Mouth Watering Recipes
Slow-Cooked Barbeque Boneless Turkey Roast
1 Boneless Turkey Roast
Salt & pepper
Mild smoking wood of your choice (we used chips from old oak port barrels from Trader Joe's)
Rinse turkey and pat dry Lightly rub with olive oil and salt and pepper lightly. Place in glass dish and pour 1/2 bottle of marinade over turkey. Cover and refrigerate for 2 hours or overnight. Brush marinade from dish over turkey occasionally. Place meat thermometer in turkey before barbequing.
Slow cooking turkey:
Place smoking chips in box and put box on grill over direct heat or place chips directly on coals. Place turkey in center of grill over indirect heat at a very low temperature (approx. 275 degrees). Cook turkey until temperature reaches 170 degrees (about 3 hours), basting frequently with remaining 1/2 bottle of marinade. If heat source is on one side of grill and not all around, rotate turkey occasionally to ensure even browning.
When done, remove turkey from grill and let sit for 10 minutes before carving. Slice and serve!
Wasabi & Roasted Garlic Mashed Potatoes
4 lbs russet potatoes, peeled cooked & mashed
1 head roasted garlic
1 tsp olive oil
1 cup whole milk
1.5 tbs wasabi powder
3/4 stick butter
Salt & Pepper
Cut off top of garlic head, place on foil square. Pour oil over garlic and wrap in foil. Place on grill along with turkey (over indirect heat). Remove garlic when roasted (about 2.5 hours), remove cloves and mash in small bowl. In medium bowl, stir milk & wasabi powder together to dissolve powder. Add milk mixture, garlic, and butter to potatoes and mix together (by hand or with an electric mixer). Add salt & pepper to taste.
2 lbs medium asparagus stalks
Wash and dry asparagus. Place on cookie sheet. Lightly spray or brush with olive oil. Salt and place on grill. Turn once after about 3 minutes. Do not overcook. May be made ahead of time and served at room temperature.
Serve turkey, mashed potatoes and asparagus with a fresh green salad! Enjoy!
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