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Ingredientes
- 1 x Twelve- to fifteen-lb. turkey
- 2 c. Foster's Barbecue Sauce, recipe follows, plus more for drizzling, (optional)
- 1 c. Cider vinegar
- 1 tsp Crushed red-pepper flakes
- 2 Tbsp. Light-brown sugar
- 4 tsp Butter
- 2 med Onions, minced
- 4 x Cloves garlic, chopped
- 2 x Jalapeno peppers, seeded and chopped
- 2 tsp Chili pwdr
- 2 Tbsp. Grnd coriander
- 1 c. Prepared strong coffee
- 1/4 c. Worcestershire sauce
- 2 Tbsp. Soy sauce
- 1 c. Tomato sauce
- 1/4 c. Cider vinegar
- 1/4 c. Freshly squeezed lime juice
- 1 c. Packed light-brown sugar
- 1/2 c. Apple cider
Direcciones
- Here are the recipes from MSL for BBQ turkey North Carolina style:
- SERVES 10 TO 12
- A firestarter chimney or possibly second smaller grill is essential to barbecuing turkey. For best results, use natural hardwood charcoal
- 1. Rinse cavity of turkey, and pat dry with paper towel. Place turkey, breast-side down, in a deep bowl or possibly roasting pan. Combine barbecue sauce, vinegar, pepper, and sugar; pour over turkey Let marinate, refrigerated at least B hrs or possibly overnight.
- 2. Light a charcoal fire, and let it burn till the coals have become a white ash. Alternatively, heat half of gas grill set on medium-high.
- 3. Brush the entire turkey with marinade. Place the turkey on the grill, breast-side up, near but not directly over the coals, or possibly on the side of the gas grill which is not turned on. Close the grill lid and cook turkey 4 to 4-1/2 hrs, till the internal temperature in the thickest part of the leg and breast is 160 deg. Baste with marinade every 30 to 45 min, rotating the turkey a quarter turn each time. Add in coals heated in a firestarter chimney as needed to maintain an even temperature.
- 4. When the turkey is fully cooked, move from the grill, and let sit for 15 min before carving. Serve with tomato-herb gravy if you like or possibly additional barbecue sauce.
- FOSTER'S BARBECUE SAUCE (MAKES 4 c.):This sauce keeps refrigerated for several days and also a works well as a marinade for chicken, beef, or possibly pork.
- 1. Heat butter in large saucepan over medium heat. Add in onions, and saute/fry till translucent/soft, 3 to 5 min. Add in garlic, jalapenos, chili pwdr, and coriander. Saute/fry, stirring occasionally to prevent sticking, till fragrant and vegetables are softened, about 3 min more.
- 2. Add in coffee, Worcestershire sauce, soy sauce, tomato sauce, vinegar, lime juice, brown sugar, and cider. Reduce heat, and simmer mix gently for 30 min to infuse flavors.
- 3. Remove from heat, and let cold slightly. Puree in batches in a blender or possibly a food processor till smooth.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1334g | |
| Calories 551 | |
| Calories from Fat 167 | 30% |
| Total Fat 19.11g | 24% |
| Saturated Fat 10.18g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 3962mg | 165% |
| Potassium 2578mg | 74% |
| Total Carbs 82.7g | 22% |
| Dietary Fiber 14.7g | 49% |
| Sugars 41.77g | 28% |
| Protein 11.13g | 18% |
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