How To Make Turkey Barbecue Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BBQ TURKEY

This is a great BBQ Turkey recipe. We almost never have any leftovers. This recipe can be used with almost any size bird.

Provided by Julie G

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Time 5h45m

Yield 12

Number Of Ingredients 7



BBQ Turkey image

Steps:

  • Preheat a gas grill for low heat.
  • Rub some of the butter all over the turkey, inside and out, then rub all over with chicken base. Cut remaining butter into cubes and toss with onions, apples, and garlic in a large bowl. Stuff the bird with this mixture and place in a disposable aluminum roasting pan. Fold the turkey skin around the neck area to cover the hole and then turn the turkey over and pour wine into the opening at the other end until the turkey is full or the bottle is empty. Set the turkey breast side up.
  • Place the roasting pan on the grill and cover loosely with aluminum foil. If you have a pop up timer or heat safe meat thermometer, insert it into the turkey breast. Close the lid.
  • Roast until the temperature in the breast reads 170 degrees F (75 degrees C) and the temperature in the thickest part of the thigh reads 180 degrees C (80 degrees C), about 4 hours depending on the temperature of your grill. When the temperature is getting close, remove the aluminum foil covering the turkey and allow it to brown during the final minutes of cooking. If it starts to brown too much, just cover it back up. Allow the turkey to rest for at least 20 minutes before carving.

Nutrition Facts : Calories 1294.1 calories, Carbohydrate 16.2 g, Cholesterol 467.9 mg, Fat 76.7 g, Fiber 2.4 g, Protein 117.7 g, SaturatedFat 32.4 g, Sodium 1310.4 mg, Sugar 9.6 g

2 cups butter, divided
1 (15 pound) whole turkey, neck and giblets removed
¼ cup chicken soup base
3 sweet onions, peeled and cut into wedges
5 apples, cored and cut into wedges
2 tablespoons minced garlic, or to taste
1 (750 milliliter) bottle dry white wine

TURKEY BARBECUE

Cayenne and lemon pepper add zip to this tantalizing shredded turkey that will have guests lining up for seconds. The well-seasoned meat takes some time to prepare, but it's well worth the effort. -Tammy Schill, Omaha, Nebraska

Provided by Taste of Home

Categories     Lunch

Time 3h50m

Yield 12 servings.

Number Of Ingredients 13



Turkey Barbecue image

Steps:

  • Place turkey, breast side up, on a rack in a roasting pan. Combine the butter, Worcestershire sauce, steak sauce and seasonings; rub 3 tablespoons over turkey. Cover and refrigerate remaining butter mixture. Bake turkey, uncovered, at 325° for 3 to 3-1/2 hours or until a thermometer reads 180°, basting occasionally with pan drippings., Remove turkey; pour drippings into a saucepan. When turkey is cool enough to handle, remove meat from the bones. Shred turkey and return to the roasting pan. Add broth and remaining butter mixture to the drippings; bring to a rolling boil. Pour over shredded turkey., Cover and bake at 325° for 25-30 minutes or until heated through. Serve on rolls with lettuce and tomato if desired.

Nutrition Facts : Calories 672 calories, Fat 23g fat (11g saturated fat), Cholesterol 192mg cholesterol, Sodium 898mg sodium, Carbohydrate 38g carbohydrate (6g sugars, Fiber 2g fiber), Protein 74g protein.

1 turkey (about 12 pounds)
1/2 cup butter, melted
2 tablespoons Worcestershire sauce
2 tablespoons steak sauce
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon lemon-pepper seasoning
1 tablespoon pepper
2 to 3 teaspoons cayenne pepper
1/4 teaspoon salt
1 cup chicken broth
12 sandwich rolls, split
Lettuce leaves and tomato slices, optional

NORTH CAROLINA-STYLE BBQ TURKEY

Provided by Food Network Kitchen

Categories     main-dish

Time 14h

Yield 8 to 10 servings

Number Of Ingredients 19



North Carolina-Style BBQ Turkey image

Steps:

