|
| |
| Quantity |
Unit |
Pre-instructions Ingredient Post-instructions |
| 1 |
twelve- |
to fifteen-pound |
| 2 |
Cup(s) |
Foster’s Barbecue |
| 1 |
Teaspoon(s) |
crushed red-pepper |
| 2 |
Tablespoon(s) |
light-brown sugar |
| 1. Rinse cavity of turkey with cool running water, and pat dry with paper towel. Place |
| turkey, breast-side down, in a deep bowl or roasting pan. In a medium bowl, combine |
| barbecue sauce, vinegar, red-pepper flakes, and sugar; pour over turkey. Let |
| marinate, refrigerated, at least 8 hours or overnight. |
| 2. Light a charcoal fire, and let it burn until the coals have become white ash. |
| Alternatively, heat one side of a gas grill set on medium-high. |
| 3. Brush the entire turkey with the marinade. Place turkey on the grill, breast-side up, |
| near but not directly over the coals, or on the side of the gas grill that is not turned on. |
| Cook turkey with the grill lid closed until the internal temperature in the thickest part of |
| the leg and breast is 180°, 4 to 4 1/2 hours; baste with the marinade every 30 to 45 |
| minutes, rotating turkey a quarter turn each time. Add coals heated in a firestarter |
| chimney as needed to maintain an even temperature. |
| 4. When the turkey is fully cooked, remove from the grill, and let sit for 15 minutes |
| 11/11/2003 10:20:44 AM |
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Barbecued Turkey |
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