* Do not tie the legs together when grilling a whole bird - it will cook more evenly if hot air circulates through it.
* Allow two to three hours of indirect cooking time for an 8- to 12-pound turkey and three to four hours for a 12- to 16-pound turkey.
Contact writer Steven Keith at dailymailfood...@aol.com or 304-348-1721. You can also follow him on Facebook and Pinterest as "DailyMail FoodGuy," on Twitter as "DMFoodGuy" or read his blog at http://blogs.dailymail.com/foodguy.
Pumpkin Risotto with Parmigiano-Reggiano
1 quart chicken or vegetable broth
1/2 cup extra virgin olive oil
1 medium yellow onion, minced
10 ounces (1 1/2 cups) carnaroli or arborio rice
4 ounces (1/2 cup) unsalted butter, cubed
3/4 cup grated Parmigiano-Reggiano
kosher salt and coarsely ground black pepper, to taste
crumbled amaretti cookies (optional)
1. Cut the pumpkin in half and scoop out the seeds. Peel the pumpkin and dice the flesh. Set aside.
2. Heat the broth over low heat and keep warm.
3. Heat the oil in a large pot over low heat. Add the onion and cook, stirring frequently, until tender and translucent, about 4 minutes. Add the diced pumpkin and continue to cook, stirring to coat the pumpkin with the oil until it is hot, about 2 minutes. Add the rice and toast lightly, stirring frequently, about 2 minutes.
4. Add enough of the broth to come one-half inch above the rice and cook, stirring frequently to be sure the rice doesn't stick to the bottom. As the rice absorbs the broth, keep adding more, one-half cup at a time.
5. Once the rice has absorbed almost all the broth and the grains are just tender, about 20 minutes total cooking time, remove the pot from the heat. Add the butter and cheese and stir vigorously until the risotto is creamy. (The pumpkin will start to fall apart; this is what should happen and gives the risotto a brilliant orange color and additional creaminess.) Season with salt and pepper if necessary and serve immediately on flat plates.
6. Top the risotto with a few leaves of sage fried in butter and a sprinkling of crumbled amaretti cookies, if desired.
CHEF'S NOTE: Any type of winter squash or pumpkin will work in this recipe, including butternut, cheese, acorn or Hubbard squash. The color of this risotto will depend on the type of winter squash you use.
Serves 4-6. Recipe courtesy of the Culinary Institute of America.