We are sharing some of our “Pot-Luck Winner” Thanksgiving recipes with you.
By Sylwia Kozlowski
Chop rosemary and thyme (leaves only). Combine brown sugar, salt, rosemary, thyme and smoked paprika. Place turkey on roasting pan rack; coat with seasoning mixture (wash hands); chill 24 hours.
Soak 1 cup wood chips in water 30 minutes; drain and combine with remaining dry chips. Wrap with foil to make a pouch, then poke holes for smoke to escape. Place foil pouch on opposite side of grill from flame. Rub grates with oil where turkey will sit (away from direct heat) and place aluminum pan underneath.
Preheat grill to 350°F. Pat turkey lightly with paper towels to remove any excess seasoning mixture; coat with vegetable oil and wrap ends of legs with foil. Place on grill over pan.
Smoke approximately 2 hours (keeping lid closed for 1 1/2 hours before checking temperature) until browned and 165°F. Let stand 15 minutes to rest before carving. Serve.
By Nick Calabrese
Preheat oven to 375°F. Slice rolls in half horizontally. Slice turkey and Brie into 12 portions each. Spread mustard on bottom halves of rolls, then top evenly with turkey and Brie.
Place 6 bottom rolls each in 2 (9- x 13-inch) baking dishes. Cover both dishes with foil; bake 15 minutes.
Remove foil; bake 2 minutes more to melt cheese, if needed.
Place bottom rolls on serving platter; top evenly with arugula. Spread approximately 1 tablespoon cranberry relish on top halves of rolls and complete sandwiches. Serve hot.
By Anthony Gayle
Place cider, orange juice, cloves, and cinnamon sticks in large saucepan; bring to boil. Reduce heat to low; simmer 10 minutes. Remove pan from heat and let stand 30 minutes. Strain cider (reserving cinnamon sticks); chill for 1 hour.
Cut across apple, forming round 1/4-inch-thick slices. Serve cider over ice with apple slices and cinnamon sticks for garnish.