  • 1. For the brine: In a large stockpot, bring 6 quarts water, 1 1/2 cups salt, brown sugar, coriander, ginger, and bay leaves to a boil. Lower the heat and simmer 10 minutes, stirring occasionally to make sure the salt and sugar are dissolved. While the brine is simmering, fill a bucket (or pot) big enough to hold a turkey with the ice. Pour the brine over the ice. When the brine has cooled, add the turkey. Place a heavy object like a plate or lid on top of the turkey to keep it submerged in the liquid. Brine in the refrigerator for up to 8 hours.
  • 2. For the sauce: Heat the vinegar and granulated sugar in a medium saucepan over medium heat until the sugar dissolves. Off the heat, stir in the ketchup, honey, 1/4 cup salt, red pepper, and black pepper. Reserve 1 1/2 cups for passing at the table.
  • 3. For the turkey: Prepare an outdoor grill with a medium-high fire for both direct and indirect grilling. Position a drip pan under the grate on the indirect side of the grill. Sprinkle the cavity of the turkey with salt and stuff with the celery, lemons, onions, and parsley, then tie the legs. Place the turkey breast-side up over the drip pan. Toss 1 cup of the soaked wood chips onto the coals. Cover the grill and rotate the lid so that the vent holes are directly over the meat. To maintain a medium-low smoky fire, add about a dozen pieces of charcoal and another cup of wood chips to the fire whenever the fire dies down. Rotate the turkey about every 45 minutes to prevent the side closest to the coals from overcooking.
  • 4. After 1 hour, begin basting the turkey every 20 to 30 minutes with the remaining 2 1/2 cups of sauce. (Keep the grill covered between basting.) Cook until an instant-read thermometer inserted in the thigh, not touching the bone, registers 165 degrees F, 2 1/2 to 3 hours. Transfer to a cutting board and let rest 15 minutes before carving.
  • Serves: 8-10 (analysis done for 10)
  • Nutrition Information (per serving):
  • *Sauce for passing included
  • Calories: 1109
  • Total Fat: 50 grams
  • Saturated Fat: 14 grams
  • Total Carbohydrates: 23 grams
  • Protein: 132 grams
  • Sodium: 2009 milligrams
  • Cholesterol: 503 milligrams
  • Fiber: 0.5 grams
  • Serves: 32
  • Nutrition Information (per 2 tablespoons):
  • Calories: 28
  • Total Fat: 0 grams
  • Saturated Fat: 0 grams
  • Total Carbohydrates: 7 grams
  • Protein: 0 grams
  • Sodium: 56 milligrams
  • Cholesterol: 0 milligrams
  • Fiber: 0 grams

Kosher salt
3/4 cup light brown sugar
1/4 cup coriander seeds
1 (2-inch) piece fresh ginger, sliced (about 1 1/4 cups)
2 bay leaves
1 gallon ice
1 (16 to 18-pound) turkey, cleaned and gizzards removed
3 cups cider vinegar
3/4 cup granulated sugar
1/3 cup ketchup
1/4 cup honey
Kosher salt
2 tablespoons crushed red pepper
1 1/2 teaspoons freshly ground black pepper
Kosher salt
2 celery stalks, quartered
1 lemon, quartered
1 onion, quartered
4 sprigs fresh parsley

TURKEY ON THE GRILL

Provided by Food Network

Categories     main-dish

Time 3h15m

Number Of Ingredients 3



Turkey on the Grill 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.
  • Method for the Charcoal Kettle Grill: Open all vents on the grill. Use charcoal dividers to hold the charcoal briquettes. Divide the briquettes evenly, place them in the dividers and place the dividers on either side of the charcoal grate, as close as possible to the outside edges. Ignite the briquettes and, keeping the lid off, let them burn until lightly covered with a gray ash, about 25 to 30 minutes. If necessary, use long-handled tongs to rearrange the briquettes so the coals will burn evenly on both sides. Place a foil drip pan on the charcoal grate between the baskets of coals. Put the cooking grate in place, positioning the hinged sides of the grate over the briquettes so that more charcoal can be added easily. Arrange the bird breast side up in the center of the cooking grate. Place lid on the grill, leaving all vents open, and grill as directed above. Add briquettes as indicated on the chart below at the end of each hour to maintain the heat.
  • Charcoal Briquette Guide for Kettle Grill: For a 26 3/4-inch grill, use 30 briquettes on each side for the first hour of grilling and add 9 briquettes to each side every hour to maintain heat.
  • For a 22 1/2-inch grill, use 25 briquettes on each side for the first hour of grilling and add 8 briquettes to each side every hour to maintain heat.
  • For an 18 1/2-inch grill, use 20 briquettes on each side for the first hour of grilling and add 7 briquettes to each side every hour to maintain heat.
  • Method for the Gas Barbecue: Ignite the grill and turn all burners to high. Close the lid and preheat 10 to 15 minutes to bring the grill to 500 to 550 degrees. Turn burners down to medium heat. Place turkey breast side up in a roast holder inside a foil drip pan. Position pan in the center of the cooking grate and place the lid on the grill. For three burner grills, set front and back burners to medium and turn off center burner. For two burner grills, turn the front and back burners to medium. Keep grill covered.

