NORTH CAROLINA-STYLE BBQ TURKEY
Provided by Food Network Kitchen
Categories main-dish
Time 14h
Yield 8 to 10 servings
Number Of Ingredients 19
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
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
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
CAROLINA BBQ
Carolina style shredded pork BBQ. This recipe was given to us when we lived in the Carolinas.
Provided by John Koral
Categories Meat and Poultry Recipes Pork Pork Shoulder Recipes
Time 5h
Yield 6
Number Of Ingredients 10
Steps:
- Place pork shoulder, bay leaf, red pepper and water in large pot with lid. Bring to boil. Simmer covered 4 to 5 hours until meat is tender. Let meat cool in broth. Remove excess fat from broth and shred meat.
- Take 3 cups of liquid and bring to boil. Combine liquid with vinegar, sugar, ketchup, Worcestershire sauce and garlic. Add shredded pork and salt. Heat through uncovered.
Nutrition Facts : Calories 514.9 calories, Carbohydrate 14.1 g, Cholesterol 178.6 mg, Fat 27.2 g, Fiber 0.2 g, Protein 50.6 g, SaturatedFat 9.5 g, Sodium 260.4 mg, Sugar 13.1 g
CAROLINA BBQ TURKEY PANINI
A turkey panini gets a serious flavor upgrade with fixings that include creamy coleslaw, melty cheese and tangy BBQ sauce.
Provided by My Food and Family
Categories Home
Time 10m
Yield 1 serving
Number Of Ingredients 6
Steps:
- Heat panini grill sprayed with cooking spray.
- Place turkey on bottom half of bun; top with next 3 ingredients.
- Spread cut side of top of bun with mayo; place, mayo side down, on sandwich.
- Grill 2 to 3 min. or until golden brown.
Nutrition Facts : Calories 370, Fat 19 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 1090 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 15 g
SWEET AND SAVORY TURKEY PANINI
Provided by Aaron McCargo Jr.
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Fill a pot with 2-inches of canola oil and heat it to 375 degrees F. Preheat the oven to 400 degrees F.
- Arrange the bacon on a sheet tray with a rack. Brush the bacon with even amounts of maple syrup. Bake until crisp, about 18 to 22 minutes. Remove the bacon from the oven to a paper towel lined platter. Set aside.
- Combine the flour, cayenne, and salt and pepper, to taste, in a medium-sized bowl. Add the sliced shallots and toss the shallots in the flour to coat evenly. Shake off excess flour. Working in 2 batches, fry the shallots until crisp, about 2 to 3 minutes. Remove them to a paper towel lined platter and sprinkle with salt. Set aside.
- In a small bowl, mix together the mayonnaise, chipotles, adobo sauce, cilantro, lemon and garlic until well combined. Season with salt and pepper, to taste. Set aside.
- Slice the turkey breast into 1/4-inch slices. Lay the bread out on a large cutting board. Spread chipotle mayonnaise on each slice of bread. Top each slice of bread with a slice of smoked Cheddar and a couple slices of bacon. Sprinkle some crispy shallots on 3 slices of bread. Put a few slices of turkey on top of the onions. Sprinkle some additional shallots on the turkey. Form 3 sandwiches and spread each sandwich with a little melted butter. Put the sandwiches in a large skillet over medium heat. Cook, pressing down the sandwich with a spatula, for 3 to 4 minutes on each side. Remove the sandwiches from the pan and serve.
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
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.
NORTH CAROLINA BARBECUE TURKEY
A firestarter chimney or second smaller grill is essential to barbecuing turkey. For best results, use natural hardwood charcoal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Number Of Ingredients 6
Steps:
- Rinse cavity of turkey, and pat dry with paper towel. Place turkey, breast-side down, in a deep bowl or roasting pan. Combine barbecue sauce, vinegar, pepper, 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 a white ash. Alternatively, heat half of a gas grill set on medium-high.
- Brush the entire turkey with the marinade. Place the 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. Close the grill lid, and cook turkey 4 to 4 1/2 hours, until the internal temperature in the thickest part of the leg and breast is 160 degrees. Baste with the marinade every 30 to 45 minutes, rotating the 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.
GRILLED TURKEY PANINI SANDWICHES
I first had one of these in the brewery in Grand Marais, Michigan in the Upper Peninsula of Michigan. I love these leftover turkey sandwiches, may also use chicken. I will also roast turkey breast when I get a craving for these sandwiches. May add more or take away the amounts of ingredients in the sandwich spread, they are guestimates, as I just dump and add to taste.
Provided by Michigan Dreamer
Categories Lunch/Snacks
Time 30m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Mix up the sandwich spread and let marinate a minimum of 4 hours.
- Slice up all the vegetables and get them ready.
- Grill the bread slices, add the turkey and swiss cheese til warm.
- Place on a plate, add the vegetables, add sandwich spread, cut in half and enojoy!
Nutrition Facts : Calories 591.2, Fat 47.4, SaturatedFat 10.8, Cholesterol 56.3, Sodium 1015.2, Carbohydrate 34.6, Fiber 1.1, Sugar 9.9, Protein 10
BBQ TURKEY PANINI
If you don't have a panini grill, heat a skillet on medium heat. Cook sandwich 5 minutes on each side or until cheese is melted and sandwich is golden brown on both sides, gently press down top of sandwich with a spatula.
Provided by CookingONTheSide
Categories Lunch/Snacks
Time 15m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Heat panini grill to medium heat.
- Spread bread slices with barbecue sauce; fill with remaining ingredients.
- Grill 5 minutes or until cheese is melted and sandwich is golden brown on both sides.
- Enjoy!
Nutrition Facts : Calories 653.3, Fat 14.9, SaturatedFat 7.2, Cholesterol 110, Sodium 3153, Carbohydrate 74.5, Fiber 4.6, Sugar 2.3, Protein 54.2
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