Barbecued Turkey Recipes

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BARBECUED TURKEY LEGS



Barbecued Turkey Legs image

Wishing you were at the game? Raise a giant drumstick -- in spirit -- with all the other Hawkeye football fans at the University of Iowa. These massive barbecued bird legs are a tailgating tradition at the black-and-gold school. Now you can make them at home with an easy dry brine that eliminates the need for submerging them in a big pot of salted water.

Provided by Food Network Kitchen

Categories     main-dish

Time 11h40m

Yield 8 turkey legs

Number Of Ingredients 9

1/3 cup packed light brown sugar
2 tablespoons chili powder
2 tablespoons mustard powder
2 teaspoons garlic powder
1 teaspoon cayenne
Kosher salt
8 turkey drumsticks (about 16 pounds total)
Vegetable oil, for oiling the grill grates
1 1/2 cups store-bought barbecue sauce

Steps:

  • The day before, make a dry brine: Put 2 wire racks on 2 rimmed baking sheets. Mix together the sugar, chili powder, mustard powder, garlic powder, cayenne and 1/2 cup salt. Pat the turkey drumsticks dry. Put 2 drumsticks in a large shallow bowl and sprinkle generously with the dry brine, rubbing it into every nook and cranny. Transfer to one of the wire racks. Working in batches, sprinkle and rub the remaining drumsticks with the dry brine and transfer to the wire racks. Sprinkle the drumsticks on the racks with any remaining dry brine. Refrigerate, uncovered, for at least 8 hours and preferably up to 24 hours.
  • Preheat the oven to 350 degrees F. Bake the drumsticks, rotating the baking sheets front to back and top to bottom halfway through cooking, until golden brown and an instant-read thermometer measures at least 200 degrees F, about 2 hours. Let cool to room temperature. Transfer the drumsticks to large re-sealable plastic bags. (The turkey can be made ahead up to this point and refrigerated for up to 24 hours.)
  • Preheat a gas grill to medium-low or prepare a charcoal for medium-low indirect heat: bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results).
  • Brush the grill grates with oil. Put the drumsticks on the grill (or indirect side if using charcoal) and cook, turning and basting with the barbecue sauce every 5 minutes, until the drumsticks are deep amber on the outside and heated through, about 15 minutes.
  • Let cool for 5 minutes, then wrap the exposed bone-end of each drumstick with foil and serve while warm.

BBQ TURKEY



BBQ Turkey image

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

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

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

NORTH CAROLINA-STYLE BBQ TURKEY



North Carolina-Style BBQ Turkey image

Provided by Food Network Kitchen

Categories     main-dish

Time 14h

Yield 8 to 10 servings

Number Of Ingredients 19

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

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

BRINED AND BARBECUED TURKEY



Brined and Barbecued Turkey image

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

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.

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.

OVEN-BARBECUED TURKEY



Oven-Barbecued Turkey image

I found this in Woman's Day magazine. I have not tried this recipe, but I'm posting it for safe keeping.

Provided by internetnut

Categories     Whole Turkey

Time 4h15m

Yield 1 turkey, 12 serving(s)

Number Of Ingredients 9

12 lbs turkey, thawed if frozen
2 teaspoons salt, divided
1/2 teaspoon pepper, divided
1/4 cup butter or 1/4 cup margarine, melted
1 cup catsup (Ketchup)
1/2 cup cider vinegar
1/4 cup packed brown sugar
2 tablespoons instant minced onion
2 teaspoons dry mustard

Steps:

  • Rub turkey inside and out with 1-1/2 teaspoons salt and 1/4 teaspoon pepper. Bake in roasting pan in preheated 325 oven, basting occasionally with pan drippings, 2-1/2 hours.
  • Meanwhile mix well remaining ingredients including 1/2 teaspoons salt and 1/4 teaspoons pepper. Spoon off pan pan drippings; reserve. Baste turkey with sauce mixture and continue roasting and basting 1- 1 1/2 hours longer (cover areas that brown too quickly with foil) or until thermometer inserted in thickest part of thigh (away from bone) registers 180 and drumstick moves easily.
  • Remove turkey to platter and let stand 20 minutes before carving. Strain pan drippings; remove and discard fat. Add defatted drippings ton sauce, heat through and serve with turkey.

