Place unstuffed turkey, breast up, on rack over drip pan with 25 hot coals on each of two sides. Add briquettes and turn every hour.
Barbecued turkey from the grill is very attractive, and it has a delicious smoked flavor.
Do not prepare a stuffed turkey on the grill, however; the stuffing takes on a strong smoked taste that obscures its more subtle flavors.
CHARCOAL WATER SMOKED COOKER
Place unstuffed turkey on rack over water pan and hot coals with wet wood to generate smoke, Cover. Add briquettes as required.
Turkey will become dark brown, with a distinct smoky flavor. For food safety, turkey must pass through the critical range of 45’ to 140’ in less than 4 hours.
When it’s a couple days after Thanksgiving Day and the turkey is still staring at you from a refrigerator shelf, the only response is soup. Something easy to make, fresh-tasting, and easily adaptable to whatever else you have on hand-that’s what you want. Garden-Patch Turkey Stew fills the bill. With its fresh dumplings and wealth of vegetables, it gives an original twist.
1 medium onion, sliced
2 ribs celery, sliced 2 tsp aw
1 16-oz can tomato, undrained
2 tbsp butter or margarine
3 cups cubed cooked turkey
2 cups coarsely chopped cabbage
1 15 1/2-oz can kidney beans, undrained
2 3 /4-oz cans chicken broth
1 cup water
2tbs sugar
1tsp marjoram
1tsp salt
2 cups buttermilk baking mix
2 cups milk
In Dutch oven or large saucepan, sauté onion and celery in butter until crisp-tender. Cut up tomatoes and save juice- Add turkey, cabbage, tomatoes and juice, beans, broth, water, sugar, marjoram, and salt. Cover and simmer 25 minutes, or until cabbage is tender. Stir together baking mix and milk until soft dough is formed. Drop by spoonful onto boiling stew to make 12 dumplings. Cover and simmer 15 minutes.
Yield: 6-8 servings.
