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Turkey on the Grill

Contributed by: NAPSA

Grilling Up A Great Turkey

(NAPSA) - Preparing meals outdoors is becoming more and more the "in" thing to do. It's not restricted to burgers-any food can be a success. The recipe can be simple or elegant; the process quick or slow.

Turkey on the Grill
"Backyard Grilling: 150 Recipes For Your Grill, Smoker, Turkey Fryer & More" (Creative Publishing international, $21.95), by Jim and Ann Casada, Kate Fiduccia and Teresa Marrone, covers all types of grilling equipment and other outdoor cookers with tips for using each one. More than 150 recipes include complete cooking instructions for beef, poultry, pork and fish-with a variety of substitutes for wild game and fish.

Here's an example of a different way to prepare the traditional holiday bird:

Ingredients:

  • 1 medium-sized whole skin-on turkey (8 to 10 lbs.)
  • 1/4 cup (1/2 stick) butter, softened
  • 1 tsp. dried marjoram
  • 1/2 tsp. dried thyme
  • 1 clove garlic, finely minced, optional
  • 2 Tbsp. olive oil or canola oil
  • Salt and freshly ground black pepper
  • 1 cup chicken broth
  • 1 cup white wine or apple juice
  • 1/4 cup soy sauce
  • 1 Tbsp. paprika

Directions:

Remove neck and giblets from turkey and set aside. Remove and discard fat inside body cavity. Rinse turkey inside and out, and pat dry with paper towels. Loosen skin over breast by working your fingertips underneath the skin, starting above the cavity.

In small bowl, blend together butter, marjoram, thyme and garlic. Spread butter mixture between skin and breast meat, using your fingertips to pack butter under the skin and smoothing from the outside. Rub outside of turkey with oil; season inside and out with salt and pepper to taste. Let turkey stand at room temperature for about an hour while you prepare grill. Also combine broth, wine, soy sauce and paprika in measuring cup or bowl.

Prepare grill for indirect medium heat. Position filled water pan between coal banks or away from heated area of gas grill. Place turkey, breast-side up, on grate over water pan.

Cover grill and begin cooking. After about 30 minutes, baste turkey with broth mixture. Re-cover grill and continue cooking, basting every 15 minutes and replenishing coals as necessary, until turkey thigh reaches 170 F and juices run clear; cooking time should be 3 1/2 to 4 1/2 hours.

Transfer turkey to serving platter; tent loosely with foil and let stand for 15 to 20 minutes before carving.

Prep Time: 1 hour, 15 minutes

Grilling:

Indirect medium heat with water pan, 3 1/2 to 4 1/2 hours

Serving Size: Makes 8 - 10 Servings


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