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Featured Cookbook
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Apple-Brined and Hickory-Smoked Turkey
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Mixed Vegetable Grill with Roasted Garlic Marinade
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Grilled Peaches with Fresh Cherry Sauce
Book Description
Ever grill a banana? Want to grill a peach, but not sure what to do next? You need Weber's Art of the Grill from those nice people at Weber who brought us the covered kettle charcoal grill and, now, a full array of gas-fired outdoor grills. It's not just about grilling hamburgers anymore, and this lush book is here to prove how wide a range of cooking opportunities exist under the cover of your grill.
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Weber's Art of the Grill: Recipes for Outdoor Living
Authors: Jamie Purviance
Date: March 1999
ISBN: 0811824195
Publisher: Chronicle Books
Hardcover
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For many grillers, producing a juicy, amber-colored turkey imbued with wood smoke is a benchmark of pride. An apple juice-based brine and 24 hours of marination are the keys to this uncommonly tasty version.
Makes 12 to 15 servings
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Indirect/Medium Heat
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For the Brine:
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2 quarts apple juice
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1 pound brown sugar
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1 cup kosher salt
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3 oranges, quartered
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4 ounces fresh ginger, thinly sliced
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15 whole cloves
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6 bay leaves
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6 large cloves garlic, crushed
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1 turkey, 12 to 14 pounds
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Vegetable oil for brushing turkey
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Cotton string for trussing turkey
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Roasting rack
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Heavy-gauge foil pan
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Hickory chips, soaked in water for at least 30 minu
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In a large saucepan over high heat, bring the apple juice, brown sugar, and salt to a boil, stirring to dissolve the sugar and salt. Cook for 1 minutes, remove from the heat, and skim off the foam. Allow the mixture to cool to room temperature.
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In a 5-gallon plastic bucket or other container large enough to easily hold the turkey, combine 3 quarts of water, the oranges, ginger, cloves, bay leaves, and garlic. Add the apple juice mixture and stir.
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Remove and discard the fat from the turkey cavity. Reserve the neck and giblets for another use. Rinse the turkey inside and out, drain, and submerge the turkey in the brine. If necessary, top with a heavy weight to make sure it is completely immersed. Refrigerate for 24 hours.
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Follow the grill's instructions for using wood chips. Set up the grill for indirect cooking over medium heat.
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Remove the turkey from the brine and pat with paper towels until very dry. Tie the legs together with button string. Lightly brush the turkey with vegetable oil, and place on a roasting rack set inside a heavy-gauge foil pan. Cook indirectly over medium heat. When the wings are golden brown, about 40 minutes, wrap them with aluminum foil to prevent them from burning. Brush the rest of the turkey with vegetable oil. When the turkey breasts are golden brown, about 1 hour, cover the turkey with aluminum foil to prevent the skin from getting too brown. The turkey is done when its juices run clear, the internal temperature of the thickest part of the thighs is about 180 degrees F, and the internal temperature of the breast is about 165 degrees F. Figure 12 to 14 minutes per pound.
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Transfer the turkey to a cutting board or platter, cover loosely with aluminum foil, and let rest for 20 minutes before carving. The pan drippings may be used to make gravy.
Wine notes: The lightly smoked meat pairs especially well with a Chardonnay-based Macon Blanc from France, or a spicy Gewurztraminr. Red-wine lovers would do well with a Chateauneuf-du-Pape.
More From This Book:
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Apple-Brined and Hickory-Smoked Turkey
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Mixed Vegetable Grill with Roasted Garlic Marinade
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Grilled Peaches with Fresh Cherry Sauce
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