Wood Charcoal Roasted Turkey Recipes

CLASSIC ROAST TURKEY

Steps:

• Let the turkey sit at room temperature, 30 minutes. Position an oven rack in the lowest position (remove the other racks); preheat to 350 degrees F.
• Remove the neck and giblets from the turkey and set aside for the gravy. Pat the turkey very dry with paper towels and rub inside and out with salt and pepper. Stuff the cavity with the onion, carrot, celery, and sage and thyme sprigs. Tie the legs together with kitchen twine. Put the turkey on a rack set in a large roasting pan and tuck the wings under the body.
• Melt the butter in a small saucepan over low heat; whisk in the paprika and chopped sage and thyme. Let the paprika butter cool slightly, then brush all over the turkey. Transfer to the oven and roast 1 hour. Meanwhile, make Classic Gravy.
• After the turkey has roasted 1 hour, baste with the drippings. Continue roasting, basting every 30 minutes, until the skin is golden brown and a thermometer inserted into the thigh registers 165 degrees F, about 2 more hours.
• Transfer the turkey to a cutting board and let rest 30 minutes before carving; reserve the drippings for the gravy.
• Prepare the stock: Melt 2 tablespoons butter in a large saucepan over medium heat. Add the turkey neck and giblets; cook, turning, until browned, about 5 minutes. Add the onion, carrot, celery, thyme and bay leaves; stir to coat. Add the wine and bring to a boil, scraping up any browned bits from the bottom of the pan. Cook until reduced by half, 2 to 3 minutes. Add the broth, reduce the heat to low and simmer about 1 hour. Strain through a fine-mesh sieve into a large measuring cup; reserve the saucepan. You should have 7 cups stock-if you're short, add more broth.
• Melt the remaining 8 tablespoons butter in the reserved saucepan over medium heat. Add the flour and whisk until smooth and bubbling, about 2 minutes. Gradually whisk in the 7 cups stock; bring to a simmer and cook, whisking occasionally, until thickened, about 10 minutes. Set aside until the turkey is done.
• Pour the turkey pan drippings into a fat separator and let stand until the fat rises to the top. Discard the fat (or drizzle on your stuffing). Whisk the defatted drippings into the gravy; season with salt and pepper. Reheat before serving.

WOOD CHARCOAL ROASTED TURKEY

Steps:

• I Use Royal Oak musquete Wood Charcoal ( NO ANTHRACITE COAL HERE)with rack removed make two stacks of charcoal up as high as posible on opposite sides of the pan and nothing directly under the bird. An aluminum loaf pan placed directly under the bird with several inches of water in it to get drippings rather than mess up the grill. Make sure you have enough clearance for the lid to not rest on the Turkey.
• Clean the the cavity and a generous amount of salt spread and rubbed inside then rinse well,,, trim away all unwanted fat so less dripping, rub skin w/ unsalted butter, veg. oil your favorite, Do Not Puncture the skin with thermometers and do not remove one if installed at market, You will loose lots of desired Juices.
• In time practice will come in handy... Light coals and try to light all as even as possible and wait for them to show all white before placing bird over the fire Breast Sid Down.. Practice turning the Turkey over from breast side down to breast side up. You will be doing this about 45 minutes into roasting. If roasting corn is desired have it soaking in water while the bird is roasting,, If roasted Potatoes are planned scrub wash and stab 3 time on each side with meat fork and please do not wrap in foil until after they are cooked...
• Tuck wings back and make sure legs are spread out as far as they can go,, place the bird BREAST SIDE DOWN. and secure the lid set time for 45 minutes. Make sure all vents remain open unless a flair up then close until the fire is out.. with help and it will be hot over the coals ( I used a 4' long 2X4,, in cavity and a 2nd party help turn so the Breast Is Top up..) It is important to know your fire is hot as the high temperature is the KEY to a Juicy Turkey.
• Again no poking the skin any time ,, to tell when the Turkey is done ,, the bone at the end of the leg will be exposed by an inch of shrinkage. With Help carefully slide the bird onto a platter and immediately cover well with Foil and a coup;e towels or coat so heat stays in the meat...
• If Necessary rebuild your fire and , place the potatoes on the rack turning when skin gets near burnt or when tender with fork test... The corn will be the same,, turning a half turn when husk burnt and a 1/4 turn and another half turn. remove from fire into paper bags to keep warm..
• Tips on the potatoes when serving,, nice to wrap in foil then make a slit like a football lacing with a deep slash into the meat,, push in on ends with both hands and an opening will provide a place for butter and etc. The foil a neat holding cup so the potato is contained. Take an ear of corn and providing it is well cooked need a heavy long knife,, hold by the silk end and cut off one or two rows at the stem end all the way threw, holding the silk end tight shake as to make clean ear fall out... If the cob did not cook Thorley you will have to loosen husk at stem end and squeeze hard on silk end like a toothpaste tube...