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Keyword Exclusive – More Park Recipes

Supplement to “Thanksgiving Feast Out” and “Chef’s Choice state parks recipes”

HOLIDAY SMOKED TURKEY
Recipe by Bill Ware
1 (8-10 lb) bone-in raw turkey breast
1/2 C ground black pepper
1/2 C kosher salt
1/2 C Cajun seasoning
1/2 C ground cumin
2 Tbsps Frank’s hot sauce
2 Tbsps liquid hickory seasoning/liquid smoke
2 Tbsps salad oil
1/2 lb margarine, cut into large chunks
8 cloves garlic
1/2 C apple cider

Soak turkey in cold salt water for about 2 hours; drain and rinse in cold water, then let dry. Make thick paste with pepper, salt, Cajun seasoning, cumin, hot sauce, liquid smoke, and salad oil. Rub on turkey, inside and out. Stuff chest cavity with garlic cloves and margarine. Wrap in pan; marinate in refrigerator 12-24 hours.

Allow 5 hours cook time over medium charcoal fire in smoker. Cooking method is indirect: do not put turkey directly over fire. Place a drip pan under the turkey. Place turkey on cooking grate with the open cavity upward so cooking juices marinate the meat.

When coals are ready, put turkey on and add seasoned sassafras or hickory chunks to produce smoke. Close smoker lid and adjust airflow for maximum smoke and cook at approximately 325°. After about an hour, pour apple cider into chest cavity. Turn turkey and baste it from the drip pan about six times during 4 to 5 hours of slow smoking. Cook to internal temperature of 165 degrees.

COUNTRY HAM
Recipe by Tom Brown
1 (14-15 lb) country ham
1 C brown sugar
2 Tbsps prepared mustard
1/4 tsp ground cloves

Soak ham overnight in cold water, then drain. Place ham in kettle hock side up and cover with cold water. Bring to boil, then reduce to simmer and cook for 15-18 minutes per pound. Turn off heat and allow to cool in cooking liquid. When cool enough to handle, trim all fat and remove bones. Mix brown sugar, mustard, and ground cloves in bowl; rub onto ham. Bake uncovered in a roasting pan at 350 degrees for about 20 minutes. Can serve hot or cold. For better slicing, refrigerate ham overnight. Serves 30-40.

BREAD PUDDING WITH ESPRESSO SAUCE
Recipe by Bill Ware
1 C brown sugar
1 C granulated sugar
1 1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp white pepper
1 stick butter, cut into cubes
2 C heavy cream
2 C milk
8 eggs
1/2 (15 oz) box raisins
1 large loaf dry French bread, cut into 1 1/2-inch cubes

Whisk first 5 ingredients together in large bowl until sugars and spices blend smoothly. Cut in cubes of butter. Add cream, milk, eggs, and raisins and whisk until just mixed. Add bread cubes and gently toss to barely coat. If mix is too dry, add milk. Transfer mix to well-sprayed 9″ x 13″ glass baking dish, cover with paper and foil. Bake in preheated 325� oven for about 30 minutes. Uncover and bake for another 10 minutes until top is golden brown. This pudding will be more of a cake consistency to soak up the sauce. Serves 12-15.

ESPRESSO SAUCE
Recipe by Bill Ware
1 stick butter
2 C brown sugar
2 C granulated sugar
1 cinnamon stick
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/2 Tbsp ground cinnamon
1/2 tsp ground white pepper
6 C brewed espresso or very strong coffee
1/2 C cornstarch, dissolved in 1/4 C cold water

Mix first 8 ingredients together in a heavy sauce pan. Heat until butter and spices blend smoothly. When hot, add espresso. Thicken with cornstarch slurry. Pour over bread pudding.


To read the November 2011 Kentucky Living feature that goes with this supplement, go to Thanksgiving Feast Out.

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