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Planksgiving Turkey on a Cedar Baking Plank

  • Serves 8-10
  • Prep 8 hours
  • Ready-In 12 hours
  • Product Variation
  • Menu Placement

Product versatility is key in the foodservice industry. Litehouse's commitment to high quality products allows each one of its products to be utilized across various recipes.

Planksgiving Turkey on a Cedar Baking Plank

Want to do something different and delicious with the turkey this time? At Outdoor Gourmet we like our turkey brined, baked and finished on an extra thick plank for some great flavor.

Ingredients

Turkey Brine:
6-8 quarts homemade stock (enough to cover the turkey)
2 cups coarse sea salt or kosher salt
2-3 bay leaves
4-6 sprigs fresh thyme
2 teaspoons whole black pepper corns
1 tall can Pabts Blue Ribbon

Herb Infused Butter:
1lb Good quality unsalted butter; we used local hand rolled Amish butter
Fresh thyme
Fresh sage
Fresh rosemary
6 cloves garlic
Sea salt

Cedar Planked Turkey:
1 Free-range turkey
1 Large cedar baking plank (1'' thick)
3lbs Walla Walla Sweet Onions
2 lemons
-Or-
Your stuffing of choice

Directions

For Turkey Brine:
Bring stock to a boil. Add salt and let dissolve. Remove from heat and add herbs. Refrigerate.

For Herb Infused Butter:
Bring butter to room temperature. Add herbs. For round pats roll butter in plastic wrap and refrigerate. Cut into rounds. For stars put butter in a pastry bag and pipe directly onto chilled tray or cookie sheet.

Cedar Planked Turkey:
First: Remove neck and giblets from body and rinse the bird.
Second: Place turkey in plastic bag with brine. Secure bag so that the turkey is completely submerged in brine. Refrigerate at least 8 hours.
Soak: 1’’ Cedar or maple baking plank in water for at least 8 hours.
Next: Take turkey out of the brine, rinse and pat dry.
Then: Stuff with onions and lemons, or your favorite stuffing.
After that: Push herb butter firmly between the skin and the breast. Press down skin for even butter distribution. Coat the skin lightly so it browns. Cover. Roast: at 375°F for at least 2 hours (time depending on weight.) *Preheat grill to high.
Plank: Transfer turkey to soaked 1’’ thick plank and place on hot grill. Keeping an eye out for flames, plank grill turkey until the thickest part reaches 160° on the meat thermometer.
Rest: Remove from grill when a rich brown color is attained (see above.) Let stand for 20 minutes before serving.