Countryside Cranberry Grill Recipes

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GRILLED TURKEY WITH CRANBERRY BBQ SAUCE



Grilled Turkey with Cranberry BBQ Sauce image

Create some much-needed space in your oven for Thanksgiving by grilling the turkey instead!

Provided by Food Network Kitchen

Categories     main-dish

Time P1DT4h5m

Yield 8 servings

Number Of Ingredients 17

2 teaspoons sugar
Kosher salt and freshly ground black pepper
1 whole turkey (12 to 14 pounds)
1 tablespoon vegetable oil, plus more for brushing the turkey
1 small onion, diced small
Salt and freshly ground black pepper
2 cloves garlic, minced
1 teaspoon paprika
1/2 pound frozen cranberries
1/2 cup apple juice
1/3 cup ketchup
3 tablespoons light brown sugar
2 tablespoons molasses
2 tablespoons cider vinegar
2 teaspoons Worcestershire sauce
1 teaspoon dry mustard
1 chipotle pepper in adobo

Steps:

  • For the turkey: One to two days before cooking, combine the sugar, 1/4 cup kosher salt and 1/2 teaspoon ground black pepper in a small bowl. Rub this mixture all over the turkey, including under the breast and thigh skin and inside the cavity. Refrigerate uncovered or lightly covered with plastic wrap.
  • For the cranberry bbq sauce: Heat the oil in a medium saucepan over medium heat. Add the onion and a pinch of salt. Cook until the onion is very soft and translucent, about 8 minutes. Add the garlic and paprika and cook, stirring frequently, 2 minutes. Stir in the cranberries, apple juice, ketchup, light brown sugar, molasses, vinegar, Worcestershire sauce, dry mustard, chipotle pepper, 3/4 teaspoon salt and a few grinds of pepper. Simmer until the cranberries start to burst, about 12 minutes. Transfer to a food processor and blend until very smooth. Reserve half for serving with the turkey. (You can make this sauce the day before and keep it refrigerated.)
  • Half an hour before cooking, remove the turkey from the refrigerator. Preheat a grill for indirect cooking over medium heat (about 350 degrees F). For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, 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.)
  • Pat the turkey very dry with paper towels. Brush the turkey all over with oil and sprinkle lightly with salt and pepper.
  • Place the turkey breast-side up on the indirect side of the grill with the legs facing the hotter side. Cover the grill and roast until almost done (an instant-read thermometer inserted in the thickest part of the thigh should register around 150 degrees F), 1 hour 30 minutes to 2 hours. Brush the turkey all over with the cranberry sauce. Cover the grill and continue cooking the turkey until a thermometer registers at least 165 degrees F in the thigh and 155 degrees F in the breast, 15 to 25 minutes more.
  • Let the turkey rest 30 minutes before carving. Serve with the reserved cranberry sauce on the side.

GRILLED CRANBERRY CHICKEN



Grilled Cranberry Chicken image

Here's what you do with that extra can of whole berry cranberry sauce that you have left over from Thanksgiving! :) Prep time does not include the time to get your grill ready for cooking.

Provided by breezermom

Categories     Chicken

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 10

1 chicken-flavored bouillon cube
1/2 cup boiling water
1 (16 ounce) can whole berry cranberry sauce
1 cup chili sauce
1 small lemon, juice of
1 tablespoon dried minced onion
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
2 whole chickens, quartered (3 to 3 1/2 lb..I have the butcher at the store do it)
salt and pepper

Steps:

  • Dissolve the bouillon cube in the water; combine with the next 6 ingredients in the container of a blender. Cover, process until the sauce is smooth. Put half the sauce in one bowl, half in another. Set aside.
  • Sprinkle the chicken with salt and pepper. Grill chicken, starting skin side down, over hot coals for 30 minutes, turning every 10 minutes. Baste the chicken with one of the bowls of the sauce.
  • Grill an additional 30 minutes. Baste every 10 minutes with the sauce, continuing to turn the chicken.
  • Serve chicken with the reserved sauce. (the one from the bowl that you set aside and haven't used -- do not use the sauce that you have been brushing on the chicken while it cooked).

Nutrition Facts : Calories 849, Fat 53.3, SaturatedFat 15.2, Cholesterol 243.9, Sodium 798.1, Carbohydrate 30.1, Fiber 2.6, Sugar 25.8, Protein 58.4

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