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Smoked turkey to delight Zeus and his crowd.

It's the garlic, and the hint of hickory

ANCIENT GREEKS, when they wished to thank the gods for favors received (or to ask for favors), sacrificed animals and roasted them on altars. The gods, it was thought, fed on the smoke. The Greeks, sensible folk, kept the meat for their own use. The smoke from J. Beck McDowell's Orange and Ginger-glazed Smoked Turkey, laden as it is with garlic, would have delighted Zeus and his crowd, who were, after all, Mediterranean gods. The smoke's hint of hickory might have seemed a bit strange, but nevertheless an interesting change from the familiar oak.

Orange and Ginger-glazed Smoked Turkey 1 turkey, 12 to 14 pounds 1 large (about 1/2 lb.) onion, quartered 1 quart hickory chips 2 medium-size (3 to 4 oz. each) heads garlic 1 can (6 oz.) thawed frozen orange juice concentrate 1/2 cup (about 2 1/2 oz.) minced fresh ginger 1 tablespoon salad oil Giblet sauce (recipe follows)

Remove and save turkey giblets and neck. Pull off and discard all lumps of fat. Rinse bird inside and out; pat dry. Fold wings akimbo.

Place 2 onion quarters in neck cavity; bring skin over opening and secure to back with a metal skewer. Place remaining onion pieces in body cavity.

Place hickory chips in a bowl with enough water to make them float; set aside.

Break garlic heads into cloves; cut cloves in half.

With a fork, mix juice concentrate, ginger and oil

Ignite about 50 charcoal briquets on firegrate in a barbecue with lid. When coals are dotted with gray ash, about 30 minutes, push equally to each side of firegrate. Set a foil or metal pan on grate between hot coals. Position grill 4 to 6 inches above grate; lightly grease the grill.

Place turkey, breast up, on grill directly above drip pan. Drop a handful of soaked wood chips and about half the garlic onto hot coals. Cover barbecue and open dampers. Every 35 to 40 minutes, add 4 or 5 (8 to 10 total) briquets to each side of the firegrate and add more wood chips and garlic to maintain an even supply of smoke. During last 45 minutes, brush bird generously and frequently with orange juice mixture, using it all.

Cook until a meat thermometer inserted at breast-bone in thickest part reaches 160 [degrees]; it takes 2 to 2 1/2 hours.

Transfer turkey to a platter; let stand 20 minutes before carving.

While turkey is resting, lift drip pan from barbecue and pour drippings into a glass measure. Skim and discard fat; add to giblet sauce, following. Offer sauce to spoon over individual portions of turkey. Serves 16 to 18. Per serving without sauce: 277 cal.; 46 g protein; 6.5 g fat (2 g sat.); 6 g carbo.; 154 mg sodium; 142 mg chol.

Giblet sauce. As soon as turkey is on the barbecue, put reserved turkey giblets (except liver) and neck in a 3- to 4-quart pan. Add 1 large (about 1/4 lb.) carrot, cut into chunks; 1 medium-size (about 5 oz.) onion, quartered; 2 chicken bouillon cubes; 4 whole black peppercorns; and 3 cups water. Bring to a boil over high heat; cover, reduce heat, and simmer until giblets are tender when pierced, about 1 1/4 hours.

Add liver the last 5 minutes of cooking.

Pour broth through a fine strainer into a bowl; set giblets aside and discard vegetables. Chill broth until turkey is done. Skim and discard fat from broth. Measure broth; you need 1 1/2 cups. Add water, or boil to reduce to this amount. If desired, chop giblets and pull meat in shreds from neck.

While turkey is resting to carve, in the 3- to 4-quart pan, smoothly blend 1/4 cup each cornstarch and dry sherry or water and broth. Stir over high heat until boiling. Stir in chopped giblets and skimmed drippings from roast turkey. Add salt to taste. Makes about 3 cups. Per 1/4 cup: 70 cal.; 7.2 g protein; 2.1 g fat (0.6 g sat.); 3.5 g carbo.; 36 mg sodium; 58 mg chol.

OUR KNOWLEDGE OF THE Aztecs does not tell us if their diet included fast food, but they were a fast-moving people who established an empire within a century, then lost it within two years to invading Spaniards.

Cardie Molina's Aztec Fast Food is not, as you might think, something rolled up in a tortilla and consumed on the run. It is something entirely new, in our experience. We view it as a union of gado gado, the Indonesian spicy peanut sauce used to season vegetables, and a taco in which the tortilla has been replaced by another corn product, hominy. Aztec Fast Food 1 large can (29 oz.) hominy 1/3 cup smooth peanut butter 1/2 teaspoon garlic salt Cayenne 2 cups finely shredded cabbage 1 medium-size (about 1/2 lb.) firm-ripe avocado, pitted, peeled, and sliced About 1 cup thin slices red radish Lemon wedges Salt

Drain hominy and pour 1/3 cup of the liquid in a 2- to 3-quart pan. Add peanut butter and garlic salt; stir until smooth. Add hominy and cayenne to taste (a bit hot). Stir often, uncovered, over medium heat until hominy is hot. Divide cabbage equally among 4 wide salad bowls. Spoon hominy mixture onto cabbage and top with avocado and radishes. Season to taste with lemon and salt. Makes 4 servings. Per serving: 355 cal.; 11 g protein; 19 g fat (3.1 g sat.); 39 g carbo.; 778 mg sodium; 0 mg chol.
COPYRIGHT 1992 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1992 Gale, Cengage Learning. All rights reserved.

Article Details
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Title Annotation:Chefs of the West; recipe
Author:Dunmire, Richard; Griffiths, Joan
Publication:Sunset
Article Type:Column
Date:Jun 1, 1992
Words:936
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