North carolina barbecue turkey

Yield: 1 servings

Measure Ingredient
1 Twelve- to fifteen-pound turkey
2 cups Foster's Barbecue Sauce; recipe follows, plus more for drizzling, (optional)
1 cup Cider vinegar
1 teaspoon Crushed red-pepper flakes
2 tablespoons Light-brown sugar
4 teaspoons Butter
2 mediums Onions; chopped
4 Cloves garlic; minced
2 Jalapeno peppers; seeded and minced
2 teaspoons Chili powder
2 tablespoons Ground coriander
1 cup Prepared strong coffee
¼ cup Worcestershire sauce
2 tablespoons Soy sauce
1 cup Tomato sauce
¼ cup Cider vinegar
¼ cup Freshly squeezed lime juice
1 cup Packed light-brown sugar
½ cup Apple cider

FOSTER'S BARBECUE SAUCE

Here are the recipes from MSL for BBQ turkey North Carolina style: SERVES 10 TO 12

A firestarter chimney or 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 roasting pan. Combine barbecue sauce, vinegar, pepper, and sugar; pour over turkey Let marinate, refrigerated at least B hours or overnight.

2. Light a charcoal fire, and let it burn until 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 on the side of the gas grill that is not turned on. Close the grill lid and cook turkey 4 to 4-½ hours, until the internal temperature in the thickest part of the leg and breast is 160 deg. Baste with marinade every 30 to 45 minutes, rotating the 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, move from the grill, and let sit for 15 minutes before carving. Serve with tomato-herb gravy if desired or additional barbecue sauce.

FOSTER'S BARBECUE SAUCE (MAKES 4 cups): This sauce keeps refrigerated for several days and also a works well as a marinade for chicken, beef, or pork.

1. Heat butter in large saucepan over medium heat. Add onions, and sauté until translucent, 3 to 5 minutes. Add garlic, jalapenos, chili powder, and coriander. Sauté, stirring occasionally to prevent sticking, until fragrant and vegetables are softened, about 3 minutes more.

2. Add coffee, Worcestershire sauce, soy sauce, tomato sauce, vinegar, lime juice, brown sugar, and cider. Reduce heat, and simmer mixture gently for 30 minutes to infuse flavors.

3. Remove from heat, and let cool slightly. Puree in batches in a blender or a food processor until smooth.

Posted to bbq-digest by "Judge Dave" <ripnrun@...> on Oct 19, 1999, converted by MM_Buster v2.0l.

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