Barbecued turkey recipes

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Barbecued turkey recipes - "It doesn't use a lot of charcoal 7932292.)...
"It doesn't use a lot of charcoal 7932292.) Brad Bayliff checks on the temperature of a 12-lb. bird. (KT photos by ciint Keller) Bayliffs offering up two tasty turkey recipes One of Brad's barbecued birds is definitely worth the wait! Following are two turkey recipes, as provided by Brad Bayliff: Smoked Orange Turkey • 15-20 Ib. turkey • Salt • Orange juice Salt cavity of turkey well and place bird on double layer of aluminum foil. Cook in covered barbecue unit with medium indirect heat (200220 degrees) for 5-7 hours (20-30 minutes per pound), depending on temperature and size of turkey. When turkey is about half done, pour on orange juice and baste with juice and drippings every 20 minutes. Serves 10-15. Worth-the-Wait Turkey You may be talking gibberish yourself after a long, long day of barbecuing this bird, but your guests -will be talking about the turkey for many more days . to come. Injection liquid; • l k cup garlic-flavored oil • 4 ounces beer • '/2 teaspoon cayenne • 10-pound to 11-pound turkey Turkey paste: • 4 garlic cloves • 1 tablespoon coarse-ground black pepper • 1 tablespoon kosher salt • Pinch of cayenne • 1 tablespoon garlic-flavored oil Turkey mop (optional): • 2 cups turkey or chicken stock • 1 cup water • 8 ounces beer • 'A cup oil, preferably canola or corn The night before you plan to barbecue, combine the injection liquid ingredients in a small bowl. With a kitchen syringe, inject the mixture deep into the turkey in a half-dozen places, moving the needle around in each spot to shoot the liquid in several directions. Inject the greatest amount into the breast. With a mortar and pestle or in a mini-food processor, combine the paste ingredients, mashing the garlic with the pepper, salt and cayenne. Add the oil to form a thick paste. Massage the turkey with the paste inside and out, working it as far as possible under the skin without tearing the skin. Place the turkey in a plastic bag and refrigerate it overnight. Before you begin to barbecue, remove the turkey from the refrigerator and let it sit at room temperature for 45 minutes. Prepare the smoker for barbecuing, bringing the temperature to 200-220 degrees F. Cut a 4-foot to 5-foot length of cheesecloth and dampen it thoroughly with water. Wrap the bird in the cheesecloth and tie the ends. Transfer the turkey to the smoker, breast side down (you should be able to feel through the cheesecloth), and cook for l'/i to l'/2 hours per pound, until the internal temperature reaches 180 degrees F. Wet the cheesecloth down with more water at 30-minute intervals in a wood-burning pit, or as appropriate in your style of smoker. After about 6 hours, remove the cheesecloth, snipping it with scissors if necessary, and discard it. When the cheesecloth is removed, baste the turkey for the remainder of its cooking time, if possible, in your smoker. If you plan to baste, combine the mop ingredients in a saucepan and warm the mixture over low heat. Mop every 30 minutes in a wood-burning pit, or as appropriate for your style of smoker. When the turkey is done, remove it from the smoker and allow it to sit for 15 minutes before carving. Serves 8 to 10. BBQ tips: • Injecting an oil mixture is a good way of adding internal moistness and flavor to lean meat. The amounts recommended in a recipe may seem large, but they don't make food greasy. Much of it cooks away. • To make your own garlic-flavored oil, mince a whole bulb of fresh garlic. Place it in a lidded jar and add enough oil to cover the garlic by a couple of inches. Refrigerate for at least a day before using. Smoked turkey ready for the holiday table

Clipped from
  1. The Kokomo Tribune,
  2. 18 Dec 1995, Mon,
  3. Page 8

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