Nutrition Facts : Calories 804.8, Fat 40.5, SaturatedFat 12.7, Cholesterol 318.9, Sodium 935.2, Carbohydrate 10.5, Fiber 0.2, Sugar 9.3, Protein 93.3

BBQ TURKEY



BBQ Turkey image

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

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

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.

DILLY BARBECUED TURKEY



Dilly Barbecued Turkey image

This is one of my brother-in-law's special cookout recipes. The onions, garlic and herbs in the marinade make a tasty, tender turkey, and the tempting aroma prompts the family to gather around the grill. -Sue Walker, Greentown, Indiana

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 6 servings.

Number Of Ingredients 11

1 cup plain yogurt
1/2 cup lemon juice
1/3 cup canola oil
1/2 cup minced fresh parsley
1/2 cup chopped green onions
4 garlic cloves, minced
4 tablespoons fresh minced dill or 4 teaspoons dill weed
1 teaspoon dried rosemary, crushed
1 teaspoon salt
1/2 teaspoon pepper
1 turkey breast half with bone (2-1/2 to 3 pounds)

Steps:

  • In a large bowl, combine the first 10 ingredients. Pour half into a large resealable plastic bag; add turkey. Seal bag and turn to coat. Cover and refrigerate for 6-8 hours or overnight. Cover and refrigerate remaining yogurt. , Drain and discard marinade from turkey. Grill turkey, covered, over medium-hot heat, basting often with reserved marinade, for 1 to 1-1/4 hours or until a thermometer reads 180°.

Nutrition Facts : Calories 245 calories, Fat 12g fat (0 saturated fat), Cholesterol 40mg cholesterol, Sodium 127mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 28g protein. Diabetic Exchanges

JUICY BBQ TURKEY BURGERS RECIPE



Juicy BBQ Turkey Burgers Recipe image

Juicy and delicious, these Ground Turkey BBQ Burgers are a family favorite! They come together in a matter of minutes and can also be made in a skillet on your stove top if you don't have a grill.

Provided by Elyse Ellis

Categories     Main Course

Time 25m

Number Of Ingredients 11

¼ cup chopped onion
¼ cup barbeque sauce (divided)
2 Tablespoons dry breadcrumbs
2 teaspoons prepared mustard
¾ teaspoon chili powder
½ teaspoon garlic powder
¼ teaspoon salt
1 pound ground turkey
4 large lettuce leaves
1 tomato
4 hamburger buns

Steps:

  • In a mixing bowl, combine onion, 2 Tablespoons barbecue sauce, breadcrumbs, mustard, chili powder, garlic powder, salt and ground turkey.
  • Mix until well combined.
  • Divide turkey mixture into 4 equal portions and shape into patties.
  • Heat grill to medium-high heat and place patties on the grill. Cook 5-7 minutes on each side, or until they reach an internal temperature of 165 degrees F.
  • Serve patties on a bun with lettuce, tomato, and remaining barbecue sauce.

Nutrition Facts : Calories 315 kcal, Carbohydrate 36 g, Protein 33 g, Fat 5 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 62 mg, Sodium 677 mg, Fiber 3 g, Sugar 11 g, ServingSize 1 serving

BARBECUED TURKEY



Barbecued Turkey image

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

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)

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.

