North Carolina Barbecue Turkey Recipe

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Servings: 1

Ingredients

Cost per recipe $13.22 view details

Directions

  1. Here are the recipes from MSL for BBQ turkey North Carolina style:
  2. SERVES 10 TO 12
  3. A firestarter chimney or possibly second smaller grill is essential to barbecuing turkey. For best results, use natural hardwood charcoal
  4. 1. Rinse cavity of turkey, and pat dry with paper towel. Place turkey, breast-side down, in a deep bowl or possibly roasting pan. Combine barbecue sauce, vinegar, pepper, and sugar; pour over turkey Let marinate, refrigerated at least B hrs or possibly overnight.
  5. 2. Light a charcoal fire, and let it burn till the coals have become a white ash. Alternatively, heat half of gas grill set on medium-high.
  6. 3. Brush the entire turkey with marinade. Place the turkey on the grill, breast-side up, near but not directly over the coals, or possibly on the side of the gas grill which is not turned on. Close the grill lid and cook turkey 4 to 4-1/2 hrs, till the internal temperature in the thickest part of the leg and breast is 160 deg. Baste with marinade every 30 to 45 min, rotating the turkey a quarter turn each time. Add in coals heated in a firestarter chimney as needed to maintain an even temperature.
  7. 4. When the turkey is fully cooked, move from the grill, and let sit for 15 min before carving. Serve with tomato-herb gravy if you like or possibly additional barbecue sauce.
  8. FOSTER'S BARBECUE SAUCE (MAKES 4 c.):This sauce keeps refrigerated for several days and also a works well as a marinade for chicken, beef, or possibly pork.
  9. 1. Heat butter in large saucepan over medium heat. Add in onions, and saute/fry till translucent/soft, 3 to 5 min. Add in garlic, jalapenos, chili pwdr, and coriander. Saute/fry, stirring occasionally to prevent sticking, till fragrant and vegetables are softened, about 3 min more.
  10. 2. Add in coffee, Worcestershire sauce, soy sauce, tomato sauce, vinegar, lime juice, brown sugar, and cider. Reduce heat, and simmer mix gently for 30 min to infuse flavors.
  11. 3. Remove from heat, and let cold slightly. Puree in batches in a blender or possibly a food processor till smooth.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1334g
Calories 551  
Calories from Fat 167 30%
Total Fat 19.11g 24%
Saturated Fat 10.18g 41%
Trans Fat 0.0g  
Cholesterol 41mg 14%
Sodium 3962mg 165%
Potassium 2578mg 74%
Total Carbs 82.7g 22%
Dietary Fiber 14.7g 49%
Sugars 41.77g 28%
Protein 11.13g 18%
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