Grilled Holiday Turkey Recipe: Well, we just finished with Thanksgiving. Maybe you missed out on the Turkey extravaganza or you’re planning a turkey feast for the Christmas Holiday. Whatever the plan, we have a bit of a twist to the traditional Turkey recipe if you’re seeking a flavorful and unique option. Here is the Norman Family Grilled Turkey recipe.
1 20lb. Turkey
1 boxes Stove top Cornbread stuffing
1 Yellow Onion
1 Cans whole Cranberries
1 Cans sliced black olives
1 Bottle of Cabernet Sauvignon (If you prefer not to use wine use 100% cranberry juice)
1 Clove of garlic
1 small ginger root
Italian Seasoning (McCormick makes a great Italian seasoning with Oregano, marjoram, thyme, basil, sage and rosemary)
Flavor: Slice the garlic, ginger and onion. Then make the stuffing mix. Open one can of whole cranberries and sliced black olives. Put stuffing, cranberries, sliced garlic, onion, ginger and black olives into one bowl. Mix it until it’s evenly mixed.
Turkey: Make sure the turkey is thawed, cleaned and ready for cooking (Don’t forget to take out the giblets and necks). Put the turkey in a deep casserole or Dutch oven pan (Preferably Cast Iron or Stainless steel). Pour half the bottle of Cabernet over the turkey and inside the hole of the turkey. Stuff the bird with the stuffing mix you just prepared. Then sprinkle some sea salt, black pepper and Italian seasoning over the top of the turkey (You can’t really over do the spices as the juices will run off the turkey).
Fire: The fire is the second key to the flavor. You can do this in a BBQ grill or out in the field. Whatever you choose, you must make sure the turkey stays covered so that all the juices remain with the turkey. Set the fire. I like to use wood or mesquite as it gives a great flavor to the meat (I’m a poet and didn’t even know it!). Then I cover the turkey with a cast iron lid. If you’re cooking on a BBQ grill that is big enough, close the grill cover as well. Cook the bird for 4 hours checking on it every hour to make sure it is not burning and that it’s getting sufficient heat. When the meat is not pink or falling away from the bone it’s done.
We hope this is as great a recipe for your family as it has blessed us this year.
Have a great Holiday!
Hi, Robert here! I’m the Content editor for NWRVenture.com and the Valley RV Supercenter Newsletter. I love to share RV Tech Tips, News and Travel Destinations with the RVing community. If you have a story you want to share, email me!