A while back, we gave a recipe for a Christmas barbecue turkey and we promised to give some recipes for stuffing and marinades.
This is likely to be of more interest to our Australian and Southern African readers than the European or North American ones. Having said that, a friend of mine in England was recently picking my brain for Xmas BBQ ideas to entertain and host his Hungarian in-laws! And a few years ago, I spent a pleasant Christmas in Pomona in the the Los Angeles basin. This year, LA is predicted to have 67℉ with partial sunshine and no rain.
For those lucky enough to live in Hawaii, Honolulu is expecting 78℉ – that’s good enough for a sand bake!
So, it’s time to keep our promise and give you those stuffing recipes. The quantities below are large quantities for a large turkey. If you are having a smaller turkey, scale the quantities down accordingly.
Below is an alternative recipe with walnuts and fried onions.
For a real alternative, try the following stuffing/dumpling. Please note this should be cooked outside the bird for best results.
These recipes can of course be used even if you cook the turkey in the oven. But the last one at least should definitely be tried on the BBQ. It makes an ample quantity and if you do potatoes as well, there’ll be no shortage of carbs to go with the protein of the turkey itself – or beef or lamb if you prefer!
What, roasting a stuffed whole turkey on the barbecue grill? Are you crazy? Well yes, I am a little, but crazy is as crazy does. And it can be done.
That is, it can be done be done if you have a large enough barbecue to not only accommodate a whole turkey but also to keep the charcoal or wood on the other side, so that the turkey is not cooking on direct heat. If you haven’t got enough room for that, you could try it with a turkey crown or a chicken instead – but then of course, you’d be cooking for fewer people. And, of course, you need a BBQ with a hood. You can’t do this on an open grill.
Let’s go through it. I won’t discuss stuffing or marinades now, but I will give some ideas next time.
Start the fire on one side of the barbecue. This can be done if you have a large kettle BBQ, a closed oil drum or even an upright smoker. (In the latter case, you don’t have to worry about making the fire on one side, you just use the water pan to shield the turkey from direct heat.)
The heat should be medium-high not ultra-hot, so use the right amount of charcoal and the right sort of charcoal (see: Choosing the Right Charcoal). But remember that you need it to cook for anything from two to three-and-a-half hours, so be generous with the coal. You can always take remedial action if the outside appears to be cooking too much relative to the inside.
If you use wood, rather than charcoal, you are probably already an expert.
We’re not going to give a recipe from gravy here as there are so many available from many sources. But here’s a little trick for separating the turkey drippings into juices and fat.
You can also do this after the turkey has been cooked and removed, but then you have a narrower time frame to make use of it.
Okay, today we’ve talked turkey. Next time we’ll talk stuffing recipes and more marinades. Christmas is coming, but we’ve still got time. Just to give you a little teaser, we’ve got a marinade that includes turmeric, to give the turkey that little flavor of the east, and a stuffing recipe that includes grated horseradish to give it some zing. There’s even a potato dumpling variant of the
Looking forward to sharing it with you…Continue reading