Magazine article Sunset

Smoked Turkey to Delight Zeus and His Crowd

Magazine article Sunset

Smoked Turkey to Delight Zeus and His Crowd

Article excerpt

It's the garlic, and the hint of hickory

ANCIENT GREEKS, when they wished to thank the gods for favors received (or to ask for favors), sacrificed animals and roasted them on altars. The gods, it was thought, fed on the smoke. The Greeks, sensible folk, kept the meat for their own use. The smoke from J. Beck McDowell's Orange and Ginger-glazed Smoked Turkey, laden as it is with garlic, would have delighted Zeus and his crowd, who were, after all, Mediterranean gods. The smoke's hint of hickory might have seemed a bit strange, but nevertheless an interesting change from the familiar oak.

Orange and Ginger-glazed Smoked Turkey 1 turkey, 12 to 14 pounds 1 large (about 1/2 lb.) onion, quartered 1 quart hickory chips 2 medium-size (3 to 4 oz. each) heads garlic 1 can (6 oz.) thawed frozen orange juice concentrate 1/2 cup (about 2 1/2 oz.) minced fresh ginger 1 tablespoon salad oil Giblet sauce (recipe follows)

Remove and save turkey giblets and neck. Pull off and discard all lumps of fat. Rinse bird inside and out; pat dry. Fold wings akimbo.

Place 2 onion quarters in neck cavity; bring skin over opening and secure to back with a metal skewer. Place remaining onion pieces in body cavity.

Place hickory chips in a bowl with enough water to make them float; set aside.

Break garlic heads into cloves; cut cloves in half.

With a fork, mix juice concentrate, ginger and oil

Ignite about 50 charcoal briquets on firegrate in a barbecue with lid. When coals are dotted with gray ash, about 30 minutes, push equally to each side of firegrate. Set a foil or metal pan on grate between hot coals. Position grill 4 to 6 inches above grate; lightly grease the grill.

Place turkey, breast up, on grill directly above drip pan. Drop a handful of soaked wood chips and about half the garlic onto hot coals. Cover barbecue and open dampers. Every 35 to 40 minutes, add 4 or 5 (8 to 10 total) briquets to each side of the firegrate and add more wood chips and garlic to maintain an even supply of smoke. During last 45 minutes, brush bird generously and frequently with orange juice mixture, using it all.

Cook until a meat thermometer inserted at breast-bone in thickest part reaches 160 [degrees]; it takes 2 to 2 1/2 hours.

Transfer turkey to a platter; let stand 20 minutes before carving.

While turkey is resting, lift drip pan from barbecue and pour drippings into a glass measure. Skim and discard fat; add to giblet sauce, following. Offer sauce to spoon over individual portions of turkey. Serves 16 to 18. Per serving without sauce: 277 cal. …

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