1 oven ready turkey, defrosted
1 tablespoon olive oil or vegetable oil
Salt and pepper

BARBECUED TURKEY

Give your Thanksgiving main dish a smoky twist with this recipe. A firestarter chimney or second smaller grill is essential to barbecuing turkey. For best results, use a natural hardwood charcoal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Number Of Ingredients 6



Barbecued Turkey image

Steps:

  • Rinse cavity of turkey with cool running water, and pat dry with paper towel. Place turkey, breast-side down, in a deep bowl or roasting pan. In a medium bowl, combine barbecue sauce, vinegar, red-pepper flakes, and sugar; pour over turkey. Let marinate, refrigerated, at least 8 hours or overnight.
  • Light a charcoal fire, and let it burn until the coals have become white ash. Alternatively, heat one side of a gas grill set on medium-high.
  • Brush the entire turkey with the marinade. Place turkey on the grill, breast-side up, near but not directly over the coals, or on the side of the gas grill that is not turned on. Cook turkey with the grill lid closed until the internal temperature in the thickest part of the leg and breast is 180 degrees, about 4 to 4 1/2 hours. Baste with the marinade every 30 to 45 minutes, rotating turkey a quarter turn each time. Add coals heated in a firestarter chimney as needed to maintain an even temperature.
  • When the turkey is fully cooked, remove from the grill, and let sit for 15 minutes before carving. Serve with tomato-herb gravy, if desired, or additional barbecue sauce.

1 12- to 15-pound turkey
2 cups Foster's Barbecue Sauce, plus more for serving (optional)
1 cup cider vinegar
1 teaspoon crushed red-pepper flakes
2 tablespoons light-brown sugar
Tomato Herb Gravy(optional)

GLAZED GRILLED TURKEY - BARBECUE

Make and share this Glazed Grilled Turkey - Barbecue recipe from Food.com.

Provided by Rita1652

Categories     Poultry

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 11



Glazed Grilled Turkey - Barbecue image

Steps:

  • Heat one side of grill medium heat.
  • Brush drumsticks with cooking oil.
  • Sprinkle with coarse-ground pepper, Salt, chili powder, garlic powder.
  • Place the drumsticks on grill not directly over flame.
  • For Glaze- In a small bowl, mix brown sugar, Worcestershire sauce, Dijon mustard, orange juice and zest.
  • Brush a little on turkey.
  • And continue to baste till done.
  • Lower grill hood and grill for 45 minutes to 1 hour or until tender but no longer pink, turning once.
  • Place on foil if turkey gets to brown.

4 -5 lbs turkey wings or 4 -5 lbs turkey thighs
2 teaspoons coarse-ground pepper
salt (to season)
1 teaspoon chili powder
1/4 teaspoon garlic powder
1 cup firmly packed brown sugar
5 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
3 tablespoons orange juice
1 orange, zest of
1 tablespoon cooking oil

BBQ TURKEY

I don't remember where my sister found this BBQ turkey recipe, but it quickly became a family favorite. From the zesty, flavorful sauce and crispy skin to the juicy and tender meat, it's the best Thanksgiving turkey I've ever tried. -Valerie Delano, Cascade, Montana

Provided by Taste of Home

Categories     Dinner

Time 3h10m

Yield 24 servings (1-1/2 cups sauce).

Number Of Ingredients 16



BBQ Turkey image

Steps:

  • In a large saucepan, saute onions and garlic in 1/4 cup oil until tender. Stir in the ketchup, water, syrup, vinegar, molasses, mustard, Worcestershire sauce, celery seed, pepper flakes, 1 teaspoon pepper and ginger. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until slightly thickened. Set aside 1-1/2 cups for serving., Remove giblets from turkey (discard or save for another use). Lightly oil the grill rack. Prepare grill for indirect heat, using a drip pan. Skewer turkey openings; tie drumsticks together. Rub remaining oil over skin of turkey. Sprinkle salt and remaining pepper over turkey and inside cavity., Place turkey over drip pan, breast side up; grill, covered, over indirect medium heat 1 hour. Brush with some of the sauce mixture. Grill until a thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/2 to 2 hours longer, basting frequently with remaining sauce. Cover and let stand for 20 minutes before carving. Serve with reserved sauce.

