Grilled Turkey With Gravy Recipes

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GRILLED TURKEY WITH GRAVY

Provided by Food Network

Categories     main-dish

Time 3h30m

Number Of Ingredients 12



Grilled Turkey with Gravy image

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.

1 oven ready turkey, defrosted
1 tablespoon olive oil or vegetable oil
Salt and pepper
Turkey giblet stock
1 turkey neck
Giblets
4 cups cold water
Bouquet garni (1 bay leaf, 6 peppercorns, 6 parsley stems, 2 sprigs thyme tied in cheesecloth
6 tablespoons turkey fat
6 tablespoons flour
1/2 cup wine
3 cups stock

GRILLED TURKEY WITH CRANBERRY GRAVY

Categories     Herb     turkey     Christmas     Thanksgiving     Cranberry     Grill     Gourmet

Yield Serves 8

Number Of Ingredients 14



Grilled Turkey with Cranberry Gravy image

Steps:

  • For turkey:
  • Soak wood chips in water to cover 30 minutes and drain well.
  • Rinse turkey and pat dry inside and out. Season turkey inside and out with salt and pepper and pack neck cavity loosely with some lemon halves and herbs. Fold neck skin under body and fasten with a skewer. Fill body cavity loosely with some lemon halves and herbes. Fold neck skin under body and fasten with a skewer. Fill body cavity loosely with remaining lemon halves and herbs and truss turkey.
  • Put an oiled rack inside a metal roasting pan that will fit inside grill. Spread turkey with butter and put on rack in pan. Add water to pan.
  • Prepare grill:
  • Open vents in lid and Bottom of grill and put 25 briquettes on 2 opposite sides of bottom, leaving middle clear. Position rack with wider openings over briquettes and light briquettes. (They will be ready for cooking as soon as they turn grayish-white in color, 20 to 30 minutes.) Shake excess water off wood chips and put evenly on top of briquettes. When chips begin to smoke, in about 2 minutes, the grill is ready.
  • Grill turkey on rack in pan in grill, covered, over glowing coals 1 hour. (Do not remove lid during cooking.) Remove lid and add 10 more briquettes on each side. Grill turkey, covered, 1 hour more. Remove lid and add 10 more briquettes on each side. Grill turkey 1 hour more and insert a meat thermometer in fleshy part of a thigh. If thermometer registers 180°:F. and juices run clear when thigh is pierced, turkey is done. If turkey is not done, add 10 more briquettes on each side and test for doneness in same manner every 15 minutes.
  • Transfer turkey to a heated platter, reserving juices in pan, and discard string. Keep turkey warm, covered loosely with foil.
  • In a saucepan cook cranberries and sugar over moderately low heat, stirring frequently, until sugar is melted and cranberries burst. In a blender in batches purée cranberry mixture until smooth, transferring to a bowl. Cranberry mixture may be make 1 day ahead and chilled, covered. Bring mixture to room temperature before proceeding.
  • Skim fat from pan juices, reserving 3 tablespoons fat, and deglaze pan with water over moderately high heat, scraping up brown bits. Simmer pan juices 3 minutes, stirring, and reserve off heat. In a saucepan whisk together reserved fat and flour and cook roux over moderately low heat, whisking, 3 minutes. Add pan juices and stock or broth in a stream and add cranberry mixture, whisking occasionally. Boil gravy, whisking occasionally, until reduced to about 5 cups, 15 to 20 minutes, and strain through a sieve into a saucepan. Season gravy with salt and pepper and keep warm.
  • Discard lemon halves and herbs from turkey cavities. Garnish turkey with lemon halves and/or slices and herbs.

