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Barbecued, Grilled or Smoked Turkey OH SO GOOD

Living in Texas we BBQ all the time, "well alot". We did our first BBQ turkey a few years ago, "Number 3"  and now BBQ Lots of turkey. It's better for you and has a great taste all of it's own. Not the every holiday taste. Try one of these this year, all year long.

( 1 ) Barbecued Turkey with Herbs:
9 lb To 13 lb turkey
3/4 cup Vegetable oil
1/2 cup Chopped parsley
2 tbl Chopped fresh sage, or:
2 tsp Dried sage, crushed
2 tbl Chopped fresh rosemary, or:
2 tsp Dried rosemary, crushed
1 tbl Chopped fresh thyme, or:
1 tsp Dried thyme, crushed
  Cracked black pepper
Use indirect heat, as explained in the recipe to cook a whole turkey or turkey breast. Allow 1 3/4 to 3 1/4 hours' cook- ing time, depending on the size of your turkey and heat of the coals.

Prepare coals and  grill:
Remove neck and giblets from turkey. Rinse turkey under cold water; drain and pat dry with paper towels.
Combine oil, herbs and seasonings in a small bowl. Generously brush on cavities and outer surface of turkey, reserv- ing some mixture to use as a  baste .
Pull turkey skin over the neck; secure with a skewer. Tuck wings under back and tie legs together with kitchen twine.
Arrange medium-hot briquettes on two sides of a large metal or foil drip pan. Fill the pan halfway with hot tap water.
Place turkey, breast side up, on grill, directly above the drip pan. Cover grill and cook turkey 11 to 15 minutes per pound, or until an instant-read meat thermometer registers 180 degrees F, basting occasionally with reserved herb mixture.
Add a few briquettes to both sides of the fire every hour or as necessary to maintain a constant temperature.

Garnish with additional fresh herbs, if desired.
( 2 ) Barbecued Turkey with Maple-Mustard Glaze:
For Turkey:
6 qt Water
2 lrg Onions, quartered
1 cup Coarse salt
1 cup Chopped fresh ginger
3/4 cup (packed) golden brown sugar
4 lrg Bay leaves
4 whl star anise
12 whl black peppercorns, crushed
1 x 13-to-14-pound turkey, giblets discarded
4 cup Hickory smoke chips, soaked in water 30 minutes, drained
  Disposable 9x6 1/4x1-inch aluminum broiler pans
2 lrg Oranges, cut into wedges
1/4 cup Olive oil
2 tbl Oriental sesame oil
For Glaze:
3/4 cup Pure maple syrup
1/2 cup Dry white wine
1/3 cup Dijon mustard
2 tbl (1/4 stick) butter
First the  turkey  is soaked overnight in a brine to improve flavor and ensure moist meat. (Be sure to use a pot large enough to hold both the brine and the turkey.) The smokiness of the turkey is offset beautifully by the tangy, sweet  glaze , which incorporates two quintessential Napa Valley ingredients:  wine  and  mustard .

Make turkey: Combine first 8 ingredients in very large pot. Bring mixture to simmer, stirring until  salt  and sugar dissolve. Cool brine completely.

Rinse turkey inside and out. Place turkey in brine, pressing to submerge.

Chill overnight, turning turkey twice.

If using charcoal barbecue: Mound charcoal briquettes in barbecue and burn until light gray. Using tongs, carefully divide hot briquettes into 2 piles, 1 pile at each side of barbecue. Sprinkle each pile with generous 1/2 cup hickory chips. Place empty broiler pan between piles. Position  grill  at least 6 inches above briquettes. Position vents on barbecue so that chips smoke and briquettes burn but do not flame.

If using gas or electric barbecue: Preheat barbecue with all burners on high. Turn off center burner and lower outside burners to medium-low heat.

Place generous 1/2 cup hickory chips in each of 2 broiler pans. Set pans over 2 lit burners. Place empty broiler pan over unlit burner. Position grill at least 6 inches above burners.

Remove turkey from brine; discard brine. Pat turkey dry with paper towels.

Place  orange  wedges in main cavity. Mix   olive  oil  and  sesame oil  in small bowl. Brush over turkey. Arrange breast side up on grill, centering above empty broiler pan. Cover; cook until thermometer inserted into thickest part of thigh registers 160 F, adding 1 cup hickory chips (and 6 briquettes if using charcoal barbecue) to barbecue every 30 minutes, about 3 hours.

For glaze: Bring all ingredients to simmer in heavy medium saucepan.

Brush glaze over turkey; cover and cook until thermometer inserted into thickest part of thigh registers 180 F, covering any dark areas of turkey with foil, about 1 hour longer. Transfer turkey to platter. Tent with foil and let stand 30 minutes.
( 3 ) My First Barbecue Turkey:
1 Twelve to fifteen pound turkey
2 cup Barbecue Sauce, recipe follows, plus more for drizzling, (optional)
1 cup Cider vinegar
1 tsp Crushed red-pepper flakes
2 tbl Light-brown sugar
My BBQ Sauce:
4 tsp Butter
2 med Onions, chopped
4 Cloves garlic, minced
2 Jalapeno peppers, seeded and minced
2 tsp Chili powder
2 tbl Ground coriander
1 cup Prepared strong coffee
1/4 cup Worcestershire sauce
2 tbl Soy sauce
1 cup Tomato sauce
1/4 cup Cider vinegar
1/4 cup Freshly squeezed lime juice
1 cup Packed light-brown sugar
1/2 cup Apple cider
A firestarter chimney or second smaller  grill  is essential to barbecuing turkey. For best results, use natural hardwood charcoal.

