Sunday, November 18, 2007

Turkey in a Dutch oven part 2 of 3

B.B.Q. turkey in a D.o. saves all the juices for gravy

B.B.Q. Turkey is the next way I cook my Thanksgiving Turkey and even though I don't use a Dutch oven for this recipe is is definately worth publishing. My mother started doing her turkey this way when I was in High School and I have carried on the recipe with several changes of course. But the method is the same and the results are a succulent B.B.Q.ed juicy bird that make mouths water and has the whole family fighting over the left overs including the bones for stock!

B.B.Q. Turkey

David Herzog

1 Turkey, up to 30 lbs.

¼ c. garlic salt

1/8 c. coarse ground black pepper

2 Tbs. chili powder

1 tsp. cumin

21 ½” Weber B.B.Q.

5 lbs. Royal Oak charcoal

Defrost turkey. Mix garlic salt, pepper, chili powder, and cumin in a small bowl. Rub pepper mix all over the turkey, inside and out. Start coals and place in 2 piles, one for each side of B.B.Q. (about 30 coals each pile). When coals are white, place turkey on cooking grill in the center, between the 2 piles of coals and cover. Cook 10 minutes for each pound. DO NOT lift the lid to look into the B.B.Q. to check the bird. After coals have burned out, check for doneness by slicing a small cut between the leg and thigh. Bird is done when juices run clear, about 3 ½ to 4 hours.

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