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When turkey meets grill.

Three glazes that work on the barbecue or in the oven

THE BENEFITS OF barbecuing your turkey are twofold. First, it frees up the oven and kitchen space. Second, it browns the bird magnificently. But barbecued or oven roasted, the Thanksgiving bird benefits from these glazes. Choose the tangy orange with mild chili heat, the crunchy brown sugar glaze, or the more traditional sage butter.

Barbecued Turkey

To prepare turkey, remove and discard leg truss. Pull off and discard lumps of fat and remove giblets. Rinse bird inside and out, then pat dry. Rinse giblets, drain, and reserve for rich brown giblet gravy. Insert thermometer straight down through the thickest part of the breast to the bone.

In a charcoal-fueled barbecue with a lid, mound and ignite 40 charcoal briquets on firegrate. When briquets are dotted with gray ash, about 30 minutes, divide in half and push to opposite sides of firegrate. Place a metal drip pan between coals. Add 5 briquets (10 TABULAR DATA OMITTED total) to each mound of coals now and every 30 minutes while cooking. Set grill 4 to 6 inches above coals.

In a gas barbecue, adjust controls for indirect heat, set a drip pan between heat sources (if manufacturer recommends), and turn heat to high; allow 5 to 10 minutes to reach temperature.

Rub grill lightly with oil. Set turkey, breast up, on grill over drip pan. Cover with lid; open vents on charcoal-fueled barbecue. Cook turkey for time suggested in chart below, but, because temperature, heat control, and size and shape of the bird can all vary, start checking doneness at least 30 minutes before minimum cooking time.

If parts of the turkey begin to get dark before the bird is done, drape those areas with foil.

Per 1/4 pound boneless cooked turkey, based on percentages of white and dark meat found in average turkey (including skin): 229 cal. (39 percent from fat); 32 g protein; 10 g fat (3 g sat.); 0 g carbo.; 82 mg sodium; 93 mg chol.

Chili-Orange Glaze

3 tablespoons ground dried New Mexico or California chilies, or 3 tablespoons chili powder

1 large container (12 oz., or 1 1/2 cups) frozen orange juice concentrate, thawed

2 tablespoons grated orange peel

1 teaspoon ground cumin

Mix ground chilies (or chili powder), orange juice concentrate, orange peel, and cumin. If making ahead, cover and chill up to 3 days.

The last 20 minutes the turkey cooks (at bone, temperature in the breast will be about 150 |degrees~ for birds up to 18 lb., 155 |degrees~ for birds over 18 lb.), spread turkey generously with the glaze.

Continue to cook until a thermometer inserted into the thickest part of turkey breast to the bone registers 160 |degrees~; if glaze starts to get very dark, drape dark areas with foil. Makes enough to glaze a 12- to 24-pound turkey.

Per tablespoon: 32 cal. (6 percent from fat); 0.6 g protein; 0.2 g fat (0 g sat.); 7.4 g carbo.; 10 mg sodium; 0 mg chol.

Brown Sugar Crackle Glaze

2 cups firmly packed brown sugar 5 tablespoons Dijon mustard 2 teaspoons coarse-ground pepper

Mix together sugar, mustard, and pepper. If making ahead, cover and chill up to 3 days. The last 45 minutes the turkey cooks (at bone, temperature in the breast will be about 135 |degrees~ for birds up to 18 lb., about 145 |degrees~ for birds over 18 lb.), spread turkey with half the glaze. Cook 20 minutes; brush with remaining glaze. Continue to cook until a thermometer inserted into the thickest part of turkey breast to the bone registers 160 |degrees~. If sections of the glaze start to darken excessively before turkey is done, drape with foil. Makes enough to glaze a 12- to 24-pound turkey.

Per tablespoon: 49 cal. (2 percent from fat); 0 g protein; 0.1 g fat (0 g sat.); 12 g carbo.; 67 mg sodium; 0 mg chol.

Sage Butter Baste

1/4 cup (1/8 lb.) butter or margarine, melted

1/4 tablespoon minced fresh or 1 tablespoon crumbled dried sage leaves

2 tablespoons lemon juice

Mix together butter, sage, and lemon juice. The last 45 minutes the turkey cooks (at bone, temperature in the breast will be about 135 |degrees~ for birds up to 18 lb., about 145 |degrees~ for birds over 18 lb.), baste often with the butter. Continue to cook until a thermometer inserted into thickest part of breast to the bone registers 160 |degrees~. Makes enough to baste a 12- to 24-pound turkey.

Per tablespoon: 73 cal. (99 percent from fat); 0.1 g protein; 8 g fat (5 g sat.); 0.5 g carbo.; 82 mg sodium; 22 mg chol.
COPYRIGHT 1993 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1993 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Author:Hale, Christine Weber
Publication:Sunset
Date:Nov 1, 1993
Words:788
Previous Article:The full plate.
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