Nutrition Facts : Calories 355 calories, Fat 16g fat (4g saturated fat), Cholesterol 123mg cholesterol, Sodium 726mg sodium, Carbohydrate 15g carbohydrate (13g sugars, Fiber 0 fiber), Protein 36g protein.

2 large onions, chopped
2 garlic cloves, minced
1/4 cup plus 2 tablespoons canola oil, divided
2 cups ketchup
1/2 cup water
1/2 cup maple syrup
1/4 cup cider vinegar
1/4 cup molasses
1/4 cup Dijon mustard
1/4 cup Worcestershire sauce
1 teaspoon celery seed
1 teaspoon crushed red pepper flakes
4 teaspoons pepper, divided
1/2 teaspoon ground ginger
1 turkey (12 to 14 pounds)
1 tablespoon salt

BRINED AND BARBECUED TURKEY

Replace the oven with the grill this Thanksgiving and follow our recipe to perfectly brine and barbecue your turkey.

Provided by Traci Des Jardins

Categories     Poultry     turkey     Thanksgiving     Dinner     Fall     Winter     Grill     Brine     Grill/Barbecue     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 10 servings

Number Of Ingredients 19



Brined and Barbecued Turkey image

Steps:

  • In heavy large stockpot over high heat, bring 2 gallons water to boil. Stir in salt and sugar until completely dissolved. Remove from heat and add carrots, onions, celery, leeks, bay leaves, peppercorns, coriander seeds, red pepper flakes, fennel seeds, star anise, thyme, sage, and parsley. Cover and refrigerate at least 6 hours or overnight.
  • Line large cooler with large heavy-duty garbage bag. Strain brine into cooler, discarding solids.
  • Rinse turkey inside and out and pat dry. Transfer, breast side up, to cooler. If necessary, place large plate on top to keep turkey submerged in liquid. Tie bag tightly, then close cooler and transfer to cool place. Allow turkey to brine for 12 hours, turning over once halfway through. Using probe thermometer, check temperature of liquid every 3 hours and if necessary, add freezer packs enclosed in resealable plastic bags to keep temperature at or below 40°F.
  • Line large, rimmed baking sheet with paper towels and top with wire rack. Remove turkey from brine and transfer, breast side up, to rack. Let stand 30 minutes to drain completely, then pat dry. Transfer to roasting pan. Tuck wing tips under breast and tie drumsticks loosely together with kitchen string. Place butter in pan next to turkey.
  • If using gas grill, open hood, light all burners, and set on high. Close hood and preheat 10 minutes.
  • If using charcoal grill, open bottom and lid vents and light charcoal. Let coals burn until completely coated in gray ash, about 25 minutes, then arrange around perimeter of grill to form circle.
  • Transfer roasting pan to grill rack and cover grill. If using gas grill, turn all burners to low. During cooking, adjust burners to maintain temperature at 450°F.
  • If using charcoal grill, if necessary lower temperature by partially closing vents (do not close completely). Maintain temperature by adding 60 new coals, prelit in chimney starter until completely covered in gray ash, every hour.
  • Cook turkey, basting every 15 minutes with pan juices (tilt pan to let juices run out of cavity) and rotating pan 180° every hour, until instant-read thermometer inserted into thickest part of thigh (do not touch bone) registers 170°F, about 1 1/2 hours. (Time may be longer in cold weather. Avoid opening lid often because of rapid heat loss.)
  • Transfer turkey to platter, cover loosely with foil, and let stand 20 minutes before carving.

2 cups Diamond Crystal kosher salt
1 1/2 cups sugar
6 medium carrots, coarsely chopped
2 large onions, coarsely chopped
25 stalks celery (from 2 bunches), coarsely chopped
4 leeks, white and green parts only, coarsely chopped
4 fresh or dried bay leaves
2 tablespoons whole black peppercorns
2 tablespoons whole coriander seeds
1/2 teaspoon dried red pepper flakes
1/2 teaspoon fennel seeds
4 whole star anise
2 bunches fresh thyme
2 bunches fresh sage
1 bunch fresh parsley
1 (14- to 16-pound) turkey, any feathers or quills removed with tweezers or needlenose pliers and neck and giblets removed and discarded for another use
8 tablespoons (1 stick) unsalted butter
Special Equipment
large (at least 8-gallon) cooler, large heavy-duty garbage bag, large disposable roasting pan, kitchen string, gas or charcoal grill fitted with thermometer, bulb baster (optional), instant-read thermometer.

