Re: [CH] BBQ TURKEY
Gary Bellinger (yesgaz@itcanada.com)
Sat, 04 Mar 2000 22:55:49 -0500
Thanks Calvin, jus the type of message I need to read at 11:00 at
night. Off to the fridge!! ARRRRGGGHH!!
Calvin Donaghey wrote:
>
> Hello all,
> Today I tried something I've never done before. My wife thawed a 25 lb
> turkey and asked me to cook it any way I liked. (what do YOU have
> planned for your day off?) I skinned and butchered it down to pieces
> like you do a chicken, then split the thighs and breast halves again.
> Sliced the breast meat into 1" X 2" strips. Cooked it as if it was a
> chicken.
> Marinate 3 hours (he was a tough old bird) in white wine, garlic, mango,
> onion, peppers, celery tops all pureed in the blender.
> Coat with lemon pepper, a little powder and salt.
> Grill over mesquite coals w/ peach wood chips until outside is fully
> blanched and grill marks are dark. (Still pink in center)
> Slosh on:
> BBQ sauce hopped up w/ extra garlic, JC's Fiery Hab sauce (not too much,
> I didn't want to be responsible for eating the whole bird myself!) and
> Ruby Red Wild Hibiscus Sauce (from OZ). Brown sauce on both sides.
> Add to BIG crock pot with 1/2 cup Colgin's, 1/2 cup broth, 1/2 cup
> sauce. Pack pieces tightly into pot, leaving little open space. Cook
> at 325 1hour, then on low 2 hours. (Actually, as big as our pot is, I
> still had to put some in a foil pouch in the oven.)
> Just sampled the finished product, and it is quite good. Tender, and
> very juicy. Made about 4 cups of broth, too. Next time I may try it
> with an olive oil/garlic/papaya sauce a friend of mine from Hawaii
> makes ;-)
> JC- Your sauce is excellent on turkey.
> Anna- I found a nice use for that hibiscus sauce.
> Calvin