Char-Broil LP Gas Grill - Manual (Page 28)

Char-Broil Turkey
Giblet Gravy
Smoked Turkey Breast
Yield: 14 to 16 generous servings or 1 lb. per person
Cooking time: 25 minutes per pound • Method: Grill on low
12 to 14 lb. turkey, thawed completely vegetable oil
1 large apple, quartered 1 quart water
1-1/2 sticks butter 2 stalks celery, cut in 2” pieces
1 orange, quartered 2 onions, cut in large cubes
1 lemon, thinly sliced or 4 tbs. lemon juice salt and pepper
cheesecloth (optional)
Heat grill to medium. Wash and rinse turkey, removing giblets. Dry with absorbent paper. Bend
wings back behind turkey. Season inside of turkey with salt and pepper. Rub outside of bird with
oil. Stuff with onions, celery, orange and apple. Completely fill cavity (this gives moisture to the
turkey). Cover openings of turkey with excess skin. Melt butter in a large aluminum foil pan. Add
turkey, water and lemon juice. Place on grill and turn heat to low. Baste with butter, cover top with
cheesecloth and baste again. Baste every 1/2 hour until done. Serve with Giblet Gravy.
2 to 3 turkey or chicken giblets salt and pepper to taste
3-4 lbs. turkey or chicken fat 1/4 teas. Accent
1/4 cup flour dash of thyme
2 cups fat-free pan juices 1/8 teas. Kitchen Bouquet
2 hard boiled eggs, finely chopped milk, if needed
giblet broth, if needed
Boil giblets until tender, reserving broth. Chop giblets and set aside. Remove grilled turkey
from baking pan and place on hot platter. Pour all pan juices into large measuring cup. Skim off
fat, reserving 3 to 4 Tbles. Place reserved fat into a deep saucepan, heating over moderate heat.
Stir in flour, whisking well with wire whisk. Cook over low heat until bubbly then remove from heat.
Add fat free pan juices (add milk and giblet broth to juices to make 2 full cups). Blend well with
wire whisk. Season with salt, pepper, Accent, thyme and Kitchen Bouquet, whisking continuously.
Return mixture to heat and continue stirring for 3 to 4 minutes. Add chopped eggs.
Cooking time: 25 minutes per pound • Method: Grill indirect heat
1 turkey breast, fresh or thawed 1 large bottle Italian dressing
1 large plastic roasting bag 1 small bottle soy sauce
Mix dressing and soy sauce. Place turkey breast in bag and pour mixture over turkey breast.
Marinate in refrigerator overnight. Light one side of grill with setting on low. Remove turkey from
marinade and reserve liquid. Put meat thermometer in turkey breast being certain not to touch
bone. Place turkey on the grill away from direct heat. Grill over low fire, basting and rotating often.
Remove when meat thermometer registers 180 F.
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