MAMMY'S CHICKEN OR TURKEY BARBECUE

This is a Pennsylvania Dutch-type recipe from my Mammy and my mother. I think I may have to tweak this a little bit but I hope this works for you! Note: This Barbecue does not have any "sauce" but has more of a broth surrounding tender chicken.

Provided by Heather Sullivan

Categories     Lunch/Snacks

Time 1h5m

Yield 1-2 serving(s)

Number Of Ingredients 5



Mammy's Chicken or Turkey Barbecue image

Steps:

  • Place your chicken (or turkey) in a pot and just cover with water.
  • If you wish to add chicken bullion, do so at this point, otherwise, save any salt until the end or less your chicken may not be as tender.
  • Bring to the boil over high heat, lower heat and simmer until the chicken is fully cooked, tender and falling apart, much like a pulled pork sandwich.
  • Pull chicken apart into"strings", using two forks and return to broth.
  • Add salt to taste.
  • Serve, using a slotted spoon, on white rolls, as a hot sandwich.
  • I believe this could be made with leftover turkey, white and dark meat chicken or turkey or any other number of ways.
  • This is traditionally a very very plain dish/sandwich so I guess it's good for children if you leave out a lot of the salt.

Nutrition Facts : Calories 129.8, Fat 1.5, SaturatedFat 0.4, Cholesterol 68.4, Sodium 76.7, Protein 27.2

1 boneless skinless chicken breasts or 1 turkey breast
water, to cover
salt, to taste
chicken bouillon (optional)
pepper (optional)

More about "how to make turkey barbecue recipes"

BBQ TURKEY RECIPE | HOW TO BBQ A TURKEY - YOUTUBE
How to BBQ a Turkey! In this video you will learn how to BBQ a turkey on the grill. *****TO SEE OUR BBQ ACCESSORY GUIDE CLICK HERE: http://bit.ly/BBQacceso...
From youtube.com
Author Postal Barbecue
Views 55K
bbq-turkey-recipe-how-to-bbq-a-turkey-youtube image


BARBEQUING A WHOLE TURKEY - CANADIAN TURKEY
Barbeque a Whole Turkey. You can easily use your barbeque to prepare a grilled turkey that’s moist, tender, delicious and nutritious. Prepare turkey as you would if you were roasting it in your oven: Washing/rinsing meat and poultry …
From canadianturkey.ca
barbequing-a-whole-turkey-canadian-turkey image


BARBECUE TURKEY. THE BEST WAY TO MAKE TURKEY.
Barbecue Turkey Recipe. Note: If you purchased a kosher turkey or one that has been brined or injected, skip the brining procedure. You'll need a container to brine the turkey in. Food grade buckets work great. They can be found at …
From barbecue-know-how.com
barbecue-turkey-the-best-way-to-make-turkey image


HOW TO BARBECUE: 15 STEPS (WITH PICTURES) - WIKIHOW
Make sure you're not handling cooked foods with a tool that has uncooked meat residue on it. Try to flip your food only once or twice to keep in the juices. 8. Save basting for the last 2-5 minutes of cooking. If you're putting a sauce or other liquid over your meat, it's best to wait until it's almost done cooking to avoid burning the additional flavor. Use a baster or brush to …
From wikihow.com
Views 332K


THANKSGIVING LEFTOVERS: HOW TO MAKE THE MOST OF EXTRA ...
Enter hash, stir-fries and shredded turkey warmed and tossed with barbecue sauce for a more seasonal spin on pulled chicken. Bread/rolls. Naturally, here’s what to …
From washingtonpost.com


HOW TO MAKE SMOKED TURKEY WITH BARBECUE GRAVY | FOOD ...
This dry-rubbed smoked turkey is sure to be a hit at Thanksgiving dinner.Get the recipe: http://www.foodnetwork.com/recipes/patrick-and-gina-neely/smoked-tur...
From youtube.com


HOW TO SMOKE A THANKSGIVING TURKEY ON YOUR BBQ - FOOD & WINE
Using your hands, open up turkey, and press to flatten; pat inside dry with paper towels. 3. Season with Dry Rub. From a height of 12 inches, liberally season all …
From foodandwine.com


