespoon salt and pepper, rubbing it into the skin. Fold wings under and tie the legs together with kitchen twine.

Drain the wood chips and place in a smoker box (follow your manufacturer's instructions), or make a wood-chip packet by placing 1 cup of soaked wood chips in a small disposable aluminum foil pan; cover it with foil and poke a few holes in the foil. Place the foil packet under the cooking grates, directly on the angled metal plates covering the burners or on lava rocks or ceramic briquettes. Place another small disposable pan on the grill and fill halfway with water. Prepare 2 more pans of wood chips for later.

Place turkey on the grill and cover. The turkey will need to cook until a meat thermometer registers 170 degrees when inserted in the thickest part of the thigh or the juices run clear when nicked with a knife. A 12-pound turkey took about 2 hours. During this time, you will need to add water and wood chips about every 30 minutes.

When the turkey is done, remove from the grill and let stand at least 30 minutes before carving.

Nutrition information per 4 ounces:

Calories240Fat8 gSodium1,100 mg

Carbohydrates6 gSaturated fat2 gTotal sugars4 g

Protein33 gCholesterol125 mgDietary fiber0 g

Exchanges per serving: ½ carb, 5 lean protein.

Serves 6.

Note: This recipe introduces you to the idea of grill roasting, where you use your grill like an oven. You can buy a small sugar or pie pumpkin, cut it into slices, and then grill-roast this simple yet satisfying dish that will completely change how you think about pumpkin. From "BBQ Bistro," by Karen Adler and Judith Fertig.

• 1/4 c. extra-virgin olive oil

• 3 large garlic cloves, sliced

• 1 small pumpkin, butternut or Hubbard squash (about 1 1/2 lb.), stemmed, seeded and cut into 2-in. wedges (at the widest part)

• 20 black, dry-cured olives, pitted and halved

• 1 tsp. chopped fresh thyme, or 1/2 tsp. dried thyme

• Kosher or sea salt and freshly ground black pepper

Directions

Prepare a medium-hot fire in the grill. In a saucepan over medium heat, warm the oil and garlic together until the garlic is fragrant, about 4 minutes.

Arrange the pumpkin slices, olives and thyme in disposable aluminum pans. Drizzle with the olive oil mixture, and then season with salt and pepper. Place on the grill, close the lid and grill for 20 minutes.

Open the lid and turn over the pumpkin slices. Close the lid and grill for 15 to 20 minutes longer or until the pumpkin is fork-tender. Transfer the pumpkin wedges to a platter and drizzle with the juices from the pan. Sprinkle the olives over the pumpkin and serve warm.

Nutrition information per serving:

Calories120Fat11 gSodium100 mg

Carbohydrates6 gSaturated fat1 gTotal sugars2 g

Protein1 gCholesterol0 mgDietary fiber2 g

Exchanges per serving: ½ starch, 2 fat.

Serves 12 to 15.

Note: Inspired by cookbook author Judith Fertig.

• 1/4 c. raisins

• 1/4 c. balsamic vinegar

• 1/2 red cabbage

• 1/2 green cabbage

• 1 medium tart apple, like Granny Smith

• 3 slices bacon, chopped

• 1 tbsp. finely chopped shallot

• 1/2 c. olive oil

• Salt and freshly ground black pepper

• 1/4 c. toasted pine nuts

Directions

Place raisins and vinegar in small bowl. Let soak while you prepare the cabbage.

Cut cabbage halves in thirds, leaving each portion with a part of the core so it will stay together.

Preheat gas grill and oil grill grates or light charcoal (the charcoal is ready when the coals are glowing red and coated with light gray ash). Spread out coals and oil grill grates. Grill cabbage; once cabbage has grill marks on one side, turn it. The cabbage is done when it has grill marks on all sides and has softened, about 12 to 15 minutes.

Remove the cabbage from grill and place on a cutting board. Remove core, slice cabbage and place in a large bowl. Set aside.

Peel, core and slice apple. Place apple slices in cold water so it doesn't turn brown. Set aside.

Heat medium skillet over medium-high heat. Add chopped bacon, sauté until brown and crisp, about 5 minutes. Add shallot to bacon, stir and sauté for 1 to 2 minutes. Remove from heat. Add vinegar, raisins and olive oil. Season with salt and pepper and stir to fully combine. Pour over cabbage. Toss well; using your hands is best.

Drain apple slices. Top cabbage with apple and toasted pine nuts and serve.

Nutrition information per each of 15 servings:

Calories135Fat11 gSodium45 mg

Carbohydrates8 gSaturated fat2 gTotal sugars5 g

Protein2 gCholesterol3 mgDietary fiber2 g

Exchanges per serving: 1 vegetable, 2 fat.

Serves 8 to 10.

Note: Adapted from "The Essential New York Times Grilling Cookbook," edited by Peter Kaminsky.

• 1 tsp. cumin

• 1/2 tsp. salt

• 1/2 tsp. black pepper

• 1 tbsp. light brown sugar, packed

• 2 lb. whole carrots

• 4 tbsp. butter, melted

Directions

Combine cumin, salt, pepper and brown sugar in a small bowl. Set aside.

Peel carrots. Place on a rimmed baking sheet. Sprinkle with seasoning mix. Roll carrots around to coat. Set aside.

Prepare grill. Preheat gas grill and oil grill grates or light charcoal (the charcoal is ready when the coals are glowing red and coated with light gray ash), spread out coals and oil grill grates.

Place carrots on grill until charred, then move away from direct heat and cover the grill. Cook until the carrots are tender, 8 to 10 minutes.

Remove carrots from grill. Chop into bite-sized pieces, toss with melted butter and serve.

Nutrition information per each of 10 servings:

Calories80Fat5 gSodium210 mg

Carbohydrates9 gSaturated fat3 gTotal sugars5 g

Protein1 gCholesterol10 mgDietary fiber2 g

Exchanges per serving: ½ starch, 1 fat.