GRILLED TURKEY WITH CRANBERRY BBQ SAUCE
Create some much-needed space in your oven for Thanksgiving by grilling the turkey instead!
Provided by Food Network Kitchen
Categories main-dish
Time P1DT4h5m
Yield 8 servings
Number Of Ingredients 17
Steps:
- For the turkey: One to two days before cooking, combine the sugar, 1/4 cup kosher salt and 1/2 teaspoon ground black pepper in a small bowl. Rub this mixture all over the turkey, including under the breast and thigh skin and inside the cavity. Refrigerate uncovered or lightly covered with plastic wrap.
- For the cranberry bbq sauce: Heat the oil in a medium saucepan over medium heat. Add the onion and a pinch of salt. Cook until the onion is very soft and translucent, about 8 minutes. Add the garlic and paprika and cook, stirring frequently, 2 minutes. Stir in the cranberries, apple juice, ketchup, light brown sugar, molasses, vinegar, Worcestershire sauce, dry mustard, chipotle pepper, 3/4 teaspoon salt and a few grinds of pepper. Simmer until the cranberries start to burst, about 12 minutes. Transfer to a food processor and blend until very smooth. Reserve half for serving with the turkey. (You can make this sauce the day before and keep it refrigerated.)
- Half an hour before cooking, remove the turkey from the refrigerator. Preheat a grill for indirect cooking over medium heat (about 350 degrees F). For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
- Pat the turkey very dry with paper towels. Brush the turkey all over with oil and sprinkle lightly with salt and pepper.
- Place the turkey breast-side up on the indirect side of the grill with the legs facing the hotter side. Cover the grill and roast until almost done (an instant-read thermometer inserted in the thickest part of the thigh should register around 150 degrees F), 1 hour 30 minutes to 2 hours. Brush the turkey all over with the cranberry sauce. Cover the grill and continue cooking the turkey until a thermometer registers at least 165 degrees F in the thigh and 155 degrees F in the breast, 15 to 25 minutes more.
- Let the turkey rest 30 minutes before carving. Serve with the reserved cranberry sauce on the side.
BARBECUE SPICE-BRINED GRILLED TURKEY
Also known as the one-hour turkey, this spatchcocked bird (ask your butcher, or go to bonappetit.com/spatchcock) will free up your oven.
Provided by Claire Saffitz
Categories Bon Appétit Grill Thanksgiving Dinner Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher turkey
Yield Serves 12 servings
Number Of Ingredients 11
Steps:
- Mix paprika, savory, cumin, mustard powder, cayenne, and 1/4 cup brown sugar in a small bowl. Transfer 3 Tbsp. spice mixture to a medium bowl; mix in salt and remaining 3 Tbsp. brown sugar. Set remaining mixture aside for the next day. Cover turkey with dry brine, packing on until you've used it all. Chill on a rimmed baking sheet uncovered 8-12 hours.
- Thoroughly rinse turkey to remove brine; pat dry. Rub with reserved spice mixture and let sit 2 hours to bring to room temperature.
- Prepare grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off) and lightly oil grates. If using wood chips: Scatter over coals, if using a charcoal grill; place in a disposable foil pan and set over lit burner, if using a gas grill.
- Place turkey, skin side up, over indirect heat, breast halves facing each other, with legs closest to direct heat. Place oven thermometer in center of indirect heat zone; cover. Grill 20 minutes, then rotate halves so neck end is closest to coals. Check temperature inside grill; thermometer should register 325ºF (open or close vents as needed). Continue to grill turkey, checking for doneness after 20 minutes, then again every 10 minutes, until an instant-read thermometer inserted into thickest part of breast registers 150ºF, about 1 hour total.
- If desired, carefully move turkey over direct heat and turn skin side down. Grill to lightly char skin, about 2 minutes. Transfer to a platter and let rest at least 30 minutes before carving.
THE GREATEST GRILLED TURKEY
Although not very traditional, grilling turkey is the best way of cooking it -- it comes out tender and juicy every time! The turkey drippings may be used to prepare a gravy by placing a metal pan under the turkey inside the roasting pan, and mixing in about 1/2 cup water, adding more water as necessary to prevent the drippings from scorching. Remove the pan about 30 minutes before the turkey is done cooking.
