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A few Thanksgiving recipes, with a link at the bottom for all the recipes available for your holiday feast.

As always, the bird will be spatchcocked again and grilled on the pellet grill. Here are the steps – roast it in the oven or on the grill:

This is the only way I’ve been preparing turkey since my first attempt. The only thing I change up from the first time I prepared it, is that I skip the metal rack and instead I place the bird on a bed of carrots, celery, and onion.  I’ll also add some spices and herbs: sage, thyme, rosemary, and garlic cloves to the bed. With the shorter cooking time, the flavor needs the boost that the roasting veggies add. 

Sometimes I roast it in the oven, but if the weather is nice enough, I’ll roast it on the wood pellet grill.  I like the pellet grill because I can control the temperature as I would in the oven.

From 2015:

I’m traveling again. When I return, we’ll dive into Thanksgiving recipes….

Rice and enchiladas photo from the JeffreyW collection

I had a very specific craving this past week.  I wanted an authentic Mexican rice, like you find on the side of your plate at a great family Mexican restaurant. I went searching for recipes and found two. I’ll post the videos and then the ingredients list. The key really does seem to be frying the rice. That step would explain why my previous attempts always fell flat.