1 cup wood chips (preferably apple, cherry, or hickory) if desired
a 12- to 14- pound turkey, neck and giblets (excluding liver) reserved for making gravy
2 to 3 lemons, halved
fresh herb sprigs such as sage, parsley, and thyme
1 stick (1/2 cup) unsalted butter, softened
1 cup water
For gravy
a 12-ounce bag fresh or unthawed frozen cranberries, picked over
3/4 cup sugar
1 cup water
3 tablespoons all-purpose flour
4 cups turkey giblet stock or chicken broth
Garnish: fresh lemon halves and/or slices and fresh thyme and flat-leafed parsley sprigs
Garnish: fresh lemon halves and/or slices and fresh thyme and flat-leafed parsley sprigs

GRILLED TEA-BRINED TURKEY WITH TEA-AND-LEMON GRAVY

For best flavor and moist, juicy meat, brine the turkey for 36 to 48 hours. If you are planning to brine it in a cooler, plan on needing extra ice. Kosher salt is preferred in most brine recipes for its pure flavor and because it dissolves quickly.

Categories     Citrus     Poultry     turkey     Thanksgiving     Fall     Brine     Grill/Barbecue     Bon Appétit

Yield Makes 16 servings

Number Of Ingredients 14



Grilled Tea-Brined Turkey with Tea-and-Lemon Gravy image

Steps:

  • Bring 6 1/2 quarts water to boil in large pot. Remove from heat. Using vegetable peeler, remove peel from 3 lemons (yellow part only). Add peel, tea bags, and 6 rosemary sprigs to water; steep 20 minutes. Remove tea bags. Add salt and sugar; stir to dissolve. Stir in lemon juice. Cool to lukewarm. Add ice to reduce temperature to below 45°F.
  • Place 1 roasting bag inside the second, forming 2 layers. Place inside large pot. Place turkey in roasting bags, breast side down. Pour brine over turkey. Tie bags tightly, eliminating any air pockets. Refrigerate 36 to 48 hours. Or, place bags into large cooler, pour brine over turkey, and tie bags securely. Pour ice over and around turkey in bags. Place lid securely on cooler. Check twice a day to ensure that turkey is covered with ice (some ice will melt). Remove top rack from grill. Place disposable aluminum baking pan in center of barbecue (if using 2-burner gas grill, place pan on 1 side of grill; if using 3-burner grill, place pan over center burner).
  • Prepare barbecue (medium-low heat). If using charcoal grill, arrange coals on each side of aluminum baking pan, dividing equally. (You will need to add about 6 briquettes to each side of aluminum pan every 30 minutes to maintain temperature while cooking turkey.) If using 3-burner gas grill, light burner(s) on left and right, leaving center burner(s) off. If using 2-burner gas grill, light burner on side opposite disposable pan. Insert instant-read thermometer into top vent of grill. Maintain temperature at around 350°F.
  • Drain turkey; discard brine. Pat turkey dry. Pierce 2 lemons all over with fork. Stuff turkey with lemons, 5 sprigs rosemary, celery, and onion. Tie legs together. Brush turkey all over with oil.
  • Place turkey directly on grill above aluminum pan. Close grill. Adjust temperature to maintain 350��F. Roast turkey until thermometer inserted into thickest part of thigh registers 175°F, about 3 hours. Transfer turkey to platter. Tent with foil. Allow to rest 30 minutes before carving (internal temperature will rise 5 to 10 degrees). Serve with gravy.

5 lemons, divided
18 Earl Grey tea bags
11 4-inch-long rosemary sprigs, divided
2 cups coarse kosher salt
1 1/2 cups (packed) golden brown sugar
1/2 cup fresh lemon juice
12 cups ice cubes
2 turkey-size oven-roasting bags
1 22-pound turkey; neck, heart, and gizzard reserved for gravy
1 12 3/4x9x2-inch disposable aluminum pan
1 celery stalk, cut crosswise into 3-inch pieces
1 medium onion, quartered
1/4 cup olive oil
Tea-and-Lemon Gravy

THE GREATEST GRILLED TURKEY

Although not very traditional, grilling turkey is the best way of cooking it -- it comes out tender and juicy every time! The turkey drippings may be used to prepare a gravy by placing a metal pan under the turkey inside the roasting pan, and mixing in about 1/2 cup water, adding more water as necessary to prevent the drippings from scorching. Remove the pan about 30 minutes before the turkey is done cooking.