BARBECUED TURKEY



Barbecued Turkey image

Categories     Sauce     turkey     Side     Marinate     Thanksgiving

Yield serves 8 to 10

Number Of Ingredients 6

One 12- to 14-pound turkey
Sea salt and freshly ground black pepper
1 cup apple cider vinegar
2 tablespoons unpacked light brown sugar
1 teaspoon crushed red pepper flakes
2 cups your favorite or West Tennessee Thick and Sticky BBQ Sauce (page 307), plus more for serving

Steps:

  • Rinse the turkey inside and out, pat dry, and trim any excess fat. Place the turkey, breast side down, in a disposable aluminum roasting pan. Season the inside of the cavity with salt and black pepper to taste.
  • Combine the vinegar, brown sugar, and red pepper flakes in a bowl and stir until the sugar dissolves. Pour the sauce over the turkey and massage all over into the skin. Cover and let marinate, breast side down, refrigerated, for 6 to 8 hours or overnight.
  • About 1 hour before cooking, remove the turkey from the refrigerator and let come to room temperature. Prepare a hot fire in a charcoal or gas grill and let the coals burn to gray ash with a slight red glow. Keep the coals on one side of the grill to create areas of direct and indirect heat (see Know-how, page 151); if using a gas grill, heat just one side on medium.
  • Flip the turkey, breast side up, in the roasting pan and brush all over with the marinade in the bottom of the pan. Flip the turkey again so it is breast side down and place the pan over the indirect heat (the side without the coals), cover the grill with the lid, and cook for about 2 hours, basting the turkey every 30 minutes with the marinade on the bottom of the pan and rotating the pan a quarter turn each time.
  • Use a fire-starter chimney to heat new coals; replenish the coals every hour or so, as needed, to maintain an even temperature of about 350°F (see Know-how, page 151).
  • Flip the turkey, breast side up, in the roasting pan and continue to cook, rotate, and baste with the barbecue sauce 1 to 1 1/2 hours longer, until the skin is crisp and an internal thermometer inserted in the thickest part of the thigh reads between 165°F and 170°F. Remove the turkey from the grill and let rest, loosely covered, for about 20 minutes before carving. Serve warm with additional barbecue sauce on the side.
  • Know-how: Grilling Basics
  • Start a fire using a chimney starter (available at most home improvement stores) and hardwood charcoal, if available.
  • Open the vents on the bottom of the grill.
  • When the coals are lit and glowing red, dump them from the chimney onto one side of the grill and spread evenly on one side only.
  • When the coals turn to gray with a red glow, they have reached their hottest point; the coals will begin to cool after that.
  • If using a gas grill, set the grill on high for recipes that call for gray ash with a bright red glow; on medium for those that call for gray ash with a slight red glow; and on low for gray ash.
  • Place the grate at least 6 inches above the coals and allow to get fully hot before grilling.
  • To determine how hot the coals are, hold your hand above the grate, about 6 inches above the coals, and count how many seconds you can keep it there before it becomes uncomfortable: hot: 1 to 2 seconds; medium: 3 to 4 seconds; low: 5 to 6 seconds.
  • To cook over direct heat, place the meat directly over the coals. Steak and fish are usually seared and should be placed over direct heat when the coals are at their hottest. If you are cooking something that takes longer, like chicken or pork, place it over direct, medium-hot heat to brown and crisp the skin, then move to the indirect heat until the coals die to low to finish cooking.
  • To cook over indirect heat, move the meat to the side of the grill without the charcoal, but maintain the fire so the grill stays hot. Cover with the lid and open the vents.
  • For slow-cooking dishes like Wood-Smoked Backyard Barbecued Pig (page 170), monitor the temperature using a thermometer. If your grill doesn't come with one, insert an instant-read thermometer in the grill vent to get a read on the temperature and try to maintain the temperature indicated in the recipe.
  • To replenish the heat, prepare extra coals in a fire-starter chimney placed over a separate grill and add the hot coals to the hotter, charcoal side of the grill as needed.
  • For information on grilling steak, see page 190.

EASY OVEN ROASTED BARBECUE TURKEY LEGS



Easy Oven Roasted Barbecue Turkey Legs image

A very easy and delicious turkey dish! I most always make this dish with recipe#186700 on the side, it goes so well together! You can also make this with chicken legs or pieces, just reduce the cooking time. This recipe can be doubled.

