Barbecued Glazed Turkey

Recipe from The Sunset Cookbook

Barbecued Glazed Turkey

Grilling gives the bird a really crisp, brown skin—plus it frees up your oven so you can cook everything else.

Click to Enlarge


Serves: 12 to 24, depending on size of turkey, with ample leftovers
Time: 2 to 3 hours, plus 15 to 30 minutes to rest

  • 1 turkey (12 to 24 lbs.)
  • Olive or vegetable oil
  • Glaze (recipes follow)

1. Remove and discard leg truss from turkey. Pull off and discard any lumps of fat. Remove giblets and neck. Pat turkey dry. Rub skin with oil. Insert a meat thermometer straight down through thickest part of breast to bone (if using an instant-read thermometer, insert later).

2. Prepare a charcoal or gas grill for indirect medium heat, using a drip pan.

3. Set turkey, breast up, on cooking grate over drip pan and close lid on grill. Cook turkey according to glaze directions.

4. Using two large spatulas, transfer cooked turkey to a platter. Cover loosely with foil and let rest 15 to 30 minutes.

5. Carve bird. If thighs are still pink at the joint, microwave them until pinkness disappears, 1 to 3 minutes.

Sage Butter Glaze: In a small bowl, mix 1⁄4 cup melted butter, 2 tbsp. fresh lemon juice, and 1 tsp. minced sage leaves. When turkey has about 45 more minutes to cook (breast temperature at bone will be about 135° for birds up to 18 lbs. and about 145° for larger ones), baste often with sage butter. Cook, sliding folded strips of foil between bird and grate if edges of turkey begin to get too dark, until an instant-read thermometer registers 160°.

Per 1/4-lb. serving (white and dark meat with skin and Sage Butter Glaze): 243 cal., 44% (108 cal.) from fat; 32 g protein; 12 g fat (3.9 g sat.); 0.1 g carbo (0 g fiber); 97 mg sodium; 97 mg chol.

Chile-Orange Glaze: In a small bowl, combine 3 tbsp. ground dried New Mexico or California chiles, 1 can (12 oz.; 1½ cups) thawed orange juice concentrate, 2 tbsp. finely shredded orange zest, and 1 tsp. ground cumin. When turkey has about 20 more minutes to cook (breast temperature at bone will be about 150° for birds up to 18 lbs. and about 155° for larger ones), coat generously with glaze. Cook, sliding folded strips of foil between bird and grate if edges of turkey begin to get too dark, and draping any other dark areas with foil, until an instant-read thermometer registers 160°.

Per 1/4-lb. serving (white and dark meat with skin and Chile-Orange Glaze): 245 cal., 37% (90 cal.) from fat; 32 g protein; 10 g fat (3 g sat.); 3.7 g carbo (0.2 g fiber); 87 mg sodium; 93 mg chol.

Brown Sugar Crackle Glaze: In a small bowl, mix 2 cups firmly packed light brown sugar, 5 tbsp. Dijon mustard, and 2 tsp. coarsely ground black pepper. When turkey has about 45 more minutes to cook (breast temperature at bone will be about 135° for birds up to 18 lbs. and about 145° for larger ones), spread with half the glaze. Cook 20 minutes. Brush with remaining glaze and cook, sliding folded strips of foil between bird and grate if edges of turkey begin to get too dark, and draping any other dark areas with foil, until an instant-read thermometer registers 160°.

Per 1/4-lb. serving (white and dark meat with skin and Brown Sugar Crackle Glaze): 265 cal., 34% (90 cal.) from fat; 32 g protein; 10 g fat (3 g sat.); 9 g carbo (0 g fiber); 123 mg sodium; 93 mg chol. 

Page 1

Advertisement

Insider Guides

Places We Love!
Enchantment Resort
For a most soothing Sedona experience, tuck yourself...