With grilling, you use a direct flame, cooking quickly. When you BBQ, you use an indirect or low flame, cooking very slowly. And of course, there are different types of grills. The two most common are charcoal and gas grills. I use gas, but I’ll look for recipes for both methods. For a pig roast, an open flame or pit is the way to go, but I’ll stick with grilling or BBQ recipes for now.
Oh, and enjoy!
- Bone in turkey breast or full turkey
- 2 apples (try one tart green and one red)
- 1 jalapeno, chopped fine
- 1 tablespoons brown sugar
- 2 tablespoons fresh thyme (or sage)
- 1/2 cup apple cider or water
- 1 lemon, juiced
Peel and dice up the apples. Place in a small sauce pan along with the chopped jalapeno, brown sugar and apple cider. Simmer until the apples are mushy.
Using an immersion blender to blend the ingredients, add a little water if the mixture is too dry. The sauce should remain somewhat thick so that it adheres well to the turkey. Be careful not to make it too runny. Add in the lemon juice and the fresh thyme and simmer a few more minutes to combine the flavors.
Season the turkey with pepper and seasoning salt, place on the grill and spoon on the glaze (or apply liberally with a brush) covering all sides of the turkey. Turn the turkey often and repeat glazing a few times throughout the grilling process until the turkey is done.
Cooking a turkey can be daunting; it’s a huge bird and all sorts of wrong can happen. Just remember that the thickest part of the breast should be at a minimum of 165 degrees. Use a meat thermometer so you can can monitor your bird.
Always remember to let meat rest after cooking before slicing it; cutting it too soon will cause the meat to dry out. Depending on the size of your turkey, you may have a little extra apple jalapeno sauce left over. Serve with the turkey or use on sandwiches the next day.