GRILLED BBQ TURKEY TIPS - A FAMILY FEAST®
Use long handled tongs. Place dried turkey pieces on the oiled grill and close the cover. Grill for about 7-10 minutes or until slightly charred then turn and repeat until the internal temperature when poked with a probe thermometer reaches 145 degrees F, about another 7-10 minutes once flipped.
From afamilyfeast.com


PULLED LEFTOVER TURKEY BBQ SANDWICH – AUNT BEE'S RECIPES
Saute garlic in butter over medium heat for 30 seconds. Add the rest of the sauce ingredients and bring to a boil. Reduce heat to medium/low and continue cooking for 10 minutes. Place pulled turkey in bbq sauce and heat until warm. For the sandwiches: Split and Toast Buns with butter. Top sandwiches with turkey, reserved slaw and pickles. Serve.
From auntbeesrecipes.com


BARBECUE TURKEY BURGERS RECIPE | MYRECIPES
Combine the onion, 2 tablespoons barbecue sauce, breadcrumbs, and the next 5 ingredients (breadcrumbs through turkey) in a medium bowl. Divide turkey mixture into 4 equal portions, shaping each into a 1 1/2 inch-thick patty.
From myrecipes.com


BBQ TURKEY BREAST WITH A BROWN SUGAR RUB AND BBQ SAUCE - A ...
One of our favourite ways to serve turkey from the grill is this BBQ Turkey Breast with a Brown Sugar Rub and BBQ Sauce. The brown sugar rub is perfect with the turkey, because it adds so much flavour. I make a small batch of homemade rub, then generously cover the meat with it so you get a delicious taste of sugar and spice in each bite. Then we toss the turkey onto the grill …
From aprettylifeinthesuburbs.com


EASTERN CAROLINA TURKEY BARBECUE - TASTE OF SOUTHERN
Follow our step-by-step, photo illustrated recipe to roast up some mouthwatering Eastern Carolina Turkey Barbecue, in the oven. We’re turning that same old turkey and gravy, into turkey barbecue and sauce for a nice twist on your holiday meal. Prep the turkey a day ahead of time, and take the pressure out of getting a big meal on the table in a rush. Printable …
From tasteofsouthern.com


WAITROSE SHOW YOU HOW TO COOK YOUR CHRISTMAS TURKEY ON THE ...
Martyn Lee, who works as Executive Chef at supermarket giant Waitrose, told FEMAIL his top tips for cooking the perfect Christmas …
From dailymail.co.uk


HOW TO BBQ TURKEY | EASY BARBECUE TURKEY RECIPES
If you have a barbecue with a temperature setting, keep the temperature set at between 325ºF-375ºF. Tent the turkey with aluminum foil to prevent it from over-browning. Baste your bbq turkey every 15-20 minutes. Add more water to the pan if it dries out during cooking. There should always be water or juices in the pan.
From cookingnook.com


TURKEY STEAK RECIPES - BBC GOOD FOOD
Turkey is the ultimate healthy, feelgood food - low in fat but high in protein. Jazz it up with a spicy salsa. Turkey steaks with citrus & ginger sauce. A star rating of 3.4 out of 5. 40 ratings. Use quick-cook turkey steaks for this recipe as they cook in a few minutes, and make a change from chicken. Cheesy turkey Milanese . A star rating of 3.7 out of 5. 7 ratings. Coat turkey steaks …
From bbcgoodfood.com


HOW TO GRILL A TURKEY | BUTTERBALL®
Brush or spray entire turkey with cooking or vegetable oil. Place turkey, breast up, on cooking grate over drip pan. Cover grill, leaving vents open. Add 6 to 8 briquettes to each side every 45 to 60 minutes. Using a meat thermometer, cook turkey to internal temperature of 180° F in thigh and 170° F in breast.
From butterball.com


HOW TO COOK TURKEY RIBS | SOUTHERN LIVING
Contrary to the name, turkey ribs are actually a shoulder cut of turkey meat. This delicious cut is typically considered a scrap piece and tossed out with the unwanted bits of the turkey carcass. What a shame, though, because the turkey shoulder has the most similar texture and flavor to a pork rib. These white meat bone-in morsels have the same lip-smacking flavor and bone …
From southernliving.com


