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RECIPES
Every year, magazine and newspaper food editors ask the same question: what can we do differently with the holiday bird for our readers?
The following recipes are from The BBQ Queens' Big Book of Barbecue by Karen Adler and Judith Fertig (Harvard Common Press, 2005)
You’ll free up your oven, give a rambunctious or annoying relative something to do (keep an eye on the turkey outside), and serve a bronzed, delicious, juicy entrée worthy to be the centerpiece of your feast. Our only reservation is that most rotisserie units are not placed high enough above the grill grate to allow you to twirl around a big bird, although you can probably manage an 10- to 12-pound whole turkey or a turkey breast or two. Be sure to check the manufacturer’s instructions before you head to the store.
Also check the maximum weight your rotisserie motor can handle before you buy your turkey. Our recipe gives directions for a traditional rotisserie setup with an electric motor over a gas grill. If you have a fancy-schmancy setup with infrared technology, refer to the manufacturer’s instructions for cooking times, as your turkey will take less time.
Our essential rotisserie turkey recipe is similar to the one for chicken —slathered with a paste made from fresh tarragon, garlic, lemon juice, and olive oil, then grilled rotisserie style. (Remember to check both cavities of the turkey to remove the giblets and neck.)
Instead of gravy, try this with our scrumptious The Doctor Is In Apricot-Bourbon Barbecue Sauce from the BBQ Queens’ Big Book of Barbecue. However, if you add water, the giblets and neck, a bay leaf, and an onion to the drip pan—and keep it full of hot water—you can make that traditional turkey gravy (see below).
Rotisserie turkey is wonderful served with mashed potatoes, green bean casserole, cranberry relish, and all the traditional trimmings for a holiday meal.
Rotisserie Turkey
1 cup chopped fresh tarragon
6 cloves garlic, minced
Juice of 4 lemons
1 cup olive oil
One 10- to 12-pound turkey, giblets and neck removed
Kosher and sea salt and freshly ground black pepper to taste
1. In a medium-size bowl, combine the tarragon, garlic, lemon juice, and olive oil. With a brush, slather the mixture all over the turkey, inside and out. Cover with plastic wrap and refrigerate for at least 1 hour or overnight.
2. Set up your grill for rotisserie cooking according to the grill directions. Prepare a medium fire (around 350°F).
3. Season the turkey with salt and pepper, inside and out. Tie the legs together with kitchen twine. Attach a clamp to each end of the turkey. Push the rotisserie rod through the clamps and the center of the turkey so the bird is balanced. Attach the clamps to the spit and place a drip pan under the turkey. Cover and cook until an instant-read meat thermometer inserted in the thickest part of a thigh registers 170 to 175°F or a skewer inserted in the thickest part of a leg produces clear juices, about 4 hours.
4. Transfer the turkey to a serving platter and tent with aluminum foil to keep warm. Let rest for 15 minutes before carving and serving.
Serves 8 to 10
Traditional Rotisserie Turkey Gravy:
When you set up your drip pan under the turkey, place 1 halved large onion, the giblets and neck, and a bay leaf in it. Add 2 cups water and keep replenishing the water during the time the turkey cooks. You want the onion and giblets to brown some but not dry out. When the turkey is done, bring the drip pan indoors and discard the giblets, neck, bay leaf, and onion. Transfer the liquid to a saucepan. Try to scrape as many of the browned bits into the pan as you can. You should have about 2 cups liquid. (If not, add canned chicken broth to make 2 cups.) In a jar with a tight-fitting lid, place 2 tablespoons all-purpose flour and 1 cup cold water. Secure the lid and shake to blend well. Place the saucepan over medium-high heat and bring to a boil. Slowly pour in the flour mixture, whisking constantly, until the gravy thickens. Season with kosher or sea salt and freshly ground black pepper to taste and serve hot. Makes about 3 cups.
SMOKING A TURKEY
Traditionally, people smoke turkeys for the holidays. But when you fall in love with the exquisite kiss of smoke, how can you wait another year for moist and succulent smoked turkey?
Turkey smokes best at 225 to 250°F. The cooking time is about 30 minutes per pound, or until an instant-read meat thermometer inserted in the meatiest part of the thigh registers 175 to 180°F. Apply these guidelines whether you are smoking a whole turkey or a whole turkey breast with the bone in.
