Grilled Turkey With Cranberry Bbq Sauce Recipes

HICKORY SMOKED TURKEY WITH CRANBERRY BBQ SAUCE RECIPE

Steps:

• Preheat your grill to low heat (200 to 225 degrees F) and turn off one side so you will be cooking with indirect heat.
• Add your wet hickory chips over the fire and spray the grill with cooking spray.
• Prepare a spray bottle with 3 parts Worcestershire sauce and 1 part liquid smoke to spray the turkey during the cooking process.
• Fold foil into a packet, fill with chips, poke holes with a fork.
• Cut the turkey up into pieces like you would for frying a chicken.
• Rinse off each piece and pat dry.
• Place on the cool side of the grill and cook for about 4 hours at 200 to 225 degrees F, until the internal temperature reaches 180 degrees F.
• Every half hour, add more hickory chips and spray the turkey with your Worcestershire mix.
• The last half hour, baste the turkey with your Cranberry BBQ Sauce.

GRILLED SPATCHCOCK TURKEY

Steps:

• Heat grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid; heat grill to 350ºF.
• Meanwhile, cook cranberry sauce and water in saucepan on medium heat 5 min. or until blended, stirring frequently. Stir in barbecue sauce and pumpkin pie spice; cook 2 min. or until heated through, stirring frequently. Remove from heat; set aside.
• Use kitchen shears or sharp knife to cut back bone from turkey; discard bone. Open turkey butterfly-style. Place, breast side down, on center of grill grate over unlit area. Grill 2 hours or until turkey is done (165ºF), monitoring for consistent grill temperature and turning turkey after 1 hour and brushing with 3/4 cup cranberry mixture for the last 15 min.
• Remove turkey from grill. Let stand 15 min. before slicing. Meanwhile, prepare stuffing mixes as directed on package.
• Serve turkey with cranberry sauce and stuffing.

THE GREATEST GRILLED TURKEY

Steps:

• Prepare an outdoor grill for indirect medium-high heat.
• Rinse turkey and pat dry. Turn wings back to hold neck skin in place. Return legs to tucked position. Brush turkey with oil. Season inside and out with Italian seasonings, salt, and pepper.
• Place turkey, breast side up, on a metal grate inside a large roasting pan. Arrange pan on the prepared grill. Grill 2 to 3 hours, to an internal thigh temperature of 180 degrees F (85 degrees C). Remove turkey from grill and let stand 15 minutes before carving.

GLAZED GRILLED TURKEY - BARBECUE

Steps:

• Heat one side of grill medium heat.
• Brush drumsticks with cooking oil.
• Sprinkle with coarse-ground pepper, Salt, chili powder, garlic powder.
• Place the drumsticks on grill not directly over flame.
• For Glaze- In a small bowl, mix brown sugar, Worcestershire sauce, Dijon mustard, orange juice and zest.
• Brush a little on turkey.
• And continue to baste till done.
• Lower grill hood and grill for 45 minutes to 1 hour or until tender but no longer pink, turning once.
• Place on foil if turkey gets to brown.

GRILLED TURKEY, CHEDDAR & CRANBERRY ON SOURDOUGH

Steps:

• Spread 1 1/2 tablespoons of cranberry sauce on each of 4 slices of bread. Add 2 ounces of cheddar onto each piece, followed by two ounces of roasted turkey. Be sure to mash down the cranberry sauce and the cheese.
• Cover each prepared bread slice and evenly butter the top of each sandwich. Place each sandwich butter side down in a frying pan over medium heat. While the first side is grilling, butter the second side of bread. Cook until golden and crusty, about 3-4 minutes. Carefully turn and cook until second side is golden, about 2-3 minutes more.

GRILLED TURKEY WITH CRANBERRY GRAVY

Steps:

• For turkey:
• Soak wood chips in water to cover 30 minutes and drain well.
• Rinse turkey and pat dry inside and out. Season turkey inside and out with salt and pepper and pack neck cavity loosely with some lemon halves and herbs. Fold neck skin under body and fasten with a skewer. Fill body cavity loosely with some lemon halves and herbes. Fold neck skin under body and fasten with a skewer. Fill body cavity loosely with remaining lemon halves and herbs and truss turkey.
• Put an oiled rack inside a metal roasting pan that will fit inside grill. Spread turkey with butter and put on rack in pan. Add water to pan.
• Prepare grill:
• Open vents in lid and Bottom of grill and put 25 briquettes on 2 opposite sides of bottom, leaving middle clear. Position rack with wider openings over briquettes and light briquettes. (They will be ready for cooking as soon as they turn grayish-white in color, 20 to 30 minutes.) Shake excess water off wood chips and put evenly on top of briquettes. When chips begin to smoke, in about 2 minutes, the grill is ready.
• Grill turkey on rack in pan in grill, covered, over glowing coals 1 hour. (Do not remove lid during cooking.) Remove lid and add 10 more briquettes on each side. Grill turkey, covered, 1 hour more. Remove lid and add 10 more briquettes on each side. Grill turkey 1 hour more and insert a meat thermometer in fleshy part of a thigh. If thermometer registers 180°:F. and juices run clear when thigh is pierced, turkey is done. If turkey is not done, add 10 more briquettes on each side and test for doneness in same manner every 15 minutes.
• Transfer turkey to a heated platter, reserving juices in pan, and discard string. Keep turkey warm, covered loosely with foil.
• In a saucepan cook cranberries and sugar over moderately low heat, stirring frequently, until sugar is melted and cranberries burst. In a blender in batches purée cranberry mixture until smooth, transferring to a bowl. Cranberry mixture may be make 1 day ahead and chilled, covered. Bring mixture to room temperature before proceeding.
• Skim fat from pan juices, reserving 3 tablespoons fat, and deglaze pan with water over moderately high heat, scraping up brown bits. Simmer pan juices 3 minutes, stirring, and reserve off heat. In a saucepan whisk together reserved fat and flour and cook roux over moderately low heat, whisking, 3 minutes. Add pan juices and stock or broth in a stream and add cranberry mixture, whisking occasionally. Boil gravy, whisking occasionally, until reduced to about 5 cups, 15 to 20 minutes, and strain through a sieve into a saucepan. Season gravy with salt and pepper and keep warm.
• Discard lemon halves and herbs from turkey cavities. Garnish turkey with lemon halves and/or slices and herbs.

GRILLED TURKEY BURGERS WITH CRANBERRY HORSERADISH DRESSING

Steps:

• Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Stir the cranberry sauce, horseradish, lemon juice, and cumin together in a bowl. Season to taste with salt and pepper, and set aside.
• Mix the egg, celery, and onion in a bowl with your hand until the egg is smooth. Add the turkey, thyme, poultry seasoning, parsley, and bread crumbs; mix until evenly combined. Form the turkey mixture into 8 patties.
• Cook the turkey burgers on the preheated grill until no longer pink in the center and the juices run clear, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Place onto the hamburger buns, and top with cranberry sauce to serve.