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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
Salt
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.
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( 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. |
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( 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.
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( 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. |
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( 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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