Beer Can Turkey Breast With Bbq Gravy Recipes

Steps:

• Combine the water, brown sugar, and 3/4 cup kosher salt in a 2-gallon or larger stockpot or other nonreactive container, and whisk until the sugar and salt have dissolved. Submerge the turkey breast in the brine and refrigerate it for 8 hours.
• Remove the turkey from the brine, rinse it, and pat it dry with paper towels. Refrigerate, covered, until ready to cook.
• Preheat a grill to medium-high.
• In a medium bowl, combine the onions, celery, garlic, oregano bundle, 1 teaspoon of the Rib Rub, and the 2 tablespoons olive oil. Add 1 cup of the tomatoes, and stir together. Pour the vegetables into the outer well of the vertical roaster. Fill the inner well with beer, and pour the remaining beer over the vegetables.
• Brush the remaining 1/4 cup olive oil over the turkey breast. Sprinkle the remaining 2 teaspoons Rib Rub over the outside of the turkey, and season it lightly with kosher salt and black pepper.
• Position the turkey breast over the inner well of the roaster so that it sits securely upright. Place the roaster on the grill, close the lid, and cook, basting every 20 minutes with the accumulated pan juices, until the turkey is golden brown and an instant-read thermometer inserted into the deepest portion of the breast registers 165 degrees, usually about 1 hour. (If the skin browns too quickly during cooking, cover the turkey with foil. If the liquid in the well of the roaster evaporates during cooking and before the turkey is done, add more chicken broth as necessary.)
• Remove the roaster from the grill, and set the turkey on a cutting board to rest for 10 minutes before carving. Transfer the vegetables and pan juices from the inner and outer wells of the roaster to a blender, and set aside.
• While the turkey is resting, make the gravy: In a small saucepan, whisk together the vinegar, remaining 1 cup canned tomatoes, dark brown sugar, molasses, salt, oregano, and crushed red pepper. Bring to a boil. Then reduce the heat to a simmer and cook until the flavors blend and the sauce thickens slightly, about 15 minutes.
• Add the barbecue sauce to the vegetables in the blender, and blend until smooth. (Please be cautious while blending the hot sauce, as the steam may cause the top of the blender to open. Either hold the lid down with a towel or wait for the sauce to cool slightly before blending.) Transfer the gravy to a bowl or sauceboat, and keep it warm until ready to serve.
• Carve the turkey breast into thin slices, and serve with the BBQ gravy.

Steps:

• Remove neck and giblets; reserve for other uses. Remove and discard excess fat. Rinse the bird inside and out and pat dry. Season body cavity with salt and pepper. Tie legs together and twist wing tips under back. Brush turkey with oil and lightly sprinkle with salt and pepper. Arrange turkey breast side up, in center of cooking grate. Place lid on grill. Cook 11 to 13 minutes per pound or until an instant read thermometer inserted into the thickest part of the thigh not touching bone registers 180 degrees and the juices run clear. Transfer turkey to a platter. Let stand for 15 minutes before carving.
• Combine turkey neck and giblets in a saucepan and cover with water. Bring to a boil and simmer 15 minutes, skimming. Add bouquet. Simmer 20 minutes. Remove stock from heat and strain. Reduce to 3 cups if necessary. Have a roasting pan with 6 tablespoons turkey fat. Add flour to fat and cook for 3 minutes. Add wine to roux and whisk until smooth. Add stock and bring to a boil.

Steps:

• For the rub:
• Mix all ingredients in a small bowl and reserve.
• For the brine:
• Mix the water, salt, apple juice, bourbon, peppercorn, and sugar into a 5-gallon bucket lined with a resealable bag. Stir until the salt and sugar is dissolved. Add the turkey into the bag with the brine. In a garbage bag-lined ice chest filled with ice, place the bucket in and surround with ice. Keep in a cool place and let brine 6 hours or overnight. Turn the turkey after 3 hours. Remove turkey from the brine and pat dry with paper towels.
• Rub the turkey with olive oil and massage the rub onto the Turkey.
• Soak wood chips for 1 hour prior to cooking the turkey and drain well. Fill the chimney starter with charcoal and light. Burn until they ash over. Place the burned coals to 1 side of the grill. Place wood chips on top of coals. Line a standard size loaf pan with aluminum foil and fill 2/3 with water. Place in the grill opposite the coals.
• Take the turkey and place on the grill over the pan of water. Insert a probe thermometer in the thigh to keep a check on the temperature as it cooks. Place the lid on the grill with the vent open.
• The temperature should remain constant at 225 degrees F. You may need to add more coals and chips every few hours.
• After 1 hour check the turkey, if the skin is golden brown cover with foil. Continue cooking for 4 to 6 more hours or until a probe thermometer reaches 160 degrees F.
• Remove from the oven and let rest 20 minutes before you carve. Serve with BBQ Gravy.
• Mix ingredients together and store in an air tight container for up to 6 months.
• Heat the vegetable oil in a saucepan on medium-high heat. Add the drumstick and neck and sear until brown. Remove from pan and reserve.
• Lower heat and saute the onions. Add the stock, scrapping up the fond on the bottom of the pan. Add the drumstick and neck into the saucepan. Cover and let simmer until it comes to a boil; about 1 hour. Sauce will reduce down greatly. Remove turkey parts. Add BBQ Sauce to pan and whisk together. Gravy will thicken. Season with salt and pepper.
• In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.