Provided by Kittencalrecipezazz

Categories     Poultry

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 12

1/3 cup flour
1 teaspoon seasoning salt (or white salt)
black pepper
1 -2 teaspoon chili powder, to taste
6 small turkey legs
1/4 cup oil
1 cup favorite bottled barbecue sauce (or homemade)
1 -2 tablespoon fresh minced garlic (optional)
1/2 cup water
1 large onion, chopped (or sliced)
1 small chopped green pepper (optional)
1 chicken bouillon cube, crushed (or use 1 package chicken bouillon powder)

Steps:

  • Mix the flour with salt, pepper and chili powder.
  • Dredge/coat the turkey legs with the flour mixture.
  • In a large skillet, brown the turkey legs on all sides.
  • Transfer the browned legs to a greased 13 x 9-inch baking pan.
  • In a medium bowl, combine the BBQ sauce, fresh garlic (if using), water, onion, green pepper and the bouillon cube; spoon over the turkey.
  • Cover the pan with heavy foil.
  • Bake in a preheated 325 degree oven for 1 hour.
  • Uncover; and bake for 1 hour, basting occasionally or until the turkey legs are tender.
  • ***NOTE*** the ingredients for the sauce may be doubled if desired.

Nutrition Facts : Calories 1356.1, Fat 64.3, SaturatedFat 18, Cholesterol 579.5, Sodium 1125, Carbohydrate 23.1, Fiber 1, Sugar 12.1, Protein 160.6

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BBQ THANKSGIVING TURKEY RECIPE | TRAEGER GRILLS
Recipes / Thanksgiving BBQ Turkey; Traeger Kitchen. Thanksgiving BBQ Turkey. 30. 4. Turkey Blend. Show your true BBQ colors and slather your bird with a little Texas spicy sauce this …
From traeger.com


BARBECUED TURKEY | CANADIAN LIVING
2005-07-14 Remove neck and giblets from turkey. Rinse and pat turkey dry inside and out. Secure neck skin to back, tie wings to body, tuck in or tie legs together securely with string. …
From canadianliving.com


BARBECUE GLAZED TURKEY RECIPE | EATINGWELL
Bring to boiling over medium heat, stirring constantly. Reduce heat. Simmer, uncovered, for 5 minutes. Transfer 1/3 cup of the sauce to a small bowl and keep remaining sauce warm. …
From eatingwell.com


SUMMER'S BEST WHOLE BBQ TURKEY | THIS WEST COAST MOMMY
2018-07-06 Dry turkey, inside and out, with paper towels. Season the turkey with oil, salt and pepper, inside and out. Stuff the cavity with lemon pieces. Pre-heat barbecue to 350°F …
From thiswestcoastmommy.com


BARBECUE TURKEY RECIPES | RECIPELAND
1,739 BARBECUE TURKEY RECIPES Best Ever Low-Fat Baked Chicken (1378) 3 days ago. 5.51 k Turn off the barbecue and try this healthy version of baked chicken that's succulent …
From recipeland.com


JUICY, SMOKED TURKEY: HOW TO BARBECUE A WHOLE TURKEY
2016-12-31 Place turkey in the foil roasting pan, pour polive oil generously over the turkey, and massage it into the skin with your hands. Flip the turkey over and rub olive oil into the bottom …
From inspiredimperfection.com


APPLE CIDER-BRINED BARBECUED TURKEY - SOBEYS INC.
Directions. Step 1. Combine cider, salt and brown sugar in large pot. Bring to a boil, stirring, until salt and sugar dissolve. Remove from heat. Add garlic. Transfer to large bucket or non …
From sobeys.com


BACON-WRAPPED GRILLED TURKEY RECIPE | TASTEOFBBQ.COM
Preheat your barbecue to 400F - 450F and set up for indirect cooking by placing a pan of water under the grates where the grilled turkey breast will be sitting. Melt the butter (I use a small …
From tasteofbbq.com


