Tradition meets stereotype: BBQ Turkey Recipe

This year marks the forth year I have not been home for the holiday season. I'm talking about the three month span from October to January. The first three years I missed the changes in the store windows, from back to school to ghosts and goblins to turkeys to Christmas lights. There is something about the decorations, the family time, the culture back home that makes those months difficult to be an expat. The weird thing though with this year, is that sting has dimmed over time. It would be nice to be back during those specific holidays, but I don't really wish to be anywhere else at the moment.

Thanksgiving is a week from today. Normally I would be running around Paris trying to find a turkey weeks in advance so I could get my hands on one, and fretting about how I'm going to find yams. This year not so much; I'm helping out with a potluck at my school, but it's not as much about the holiday as it is about enjoying a school gathering. You got to admit though, having Thanksgiving in a country that knows how to appreciate food isn't too bad.

However, I can still look around for ways to cook a turkey. Nothing says American Thanksgiving like a BBQ turkey. Maybe next year when I have enough space for a barbecue...


BBQ Turkey Recipe (You can find the original recipe on the LA Time's website)

Total time: 3 1/2 hours, plus 3 days brining time
Servings: 14 to 16


Ingredients: 1 (15- to 16-pound) turkey
3 tablespoons kosher salt, orange-pepper salt or lemon-thyme salt
1/4 pound hickory chips
Oil, for brushing the turkey

1. Wash the turkey inside and out, pat it dry and weigh it. Measure 1 tablespoon of kosher salt or the appropriate amount of a seasoned salt into a bowl for every 5 pounds the turkey weighs (for a 15-pound turkey, you'll need 3 tablespoons of kosher salt).

2. Sprinkle the inside of the turkey lightly with salt. Salt the outside, concentrating the salt where the meat is the thickest — on the breasts and thighs. It should look liberally seasoned but not oversalted.

3. Place the turkey in a 2½ -gallon sealable plastic bag, press out the air and seal tightly. If you can't find a large plastic bag, use a small garbage bag. Place the turkey in the refrigerator. Chill for 3 days, leaving it in the bag but turning it and massaging the salt into the skin every day.

4. Remove the turkey from the bag. There should be no salt visible on the surface, and the skin should be moist but not wet. Wipe the turkey dry with a paper towel, place it breast-side up on a plate and refrigerate uncovered for at least 8 hours.

5. On the day it is to be cooked, remove the turkey from the refrigerator and leave it at room temperature at least 1 hour. Be sure the drumsticks and wingtips are secured to the body to prevent scorching.

6. Place the wood chips in a pan and cover with water. Start the fire: Light the charcoal in a chimney and place a bread loaf pan in the center of the coal area of the grill's firebox (fill the loaf pan with ash to prevent flare-ups). When the coals are well lighted, distribute them evenly on either side of the loaf pan and let them burn until they are coated with ash.

7. Drain the wood chips and put them on top of the charcoal. Place the grill on top of the firebox.

8. Lightly brush the turkey with oil, then place it on top of the grill, centered in line with the loaf pan. Cover.

9. After 30 minutes, check the fire. If the coals are starting to die down, add another half-dozen on both sides to maintain an even, slow heat. If you use an oven thermometer, it should read in the 300- to 325-degree range.

10. Cook, adding more coals as necessary, until a thermometer inserted in the deepest part of the thigh, but not touching the bone, reads 165 degrees, about 2 to 2½ hours total grilling.

11. Remove the turkey from the grill, transfer it to a warm platter or carving board and tent loosely with foil. Let stand at least 30 minutes to let the juices redistribute through the meat. Carve and serve.

Orange-pepper salt: In a spice or coffee grinder, grind 2 teaspoons orange zest (about 2 oranges), one-half teaspoon whole cumin, 2 teaspoons whole black pepper, 4 whole cloves and 6 whole allspice to a fine powder. Add one-quarter cup kosher salt and grind again to distribute evenly.

Lemon-thyme salt: In a spice or coffee grinder, grind 2 tablespoons fresh thyme leaves, 1 teaspoon lemon zest (about 1 lemon), 1 teaspoon dry mustard and one-half teaspoon garlic powder to a fine powder. Add one-quarter cup kosher salt and grind again to distribute evenly.

Each of 16 servings: 496 calories; 68 grams protein; 0 carbohydrates; 0 fiber; 23 grams fat; 7 grams saturated fat; 230 mg cholesterol; 0 sugar; 477 mg sodium.

Source and Photo: LA Times