Name: North Carolina Barbecue Turkey
Ingredients: 1 Twelve- to fifteen-pound turkey; 2 c Foster's Barbecue Sauce; recipe follows, plus more for drizzling, (optional); 1 c Cider vinegar; 1 ts Crushed red-pepper flakes; 2 tb Light-brown sugar; 4 ts Butter; 2 md Onions; chopped; 4 Cloves garlic; minced; 2 Jalapeno peppers; seeded and minced; 2 ts Chili powder; 2 tb Ground coriander; 1 c Prepared strong coffee; 1/4 c Worcestershire sauce; 2 tb Soy sauce; 1 c Tomato sauce; 1/4 c Cider vinegar; 1/4 c Freshly squeezed lime juice; 1 c Packed light-brown sugar; 1/2 c Apple cider

CATEGORY	CUISINE	TAG	YIELD
Grains			1	servings

INGREDIENTS

1		Twelve- to fifteen-pound turkey
2	c	Foster's Barbecue Sauce; recipe follows, plus more for drizzling, (optional)
1	c	Cider vinegar
1	ts	Crushed red-pepper flakes
2	tb	Light-brown sugar
4	ts	Butter
2	md	Onions; chopped
4		Cloves garlic; minced
2		Jalapeno peppers; seeded and minced
2	ts	Chili powder
2	tb	Ground coriander
1	c	Prepared strong coffee
1/4	c	Worcestershire sauce
2	tb	Soy sauce
1	c	Tomato sauce
1/4	c	Cider vinegar
1/4	c	Freshly squeezed lime juice
1	c	Packed light-brown sugar
1/2	c	Apple cider

INSTRUCTIONS

FOSTER'S BARBECUE SAUCE
Here are the recipes from MSL for BBQ turkey North Carolina style:
SERVES 10 TO 12
A firestarter chimney or second smaller grill is essential to barbecuing
turkey. For best results, use natural hardwood charcoal
1. Rinse cavity of turkey, and pat dry with paper towel. Place turkey,
breast-side down, in a deep bowl or roasting pan. Combine barbecue sauce,
vinegar, pepper, and sugar; pour over turkey Let marinate, refrigerated at
least B hours or overnight.
2. Light a charcoal fire, and let it burn until the coals have become a
white ash. Alternatively, heat half of gas grill set on medium-high.
3. Brush the entire turkey with marinade. Place the turkey on the grill,
breast-side up, near but not directly over the coals, or on the side of the
gas grill that is not turned on. Close the grill lid and cook turkey 4 to
4-1/2 hours, until the internal temperature in the thickest part of the leg
and breast is 160 deg. Baste with marinade every 30 to 45 minutes, rotating
the turkey a quarter turn each time. Add coals heated in a firestarter
chimney as needed to maintain an even temperature.
4. When the turkey is fully cooked, move from the grill, and let sit for 15
minutes before carving. Serve with tomato-herb gravy if desired or
additional barbecue sauce.
FOSTER'S BARBECUE SAUCE (MAKES 4 cups):
This sauce keeps refrigerated for several days and also a works well as a
marinade for chicken, beef, or pork.
1. Heat butter in large saucepan over medium heat. Add onions, and sauté
until translucent, 3 to 5 minutes. Add garlic, jalapenos, chili powder, and
coriander. Sauté, stirring occasionally to prevent sticking, until fragrant
and vegetables are softened, about 3 minutes more.
2. Add coffee, Worcestershire sauce, soy sauce, tomato sauce, vinegar, lime
juice, brown sugar, and cider. Reduce heat, and simmer mixture gently for
30 minutes to infuse flavors.
3. Remove from heat, and let cool slightly. Puree in batches in a blender
or a food processor until smooth.
Posted to bbq-digest by "Judge Dave" <ripnrun@mindspring.com> on Oct 19,
1999, converted by MM_Buster v2.0l.

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