Here's my recipe - like to see yours
BBQ Turkey
I tried it – it worked – way less mess and great flavour.
Word of warning – every BBQ is different and weather plays into cook time.
I got it from butterball.ca – great web site!
http://www.butterball.ca/english/index.html
Preheat the gas barbeque to medium low.
Place the unstuffed turkey breast-up on a rack in a shallow pan.
Put 1/2" of water in the pan (not touching turkey) and add water as needed during cooking.
Brush the Turkey with vegetable oil.
Place the pan in the centre of the grill and close the lid.
Rotate the pan after 1 hour to ensure even cooking.
Continue to cook until the meat thermometer placed in the inner thigh reads 185f and in the breast reads 170f
Note: A 10 lb (4.5 kg) turkey takes 1 1/2 to 2 hours. Cooking time can be affected by weather conditions, type of barbeque and how often the lid is opened.
Comment Guidelines
We welcome your feedback on Houseandhome.com. H&H reserves the right to remove any unsuitable personal remarks made about the bloggers, hosts, homeowners and/or guests we feature. Please keep your comments focused on decorating, design, cooking and other lifestyle topics. Adopt a tone you would be willing to use in person and do not make slanderous remarks or use denigrating language. If you see a comment that you believe violates any of the guidelines outlined above, please click “Alert a Moderator.” Thank you.
Roast Turkey Breast and Gravy
_
Yields 1 turkey breast and 1 1/2 cups gravy
Use leftovers to make an Open-Faced Turkey Sandwich with Mushroom Gravy.
_
3 large_onions, sliced in half
3 _carrots, sliced in half lengthwise
3 stalks_celery
1 six-pound_turkey breast
3 tablespoons_all-purpose flour
1/4 cup_Madeira wine
2 cups_Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
_Salt and freshly ground black pepper
_
_ 1.__Strew roasting pan with onions, carrots, and celery; set turkey over vegetables. Roast until breast is cooked through, about 1 1/2 hours; interior temperature should be about 170°.
_
_ 2.__Cut breast in half; transfer one half to a cutting board, tent with foil to warm, and set aside. Reserve other half for later use.
_
_ 3.__Place roasting pan over two medium-hot burners on range. Sprinkle cooked vegetables and drippings with flour, and cook, stirring constantly, until flour forms a golden-brown film over bottom of roasting pan and vegetables are completely coated with film and turkey drippings, 2 to 3 minutes. Do not let pan get too hot, or drippings will burn.
_
_ 4.__Pour Madeira slowly into pan, and cook, scraping up film from pan with a wooden spoon until a thin paste forms, about 1 minute. Slowly add stock, stirring, until paste thins to a thick liquid. Continue adding stock, stirring, until gravy is desired consistency. Season to taste with salt, pepper, and a splash more Madeira if desired. Strain gravy, pressing down on solids with a rubber spatula to extract juices and flavor. Discard solids; transfer gravy to the top of a double boiler to keep warm, or let cool and refrigerate.
Here are two yummy glazes that add a little zip to your traditional Thanksgiving dinner
Peach Glaze
1/2 cup peach juice 125 ml
1/3 cup orange liqueur or orange juice 75 ml
1 tbsp cornstarch 15 ml
1/4 cup apple jelly 50 ml
In a bowl combine peach juice, liqueur and cornstarch; mix well. In a saucepan, over low heat, melt the apple jelly. Add peach mixture, stirring constantly until thickened and clear. Use sauce to baste turkey during the last 10 minutes of roasting time.
Makes 1 cup (250 ml)
Cranberry Glaze
1 1/2 cups fresh cranberry sauce 375 ml
OR
1 - 14 oz can whole cranberry sauce 398 ml
1/4 cup soy sauce 50 ml
2 tbsp lemon juice 25 ml
1 tsp ground ginger 5 ml
1/3 cup brown sugar 75 ml
1 tsp dry mustard 5 ml
1 garlic clove, minced 1
Combine all the ingredients in a bowl and mix well together. When oven roasting, apply during the last 30 - 45 minutes.
Hint’o Dijon Turkey
This is really tasty – all my friends have asked me for the recipe. (From now on I’ll tell them to come here)
Ingredients:
1 cup Dijon mustard
1 cup soy sauce
Fresh herbs-rosemary,basil,thyme-be creative
4 lemons
salt & pepper to taste
Instructions:
Smear dijon mustard all over turkey. Salt and pepper to taste. Pour juice of 4 lemons over turkey. Pour soy sauce over turkey. Finish by sprinkling with fresh chopped herbs.
Stuff turkey with left-over lemons and alternate with left-over herbs ( I do stems and all)
Cover turkey TIGHTLY with aluminum foil
Preheat oven to 350 degrees and cook 15 minutes per pound.
DO NOT open oven until the time for cooking is up! Do not brown. Serve with gravey
Recipe is based on 8kl turkey