Looking for Turkey Website links

Re: Barbeque Turkey

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Posted by Neil in NJ on September 01, 1997 at 10:25:01:

In Reply to: barbeque turkey posted by linda on August 30, 1997 at 06:35:12:

See if you can get your hands on a Willie's Turkey Sitter or similar product. Fill with half a bottle of beer, half an onion (chopped) and a clove or two of garlic (minced). Fill it the rest of the way with wine vinigar (or cider) and set it in a drip pan in the middle of the charcoal grate. Don't replace the cooking grate -- you won't need it.

Give your bird the ol' rub and sit its cavity on the Sitter so it's standing upright Toss some wood chips onto the coals (I like applewood for poultry). Close the lid, and let the fun begin. Add coals as needed to maintain the heat (burned to white if briquettes, or cold lumps) and give it a quick baste as you do. Because the bird will be steamed from the inside by the beer mixture, it can't dry out.

This method is fairly fool-proof. That's largely because I'm the fool who proved it. The only critical part of this process is ensuring that the bird is done. Those "bird-watcher thermometers" that come with many of today's birds are inconclusive at best, but when it pops you'll at least know it's time to start checking.

Good luck!

BBQsearch.com

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BARBECUED TURKEY WITH MAPLE-MUSTARD GLAZE

First the turkey is soaked overnight in a
brine to improve flavor and ensure moist
meat. (Be sure to use a pot large enough to
hold both the brine and the turkey.) The
smokiness of the turkey is offset
beautifully by the tangy, sweet glaze, which
incorporates two quintessential Napa Valley
ingredients: wine and mustard.

For turkey
6 quarts water
2 large onions, quartered
1 cup coarse salt
1 cup chopped fresh ginger
3/4 cup (packed) golden brown sugar
4 large bay leaves
4 whole star anise
12 whole black peppercorns, crushed

1 13- to 14-pound turkey, giblets discarded

4 cups hickory smoke chips, soaked in water
30 minutes, drained
Disposable 9x6 1/4x1-inch aluminum broiler
pans

2 large oranges, cut into wedges
1/4 cup olive oil
2 tbsp oriental sesame oil

For glaze
3/4 cup pure maple syrup
1/2 cup dry white wine
1/3 cup Dijon mustard
2 tbsp butter

Make turkey:
Combine first 8 ingredients in very large
pot. Bring mixture to simmer, stirring until
salt and sugar dissolve. Cool brine
completely.

Rinse turkey inside and out. Place turkey in
brine, pressing to submerge. Chill
overnight,
turning turkey twice.

For glaze:
Bring all ingredients to simmer in heavy
medium saucepan.

Brush glaze over turkey; cover and cook
until thermometer inserted into thickest
part of thigh registers 180�F, covering any
dark areas of turkey with foil, about 1 hour
longer. Transfer turkey to platter. Tent
with foil and let stand 30 minutes.

http://www.outdoor-grill-gear.com/grill-1/barbeque_turkey_recipes.html

http://www.azbbqa.com/MeatSafety/turkeymain.shtml

http://www.azbbqa.com/MeatSafety/turkstoring.shtml

Appreciate the links.

And I'm above board when I use someone else's recipe, so I need the source for the turkey/mustard glaze post. Who's the author?

This won't fall into the Q category,but some pretty good knowledge.

You'll recognize a bunch of these guys,like Rick Bayliss,Dean Fearing[who btw is an ol' e Ky boy],etc.Star Chefs' Turkey Tips

I wish I knew, Okie. I copied the entire post from some other forum and I don't recall seeing a name. Sorry.

That's okay, I just try to know where the information comes from, so I can credit whoever the originator was. There are too many people that steal ideas on the internet and claim them for their own, something I don't do -- knowingly, so I always post requests about these kind of posts.

Thanks anyway.

Smokin'