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Serves 10 to 12
A firestarter chimney or second smaller grill is essential to barbecuing
turkey. For best results, use a natural hardwood
charcoal.
1 twelve- to fifteen-pound
turkey2 cups Foster's Barbecue Sauce , plus more for serving (optional)
1 cup cider
vinegar1 teaspoon crushed red-pepper flakes
2 tablespoons light-brown sugar
Tomato Herb Gravy (optional)
1. Rinse
cavity of
turkey with cool running water, and pat dry with paper towel. Place
turkey, *-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, *-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 * 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 before
carving. Serve with tomato-herb gravy if desired, or additional barbecue sauce.
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