As the birthplace of barbecue, the Carolinas
embrace many rich and flavorful traditions. Many area churches
host Sunday afternoon get-togethers. Seeking healthier options
to serve these generally large crowds, many have turned to turkey.
This is Albert Farmer's original recipe from the Bible Baptist
Church in Wilson, North Carolina.
North Carolina
Barbecue Turkey
New England Turkey
Gravy:
1 (10 to12-pound) whole, fresh or thawed
As needed cooking oil
1 1/2 pounds turkey bacon
To taste salt
To taste pepper
1 tablespoon red pepper flakes, crushed
1 pint apple cider vinegar
1/2 pint cold water
Cut turkey in half.
Rub with oil.
Wrap with bacon (If turkey
is more than 12 pounds, use bacon substitute, as real bacon will
burn).
Prepare grill for medium
indirect heat cooking. For gas grills, place a drip pan under
one half of the rack then spray the rack with nonstick cooking
spray, turn on the heat on the other half of the grill. For charcoal
grills, place the coals around the outside edges of the grill,
place a drip pan in the center, spray the rack and light the
charcoal.
Place turkey, breast side
up, on grill rack over drip pan. Cover and grill turkey 2½-3
hours or until meat thermometer inserted into deepest portion
of thigh reaches 180 degrees F and leg bone will turn and separate
from meat. Turkey should be golden brown.
Allow turkey to cool.
Remove turkey from bones and chop.
Add salt and pepper to
taste. Sprinkle with red pepper flakes and mix well.
Mix vinegar and water
and sprinkle over meat. Stir gently into chopped turkey. Add
water if vinegar mixture is too strong.
Serve 1/3-pound turkey
barbecue with a vinegar-based coleslaw.
Makes 15 servings.
Recipe
provided courtesy of
the National Turkey Federation.