BARBECUE-ROASTED TURKEY - CANADIAN LIVING
Heat 1 burner of 2-burner barbecue or 2 outside burners of 3-burner barbecue to medium. Place turkey on greased grill over unlit burner. Close lid; cook, brushing every 45 minutes with vinegar mixture and adjusting heat to keep temperature between 250°F to 300°F (120°C to 150°C), for 3-1/2 hours to 4 hours or until meat thermometer inserted ...
From canadianliving.com


BBQ SMOKED TURKEY RECIPE - HOWTOBBBQRIGHT
Remove neck and giblets from turkey and place in a meat bag or large container. Pour in 1 cup of Bird Brine and 1 cup Killer Hogs The BBQ Rub. Add apple juice and extra water if necessary to cover bird. Squeeze air out of bag and secure. Place in refrigerator for 48 hrs. Remove turkey from brine and rinse under cool water, pat the skin dry with paper towel and …
From howtobbqright.com


TURN THANKSGIVING LEFTOVERS INTO A MOUTHWATERING BARBECUE ...
In a medium-sized saucepan over medium heat, melt butter. Add garlic and cook, stirring, for 30 seconds. Add the remaining sauce ingredients, increase heat to medium-high and bring the sauce to a boil. Reduce the heat to medium-low and simmer for 10 minutes. Place the shredded turkey in the BBQ sauce and heat until warm.
From makeitgrateful.com


BBQ & GRILLED TURKEY RECIPES | ALLRECIPES
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 …
From allrecipes.com


HOW TO COOK THE PERFECT TURKEY - BETTYCROCKER.COM
A roasting pan with handles will make it easier to move your turkey in and out of the oven. Remember this is a big bird! An ovenproof meat thermometer or instant-read thermometer, because temperature is the most reliable way to tell if the turkey is done cooking. Aluminum foil to help keep your turkey warm while it rests after roasting and to tent while cooking—if needed. …
From bettycrocker.com


CHINESE ROAST DUCK, BUT MAKE IT TURKEY - THE NEW YORK TIMES
Chinese Roast Duck, but Make It Turkey. With juicy meat and extra-crisp skin, Thanksgiving turkeys cooked in the manner of ducks are keeping Chinatown barbecue restaurants busy across the United ...
From nytimes.com


JUICY, SMOKED TURKEY: HOW TO BARBECUE A WHOLE TURKEY
Barbecue Turkey, Perfect For Summer Barbecues. Cooking a whole turkey is traditionally done for Easter dinner, Thanksgiving dinner, and Christmas dinner, but when you cook a whole turkey on the barbecue, it’s no longer just for holidays, but for summer barbecues, cookouts, and poolside dinners.
From inspiredimperfection.com


BEST TURKEY BURGER RECIPE - HOW TO MAKE TURKEY BURGERS
In a large bowl, mix together turkey, egg, garlic, Worcestershire sauce, and parsley, then season with salt and pepper. Form mixture into …
From delish.com


BEST BARBECUED WHOLE TURKEY RECIPE - WHAT'S COOKING AMERICA
Add 7 to 9 briquettes to each side of grill every hour to maintain a grill temperature of 325 degrees F on oven or grill thermometer. Clean turkey well, removing any bits of pin feathers and cleaning the cavity of any remaining pieces of innards. Pat dry with paper towels. Secure legs with twine or a clip (optional).
From whatscookingamerica.net


BBQ TURKEY LEGS RECIPE - BARBECUED WILD TURKEY THIGHS
Coat the turkey thighs in the vegetable oil and salt well. Lay them skin side down on the cooler side of of the grill. Cover and cook until the meat is just starting to fall off the bone, flipping every 30 minutes or so to paint with the maple-bourbon BBQ sauce. Let the turkey cook without sauce while you make it.
From honest-food.net


PENNSYLVANIA DUTCH STYLE TURKEY BBQ RECIPE - JAINDL
Pennsylvania Dutch Style Turkey BBQ. Pennsylvania Dutch Style Turkey BBQ. Ingredients: Jaindl Turkey (14-20 lbs) Strained drippings from the turkey after roasting; One stick of butter; 2 cans of Campbell’s® Cream of Celery Soup; 1 soup can of water; Salt and pepper to taste; Directions: Place strained drippings into a Dutch oven or crock pot. Add stick of butter, soup, …
From jaindl.com


BEST BBQ RECIPES | JAMIE OLIVER BARBECUE RECIPES | JAMIE ...
BBQ food ideas recipes (110) There’s nothing quite like firing up the barbecue for family and friends on a sunny day. And there’s so much more to this epic way of cooking than just sausages and burgers. Explore our brilliant BBQ recipes and find inspiration for beautiful ribs, sizzling skewers, gorgeous griddled veg and the all-important sides. Not too tricky . Tahini BBQ lamb …
From jamieoliver.com