The turkey can be slathered with mustard, chutney, or preserves, or seasoned or marinated. It adapts well to many flavors, so sprinkle with just about any rub you like. Our recipe is foolproof and produces a luscious and juicy bird.
Suggested wood: Apple, oak, maple, mesquite, or hickory
SMOKED TURKEY
One 10- to 12-pound turkey, giblets and neck removed
2 to 3 tablespoons olive oil, as needed
3 tablespoons sweet Hungarian paprika
2 tablespoons fine sea salt
2 tablespoons lemon pepper seasoning
1. Rinse the bird and pat dry. Place in a disposable aluminum pan and coat lightly with oil.
2. In a glass jar with a tight-fitting lid, combine the paprika, salt, and lemon pepper. Shake to blend, then sprinkle on the turkey inside and out. Set the bird aside for about 20 minutes.
3. Prepare an indirect fire in a smoker.
4. Place the turkey in the smoker, cover, and smoke at 225 to 250°F until an instant-read meat thermometer inserted in the thigh registers 170 to 175°F, 4 to 5 hours. The smoked turkey will be golden brown on the outside and the meat will have a slightly pinkish color. Serve hot.
Crowning Glories: Smoked turkey is delicious served with all the traditional Thanksgiving trimmings, or with oven-roasted potatoes and butternut squash wedges seasoned with olive oil and fresh rosemary. Or try one of these delicious recipes in our BBQ Queens’ Big Book of Barbecue: Smoked Tomato Grits, Warm Asian Eggplant Salad, Savory Breads on the Grill, or Smoky Chipotle Corn Pudding.
Serves 8 to 10
Smoked Duck and Wild Rice Soup
This is a hearty soup fit for company. It works well if you have a little bit of leftover smoked duck or lots.
In a large Dutch oven, saute 1 chopped onion, 2 chopped carrots, and 2 chopped stalks of celery in 2 to 3 tablespoons olive oil over medium-high heat. Cook for about 5 minutes. Turn the heat to medium-low and add 2 tablespoons flour,stirring into mixture to make a roux. Add 2 cans beef consomme (10 ounce cans) and stir over medium heat until thickened, about 10 minutes. Add 4 cups cooked wild rice and 1 or 2 cups chopped smoked duck meat. Add 1 or 2 cups of water to just cover all of the food. Heat all the way through. Serve hot with an ounce of feta cheese crumbled over the top.
Serves 4 to 6.
Smoked Corn, Ham, and Hominy Casserole
Use either white or yellow hominy for this unique casserole that can be made with or without the ham. By all means use leftover smoked ham if you have it.
Preheat the oven to 350 degrees F. Grease a large casserole and set aside. In a large bowl, combine 2 cups smoked corn, 2 cups drained canned hominy (drain well on paper towels), 1 cup smoked cubed or shredded ham, 2 cloves minced garlic, and 1 cup sharp cheddar cheese. In a small bowl, beat 2 cups milk and 4 large eggs together, then add 1 teaspoon salt, 1/4 teaspoon ground red pepper and 1/4 teaspoon ground cumin, and whisk together. Pour over the corn mixture. Bake for 50 to 60 minutes until the casserole is set and the top is bubbling. Remove from the oven and let rest for 5 to 10 minutes before serving.
Serves 6 to 8.
Harvest Potato Casserole for a Crowd
A wonderful side dish to accompany any autumn or winter dinner. Use a mandoline to shred the yellow, green, and orange vegetables for a colorful topping that mimics falling leaves.
1 (8-ounce) package cream cheese, softened
1 cup half and half
5 pounds red potatoes, cooked whole and peeled, and still hot
1/2 cup (1 stick) unsalted butter
1 teapsoon onion salt
1 teaspoon salt
1/4 teaspoon pepper
Topping:
1 small zucchini
1 small yellow squash
1 large carrot
2 tablespoons chopped Italian parsley
4 tablespoons melted unsalted butter
1. Preheat the oven to 350 F. Spray a 2-quart casserole dish with cooking oil and set aside. In a large bowl, mash the cream cheese and half and half together. Mash in the hot potatoes with the butter until light and fluffy or coarse and lumpy, your preference. Spoon into the prepared pan.
2. To make the topping, shred the zucchini, yellow squash, and carrot or use a mandoline to make matchstick pieces. Combine the vegetales, parsley, and unsalted butter in a medum bowl, then arrange the topping on the potato casserole.
3. Bake for 30 minutes, or until warm and bubbling.
Serves 12.
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