Char-Broil Turkey
Yield: 14 to 16 generous servings or 1 lb. per person
Cooking time: 25 minutes per pound • Method: Grill on low
12 to 14 lb. turkey, thawed completely | vegetable oil |
1 large apple, quartered | 1 quart water |
2 stalks celery, cut in 2” pieces | |
1 orange, quartered | 2 onions, cut in large cubes |
1 lemon, thinly sliced or 4 tbs. lemon juice | salt and pepper |
cheesecloth (optional) |
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Heat grill to medium. Wash and rinse turkey, removing giblets. Dry with absorbent paper. Bend wings back behind turkey. Season inside of turkey with salt and pepper. Rub outside of bird with oil. Stuff with onions, celery, orange and apple. Completely fill cavity (this gives moisture to the turkey). Cover openings of turkey with excess skin. Melt butter in a large aluminum foil pan. Add turkey, water and lemon juice. Place on grill and turn heat to low. Baste with butter, cover top with cheesecloth and baste again. Baste every 1/2 hour until done. Serve with Giblet Gravy.
Giblet Gravy |
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2 to 3 turkey or chicken giblets | salt and pepper to taste |
1/4 teas. Accent | |
1/4 cup flour | dash of thyme |
2 cups | 1/8 teas. Kitchen Bouquet |
2 hard boiled eggs, finely chopped | milk, if needed |
giblet broth, if needed |
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Boil giblets until tender, reserving broth. Chop giblets and set aside. Remove grilled turkey from baking pan and place on hot platter. Pour all pan juices into large measuring cup. Skim off fat, reserving 3 to 4 Tbles. Place reserved fat into a deep saucepan, heating over moderate heat. Stir in flour, whisking well with wire whisk. Cook over low heat until bubbly then remove from heat. Add fat free pan juices (add milk and giblet broth to juices to make 2 full cups). Blend well with wire whisk. Season with salt, pepper, Accent, thyme and Kitchen Bouquet, whisking continuously. Return mixture to heat and continue stirring for 3 to 4 minutes. Add chopped eggs.
Smoked Turkey Breast
Cooking time: 25 minutes per pound • Method: Grill indirect heat
1 turkey breast, fresh or thawed | 1 large bottle Italian dressing |
1 large plastic roasting bag | 1 small bottle soy sauce |
Mix dressing and soy sauce. Place turkey breast in bag and pour mixture over turkey breast. Marinate in refrigerator overnight. Light one side of grill with setting on low. Remove turkey from marinade and reserve liquid. Put meat thermometer in turkey breast being certain not to touch bone. Place turkey on the grill away from direct heat. Grill over low fire, basting and rotating often. Remove when meat thermometer registers 1800F.
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