Barbeques Galore Grand Endevator GE3BSSLP, Руководство пользователя

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TRADITIONAL HOLIDAY TURKEY
Imagine everyone’s surprise when you serve your next holiday turkey – complete with dressing – delicious and tender
straight from the grill!
Serves 8 -10
BARBECUED CHICKEN
Another backyard favorite, this recipe includes an easy to make, sweet and spicy sauce. Makes 4 servings.
Ingredients
1/2 cup ketchup
1/4 cup orange marmalade
1 tablespoon vinegar
1/2 teaspoon celery seed
1/2 teaspoon chili powder
1/4 to 1/2 teaspoon bottled hot pepper sauce
1
2-1/2 to 3 pound broiler-fryer chicken, pre-cut
Preparing the Sauce
Combine ketchup, marmalade, vinegar, celery seed, chili powder and hot pepper sauce in a cooking pan, and cook
directly over a low to medium heat. Leave the cooked sauce in the pan and remove from heat until chicken is prepared.
Preparing the Chicken
Wash chicken and dry with paper towels. Turn outside burners on medium and place pre-cut chicken pieces (bone side
down) in center of grill. Close lid and cook indirectly for 1 hour or until chicken is no longer pink. Brush occasionally with
sauce. Remove chicken from grill once cooked, then place cooking pan with sauce into center of grill and reheat. Pour
warmed sauce over chicken and serve.
Ingredients for Turkey
8- 10 pound whole turkey
4 ounces butter, softened
2 tablespoons chopped thyme
2 tablespoons lemon juice
2 teaspoons grated lemon rind
Ingredients for Dressing
2 ounces butter
2 onions, finely chopped
8 ounces bacon, chopped
2 tablespoons port wine
1/4 cup red wine
2 chicken stock cubes
4 ounces chopped cashews, hazelnuts or pecans
1/2 cup chopped celery
1/2 cup chopped carrot
1 - 1 1/2 cups fresh white breadcrumbs
1
egg, lightly beaten
- salt and pepper to taste
Preparing the Dressing
Prepare dressing in a cooking pan directly over medium
heat. Melt butter, add onions and bacon then saute 3 min-
utes. Add port, red wine and stock cubes and bring to a
boil. Cook 2 minutes. Remove pan to allow ingredients to
cool. Add remaining ingredients and mix.
Preparing the Turkey
Although not required, you may want to preheat your grill 3
minutes.
Wash inside of turkey and dry with paper towels. Pack
breadcrumb seasoning into the turkey cavity. Combine the
butter, thyme, lemon juice and rind together in a bowl.
Using turkey baster, insert butter mixture under skin cover-
ing the turkey breast.
Truss the turkey with string and place it on a baking pan or
roasting rack that rests into a cooking pan. Remove the
cooking grids from your grill if necessary, then place the
cooking pan and turkey in the center of your grill. Turn one
outside burner to low, the other to medium, and close lid.
Cook indirectly for 3 1/2 to 4 hours or until cooked. Halfway
through cooking time you may alternate burner tempera-
tures so that the turkey browns evenly. Once cooked,
remove dressing from cooked turkey, slice and serve.
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