Bbq Turkey Food

TURKEY BARBECUE

Steps:

• Place turkey, breast side up, on a rack in a roasting pan. Combine the butter, Worcestershire sauce, steak sauce and seasonings; rub 3 tablespoons over turkey. Cover and refrigerate remaining butter mixture. Bake turkey, uncovered, at 325° for 3 to 3-1/2 hours or until a thermometer reads 180°, basting occasionally with pan drippings., Remove turkey; pour drippings into a saucepan. When turkey is cool enough to handle, remove meat from the bones. Shred turkey and return to the roasting pan. Add broth and remaining butter mixture to the drippings; bring to a rolling boil. Pour over shredded turkey., Cover and bake at 325° for 25-30 minutes or until heated through. Serve on rolls with lettuce and tomato if desired.

NORTH CAROLINA-STYLE BBQ TURKEY

Steps:

• 1. For the brine: In a large stockpot, bring 6 quarts water, 1 1/2 cups salt, brown sugar, coriander, ginger, and bay leaves to a boil. Lower the heat and simmer 10 minutes, stirring occasionally to make sure the salt and sugar are dissolved. While the brine is simmering, fill a bucket (or pot) big enough to hold a turkey with the ice. Pour the brine over the ice. When the brine has cooled, add the turkey. Place a heavy object like a plate or lid on top of the turkey to keep it submerged in the liquid. Brine in the refrigerator for up to 8 hours.
• 2. For the sauce: Heat the vinegar and granulated sugar in a medium saucepan over medium heat until the sugar dissolves. Off the heat, stir in the ketchup, honey, 1/4 cup salt, red pepper, and black pepper. Reserve 1 1/2 cups for passing at the table.
• 3. For the turkey: Prepare an outdoor grill with a medium-high fire for both direct and indirect grilling. Position a drip pan under the grate on the indirect side of the grill. Sprinkle the cavity of the turkey with salt and stuff with the celery, lemons, onions, and parsley, then tie the legs. Place the turkey breast-side up over the drip pan. Toss 1 cup of the soaked wood chips onto the coals. Cover the grill and rotate the lid so that the vent holes are directly over the meat. To maintain a medium-low smoky fire, add about a dozen pieces of charcoal and another cup of wood chips to the fire whenever the fire dies down. Rotate the turkey about every 45 minutes to prevent the side closest to the coals from overcooking.
• 4. After 1 hour, begin basting the turkey every 20 to 30 minutes with the remaining 2 1/2 cups of sauce. (Keep the grill covered between basting.) Cook until an instant-read thermometer inserted in the thigh, not touching the bone, registers 165 degrees F, 2 1/2 to 3 hours. Transfer to a cutting board and let rest 15 minutes before carving.
• Serves: 8-10 (analysis done for 10)
• Nutrition Information (per serving):
• *Sauce for passing included
• Calories: 1109
• Total Fat: 50 grams
• Saturated Fat: 14 grams
• Total Carbohydrates: 23 grams
• Protein: 132 grams
• Sodium: 2009 milligrams
• Cholesterol: 503 milligrams
• Fiber: 0.5 grams
• Serves: 32
• Nutrition Information (per 2 tablespoons):
• Calories: 28
• Total Fat: 0 grams
• Saturated Fat: 0 grams
• Total Carbohydrates: 7 grams
• Protein: 0 grams
• Sodium: 56 milligrams
• Cholesterol: 0 milligrams
• Fiber: 0 grams

BBQ TURKEY

Steps:

• Season turkey with chopped garlic and allow to stand, refrigerated, for 24 hours. Place lemon in the cavity of the turkey.
• Preheat oven to 350 degrees F.
• Place turkey in a large roasting pan. Baste the turkey every 15 minutes with BBQ sauce. Be careful to cover turkey with foil to prevent burning. Turkey will make its own juice to keep it moist. Roast turkey for approximately 20 minutes per pound, approximately 4 hours.

GRILLED TURKEY

Steps:

• In a bowl, combine basil, oregano, parsley, garlic powder, white pepper, paprika, and onion powder. Rub mixture and olive oil over turkey breasts. Cover; refrigerate at least 1 hour.
• Heat grill to high. Season turkey with salt. Grill until seared on first side, 5 to 8 minutes. Turn turkey; move to cooler part of grill. Cover grill; cook until turkey reaches an internal temperature of 160 degrees. 10 to 20 minutes. Remove from grill; let rest 10 minutes before carving.

BRINED AND BARBECUED TURKEY

Steps:

• In heavy large stockpot over high heat, bring 2 gallons water to boil. Stir in salt and sugar until completely dissolved. Remove from heat and add carrots, onions, celery, leeks, bay leaves, peppercorns, coriander seeds, red pepper flakes, fennel seeds, star anise, thyme, sage, and parsley. Cover and refrigerate at least 6 hours or overnight.
• Line large cooler with large heavy-duty garbage bag. Strain brine into cooler, discarding solids.
• Rinse turkey inside and out and pat dry. Transfer, breast side up, to cooler. If necessary, place large plate on top to keep turkey submerged in liquid. Tie bag tightly, then close cooler and transfer to cool place. Allow turkey to brine for 12 hours, turning over once halfway through. Using probe thermometer, check temperature of liquid every 3 hours and if necessary, add freezer packs enclosed in resealable plastic bags to keep temperature at or below 40°F.
• Line large, rimmed baking sheet with paper towels and top with wire rack. Remove turkey from brine and transfer, breast side up, to rack. Let stand 30 minutes to drain completely, then pat dry. Transfer to roasting pan. Tuck wing tips under breast and tie drumsticks loosely together with kitchen string. Place butter in pan next to turkey.
• If using gas grill, open hood, light all burners, and set on high. Close hood and preheat 10 minutes.
• If using charcoal grill, open bottom and lid vents and light charcoal. Let coals burn until completely coated in gray ash, about 25 minutes, then arrange around perimeter of grill to form circle.
• Transfer roasting pan to grill rack and cover grill. If using gas grill, turn all burners to low. During cooking, adjust burners to maintain temperature at 450°F.
• If using charcoal grill, if necessary lower temperature by partially closing vents (do not close completely). Maintain temperature by adding 60 new coals, prelit in chimney starter until completely covered in gray ash, every hour.
• Cook turkey, basting every 15 minutes with pan juices (tilt pan to let juices run out of cavity) and rotating pan 180° every hour, until instant-read thermometer inserted into thickest part of thigh (do not touch bone) registers 170°F, about 1 1/2 hours. (Time may be longer in cold weather. Avoid opening lid often because of rapid heat loss.)
• Transfer turkey to platter, cover loosely with foil, and let stand 20 minutes before carving.

EASY OVEN ROASTED BARBECUE TURKEY LEGS

Steps:

• Mix the flour with salt, pepper and chili powder.
• Dredge/coat the turkey legs with the flour mixture.
• In a large skillet, brown the turkey legs on all sides.
• Transfer the browned legs to a greased 13 x 9-inch baking pan.
• In a medium bowl, combine the BBQ sauce, fresh garlic (if using), water, onion, green pepper and the bouillon cube; spoon over the turkey.
• Cover the pan with heavy foil.
• Bake in a preheated 325 degree oven for 1 hour.
• Uncover; and bake for 1 hour, basting occasionally or until the turkey legs are tender.
• ***NOTE*** the ingredients for the sauce may be doubled if desired.

BBQ TURKEY

Steps:

• Preheat a gas grill for low heat.
• Rub some of the butter all over the turkey, inside and out, then rub all over with chicken base. Cut remaining butter into cubes and toss with onions, apples, and garlic in a large bowl. Stuff the bird with this mixture and place in a disposable aluminum roasting pan. Fold the turkey skin around the neck area to cover the hole and then turn the turkey over and pour wine into the opening at the other end until the turkey is full or the bottle is empty. Set the turkey breast side up.
• Place the roasting pan on the grill and cover loosely with aluminum foil. If you have a pop up timer or heat safe meat thermometer, insert it into the turkey breast. Close the lid.
• Roast until the temperature in the breast reads 170 degrees F (75 degrees C) and the temperature in the thickest part of the thigh reads 180 degrees C (80 degrees C), about 4 hours depending on the temperature of your grill. When the temperature is getting close, remove the aluminum foil covering the turkey and allow it to brown during the final minutes of cooking. If it starts to brown too much, just cover it back up. Allow the turkey to rest for at least 20 minutes before carving.

BARBECUED TURKEY

Steps:

• Rinse cavity of turkey with cool running water, and pat dry with paper towel. Place turkey, breast-side down, in a deep bowl or roasting pan. In a medium bowl, combine barbecue sauce, vinegar, red-pepper flakes, and sugar; pour over turkey. Let marinate, refrigerated, at least 8 hours or overnight.
• Light a charcoal fire, and let it burn until the coals have become white ash. Alternatively, heat one side of a gas grill set on medium-high.
• Brush the entire turkey with the marinade. Place 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. Cook turkey with the grill lid closed until the internal temperature in the thickest part of the leg and breast is 180 degrees, about 4 to 4 1/2 hours. Baste with the marinade every 30 to 45 minutes, rotating 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, remove from the grill, and let sit for 15 minutes before carving. Serve with tomato-herb gravy, if desired, or additional barbecue sauce.

BBQ TURKEY MEATLOAF - 5 INGREDIENTS

Steps:

• Crumble ground turkey into large mixing bowl. If sausage is in links, remove casings and crumble sausage into bowl.
• Add 1 cup dry stuffing mix (about half a box), egg and 1 cup of the barbecue sauce (save 1/4 cup to glaze tops of meatloaves).
• Mix gently; divide in two. Pat into two loaves in a greased/sprayed 9x13 pan (see photo provided).
• Use remaining 1/4 cup BBQ sauce to spoon over tops of loaves. Bake uncovered at 350 degrees for one hour.
• Option: this meatloaf could easily be made with lean ground beef and sausage, but it is SO delicious with the lower-fat ingredients that you should give it a try!

BBQ TURKEY

Steps:

• In a large saucepan, saute onions and garlic in 1/4 cup oil until tender. Stir in the ketchup, water, syrup, vinegar, molasses, mustard, Worcestershire sauce, celery seed, pepper flakes, 1 teaspoon pepper and ginger. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until slightly thickened. Set aside 1-1/2 cups for serving., Remove giblets from turkey (discard or save for another use). Lightly oil the grill rack. Prepare grill for indirect heat, using a drip pan. Skewer turkey openings; tie drumsticks together. Rub remaining oil over skin of turkey. Sprinkle salt and remaining pepper over turkey and inside cavity., Place turkey over drip pan, breast side up; grill, covered, over indirect medium heat 1 hour. Brush with some of the sauce mixture. Grill until a thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/2 to 2 hours longer, basting frequently with remaining sauce. Cover and let stand for 20 minutes before carving. Serve with reserved sauce.