Rinse cavity of turkey, and pat dry with paper towel. Place turkey, breast-side down, in a deep bowl or  roasting  pan. Combine barbecue  sauce ,  vinegar ,  pepper , and sugar; pour over turkey Let  marinate , refrigerated at least B hours or overnight.

Light a charcoal fire, and let it burn until the coals have become a white ash. Alternatively, heat half of gas grill set on medium-high.

Brush the entire turkey with  marinade . Place the turkey on the grill, breast-side up, near but not directly over the coals, or on the side of the gas grill that is not turned on. Close the grill lid and cook turkey 4 to 4-1/2 hours, until the internal temperature in the thickest part of the leg and breast is 160 deg.  Baste  with marinade every 30 to 45 minutes, rotating the turkey a quarter turn each time. Add coals heated in a firestarter chimney as needed to maintain an even temperature.

When the turkey is fully cooked, move from the grill, and let sit for 15 minutes before carving. Serve with  tomato - herb   gravy  if desired or additional  barbecue sauce .
My BBQ Sauce (makes about 4 cups):

This sauce keeps refrigerated for several days and also a works well as a marinade for  chicken ,  beef , or  pork .

Heat  butter  in large saucepan over medium heat. Add  onions , and  saute  until translucent, 3 to 5 minutes. Add  garlic , jalapenos,  chili powder , and  coriander . Saute, stirring occasionally to prevent sticking, until fragrant and vegetables are softened, about 3 minutes more.

Add  coffee ,  Worcestershire  sauce,   soy  sauce ,  tomato sauce , vinegar,  lime  juice,  brown sugar , and cider.  Reduce  heat, and simmer mixture gently for 30 minutes to  infuse  flavors.

Remove from heat, and let cool slightly.  Puree  in batches in a blender or a food processor until smooth.
( 4 ) Texas Smoked Barbequed Turkey:
1 Turkey, 10 to 12 lbs
1/2 cup Salt
1/2 cup Sugar
1 qt Apple juice
1 tbl Rosemary
1 tbl Basil
Honey, for basting
Place  turkey  in brine for 8-12 hours. Remove from brine. Rinse well and air dry. Place turkey in the smoker with both upper and lower cavities open to expose the insides to smoke. Smoke 3-3 1/2 hours or longer being careful not to dry bird out.

Remove turkey from the smoker and cook in your favorite way. If you desire more smoke flavor, simply increase smoking time and the amount of fuel used.  Reduce  your cooking time by 10% for each hour in the smoker (up to 40%).

If you are using a smoker/barbeque/roaster type of  barbeque, switch modes to roast mode and  baste the turkey with  honey during the roasting  time.
( 5 ) Turkey with Wild Rice Stuffing (Optionally Smoked):
8 oz Wild rice  rinsed and drained
10 oz Pork sausage, mild or hot to taste
2 tbl Butter
1 med Onion  chopped
8 oz Mushrooms  sliced
1/2 tsp Rubbed sage
1 cup Parsley chopped
Salt and pepper  to taste
12 lb Whole turkey
2 cup  wood chips or twigs (your favorite)
 (optional) soaked 1 hour
Combine the rice with 3 cups of salted water, bring to a boil, reduce the heat, cover and simmer until the rice is al dente  25 to 35 minutes. Wild rice varies considerably, so watch it carefully toward the end. You do not want the rice fully cooked only a few of the rice grains should have split. The rice will continue cooking in the bird.

In a Dutch oven, crumble the suasage meat and brown it. Pour off any accumulated fat. Add the butter and melt it. Add the onion and mushrooms .

Cook, uncovered, until the onions are soft and the mushrooms have given up their liquid. The mixture should not have any excess water. Remove from the heat. Mix in the sage and parsley . Taste and adjust the seasoning, it probably will not not need any salt. Refrigerate until ready to use.

Prepare your barbecue for indirect heat, or preheat the oven to 325 degrees F. Clean the  turkey , removing as much loose interior fat as possible. Reserve the neck and  giblets  for another use.

Salt and  pepper  the cavity. Stuff the bird fairly full, the stuffing  will swell up just a little. Truss the bird and  roast  until done 3 1/2 to 4 hours. Remove the bird from the oven or barbecue and let it rest 10 minutes before carving. Combine any excess stuffing with the turkey neck in a  baking  dish and  bake  at 350 degrees for 60 minutes.

If cooked on the barbecue, smoking the bird adds a delicate smoke flavor to the meat. Scatter the soaked wood on the coals several times during the first 1 1/2 hours of cooking. You will also have to add some charcoal every half hour or so to keep the fire going. Discard any drippings from the barbecue.

If  roasted  in the oven, the drippings can be used to make  gravy .
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