One Pot Thanksgiving Dinner

One Pot Thanksgiving Dinner

Are you ready to spice up your grill game and add a dash of humor to your cooking routine? Today, we're diving into the world of one-pot turkey breast on the grill with a side of dad jokes that'll have you in stitches. So, fire up the grill, grab your turkey breast, and let's get cookin'!  Thanksgiving is just around the corner!!!

The Perfect Turkey Breast

First things first, you'll want to choose a nice, plump turkey breast. Keep it simple with a basic brine made from water, salt, and a little sugar.  With these, I do not see any need to brine them any further than what they’ve already had in the packaging.

Preparing The Grill

Preheat your grill to medium-high heat, 250°. We will be going indirect for this cook so that we can take the time to build the incredible flavors and cook all of those vegetables through and through.  I did not add any kind of smoking wood today as I feel that turkey already takes on enough smoke flavor just through using our lump charcoal.  Remember, smoke is an ingredient, use it sparingly.

**Dad Joke Intermission:**

What did the grill dome say to the turkey breast? "I've got you covered!"

One-Pot Wonder

Now, the secret to a juicy and flavorful turkey breast on the grill is cooking it in a Dutch Oven.  The ceramic Dutch oven I used here is perfect for the grill.  It transfers and holds heat beautifully and the best part for me is the easy clean up!!  I HATE scrubbing dirty pots. Anyhoo, place the turkey breast in the center of the grate on the pot and smoke it for a bit.  The Tina Cannon Rub was outstanding, but you can go for a classic combo of garlic, rosemary, and thyme or mix it up with your own blend.

**Dad Joke Intermission:**

Why did the turkey bring foil to the grill? To wrap things up, of course!

Grillin' Time

Once the grill is ready, it's time to put your turkey on. Close the lid and let the magic happen. Cooking times will vary based on the size of your turkey breast and the temperature of your grill, so use the Meater to monitor your temps closely.  An overcooked turkey is a dry turkey, and your family will be less than pleased with you.  Thanksgiving is not the day to mess up the meal.

**Dad Joke Intermission:**

What do you call a turkey who loves to grill? A barbe-cuter!

Safety First

While you're waiting for your turkey to reach that perfect internal temperature (16°F or 70°C), make sure to have a laugh, but also keep an eye on the grill. Safety always comes first when you're the grill master!

**Dad Joke Intermission:**

Why was the turkey embarrassed at the grill? Because it saw the salad dressing!

The Big Reveal

Finally, it's time to unveil your one-pot turkey breast masterpiece! Carefully open the Dutch Oven, and let the delicious aroma waft out. The turkey should be tender and bursting with flavor, ready to impress your taste buds and your dinner guests.

**Dad Joke Intermission:**

What's a turkey's favorite horror movie? Poultry-geist!

Serve and Savor

Slice your grilled turkey breast and serve it with your Dutch Oven roasted vegetables. And don't forget to share your dad jokes with your loved ones, as a good meal is best enjoyed with a side of laughter.

So, there you have it – the perfect one-pot turkey breast on the grill, seasoned with a generous helping of dad jokes. Grilling has never been this much fun! Enjoy your delicious creation and, of course, the groans and giggles that come with your dad humor. Happy grilling, and Happy Thanksgiving.  Remember to give thanks for everything that you have today.  Even if times are tough, they could always be tougher.  Let your loved ones know how you feel about them, even old Uncle Frank who fell asleep watching the Cowboys game.  Enjoy the holiday.  I hope this recipe helps you and always remember to Get out and Grill As always, we look forward to seeing you the next time here on The FOGO Life.  Captain Ron out…...

Directions:

1. Fill your grill with FOGO Premium Charcoal and prepare it for indirect grilling. Using the Blazaball, starters and torch, light a fire in the center of the coals. After a few minutes, put the heat deflector in and close the dome.  Dial in your temperature at 250°.
2. Using the santoku chef’s knife, cut the potatoes in half longways. Rub down the inside of the pot with butter so that the entire inside is coated.  Place those sliced taters face down in the Dutch oven.
3. Using the same knife, prepare the rest of the vegetables. Slice the onions into ¼” strips, remove the stalk end from the brussels and cut them in half longways and wash the carrots.  Place all of the veggies in the pot over the potatoes.  Pour a small amount of Extra Virgin Olive Oil over the veggies and give a light coat of kosher salt and black pepper.  Place the pot o’ veggies in the center of the grate, close the lid and cook while we prepare the turkey.
4. Remove the turkey breast from it’s packaging and drain. Pat it dry.  If it came in netting, remove the netting and discard.  (the netting, not the turkey) Next, lay the turkey breast flat and give the inside a coating of butter and sprinkle liberally with Tina Cannon’s European Blend  ( I put that *stuff* on everything…) Roll the breast up and tie it secure with the kitchen twine.  Coat the outside of the meat with butter and apply the European Blend seasoning all over.
5. Insert the Meater Thermometer into the center of the turkey breast so that the tip of the thermometer is right in the center of the meat. Open the grill, place a rack over the pot of veggies and place the seasoned turkey breast on said rack.  Close the lid and continue cooking for approximately 45 minutes. 
6. Take the turkey and rack off of the pot using grill tongs. Pour the white wine and chicken stock into the pot so that the vegetables are just covered.  Now, place the turkey down into the pot, directly on the vegetables and place the lid on the Dutch Oven.  Close the grill dome and continue cooking until the thermometer reads 160°.
7. Remove everything from the grill. Place the turkey on a platter and loosely tent it with foil to keep it hot and allow an extra 5° of carryover cooking temperature to hit 165° internal temperature.
8. Strain the vegetables and return the liquids to the Place the pot on the stove top over medium high heat.    Add ¼ cup of water to the liquids as well as one chicken bouillon cube and ½ tsp. of Gravy Master.  Steadily whisk the gravy while cooking.  In small increments, sprinkle the Wondra flour over the gravy, whisking constantly.  Break up any lumps that may form.  Cook the gravy until it reaches your desired consistency.  Separate the onions from the other veggies and return them to the gravy if you so choose.  I do!
9. Now, using your Slicer Knife, simply slice the turkey breast, (AFTER removing the strings), serve with the veggies and a good dousing of gravy and have a very Happy Thanksgiving dinner!!! Remember to give thanks, especially today.  Gratitude is the attitude.