Turkey from the Grill

Hoisin Glazed Barbecued Turkey with Pork, Fruit and Water Chestnut Stuffing

(Recipe serves 6)

Turkey and Glaze

1 Young turkey, between three and four kilograms, with giblets and neck
1/2 cup Chinese hoisin sauce
1/4 cup Light soya sauce
1 tbsp. Chinese white rice vinegar
1 tbsp. 100% sesame oil
1/2 tsp. Worcestershire sauce
2 Cloves of garlic, finely minced
1/2 tsp. Ginger, finely minced
1 tsp. Chili pepper flakes
1 tsp. Mustard powder

Stuffing

1 kg Finely ground lean pork
3 cups Torn-up day-old bread
1 Chinese pear, cut into small cubes
2 Red apples, one cut into small cubes and one reserved for serving
1 Onion
1 250 gr Can of water chestnuts, drained
3 Spring onions, finely chopped
3 Cloves of garlic, finely minced
1/2 tsp. Ginger, finely minced
1/4 cup Dark soya sauce
1 tbsp. + 1 tsp. Chinese white rice vinegar
1 tsp. Chili pepper flakes
1 tsp. Ground white pepper (substitute black if white is not available)

Gravy

1 Onion
3 cups water
1 tsp. salt
The giblets and neck from the turkey
1 tbsp. Corn starch + 2 tbsp. cold water

Roasted Sweet Potatoes and Asparagus Parcels with Spicy Dipping Sauce

6 Sweet potatoes, wrapped tightly in tin foil
48 Asparagus spears, lightly greased and salted
1 1/2 cups Light soya sauce
1/2 cup Sambal oelek
1 tbsp. 100% Sesame oil
1 tbsp. Rice wine vinegar
1 Spring onion, finely sliced on the bias.

Tools

Muilti-use roaster and kebab rack
Remote digital thermometer
Deluxe 4 piece tool set
18cm Bamboo skewers

• Clean the turkey, pat completely dry and remove the giblets and neck. Place them in a pot with the whole peeled onion, water and salt. Bring to a boil, skim the foam and simmer over low heat covered for an hour.
• Brown the pork for the stuffing without oil. Drain and replace on the heat with the onion, apple, pear, water chestnuts, garlic and ginger. When the fruit starts to soften add all other ingredients. Spread out on a cookie sheet to cool.
• Place the sweet potatoes on the grill above direct heat. Preheat the barbecue to 200º C (390º F).
• Once the stuffing has cooled, proceed to stuff the cavity and the neck. Using the bamboo skewers, weave through the skin to close the cavity. Place the turkey in the roaster.
• Prepare the glaze by whisking all the ingredients together in a bowl. Using the basting brush, baste the turkey and place on the grill over indirect heat with a small pan underneath to catch the drippings. Close the lid.
• Baste the turkey every 20 minutes or until all the glaze has been used up. After about an hour, cover the turkey lightly with foil and allow to continue cooking until you reach an internal temperature on a digital thermometer of 70º C (155º F) for rare to 80º C (180º F) for very well done.
• When the turkey has reached the desired temperature, remove it from the grill, place on a large plate and cover with foil and a clean kitchen cloth. Allow to rest for 30 minutes.
• When the sweet potatoes have softened, move them to a part of the grill with no direct heat, keeping them wrapped in the foil. Grill the asparagus over the direct flame. Prepare the dipping sauce for the vegetables by combining the rest of the ingredients.
• Deglaze the dripping pan over high heat by adding the stock. When the pan has deglazed, mix the corn starch with the cold water to dissolve and pour into the pan. Allow to boil until you reach a sirupy consistency.
• Serve the turkey accompanied by the sweet potatoes, asparagus tied in bunches of eights with string, apple slices, spicy dipping sauce and gravy.

Note: Consider the following options to turkey; the glaze is excellent on duck, goose and on a roast of pork as well.

Posted on December 03, 2013 by Matthew C. exclusively for BBQXL