Provided by Bob Cody
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 3h45m
Yield 18
Number Of Ingredients 4
Steps:
- Prepare an outdoor grill for indirect medium-high heat.
- Rinse turkey and pat dry. Turn wings back to hold neck skin in place. Return legs to tucked position. Brush turkey with oil. Season inside and out with Italian seasonings, salt, and pepper.
- Place turkey, breast side up, on a metal grate inside a large roasting pan. Arrange pan on the prepared grill. Grill 2 to 3 hours, to an internal thigh temperature of 180 degrees F (85 degrees C). Remove turkey from grill and let stand 15 minutes before carving.
Nutrition Facts : Calories 460.2 calories, Carbohydrate 0.1 g, Cholesterol 178.7 mg, Fat 22 g, Protein 61.2 g, SaturatedFat 6.3 g, Sodium 148.2 mg
GLAZED GRILLED TURKEY - BARBECUE
Make and share this Glazed Grilled Turkey - Barbecue recipe from Food.com.
Provided by Rita1652
Categories Poultry
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat one side of grill medium heat.
- Brush drumsticks with cooking oil.
- Sprinkle with coarse-ground pepper, Salt, chili powder, garlic powder.
- Place the drumsticks on grill not directly over flame.
- For Glaze- In a small bowl, mix brown sugar, Worcestershire sauce, Dijon mustard, orange juice and zest.
- Brush a little on turkey.
- And continue to baste till done.
- Lower grill hood and grill for 45 minutes to 1 hour or until tender but no longer pink, turning once.
- Place on foil if turkey gets to brown.
GRILLED TURKEY WITH POMEGRANATE-BLACK PEPPER GLAZE
Steps:
- Whisk together all ingredients in a medium bowl and season with salt to taste. Truss the turkey. Place turkey on a work surface, breast side up. Rub it with olive oil, and season with salt and pepper. Heat the grill to medium heat. Have the rotisserie shaft fitted with 1 spit fork. Making certain that the turkey is centered, push the rotisserie shaft through the turkey between the legs, exiting at the neck. Slide the spit fork onto the shaft. Insert the tines of the spit forks into the turkey, screw side up, and tighten the screws to secure firmly. Set the rotisserie shaft in place in the rotisserie ring. Loosen the retaining loop at the handle, and let the counterweight assembly hang down to counterbalance the weight of the breast. The rotisserie should rotate so that the heavy side of the turkey rotates down to the bottom. Swing the counterweight assembly so that the counterweight is directly opposite the heavy side of the turkey. Tighten the retaining loop. The counterweight travel should stick out a little bit above the shaft handle and retaining loop. You may need to adjust the travel of the counterweight as the food cooks, or if the motor sounds like it is straining. Insert the pointed end of the rotisserie shaft into the motor. Set the rotisserie shaft into the ring. Cover the grill, and turn the motor on. Grill the turkey 11 minutes per pound if unstuffed. During the last 30 minutes, baste the entire turkey with 1 cup of the marinade. Remove the turkey from the grill and immediately brush with the remaining glaze. Let rest for 20 minutes before slicing. To determine if the turkey is thoroughly cooked, insert an instant-read thermometer into the thickest part of the inner muscle of the thigh, making certain not to touch the bone, and check that the temperature is 175 to 180 degrees F.
GRILLED TURKEY DRUMSTICKS
Make and share this Grilled Turkey Drumsticks recipe from Food.com.
Provided by ratherbeswimmin
Categories Poultry
Time 9h40m
Yield 4-8 serving(s)
Number Of Ingredients 10
Steps:
- Place turkey drumsticks in a large shallow dish.
- Combine remaining ingredients, stirring well.
- Pour over drumsticks, cover and marinate in refrigerator 8 hours, turning drumsticks occasionally.
- Drain drumsticks, reserving marinade.
- Wrap each drumstick and 1/4 cup marinade in heavy-duty aluminum foil.
- Grill over medium coals 1 hour, turning after 30 minutes.
- Remove foil, reserving marinade.
