I see you're getting more and more risque with your Thanksgiving Turkeys, Ron. This one last year got plenty of attention, but I'm willing to kick it up a notch and try something new.
3. Saute andouille sausage, garlic, green onions, basil in butter. Stuff the "cuts" with this saute mix. Also stuff it under the skin.
4. Wrap each half in 3-4 layers of heavy duty foil.
5. 2 hours bone side down on a BBQ grill.
6. Turn over, open foil. Pour in your favorite BBQ sauce mixed with a can of frozen limeade concentrate. Reclose. Leave on grill, meat side down, for another hour.
Still my favorite, surpassing even the smoked turkey from Bellue's Welding and Fine Cajun Cuisine.
PEEE-PUHL! Be sure to use the leftover carcass for a good turkey & sausage gumbo.
Recommended Posts
excathedra
shouldn't this be in the kitchen section ? ;)
Link to comment
Share on other sites
doojable
Kitchen? Hmmmmmmm.... I think there's a men's club out there somewhere missing someone or something.........
Do turkeys do exotic dances?
Edited by doojableLink to comment
Share on other sites
SafariVista
What a riot~!
Link to comment
Share on other sites
Belle
I see you're getting more and more risque with your Thanksgiving Turkeys, Ron. This one last year got plenty of attention, but I'm willing to kick it up a notch and try something new.
Link to comment
Share on other sites
Ron G.
Yes, Belle, this years entry is truly a perky turkey.
Link to comment
Share on other sites
Sudo
Geeze Ron....
No stuffing???
sudo
Link to comment
Share on other sites
excathedra
can you find the fake turkey ?
--
please don't ban me, i promise i'll be good
Link to comment
Share on other sites
TheEvan
Evan's BBQ Turkey
1. Cut the thing in half
2. Make deep cuts in the breasts & thighs
3. Saute andouille sausage, garlic, green onions, basil in butter. Stuff the "cuts" with this saute mix. Also stuff it under the skin.
4. Wrap each half in 3-4 layers of heavy duty foil.
5. 2 hours bone side down on a BBQ grill.
6. Turn over, open foil. Pour in your favorite BBQ sauce mixed with a can of frozen limeade concentrate. Reclose. Leave on grill, meat side down, for another hour.
Still my favorite, surpassing even the smoked turkey from Bellue's Welding and Fine Cajun Cuisine.
PEEE-PUHL! Be sure to use the leftover carcass for a good turkey & sausage gumbo.
Link to comment
Share on other sites
doojable
I use the carcass for turkey minestrone......
Link to comment
Share on other sites
excathedra
get downstairs
Link to comment
Share on other sites
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.