Provided by Bob Cody

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Time 3h45m

Yield 18

Number Of Ingredients 4



The Greatest Grilled Turkey image

Steps:

  • Prepare an outdoor grill for indirect medium-high heat.
  • Rinse turkey and pat dry. Turn wings back to hold neck skin in place. Return legs to tucked position. Brush turkey with oil. Season inside and out with Italian seasonings, salt, and pepper.
  • Place turkey, breast side up, on a metal grate inside a large roasting pan. Arrange pan on the prepared grill. Grill 2 to 3 hours, to an internal thigh temperature of 180 degrees F (85 degrees C). Remove turkey from grill and let stand 15 minutes before carving.

Nutrition Facts : Calories 460.2 calories, Carbohydrate 0.1 g, Cholesterol 178.7 mg, Fat 22 g, Protein 61.2 g, SaturatedFat 6.3 g, Sodium 148.2 mg

12 pounds whole turkey
1 tablespoon vegetable oil
1 teaspoon Italian seasoning
salt and pepper to taste

GRILLED SALT-AND-PEPPER TURKEY WITH GIBLET GRAVY

Elevate your grill game while protecting your hands and forearms with grilling gloves; we like Eko-grips, available at amazon.com.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Time 4h30m

Number Of Ingredients 15



Grilled Salt-and-Pepper Turkey with Giblet Gravy image

Steps:

  • Turkey:Stir together 1/4 cup salt and 2 teaspoons pepper. Season inside turkey cavities with half of mixture, then stuff with lemons, 2 1/2 oranges, all but 6 thyme sprigs, and 1 1/2 heads garlic. Tie legs with twine. Rub butter evenly over skin of turkey, then season with remaining half of salt mixture. Let stand at room temperature while preparing grill.
  • Open grill vents. Place a chimney starter on small lower grill grate, fill starter with char- coal (75 to 80 pieces), and ignite; let burn until ash gray. Pour charcoal evenly around perimeter of lower grate. Place a 9-by-13-inch disposable aluminum roasting pan on center of grate inside charcoal. Place remaining orange half, 6 thyme sprigs, garlic half, and wine in pan. Place upper grate in grill. Cover grill with vents partially open and preheat to 350 degrees, about 10 minutes.
  • Place turkey on center of grate, directly over pan. Cover and cook, adding 16 to 20 pieces of charcoal around pan every 45 minutes to maintain temperature, until a thermometer inserted into thickest part of thigh (not touching bone) registers 165 degrees, 2 1/2 to 3 1/2 hours, depending on size of bird.
  • Gravy:Meanwhile, in a saucepan, combine turkey giblets and neck, carrot, celery, onion, broth, and 2 cups water. Bring to a boil, then reduce heat to medium-low and simmer 30 minutes. Strain, reserving giblets and neck. (You should have 3 cups turkey stock; if not, add more chicken broth.) When cool enough to handle, shred meat from neck and coarsely chop giblets; reserve, discarding bones.
  • Transfer grilled turkey to a platter; let stand at least 20 minutes before carving. Meanwhile, carefully lift disposable pan from grill. Strain drippings through a sieve into a fat separator or measuring cup; let stand until fat rises to surface. Discard fat.
  • Combine pan drippings and 2 1/2 cups turkey stock in a saucepan. Bring to a simmer over medium-high. Whisk together remaining 1/2 cup turkey stock and flour in a small bowl. Slowly whisk flour mixture into saucepan. Simmer, whisking frequently, until gravy has reduced and thickened slightly, about 5 minutes. Stir in reserved neck meat and giblets; simmer 1 minute more. Remove from heat and stir in butter.
  • Serve turkey, garnished with citruses, pecans, and lemon leaves, and with gravy alongside.

Kosher salt and freshly ground pepper
1 whole turkey (16 to 18 pounds), room temperature, patted dry, giblets and neck reserved for gravy
2 lemons, halved
3 oranges, halved
1 bunch thyme
2 heads garlic, halved crosswise
4 tablespoons unsalted butter, room temperature
1 cup dry white wine, such as Sauvignon Blanc
Small citruses, pecans, and lemon or bay leaves, for serving
1 carrot, peeled and cut into 2-inch pieces
1 celery stalk, cut into 2-inch piece
1 small onion, peeled and quartered
2 cups low-sodium chicken broth
1/4 cup unbleached all-purpose flour
2 tablespoons unsalted butter

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