Why limit yourself to turkey only on Thanksgiving? My secret? I go to Fred Meyer a day or two after Thanksgiving and/or Christmas and buy a few discounted turkeys and throw them in the big freezer for turkey dinners anytime of year!
Oven-Barbecued Turkey
INGREDIENTS
- One whole turkey, thawed if frozen
- 2 teaspoons salt, divided
- 1/2 teaspoon pepper, divided
- 1/4 cup butter or 1/4 cup margarine, melted
- 1 cup catsup ( Ketchup)
- 1/2 cup cider vinegar
- 1/4 cup packed brown sugar
- 2 tablespoons instant minced onion
- 2 teaspoons dry mustard
DIRECTIONS
- Rub turkey inside and out with 1-1/2 teaspoons salt and 1/4 teaspoon pepper. Leave cavity open. Bake in roasting pan in preheated 325 oven, basting occasionally with cavity drippings, 2-1/2 hours.
- Meanwhile mix well remaining ingredients including 1/2 teaspoons salt and 1/4 teaspoons pepper. Increase all proportions if it's a larger turkey, like 14 lbs or more. Baste turkey with sauce mixture and continue roasting and basting 1- 1 1/2 hours longer or until thermometer inserted in thickest part of thigh (away from bone) registers 165. You can also keep basting with cavity drippings.
- Remove turkey to platter and let stand 10-20 minutes before carving. Strain pan drippings; remove and discard fat. Add defatted drippings to leftover sauce, heat through and serve with turkey.
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