This recipe was handed down through four generations of golf pro’s…or was it my fourth golf pro?…No matter. It is still a great and unusual recipe to prepare turkey that is also easy.
Things you will need:
1-12 to 16 lb turkey, thawed completely. Follow the directions on the packaging. If there are none thaw in the refrigerator for 36-48 hrs prior to use.
1-Bottle of Mrs. Dash Original seasoning
1-1/4 lb cube of softened (but not melted) butter. The real stuff. You could use a flavored olive oil such as Basil or Rosemary whichever you prefer but butter browns the best.
Let me take a moment to say something about garlic. There is no such thing as too much garlic. There is such a thing as too much undercooked garlic. When cooked properly garlic should be soft, creamy and have a very subtle and sweet flavor. Many recipes refer to “cloves” of garlic and when they call for say “2-4 cloves of garlic” they mean to take the entire garlic root (also called a “clove” pull 2-4 sections off, peel wash and use. In this recipe a clove is the entire root of the garlic laid on it’s side on a cutting board and sliced through with the skin left on, providing two halves, one connected together by the roots, the other by the top or stalk. The bigger the garlic the better. Elephant garlic is best, although somewhat expensive. With that said;
6-8 cloves of garlic sliced through with the skin still on and washed
Non food items you will need:
30-36 inch Weber Grill-The original round type with a tight fitting lid that seals and controls air flow well.
1-chimney type charcoal starter (never use starting fluid).
48-56 Kingsford charcoal briquettes (count them out). No more-no less and no substitutes. Kingsford only.
A large disposable aluminum roaster pan. Don’t use your good roaster pans here they will get covered in smoke soot and be a real pain to clean.
4 ½ hrs before you want to serve the turkey start the charcoal in the chimney starter. If you’ve never used one of these they can be purchased at most hardware stores that sell barbecue supplies. Pack three pages from and average newspaper into the bottom. Place 48-56 briquettes on top. Set inside the Weber and light the newspaper. It will take about 10-15 minutes to get the charcoal going well.
While the charcoal is starting;
Take the turkey from the fridge, remove the packed giblets from inside, and pat it dry with paper towels inside and out. Place it in the roaster pan. Rub it generously with the butter until it is coated well. Sprinkle liberally with Mrs. Dash and pat gently to embed it in the butter. Place the garlic in the pan around the turkey cut side down. Do not put anything into the turkey. It has been proven to be unsafe. Do not cover the turkey with foil or anything else. It needs to be left open to get the smokey flavor of the charcoal.
By now the charcoal should be ready. Dump it from the chimney starter and arrange in a ring in the bottom of the Weber. Put the grill in place as high up as possible. Put the turkey on the grill and then the lid. Close down the air vents until there is only the slightest sliver of opening showing.
Now comes the best part; go play eighteen holes of golf. When you get back the turkey will be done. Check it with a thermometer. If it is not quite 160 degrees at the thickest part of the breast put it in the oven at 400 degrees until it is.
Take the garlic out of the pan to cool for a few minutes in a bowl in the fridge. Place the turkey on a serving platter and pour the pan drippings into a blender. When the garlic is cool enough to handle comfortably remove it from the fridge. Take a half clove in the palm of your hand with the cut side up, hold it over a bowl and gently squeeze. The individual sections should pop out easily. Each should be very soft and creamy. Do this with all the garlic and add to the pan drippings. Blend on high until you have light colored creamy gravy.
Slice the turkey as normal and serve with a spoonful of the garlic gravy on each slice.
Truly unusual but truly delicious with a rich smokey flavor.
