Eva Shockey’s Family Recipes

Consider these recipes from outdoorswoman Eva Shockey, which she serves for Thanksgiving — or anytime.
by Eva Shockey | photography by Brynn Gross

Rather than roast her Thanksgiving turkey, Eva Shockey grills it on her Traeger grill outside, which yields a nice golden crust on the skin and frees up the oven for other dishes.

Eva Shockey’s Herb-Roasted Turkey

Eva Shockey roasts her turkey low and slow on the grill — a good option if your oven is already occupied with pies, stuffing, or a casserole.

Eva Shockey’s Herb-Roasted Turkey


8 tablespoons butter (softened) + 3 tablespoons butter, melted

2 tablespoons chopped herbs, such as parsley, sage, rosemary, and marjoram

1/4 teaspoon black pepper

1 teaspoon kosher salt

1 (12- to 14-pound) turkey, fresh or thawed

Poultry seasoning blend (like Traeger Pork & Poultry Rub)

2 cups chicken or turkey broth


In a small mixing bowl, combine the 8 tablespoons of softened butter, mixed herbs, salt, and black pepper and beat until fluffy with a wooden spoon. (This can be made ahead; cover and refrigerate, but bring to room temperature before using.)

Remove any giblets from the turkey cavity (save them for gravy, if desired). Rinse the turkey, inside and out, under cold water. Dry with paper towels.

Place the turkey on a roasting rack in a roasting pan. Tuck the wings behind the back, and tie the legs together with butcher’s string. Pour the chicken broth in the bottom of the roasting pan.

Using your fingers or the handle of a wooden spoon, gently push some of the herbed butter underneath the turkey skin onto the breast halves, being careful not to tear the skin. Massage the skin to evenly distribute the herbed butter. Rub the outside of the turkey with the melted butter and sprinkle with seasoning.

Preheat grill to 325˚F. Put the roasting pan with the turkey directly on the grill grate. Roast the turkey for 3 hours, or until a meat thermometer shows an internal temperature of 165˚F. 

When the turkey is done, carefully transfer it to a cutting board and let it rest for 20 to 30 minutes. Use the drippings that have accumulated in the bottom of the roasting pan to make gravy, if desired. Carve the turkey and serve.

Eva Shockey’s Elk Jalapeño Poppers

Shockey makes these poppers with elk steaks, but beef steaks are a substitute if you don’t have elk on hand. “The honey is optional, but I love how the sweetness balances the heat of the jalapeño,” she says. 

Eva Shockey’s Elk Jalapeño Poppers


4 elk steaks

1 cup Worcestershire sauce

1 cup fresh squeezed lime juice

1 cup soy sauce

20 medium-sized jalapeño peppers

10 slices bacon

12 ounces herb and garlic-flavored cream cheese (room temperature)

Honey, for serving (optional)


Mix the lime juice, Worcestershire, and soy sauce together in a large bowl or large resealable bag. Add steak, cover and let sit for at least 2 hours, or overnight.

Preheat grill or oven to 350˚F.

Remove the steak from the marinade and thinly slice into bite-sized pieces so they are approximately the same width and length as the jalapeños.

Cut the jalapeños in half lengthwise. Remove seeds and center membrane, then set aside.

Cut the bacon in half crosswise. Set aside.

Spoon cream cheese equally into all jalapeño halves.

Lay one slice of marinated elk on top of each jalapeño. Wrap each jalapeño popper with one piece of bacon and secure with a toothpick if needed.

Place on grill or oven, cut-side up, for 10 to 15 minutes, or until elk is cooked and jalapeños are tender and lightly charred.

Drizzle honey on poppers to serve, if desired.


This article originally appeared in the November 2021 issue of WALTER magazine.