Steps:

• Preheat a grill to medium (about 350 degrees F) on one side. Pour the beer into a turkey sitter (a ceramic stand that holds liquid). Or open the beer can, pour out a few tablespoons and place in a beer-can turkey stand.
• Combine the mustard powder, garlic powder, dried onion, paprika, granulated garlic, cumin, and salt and pepper to taste in a small bowl.
• Remove the neck, giblets and any excess fat from the turkey; discard. Rinse the turkey under cold water and pat dry with paper towels. Rub the cavity with 2 to 3 teaspoons of the spice mixture. Brush the outside of the turkey with the canola oil and place drumstick-end down on the sitter or stand. Rub the remaining spice mixture all over the turkey.
• Place the turkey (on the sitter or stand) on the cooler side of the grill. Cover and cook until the juices run clear and a thermometer inserted into the thickest part of the thigh registers 185 degrees F and 170 degrees F in the breast, 2 to 3 hours. Carefully remove the turkey from the grill, remove from the sitter or stand, and discard the beer. Transfer the turkey to a cutting board and let rest at least 20 minutes before carving.

Steps:

• Combine water, brown sugar, and 3/4 cup kosher salt in a 2-gallon or larger stockpot, Whisk until sugar and salt have dissolved. Submerge turkey breast in brine and refrigerate for 8 hours. Remove turkey from brine, rinse, and pat dry with paper towels. Refrigerate, covered, until ready to cook. Preheat a grill to medium-high. In medium bowl, combine onions, celery, garlic, oregano bundle, 1 t of the Rib Rub, and 2 T olive oil. Add 1 cup of tomatoes, and stir together. Pour vegetables into outer well of vertical roaster. Fill inner well with beer, and pour remaining beer over the vegetables. Brush remaining 1/4 cup olive oil over turkey breast. Sprinkle remaining 2 t Rib Rub over outside of turkey, and season lightly with kosher salt and black pepper. Position breast over inner well of roaster so that it sits upright. Place roaster on grill, close lid, and cook, basting every 20 minutes with accumulated pan juices, until turkey is golden brown and an instant-read thermometer inserted into deepest portion of the breast registers 165 degrees, about 1 hour. (If skin browns too quickly during cooking, cover turkey with foil. If liquid in the well of roaster evaporates during cooking and before turkey is done, add more chicken broth as necessary.) Remove roaster from grill, and set turkey on a cutting board to rest for 10 minutes before carving. Transfer vegetables and pan juices from the roaster to a blender, and set aside. 8. While turkey is resting, make the gravy: In a small saucepan, whisk together vinegar, remaining 1 cup canned tomatoes, dark brown sugar, molasses, salt, oregano, and crushed red pepper. Bring to a boil. Then reduce the heat to a simmer and cook until the flavors blend and the sauce thickens slightly, about 15 minutes. Add barbecue sauce to vegetables in blender, and blend until smooth. Transfer gravy to a bowl or sauceboat, and keep it warm until ready to serve.

Steps:

• Place turkey breast in a shallow baking pan; coat the outside of the turkey with cooking spray. Tuck onion and celery underneath in the breast cavity. Combine seasonings; rub over turkey. Bake, uncovered, at 325° for 2-1/2 to 3 hours or until a thermometer reads 185°, basting every 30 minutes. Remove turkey and keep warm. For gravy, combine flour and water in a saucepan until smooth. Add pan drippings and bouillon. Bring to a boil over medium heat, stirring constantly; boil for 2 minutes. Slice turkey; serve with gravy.