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      RECIPE TITLE "Chile-Crusted Grilled Turkey"
    Recipe from Tom Douglas' Seattle Kitchen , Copyright © 2001 by Tom Douglas.. All rights reserved.

    ... more great recipes by Tom Douglas on our GREAT CHEFS page!

    yieldsServes 10 time--- difficultymoderate

    It's fun to roast a whole turkey on the grill. It's not difficult and doesn't take nearly as long as you might expect. You get those wonderful smoky flavors and juicy, tender white and dark meat. Use leftovers from this turkey to make tacos as described in [my] Barbecue Pork Butt Tacos [on page 131].

    When you cook a large bird like this over indirect heat, be sure you turn the turkey around from time to time so it cooks evenly, because your coals may be unevenly hot. Serve this with grilled corn and baked yams. You could cook everything on the grill, but it's best not to overcrowd it; leave room for heat to circulate.


    For the Chile Rub
    3 tablespoons firmly packed brown sugar
    4-1/2 teaspoons kosher salt
    4-1/2 teaspoons ancho chile power or regular chili powder
    4-1/2 teaspoons paprika
    4-1/2 teaspoons cumin seeds, toasted and ground
    2-1/4 teaspoons freshly ground black pepper

    For the Turkey
    One 10- to 12-pound turkey
    1/2 onion
    1/2 orange
    3 star anise
    Kosher salt and freshly ground black pepper


    . Fire up the grill. Combine all the chile rub ingredients in a small bowl.

    2. Rinse and pat the turkey dry with paper towels. Cut away any excess fat and discard the innards (or save them to make stock). Place the onion, orange, and star anise in the cavity of the turkey and season the cavity with salt and pepper. Generously pat the chile rub all over the outside of the turkey.

    3. Grill over indirect heat, covered, with the vents open. If your grill has a thermometer, hold the grill temperature around 350°F. Grill until the turkey reaches an internal temperature of 165°F on an instant-read meat thermometer, about 2 hours. Add more coals and move the turkey around as necessary to allow all sides to cook evenly. Let rest for 10 minutes before carving.

    On the Plate: Slice the turkey and place on plates. We like to serve this with grilled corn and roasted yams.

    A Step Ahead: The chile rub can be made several days ahead and stored, covered, at room temperature.

    In the Glass: Lemberger, a favorite Northwest red wine much like Zinfandel.

    HOT! We recommend:

    bookTom's Big Dinners: Big-Time Home Cooking for Family and Friends
    Douglas grew up in a big family where his mother and grandmother served big dinners every night of the week. Today, he's one of the country's hottest chefs, known not only for making Pacific Northwest cuisine and wine a centerpiece of American dining but also for hosting sensational big dinner parties at home. With his wife, Jackie Cross, Douglas takes an equally innovative approach to cookbooks, sharing menus and memories in an out-of-this-world collection.
    Drawn from special meals with family members, friends, vintners, and fellow restaurant owners, Tom's Big Dinners brings together thirteen of his favorite feasts, with no-nonsense recipes that make it easy to cook like a restaurant chef without ever leaving home.
    The menus range in style from the refined Wine Cellar Dinner, with recipes for Goat Cheese Fondue, Vine-Roasted Squab with Syrah Jam, and Chocolate Crêpes, to the relaxing Screen Door Barbecue, featuring Pit-Roasted Pork Spareribs, Down-Home Collard Greens, and Hard Watermelon Lemonade, and the festive Pop Pop's Winter Solstice, starting with Pop Pop's Perfect Martini and Caramelized Fennel Tart, followed by Creamy Seafood Chowder and Parsley Scones.
    The Pike Place Market Menu and Puget Sound Crab Feed showcase classic Seattle-style dishes, while Tom's extravagant Chinese Feast incorporates the Asian influence prevalent in Pacific Rim cooking.
    In their energetic and warmly inviting book, Tom and Jackie take the hassle out of first-rate entertaining. Suggestions for do-ahead preparation appear in each chapter, along with wine pairings for each course.
    A celebration in itself, Tom's Big Dinners brings big-time fun, flavor, and flair to your own dinners.
    More info
    bookTom Douglas' Seattle Kitchen
    Tom Douglas loves Seattle and Seattle loves Tom Douglas. The owner of and force behind three popular restaurants (Dahlia Lounge, Etta's Seafood, and Palace Kitchen), Douglas has made an in-depth study of Pacific Northwest foodstuffs and culinary influences--basically the man has happily eaten his way through the city for the past 25 years and then, to Seattleites' delight, has applied his knowledge to his restaurants. "With this book, we hope to communicate our experience of Seattle," says Douglas. "We want to share our thriving food scene with you--you can get on a plane and come see us or you can use this book to create your own 'Seattle' in your kitchen."
    Douglas focuses on using fresh, in-season ingredients in all his recipes. "My philosophy is: eat it when you've got it, enjoy the harvest when it's here," he says. In Seattle, that means Grilled Asparagus with Hazelnut-Star Anise Mayonnaise in the spring, Sake-Steamed Sockeye Salmon with Sake Butter with Oregon Pinot Noir Raspberry Sorbet on a summer evening, or the year-round favorite, Dungeness crab. Try Crab Salad with Asparagus, Avocado, and Lime Vinaigrette or Wok-Fried Crab with Ginger and Lemongrass. Use Washington State apples in Parsnip-Apple Hash or Maple-Cured Double-Cut Pork Chops with Grilled Apple Rings and Creamy Corn Grits. Douglas offers plenty of savory vegetarian dishes such as Potato Gnocchi with Roasted Tomatoes and Gorgonzola Cream, Wild Mushroom Ravioli with Arugula Salad, and Tuscan Bread Salad with Fresh Mozzarella and Basil (a perennial favorite at the Dahlia Lounge).
    Like a walk through the fish and vegetable stalls at Pike Place Market, Tom Douglas' Seattle Kitchen is fresh, inspiring, and filled with aromatic ideas. His prose is relaxed, colloquial, and encouraging--cook, eat, and enjoy are his basic tenets--and the book is filled with photos of Seattle life and institutions. Whether you live in the Emerald City or the Windy City, Tom Douglas' Seattle Kitchen will spark your imagination and enliven your palate. --Dana Van Nest
    More info
    bookI Love Crab Cakes! 50 Recipes for an American Classic
    Where do you get the best crab cakes? Ask one hundred different people and you'll likely get one hundred different answers. Some swear by classic Chesapeake Bay crab cakes, and some by spicy Creole crab cakes, while others maintain that Pacific Northwest crab cakes can't be beat. In I Love Crab Cakes!, award-winning chef and cookbook author Tom Douglas brings the best of East, West, and Gulf coasts to the table and proves that the most delicious crab cakes of all come straight from your home kitchen.
    Tom thoroughly examines every thorny, crab cake–related issue. Bread crumbs, cracker crumbs, panko, or no crumbs at all? What kind of crabmeat: Dungeness, king, or Peeky Toe? Are the best crab cakes pan-fried, deep-fried, or not even cooked?
    Tom offers up dozens of his famous crab cake recipes, including classic crab cakes from East and West, North and South, plus newer innovations such as Wild Ginger Crab Cakes, Pesto Risotto Crab Cakes, and Crab Louie Cheesecakes. There are crab cake sandwiches, breakfast crab cakes, and crab cake sauces and salsas.
    More info


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