California Turkey
"The Washington Post, November 16, 2011 "Rubbing the outside of the turkey with a mixture of garlic, oil and ground sumac gives this grilled bird the Mediterranean flavor that California cooking instructor Linda Capeloto Sendowski loves so much. She makes this recipe year-round. You won't miss cooking with salt or pepper here. " I plan to part out some after Thanksgiving sale turkeys, rub them with this and vacuum seal and freeze them for quick roasting in the winter."
- Ready In:
- 3hrs 30mins
- Ingredients:
- 4
- Serves:
-
14
ingredients
- 3 tablespoons olive oil
- 6 medium garlic cloves
- 3 tablespoons ground sumac (available in Middle Eastern markets)
- 1 (16 lb) fresh whole turkey (giblets, neck and any packets removed from inside, patted dry)
directions
- Combine the oil, garlic and sumac in a mini food processor and puree until smooth, then rub the bird inside and out with all of the mixture. Use kitchen twine or small skewers to truss the turkey, including crossing the legs and tying them at the ankles.
- Prepare the gas grill for indirect heat. Remove the center cooking rack and the gas burner cover underneath the rack. Place a disposable aluminum foil pan directly over the center gas burner inside the grill to catch any turkey juices. Return the center cooking rack back in its position, over the drip pan. Preheat to medium-high (450 degrees) for about 20 minutes, with the center burner left unlit and the lid closed.
- Open the lid and place the turkey, breast side down, directly over the foil drip pan, breast side down. There should be heat rising on both sides of the bird but not directly beneath it. Close the lid and cook for about 2 hours.
- Open the lid; use heatproof kitchen gloves or a clean dish towel or tongs to invert the turkey so it is right side up. Close the lid and cook for about 30 minutes; the turkey should be evenly golden brown, and the temperature of the thigh meat (away from the bone) should register 165 degrees on an instant-read thermometer.
- Transfer to a platter and let rest for 1 hour before carving.
- Turn off the grill. When it has cooled; very carefully remove the foil pan containing the drippings. Pour the drippings into a fat separator cup. Skim off or pour off the fat, discard, and save the juices for serving or for leftovers.
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RECIPE SUBMITTED BY
Busters friend
Pleasure Island, 73
<p>First about Buster: Buster moved onto whatever comes next on February 26, 2008. He was just shy of five years old. I miss him terribly. <br />He came into our lives when he ran out in front of my car late one night as I was driving home. A just under 4 pound ball of kitten fluff, complete with an ostrich boa tail that stayed straight up as he assessed his new domain. He became a 19 pound longhaired beast who guarded our house (he followed any new guests or servicepeople the entire time they are on the property) & even killed copperheads (among other things with his hunting buddy, Fergus the short-tailed)! Friends never saw his formidible side as he smiled at them & uttered the most incongruent kitten-like mews as he threaded legs! He liked to ride in the car & came to the beach. <br />There are Buster-approved recipes in my offerings - however, HE decided which he wanted to consider - Buster demonstrated he liked pumpkin anything - ALOT -LOL!!! <br /> <br />Copperhead count 2006 - Buster 2 <br /> (10 inchers w/yellow tails) <br /> 2007 - Buster & Roxie 1 <br /> (a 24 incher!) <br />Buster woken from beauty sleep - <br />http://www.recipezaar.com/members/home/62264/DSCN0335.JPG <br />Big whiskers - <br />http://www.recipezaar.com/members/home/62264/DSCN0333.JPG <br /> <br />For those of you who gave kind condolences - thank you so very much. <br />http://www.recipezaar.com/bb/viewtopic.zsp?t=250301 <br /> <br /> <br />I love to cook & incorporate techniques from Southern/Mid Atlantic roots (grits, eastern NC BBQ shoulders, Brunswick stew, steamed crabs & shrimp & shellfish, hushpuppies, cornbread, greens, shad roe, scrapple) with Pacific Rim foods & techniques aquired while living in Pacific Northwest, fish & game recipes learned while living in Rocky Mountain region & foods/techniques learned travelling to the Big Island & up into BC & Alberta & into the Caribbean. The Middle Eastern/African likes I have are remnants of my parents who lived for many years in North Africa & Mediterranean before I was thought of. Makes for wide open cooking! <br /> <br />Since moving back east we try to go annually in the deep winter to Montreal (Old Montreal auberges & La Reine) & Quebec City (Winter Carnival & Chateau Frontenac)- for unctuous foie gras & real cheeses, French & Canadian meals prepared & served exquisitely, fantastic music & wonderful people - with the cold helping burn off some of the calories! <br /> <br />I love putting in our aluminum jonboat & heading across the Intracoastal Waterway (ICW) to the barrier islands for foraging & exploring! Bodysurfing is a lifelong sport for me - one that a person's body never seems to forget how to do, once the knack is learned (thank goodness!) <br /> <br />I especially miss cool summers & foggy/drizzly days & fall mushroom foraging/anytime of year hot springing in WA, OR, MT, ID, BC & Alberta.</p>