- Return drumsticks to grill, and continue cooking 30-40 minutes, basting frequently with reserved marinade.
GRILLED TURKEY DRUMSTICKS
Try something different this Thanksgiving and learn how to grill turkey drumsticks! These smoky, tender turkey drumsticks are easy to make, free up space in the oven and cook in a fraction of the time needed for a whole turkey. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the first nine ingredients. Brush drumsticks with butter mixture., Add wood chips to grill according to manufacturer's directions. Place turkey on greased grill rack. Grill, covered, over indirect medium heat, 40-45 minutes or until a thermometer reads 175°,. Turn drumsticks occasionally throughout cooking.
Nutrition Facts : Calories 455 calories, Fat 24g fat (9g saturated fat), Cholesterol 181mg cholesterol, Sodium 832mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 56g protein.
MAMMY'S CHICKEN OR TURKEY BARBECUE
This is a Pennsylvania Dutch-type recipe from my Mammy and my mother. I think I may have to tweak this a little bit but I hope this works for you! Note: This Barbecue does not have any "sauce" but has more of a broth surrounding tender chicken.
Provided by Heather Sullivan
Categories Lunch/Snacks
Time 1h5m
Yield 1-2 serving(s)
Number Of Ingredients 5
Steps:
- Place your chicken (or turkey) in a pot and just cover with water.
- If you wish to add chicken bullion, do so at this point, otherwise, save any salt until the end or less your chicken may not be as tender.
- Bring to the boil over high heat, lower heat and simmer until the chicken is fully cooked, tender and falling apart, much like a pulled pork sandwich.
- Pull chicken apart into"strings", using two forks and return to broth.
- Add salt to taste.
- Serve, using a slotted spoon, on white rolls, as a hot sandwich.
- I believe this could be made with leftover turkey, white and dark meat chicken or turkey or any other number of ways.
- This is traditionally a very very plain dish/sandwich so I guess it's good for children if you leave out a lot of the salt.
Nutrition Facts : Calories 129.8, Fat 1.5, SaturatedFat 0.4, Cholesterol 68.4, Sodium 76.7, Protein 27.2
GRILLED TURKEY BURGERS
There are a couple steps to ensure a crisp on the outside, juicy on the inside and all around delicious grilled turkey burger. Grated onion and barbecue sauce give the patties savoriness and provide additional moisture, so they don't dry out from the high heat of the grill. Coating the patties in a mixture of barbecue sauce and mayonnaise guarantees a seared and glazed exterior. If you'd like to turn these into cheeseburgers, simply drape sliced cheese - preferably Cheddar or pepper Jack - over the patties in the last two minutes of grilling and cover the grill.
Provided by Ali Slagle
Categories dinner, easy, burgers, main course
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the grill to medium-high. Lightly grease a plate and set aside. Coarsely grate 1/4 cup onion; reserve the remaining onion. In a medium bowl, mix the turkey, grated onion and 2 tablespoons barbecue sauce. Form 4 patties about 4 ½ inches wide (about 5 ounces each). Press a small dimple in the center of each patty, then place the burgers on the plate and refrigerate until firm (at least 5 minutes or, covered, up to 2 days).
- Meanwhile, in a small bowl, stir together the remaining 2 tablespoons barbecue sauce with the mayonnaise; season with 1 teaspoon each of salt and pepper.
- When ready to grill, dip the reserved onion in oil. Clean the grates with a grill brush, then grease the grates with the oiled onion. (This perfumes the grill and your patties.) Lightly coat the tops of the burgers with some of the mayo mixture (about 1/2 teaspoon per patty).
- Grill the burgers, mayo side down, until well browned and patties release from the grates, 4 to 6 minutes. (If flare-ups occur, move to an area of the grill where there are no flames underneath. For a gas grill, close the lid between flips, listening and keeping an eye out for flare-ups.) Spread mayo mixture on the tops of the patties, then flip and grill on the second side until cooked through, another 4 to 6 minutes.
- Transfer to a plate and let rest for at least 5 minutes. Grill the cut sides of the buns until toasted, 1 to 2 minutes. Build burgers on the buns with the patties and desired toppings and condiments.
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