BAKED BARBECUE TURKEY WINGS - I HEART RECIPES
Instructions. Preheat the oven on 325 F. Drizzle the turkey wings with olive oil, and liquid smoke. Next rub the wings all over, and season with all of the seasonings. Rub the seasons all over the wings, making sure that the turkey wings are well coated. Grab a 9 x 13 bake dish, and line the bottom with foil.
From iheartrecipes.com


HOW TO COOK YOUR THANKSGIVING TURKEY ON THE BARBECUE
Cooking your Thanksgiving turkey on the barbecue: Cook the turkey, with the lid of the barbecue down, until the thermometer registers 185 F/100C.
From irishcentral.com


HOW TO COOK TURKEY RIBS [RECIPE AND MEAT GUIDE ...
Heat up grill to medium heat (about 350°F/175°C). Use a grill thermometer to gauge temperature. Once your grill has reached target temperature, place turkey ribs on grill grates. Grill for 2-3 minutes on each side. Apply BBQ sauce to each rib …
From theonlinegrill.com


HOW TO TRICK BEEF LOVERS INTO EATING YOUR TURKEY BURGERS ...
Step 1: Gather Your Ingredients. 2 Tbsp. Worcestershire sauce. 2 Tbsp. liquid smoke. 1 Tbsp. barbecue sauce. 1 tsp. salt. 1 tsp. pepper. 20 oz. ground turkey. Selecting Your Ground Turkey: Lean cuts are always healthier; however, I like to use a ratio of no more than 85% lean meat. That 15% of fat gives juiciness of your burger.
From food-hacks.wonderhowto.com


SMOKED TURKEY | GRILLED TURKEY RECIPE BY THE BARBECUE LAB
Instructions. In a large pot, bring 1 gallon of water to a boil. Add the salt, brown sugar, honey, garlic, onion, peppercorns, creole seasoning, and bay leaves and stir until the salt and sugars have fully dissolved into the water. Remove from heat.
From thebarbecuelab.com


BARBECUE PULLED-TURKEY SANDWICHES RECIPE - BON APPéTIT
Step 2. Sauté bacon in heavy small saucepan over medium heat until crisp and brown, about 5 minutes. Add tomato puree, apple cider vinegar, 1/4 cup water, dark brown sugar, chili powder, and ...
From bonappetit.com


BARBECUE LEFTOVERS - HOW TO STORE, REHEAT, AND RECIPES
The microwave oven can is another option, but it tends to heat unevenly. If you do use the microwave, make sure you turn the container and stir the barbecue frequently. Check the food in several places with an instant-read thermometer to make sure the barbecue has reached 165 F, the minimum safe temperature for leftovers.
From thespruceeats.com


EASY BARBECUE RECIPES | BBC GOOD FOOD
Discover the lighter way to make burgers for the barbecue with this harissa turkey version, which uses lean turkey breast, beetroot and mixed grains. Healthy potato salad . A star rating of 4.5 out of 5. 11 ratings. Try this healthy potato salad at a barbecue for a different take on a classic summer salad. This delicious recipe instead features basil, parsley and garlic. Mint chutney ...
From bbcgoodfood.com


HOW TO BARBEQUE A TURKEY | HUFFPOST LIFE
2. Trot out to a barbeque store and buy a "cradle" basket for your bird (about $10). Place this directly on top of the cooking grate. No need for a rotisserie. 3. Stuff the bird with juicy items (pineapple, grapefruit, cranberries, oranges) plus some spices and seasoning (onion, sage, salt and pepper).
From huffpost.com


EASY WAYS TO COOK TURKEY WINGS: 12 STEPS (WITH ... - WIKIHOW
Buffalo, barbecue, or any other sauce (optional) Makes 8 servings. Braised Turkey Wings. 8 turkey wings ; 1 ⁄ 2 cup (120 mL) of Worcestershire sauce; 3 tablespoons (45 g) of Cajun seasoning; 3 tablespoons (45 g) of granulated garlic; 3 tablespoons (45 g) of dried sage; 3 tablespoons (45 g) of dried thyme; 1 tablespoon (15 g) of kosher salt; 2 ribs of celery, diced; 1 …
From wikihow.com


Related Search