Barbecued Glazed Turkey, a Thanksgiving Twist

November 22, 2012

Barbecued Glazed Turkey

Okay, okay… Turkey again for Thanksgiving?  Here’s a twist: Throw it on the Barbie and make it sweet and spicy! Who says the bird has to be same or tame?


  • 1 Turkey (12 to 24 lbs.) $
  • Olive or vegetable oil
  • Chile Orange Glaze (see below)



  1. Remove and discard leg truss from turkey. Pull off and discard lumps of fat. Remove giblets and neck. Rinse bird inside and out and pat dry.
  2. 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).
  3. 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. 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).
  4. Set turkey, breast up, on cooking grate over drip pan and cover grill.
  5. 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 (see below). 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 160°.
  6. Using 2 large spatulas, transfer cooked turkey to a platter. Cover loosely with foil and let rest 15 to 30 minutes.
  7. Carve bird. If thighs are still pink at the joint, microwave them until pinkness disappears, 1 to 3 minutes.

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. Makes enough for a 12- to 24-lb. turkey.



See full post here: Annabelle Breakey Photography :: Blog2012-11-21.