In the Kitchen With Michael Douglas and Kevin Morrow

These recipes were contributed by Michael Douglas and Kevin Morrow, a Southwest resident, and originally appeared in the SouthwestNOW November 2015 issue.

Smoked Brined Turkey

Poultry Brine:

• 1 gallon water
• 1 cup coarse kosher salt
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1/2 cup honey
• 3/4 cup soy sauce
• 1/2 cup apple cider vinegar
• 4 Tbsp. black pepper
• 3-4 Tbsp. garlic, chopped
• 1 Tbsp. allspice
• 2 10-lb. bags ice
• Turkey
• Olive oil
• Barbecue seasoning of your choice
• Apple wood

1. For brine: Heat water with salt and sugars, until all is dissolved. Add next 6 ingredients and cool.
2. Pour brine over 1 bag of ice in a cooler. Submerge turkey completely. To keep turkey submerged, place the second (unopened) bag of ice on the turkey.
3. Brine turkey for up to 48 hours, flipping turkey every 6-8 hours.
4. To cook turkey: Rinse turkey thoroughly. Coat the skin with olive oil and rub turkey, inside and out, with your favorite barbecue seasoning.
5. Prepare smoker for steady temperature of 275 F with apple wood. Cook turkey to an internal temperature of 165 F at the thickest part of the thigh.
6. Remove the turkey from the smoker; tent the bird with foil, and let it rest for 30 minutes before slicing.

Texas Smoked Prime Rib

• 1/2 cup coarse kosher salt
• 1/2 cup coarse mesh black pepper
• 1 Tbsp. each: garlic powder, onion powder and chili powder
• 1 tsp. each: cayenne pepper and cumin
• Olive oil
• 1 USDA prime grade rib roast (with or without bone)

1. In a bowl, mix dry ingredients into a rub.
2. Oil roast thoroughly; cover entire roast liberally with the rub.
3. Prepare smoker for steady cooking temperature of 275 F with 75 percent oak and 25 percent mesquite wood. Cook to 135 F at centermost thickest part of the meat.
4. Remove from smoker; tent roast with foil for 20-30 minutes before slicing.

Au Gratin Potatoes With Caramelized Onions

• 2 lbs. red new potatoes
• 1 large red onion, finely chopped
• 1 stick butter (divided use)
• 2 cups breadcrumbs
• 1/2 qt. heavy cream
• 3 lbs. cheddar cheese, grated
• Salt and pepper, to taste 

1. Slice potatoes as thin as possible. Boil in water until slightly tender, but not falling apart, for about 35-40 minutes. Drain water.
2. Sauté onion in half a stick of butter until very brown and caramelized. Set aside. 
3. Melt remaining butter; mix melted butter with breadcrumbs.
4. In a saucepan, heat cream to almost boiling; blend cheese in gradually until melted and smooth, stirring constantly. Add salt and pepper to taste.
5. In a 13×9-inch baking dish, layer potatoes, cheese sauce and onion until dish is 3/4-full. Cover with foil and bake at 350 F for 1 hour. Remove foil, top with breadcrumbs and bake uncovered for 15 minutes, or until browned. (Add additional cheese if desired). Let set for 20 minutes, so it won’t be soupy. (May substitute macaroni for potatoes.) 

Blueberry Pie

• 2 frozen pie shells
• 1 pint heavy whipping cream
• 2 Tbsp. powdered sugar
• 1 12-oz. can condensed milk
• Juice from 1 lemon
• 1 16-oz. can blueberries, drained

1. Bake pie shells at 350 F until golden brown, about 10-12 minutes. Watch carefully so they do not burn.
2. Whip cream until stiff, adding in sugar while whipping. Fold in milk, lemon juice and blueberries. Fill pie shells and refrigerate 4 hours.

Baked Squash Casserole

• 1 lb. each: yellow squash and zucchini
• 1 cup margarine
• 3 Tbsp. Cajun (or taco) seasoning
• 1 cup bacon, chopped
• 1 red onion, chopped
• 1/2 stick butter 
• 2 cups mayonnaise
• 5 slices white bread, cubed
• 2 cups cheddar cheese, grated
• 2 sleeves Ritz crackers, crushed

1. Cover squash with water and boil with margarine and Cajun seasoning until tender.
2. Sauté bacon and onions in butter, until bacon is crisp and onions are soft.
3. Combine all ingredients, except crackers. Place mixture in a baking dish and bake at 350 F for 35-45 minutes, until brown and bubbling. Top with crackers (dotted with butter) and bake 15 minutes longer.