I have to share this recipe since we who live in Texas (me) love to BBQ. This is a twist on your boring turkey. So if you have an opportunity to cook outside and want a twist instead of the old traditional turkey, you might want to try it.
Fire up your grill and everyone's appetite with this Grilled Texas BBQ Turkey. It has just the right amount of down-home flavor so you'll receive plenty of compliments, not to mention request for seconds and thirds.
Recipe and picture from HEB TexasLife
1 (12 lb) turkey (thaw 2 days ahead if frozen)
2 bottles (16 oz) Texas Barbeque sauce (or your favorite)
Remove turkey neck and giblets package from turkey cavity and set aside for other use. Rinse turkey and pat dry.
Prepare an outdoor grill or smoker for indirect medium-high heat. Use your fingers to carefully loosen turkey skin; from the cavity to the neck and from the thighs and drums. Spread barbecue sauce under skin and all over the outside turkey.
Place turkey breast side up on a metal rack in a large roasting pan. Arrange pan on prepared grill. Grill 2 to 3 hours; about 11 to 13 minutes per pound, until turkey registers an internal temperature of 165 degree in the thigh and 180 F in the breast. Remove from grill and let stand 15 to 30 minutes before carving.
NOTE: to collect drippings for making gravy pour a little water into the foil pan. Replenish the water as needed to keep the drippings from burning. Remove pan from beneath the turkey about 30 minutes before the bird should be done and make gravy. Continue cooking turkey directly on cooking grate.
Fire up your grill and everyone's appetite with this Grilled Texas BBQ Turkey. It has just the right amount of down-home flavor so you'll receive plenty of compliments, not to mention request for seconds and thirds.
Recipe and picture from HEB TexasLife
1 (12 lb) turkey (thaw 2 days ahead if frozen)
2 bottles (16 oz) Texas Barbeque sauce (or your favorite)
Remove turkey neck and giblets package from turkey cavity and set aside for other use. Rinse turkey and pat dry.
Prepare an outdoor grill or smoker for indirect medium-high heat. Use your fingers to carefully loosen turkey skin; from the cavity to the neck and from the thighs and drums. Spread barbecue sauce under skin and all over the outside turkey.
Place turkey breast side up on a metal rack in a large roasting pan. Arrange pan on prepared grill. Grill 2 to 3 hours; about 11 to 13 minutes per pound, until turkey registers an internal temperature of 165 degree in the thigh and 180 F in the breast. Remove from grill and let stand 15 to 30 minutes before carving.
NOTE: to collect drippings for making gravy pour a little water into the foil pan. Replenish the water as needed to keep the drippings from burning. Remove pan from beneath the turkey about 30 minutes before the bird should be done and make gravy. Continue cooking turkey directly on cooking grate.
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