Barbecued Wild Turkey Recipe - Cooking Index
Barbecued Wild Turkey Recipe - Cooking Index
The key to this recipe is the use of a real barbecue. Now, I know a bunch of you think that your propane unit qualifies as a barbecue. And I suppose that a Subaru Brat is a pickup truck, too. To me, barbecue means smoke -- smoke from real wood coals or charcoal. We're talking smoky flavor. This recipe also works well with a smoker, especially a water smoker. You can help keep your turkey moist by placing a pan of water somewhere in the 'cue when cooking. Check it often to make sure the water doesn't evaporate.
Courses: Main Course| 1 | Wild turkey | |
| 1 cup | 237ml | Dijon mustard |
| 1/3 cup | 78ml | White wine vinegar |
| 12 oz | 340g | Flat beer |
| 6 | Garlic cloves - minced | |
| 1 | Onion - finely diced (small) | |
| 1/4 cup | 40g / 1.4oz | Brown sugar |
| 1 tablespoon | 15ml | Dried tarragon flakes |
| 1/2 teaspoon | 2.5ml | Coarse salt |
Split turkey along the breastbone and through the back into halves.
Combine mustard with remaining ingredients to make marinade. Place turkey halves in a non-reactive container and pour marinade over. Cover and refrigerate for 6 to 12 hours, turning occasionally.
Remove turkey and discard marinade. Allow to air dry for 20 minutes before placing on the barbecue. Cook as per below. Allow to rest for 15 minutes before carving.
This recipe yields ?? servings.
Source:
The Sporting Chef with Scott Leysath at - http://www.sportingchef.com
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