BARBECUED TURKEY RECIPE - LOS ANGELES TIMES
2010-11-18 Wash the turkey inside and out, pat it dry and weigh it. Measure 1 tablespoon of kosher salt or the appropriate amount of a seasoned salt into a bowl for every 5 pounds the …
From latimes.com


SLOW COOKER BBQ TURKEY BREAST - SLENDER KITCHEN
2018-08-01 1. In a small bowl, whisk together all of the ingredients, except the turkey and onions. 2. Layer the onions on the bottom of the slow cooker. Season the turkey with salt and …
From slenderkitchen.com


BBQ TURKEY RECIPES - THE SPRUCE EATS
Try one of these recipes to give the lean white meat some real flavor. How to Smoke a Turkey on the Grill. 4 hrs. Ratings. Spit-Roasted Turkey. 3 hrs. Ratings. Smoked Honey-Glazed Turkey …
From thespruceeats.com


GRILLED SPLIT TURKEY BREAST RECIPE - NATIONAL TURKEY FEDERATION
Place the turkey breast over the medium heat zone, and grill for about 5 minutes on each side (you may only be able to get the breast to lay flat on two or three sides, which is fine). After …
From eatturkey.org


THE BEST GRILLED TURKEY THIGHS | CANADIAN TURKEY
Refrigerate for at least 2 hours. Preheat your barbecue to 400 o F (205 o C). Place the turkey thighs on the preheated grill and cook for 30-35 minutes, turning every 10 minutes, or until the …
From canadianturkey.ca


10 BEST BARBECUE GROUND TURKEY RECIPES | YUMMLY
The Best Barbecue Ground Turkey Recipes on Yummly | Korean Ground Turkey Rice Bowls, Grain-free Ground Turkey Stuffed Peppers, Ground Turkey Chili
From yummly.com


BBQ TURKEY BREAST WITH A BROWN SUGAR RUB AND BBQ SAUCE
Add your turkey and roast over the low/medium heat for approximately 20 minutes, (10 minutes on each side), or until the internal temperature measures 165 degrees. Note: The fillet will take …
From aprettylifeinthesuburbs.com


BARBECUE SMOKED TURKEY RECIPE
2018-10-16 Bring to a gentle simmer. Simmer for about 10 minutes to infuse the flavors. Remove from the heat. Strain the butter into a Marinade Injection Shaker. Taste and season …
From atbbq.com


THE JUICIEST GRILLED TURKEY - SUNDAY SUPPER MOVEMENT
2021-09-20 Place the grate back on the grill. Preheat the grill to 450 degrees Fahrenheit. Once preheated turn off the middle burner and turn the side burners to low. Place the turkey over …
From sundaysuppermovement.com


BRINED & BBQ'D TURKEY WITH PAN GRAVY | POULTRY RECIPES | WEBER …
Add enough chicken stock to equal 4 cups of liquid. In a medium, heavy-bottomed saucepan over medium heat on the stove, melt the butter. Whisk in the flour and cook until the mixture turns …
From weber.com


OVEN-BARBECUED TURKEY RECIPE | MYRECIPES
Lift wingtips up and over back, tucking under bird securely. Step 3. Place turkey, breast side up, in a deep roasting pan. Bake at 350° for 2 hours, basting frequently with pan drippings. Step 4. …
From myrecipes.com


SMOKED BARBECUED TURKEY - THRIFTY FOODS
2016-03-24 Method. Soak wood chips in cold water 1 hour. Place an equal amount of the chips in the centre of each piece of foil. Seal the chips inside the foil and poke the packets created …
From thriftyfoods.com


BARBECUED TURKEY THIGHS RECIPE | EATINGWELL
Directions. In a 3 1/2- or 4-quart slow cooker combine ketchup, sugar, tapioca, vinegar, Worcestershire sauce, cinnamon and crushed red pepper (see Tip). Place turkey thighs, …
From eatingwell.com


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