Moms Barbeque Style Turkey Food

MOM'S BARBEQUE STYLE TURKEY

Steps:

• Melt the butter in a skillet over medium heat. Place onion, celery, and green pepper in the skillet, and cook 5 minutes. Mix in the ketchup, brown sugar, chili powder, and Worcestershire sauce. Season with salt. Cook over low heat until bubbly. Stir in the turkey, cover, and simmer 30 minutes.

MOM'S BEST EVER TURKEY MEATLOAF

Steps:

• Spray 9 x 5 loaf pan with cooking spray.
• Combine all ingredients except tomato sauce and 1 tbsp Worcestershire in large bowl and mix well.
• Add more egg if too dry, or add more oatmeal crumbs if too wet.
• Press turkey mixture into pan.
• Bake at 375°F for 45 minutes.
• Mix tomato sauce and remaining 1 tablespoon Worcestershire together in small bowl.
• Remove meatloaf from oven and pour tomato sauce mixture over meatloaf.
• Return to oven for an additional 15- 20 minutes.
• If using 99% Fat Free ground turkey breast meat, there is no need to drain fat before pouring tomato sauce on and returning to oven.
• If you use the regular ground turkey, which is about 7% fat you might want to drain the fat off before pouring the tomato sauce on the loaf.

OVEN-BARBECUED TURKEY LEGS

Steps:

• Heat oven to 325°F.
• Mix first 5 ingredients until blended. Remove half the sauce; refrigerate until ready to serve with the cooked turkey.
• Season turkey with pepper; place in shallow pan.
• Bake 2 hours or until done (165°F), turning and brushing occasionally with remaining sauce for the last hour. Serve with the reserved sauce.

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.

MAMMY'S CHICKEN OR TURKEY BARBECUE

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.

MOM'S PERFECT ROAST TURKEY

Steps:

• Defrost turkey, if necessary.
• Pre-heat oven to 325 degrees.
• Open turkey package, (try this in a clean sink) removing turkey giblets and other interior cavity elements along with thermometer. Unless you want to make gravy or cook these elements, throw them away, noting the exact poundage of the bird (cut off the label with this on it if necessary and reserve for time calculations later). Leave the skin on the turkey for roasting.
• Wash (rinse) turkey inside and out, making sure that any stray feathers are removed.
• Place turkey breast-side down in a foil-lined rectangular cake pan (depending upon size of bird, use a 9x13 pan) or foil-lined roasting pan. Also take into consideration that some juices and fat will melt during roasting time and may fill up the pan a bit around the turkey unless put on a roasting rack in the pan. (No one likes to clean up turkey mess, but if you're out of foil, spray pan with cooking spray to have easier cleanup later. I prefer to use a disposable foil pan so that I can discard entire mess after Thanksgiving is over.).
• Place turkey with pan into oven, about in the middle (enough space needed for bird to fit), and not so close to heating element that anything burns.
• Do not change oven temperature. Cook for fifteen minutes per pound. (Example: 20.2 pound bird would be: 20.2x15=303 minutes. 303/60=5.05, so you would need to cook the bird for five hours, and one to three minutes.).
• Take out of oven, and let rest for at least 15-30 minutes. The juices will need to settle back into the bird. If you cut it immediately, you will have a dry bird. Basting is only required when you overcook the meat (aka meat thermometer), or if you want a particular flavor to the turkey (basting with stock, juice of some sort, butter mixture, BBQ sauce, etc.) Turkey, when done well, may be nice with seasonings, but has a great flavor on its own. If you left in the meat thermometer, you should not see it pop out. The bird is still safe to eat and YUMMY!

LAZY MOM'S EASY BBQ SLOPPY JOES

Steps:

• In a large nonstick skillet, brown the onions a few minutes, then add beef and continue to brown untilt he meat is fully cooked; drain fat.
• Add salt to taste, pepper, and BBQ sauce, sitrring to coat, let simmer on fairly low heat about 5-10 minutes.
• Spoom hot meat mixture on top of bottom half of each bun, top with a slice of cheese and red bell pepper ring on each, then top with other half of bun.

BBQ TURKEY

Steps:

• Combine garlic, parsley, salt, pepper, chili powder, and butter.
• Clean turkey. Separate skin on turkey. Smear butter mixture on turkey, inside and out.
• Quarter oranges and insert in turkey.
• Put 2 cups broth, onions, and carrot in roasting pan. Place turkey on roasting rack in pan. Grill over indirect medium heat until done, about 3 hours.
• When done, let rest for 30 minute and then carve.

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

MOM'S BARBEQUE STYLE TURKEY

Steps:

• Melt the butter in a skillet over medium heat. Place onion, celery, and green pepper in the skillet, and cook 5 minutes. Mix in the ketchup, brown sugar, chili powder, and Worcestershire sauce. Season with salt. Cook over low heat until bubbly. Stir in the turkey, cover, and simmer 30 minutes.