CHRISTMAS TURKEY REMIX

I enjoy the traditional roast turkey for Thanksgiving.
I usually buy a 17-20 pound turkey for Thanksgiving.  I have a small family so, I get the butcher to cut
the turkey in half. I roast the first half of the turkey 
with the traditional poultry seasonings.  I like to do something "funky" ( a term from the past")  with 
my Christmas turkey.  I may baste it in soy sauce, season it with Cajun spices, or  rub it with Mexican seasonings.  My mood determines how out "far out" 
( another term from the past). Please excuse my
slang today.  I'm in my 70"s flashback mode this morning. I am sharing  some of my Christmas 
menu remixes with you.

HONEY-SOY BASTED GRILLED TURKEY 

 6 lb. turkey
1 C soy sauce
2 tsp dried ginger
2 tsp dry mustard
2 garlic cloves minced
1C oil
4 lb honey

Cut turkey into pieces as follows; 2 wings, 2 drumsticks, 2 thighs, 4 breast pieces and 4 back pieces. Combine oil, soy sauce, honey, ginger, mustard and garlic. Use half of in soy mixture for marinade. Reserve the other half for basting. Marinate turkey parts 24 hours in refrigerator. Drain turkey pieces. Place drumsticks, thighs and breast pieces 6 - 8" above medium hot coals. Grill for 30 minutes, turning occasionally. Add wings and back pieces. Grill another 30 minutes, turning occasionally. Baste turkey with the rest of soy mixture  and grill until turkey is tender about 20 minutes. Wrap turkey in foil and keep in warm oven until ready to serve.

 

 

PAPRIKA BASTED TURKEY

1/3 cup paprika
2 tsp salt
2 tsp  pepper
2 tsp garlic powder
2 tsp dried onions
water, to make paste 

This is enough paste for a 13-15 lb. turkey. Thaw, rinse, and pat the turkey skin dry. Make a paste of the above ingredients. It should be thick and not runny. Smear it inside  and outside of  the  turkey. Baste with the pan drippings every 30 minutes. 

 

 LEMON HERB BASTED TURKEY

1/2 cup butter, softened
1 tablespoon lemon juice
1 teaspoon poultry seasoning
1 teaspoon sweet basil
1 teaspoon thyme
1/2 teaspoon sage

This is enough paste for a 13-15 lb. turkey. Thaw, rinse, and pat the turkey skin dry. Make a paste of the above ingredients. It should be thick and not runny. Smear it inside  and outside of  the  turkey. Baste with the pan drippings every 30 minutes.

CAJUN SPICED TURKEY

• 2–14 pound turkey, patted dry
• Kosher salt and freshly ground black pepper
• 1/2 1cup Cajun seasoning 
• 1 celery stalk, coarsely chopped
• 1 green bell pepper, coarsely chopped
• 1 medium onion, coarsely chopped
• 1/4 cup (or more) olive or vegetable oil

Season turkey lightly inside and out with salt and pepper, then with spice mix, massaging it into the skin. Transfer turkey, breast side down, to prepared pan and refrigerate, uncovered, overnight.

Remove turkey from refrigerator; let stand at room temperature for 1 hour.

Preheat oven to 375°. Mix celery, pepper, and onion in a medium bowl. Fill turkey cavity
with vegetable mixture,scattering any remaining vegetables over bottom of roasting pan.
Brush turkey with oil. Roast turkey, basting occasionally, for 1 hour. Using paper towels,
flip turkey. Roast, basting occasionally, until an instant-read thermometer inserted into
the thickest part of thigh registers 165°, 1–1 1/2 hours longer. Transfer to platter.
Let rest for at least 20 minutes before carving.