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Barbecued Glazed Turkey

Barbecued Glazed Turkey
Barbecued Glazed Turkey might be just the main course you are searching for. This recipe makes 12 servings with 579 calories, 70g of protein, and 32g of fat each. This recipe covers 29% of your daily requirements of vitamins and minerals. If you have brown sugar crackle glaze, turkey, vegetable oil, and a few other ingredients on hand, you can make it. To use up the brown sugar you could follow this main course with the Brown-sugar Pound Cupcakes With Brown-butter Glaze as a dessert. It is a good option if you're following a gluten free, dairy free, and fodmap friendly diet. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

1
Remove and discard leg truss from turkey. Pull off and discard lumps of fat.
Ingredients you will need
Whole TurkeyWhole Turkey
2
Remove giblets and neck. Rinse bird inside and out and pat dry.
3
Rub turkey skin with oil. Insert a meat thermometer straight down through thickest part of the breast to bone (if using an instant-read thermometer, insert later).
Ingredients you will need
Whole TurkeyWhole Turkey
BoneBone
MeatMeat
Cooking OilCooking Oil
Dry Seasoning RubDry Seasoning Rub
Equipment you will use
Kitchen ThermometerKitchen Thermometer
4
Prepare grill for indirect medium heat (325 to 350; you can hold your hand 5 in. above cooking grate only 5 to 7 seconds): If using charcoal, light 40 briquets on firegrate. When coals are covered with ash, about 20 minutes, bank evenly on opposite sides of firegrate and let burn to medium.
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GrillGrill
5
Place a metal or sturdy foil drip pan (about 9 by 12 in. and 2 1/2 in. deep) between coals. To each mound of coals, add 5 briquets now and every 30 minutes while cooking; if needed, keep grill uncovered for a few minutes to help briquets ignite. If using gas, remove cooking grate and turn all burners to high. Close lid and heat 10 minutes. Then turn off 1 burner and lower other(s) to medium. Set a metal or sturdy foil drip pan on turned-off burner. Replace cooking grate. (For either charcoal or gas, if drippings flare when lid is open, add some water to drip pan).
Ingredients you will need
WaterWater
Equipment you will use
GrillGrill
Aluminum FoilAluminum Foil
Frying PanFrying Pan
6
Set turkey, breast up, on cooking grate over drip pan and cover grill. Cook turkey according to glaze directions.
Ingredients you will need
Whole TurkeyWhole Turkey
GlazeGlaze
Equipment you will use
GrillGrill
Frying PanFrying Pan
7
Using 2 large spatulas, transfer cooked turkey to a platter. Cover loosely with foil and let rest 15 to 30 minutes.
Ingredients you will need
Whole TurkeyWhole Turkey
Equipment you will use
SpatulaSpatula
Aluminum FoilAluminum Foil
8
Carve bird. If thighs are still pink at the joint, microwave them until pinkness disappears, 1 to 3 minutes.
Equipment you will use
MicrowaveMicrowave
9
Sage Butter Glaze: In a small bowl, mix 1/4 cup melted butter, 1 tsp. minced fresh sage leaves, and 2 tbsp. fresh lemon juice. When turkey has about 45 more minutes to cook (breast temperature at the bone will be about 135 for birds up to 18 lbs. and about 145 for larger ones), baste often with butter. Cook, sliding folded strips of foil between bird and grate if edges of turkey begin to get toodark, until thermometer registers . Makes enough for a 12- to 24-lb. turkey.
Ingredients you will need
SageSage
Lemon JuiceLemon Juice
ButterButter
Whole TurkeyWhole Turkey
BoneBone
Equipment you will use
Kitchen ThermometerKitchen Thermometer
BowlBowl
Aluminum FoilAluminum Foil
10
Per 1/4-lb. serving (white and dark meat with skin and Sage Butter Glaze): Calories 243 (44% from fat); Protein 32g; Fat 12g (sat 9g); Carb 1g; Fiber 0g; Sodium 97mg; Chol 97mg.
Ingredients you will need
ButterButter
GlazeGlaze
MeatMeat
SageSage
11
Chile Orange Glaze: In a small bowl, combine 3 tbsp. ground dried New Mexico or California chiles*, 1 can (12 oz.; 1 1/2 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 the bone will be about 150 for birds up to 18 lbs. and about 155 for larger ones), coat generously with the 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 thermometer registers 16
Ingredients you will need
Orange Juice ConcentrateOrange Juice Concentrate
Ground CuminGround Cumin
Orange ZestOrange Zest
Chili PepperChili Pepper
OrangeOrange
Whole TurkeyWhole Turkey
BoneBone
Equipment you will use
Kitchen ThermometerKitchen Thermometer
BowlBowl
Aluminum FoilAluminum Foil
12
Makes enough for a 12- to 24-lb. turkey.
Ingredients you will need
Whole TurkeyWhole Turkey
13
*Find ground chiles in the Latino-foods aisle of your supermarket.
Ingredients you will need
Chili PepperChili Pepper
14
Per 1/4-lb. serving (white and dark meat with skin and Chile Orange Glaze: Calories 245 (37% from fat); Protein 32g; Fat 10g (sat 3g); Carb 7g; Fiber 2g; Sodium 87mg; Chol 93mg.
Ingredients you will need
OrangeOrange
Chili PepperChili Pepper
GlazeGlaze
MeatMeat
15
Brown Sugar Crackle Glaze: In a small bowl, mix 2 cups packed light brown sugar, 5 tbsp. Dijon mustard, and 2 tsp. coarsely and freshly ground black pepper. When turkey has about 45 more minutes to cook (breast temperature at the 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.
Ingredients you will need
Ground Black PepperGround Black Pepper
Light Brown SugarLight Brown Sugar
Dijon MustardDijon Mustard
Brown SugarBrown Sugar
BoneBone
Whole TurkeyWhole Turkey
Equipment you will use
BowlBowl
16
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 thermometer registers 16
Ingredients you will need
Whole TurkeyWhole Turkey
GlazeGlaze
Equipment you will use
Kitchen ThermometerKitchen Thermometer
Aluminum FoilAluminum Foil
17
Makes enough for a 12- to 24-lb. turkey.
Ingredients you will need
Whole TurkeyWhole Turkey
18
Per 1/4-lb. serving (white and dark meat with skin and Brown Sugar Crackle Glaze): Calories 265 (34% from fat); Protein 32g; Fat 10g (sat 3g); Carb 9g; Fiber 0g; Sodium 123mg; Chol 93mg.
Ingredients you will need
Brown SugarBrown Sugar
GlazeGlaze
MeatMeat
DifficultyExpert
Ready In45 m.
Servings12
Health Score23
Dairy FreeGluten FreeLow Fodmap
DietsGluten FreeDairy FreeFodmap Friendly
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