Sage, Orange, and Clove Rotisserie Turkey BBQ Recipe

 

One whiff of the orange, clove, and sage in this recipe is guaranteed to drive the neighbours wild. If you don’t have a rotisserie, grill this 12- to 14-pound turkey over Indirect Medium heat for 2-1/4 to 2-1/2 hours.

For the rub:

2 tablespoons granulated orange peel
1 tablespoon dried sage
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon vegetable oil
1 turkey, 12 to 14 pounds
2 small oranges, washed and dried
12 whole cloves
6 medium garlic cloves, crushed
1 bunch fresh sage, tied with cotton string

To make the rub: In a small bowl combine the rub ingredients. Set aside.

Remove the pop-up timer, as well as the neck, giblets, and any excess fat from the turkey and discard. Rinse the turkey, inside and out, under cold water and pat dry with paper towels.

Pierce the oranges several times with a knife and insert six whole cloves into each of them. Put the clove-studded oranges, garlic, and sage into the turkey cavity. Truss the turkey with cotton string. Pin the neck skin flap to the body with two or three small trussing needles.

Skewer the turkey lengthways through the oranges and centre on the spit. Rub the entire exterior with the rub mixture, pressing it into the skin. Set the spit on the rotisserie and let the turkey rotate over Indirect Medium heat until the internal temperature reaches 170°F in the breast and 180°F in the thickest part of the thigh, 2-1/4 to 2-1/2 hours.

Turn off the rotisserie. Wearing barbecue mitts, carefully remove the spit from the rotisserie and place it on a cutting board. Loosely cover the turkey with aluminium foil and allow to rest for at least 20 minutes. Remove the spit and discard the oranges, garlic, and sage. Carve the turkey into serving pieces. Serve warm.

Makes 12 to 14 servings.

Brined Whole Turkey Breast BBQ Recipe

 

This tasty number is just the ticket for a smaller crowd, or to supplement the menu for a large one.

For the brine:

2/3 cup kosher salt
1/2 cup honey
10 whole allspice, crushed
1/4 cup peeled and coarsely chopped fresh ginger
4 garlic cloves, bruised with side of knife
4 whole cloves
2 bay leaves
1 cinnamon stick
1 whole turkey breast, 5 to 6 pounds
1 tablespoon butter, melted

To prepare the brine: In a large, 8-quart stockpot, dissolve the salt in 2 cups of very hot water. Add the rest of the brine ingredients and stir to combine. Cool to room temperature.

Rinse the turkey breast under cold water, drain, and place the turkey in the brine. Surround it with about 6 cups of ice cubes. Add enough water to totally cover the turkey breast by at least 1/2 inch. Carefully stir the brine one last time. Cover and refrigerate 12 hours or overnight.

Remove the turkey breast from the pot and discard the brine. Pat turkey dry with paper towels.

Place the turkey, skin side up, in a roasting pan set in a disposable aluminium pan. Brush the skin with the melted butter. Grill over Indirect Medium heat until the skin is golden and the internal temperature reaches 170° F, about 1-1/2 hours. Transfer the turkey breast to a cutting board and let it rest for 15 minutes before carving into thin slices.

Makes 6 servings.

Turkey Burgers with Chunky Peach-Cranberry Ketchup BBQ Recipe

 

For the ketchup:

1 tablespoon olive oil
3 tablespoons chopped shallots
2 cups diced skinned peaches
3 tablespoons cranberry sauce
3 tablespoons white wine vinegar
1 tablespoon dark brown sugar
1/2 tablespoon tomato paste
1 teaspoon chopped fresh thyme
1/4 teaspoon ground Mediterranean oregano
1/4 teaspoon kosher salt
Pinch of freshly ground black pepper
1 large sweet onion
2 tablespoons olive oil
1/4 teaspoon kosher salt
Pinch of paprika

For the burgers:

1-1/4 Pounds ground turkey
2 tablespoons water
2 tablespoons olive oil
1 tablespoon Worcestershire sauce
1-1/2 teaspoons poultry seasoning
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 burger buns

To make the ketchup: In a sauté pan, warm the oil and sauté the shallots for 3 minutes. Add the peaches and sauté for about 2 minutes or until juices release from the fruit. Add the rest of the ketchup ingredients and blend well. Simmer for 5 to 6 minutes. Remove from heat and chill thoroughly.

Cut the onion into 4 thick slices. Brush onion slices with oil and season with salt and paprika. Grill over Indirect High heat until tender, about 10 to 15 minutes, turning once halfway through grilling time. Remove from grill and keep warm.

To make the burgers: In a medium bowl, combine all the burger ingredients and mix well. Form into four patties, each about 3/4-inch thick. Grill over Direct High heat until juices run clear, about 6 to 8 minutes, turning once halfway through grilling time.

Place burgers on buns and top with grilled onions and chunky peach cranberry ketchup.

Makes 4 servings.

Turkey Pot Pie BBQ Recipe

 

Best thing ever to happen to turkey leftovers. And this home-made version is simply over the top.

For the vegetables:

2 tablespoons unsalted butter, divided
1 medium yellow onion, cut into 1/2-inch dice
3 medium carrots, peeled and cut into 1/2-inch dice
2 celery stalks, cut into 1/2-inch dice
1/2 pound button mushrooms, thinly sliced
1 teaspoon dried thyme
1/2 teaspoon dried oregano

For the sauce:

3 tablespoons unsalted butter
2 teaspoons Madras curry powder
1/4 cup all-purpose flour
1-1/2 cups chicken broth
3 cups diced grilled turkey
1/4 cup finely chopped fresh Italian parsley
2 tablespoons fresh lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 sheet (9- by 10-inch) frozen puff pastry, thawed
1 large egg

To prepare the vegetables: In a medium sauté pan over medium-high heat, melt 1 tablespoon of the butter and cook the onion and carrots, stirring occasionally, until the onion is translucent, 6 to 8 minutes. Transfer the onion-carrot mixture to a large bowl. Melt the remaining 1 tablespoon of butter in the sauté pan over medium-high heat. Add the celery, mushrooms, thyme, and oregano. Cook, stirring occasionally, until the juices from the mushrooms have evaporated, 6 to 8 minutes. Add the celery-mushroom mixture to the other vegetables.

To make the sauce: In a large saucepan over low heat, melt the butter. Add the curry powder and cook for 1 minute to bring out the flavour. Add the flour and cook for 1 minute, stirring constantly. Whisk in the chicken broth and simmer until the sauce thickens.

Add the cooked vegetables, turkey, parsley, lemon juice, salt, and pepper to the sauce. Stir and simmer for 1 minute. Transfer the mixture to an ovenproof 10-inch skillet or deep 10-inch pie pan.

On a lightly floured surface roll out the puff pastry to 1/8-inch thickness. Lay the pastry over the skillet, trimming any excess with a knife. Cut three or four slashes in the pastry to allow steam to escape. Beat the egg with 2 teaspoons water; lightly brush the entire surface of the pastry with the egg mixture.

Place the skillet on a small baking sheet and place on the cooking grate. Grill over Indirect Medium heat until the filling is bubbling and the pastry is golden brown, 40 to 50 minutes. Carefully remove the hot pan from the grill. Allow the pie to cool for about 10 minutes before serving.

Makes 6 to 8 servings.