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Prep Time: 70 Minutes Cook Time: 0 Minutes |
Ready In: 70 Minutes Servings: 12 |
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I don't remember where my sister found this recipe, but it quickly became a family favorite. From the zesty, flavorful sauce and crispy skin to the juicy and tender meat, it's the best Thanksgiving turkey I've ever tried. âValerie Delano, Cascade, Montana Ingredients:
2 large onions, chopped |
2 garlic cloves, minced |
1/4 cup plus 2 tablespoons canola oil, divided |
2 cups ketchup |
1/2 cup water |
1/2 cup maple syrup |
1/4 cup cider vinegar |
1/4 cup molasses |
1/4 cup dijon mustard |
1/4 cup worcestershire sauce |
1 teaspoon celery seed |
1 teaspoon crushed red pepper flakes |
4 teaspoons pepper, divided |
1/2 teaspoon ground ginger |
1 turkey (12 to 14 pounds) |
1 tablespoon salt |
Directions:
1. In a large saucepan, saute onions and garlic in 1/4 cup oil until tender. Stir in the ketchup, water, syrup, vinegar, molasses, mustard, Worcestershire sauce, celery seed, pepper flakes, 1 teaspoon pepper and ginger. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until slightly thickened. Set aside 1-1/2 cups for serving.
2. Remove giblets from turkey (discard or save for another use). Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat, using a drip pan. Skewer turkey openings; tie drumsticks together. Rub remaining oil over skin of turkey. Sprinkle salt and remaining pepper over turkey and inside cavity.
3. Place turkey over drip pan; grill, covered, over indirect medium heat for 1 hour. Brush with some of the sauce mixture. Grill 1-1/2 to 2 hours longer or until a meat thermometer reads 180°, basting frequently with remaining sauce. Cover and let stand for 20 minutes before carving. Serve with reserved sauce. Yield: 12 servings (1-1/2 cups sauce).
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