As the birthplace of barbecue, the Carolinasembrace many rich and flavorful traditions. Many area churcheshost Sunday afternoon get-togethers. Seeking healthier optionsto serve these generally large crowds, many have turned to turkey.This is Albert Farmer’s original recipe from the Bible BaptistChurch in Wilson, North Carolina.
Recipe: North Carolina BarbecueTurkey
1 (10 to12-pound) whole, fresh or thawed As needed vegetable oil 1 1/2 pounds turkey bacon Salt, to taste Ground black pepper, to taste 1 tablespoon red pepper flakes, crushed 1 pint apple cider vinegar 1/2 pint cold water
Cut turkey in half.
Rub with oil.
Wrap with bacon (If turkey is more than12 pounds, use bacon substitute, as real bacon will burn).
Prepare grill for medium indirect heatcooking. For gas grills, place a drip pan under one half of therack then spray the rack with nonstick cooking spray, turn onthe heat on the other half of the grill. For charcoal grills,place the coals around the outside edges of the grill, placea drip pan in the center, spray the rack and light the charcoal.
Place turkey, breast side up, on grillrack over drip pan. Cover and grill turkey 2 1/2 to 3 hours oruntil meat thermometer inserted into deepest portion of thighreaches 180°F (85°C) and leg bone will turn and separatefrom meat. Turkey should be golden brown.
Allow turkey to cool. Remove turkey frombones and chop.
Add salt and pepper to taste. Sprinklewith red pepper flakes and mix well.
Mix vinegar and water and sprinkle overmeat. Stir gently into chopped turkey. Add water if vinegar mixtureis too strong.
Serve 1/3-pound turkey barbecue with avinegar-based coleslaw.
Makes 15 servings.
Recipe provided courtesy of the NationalTurkey Federation.
hickorytreebbq_interview_part2.wmvIf the North Carolina BarbecueTurkey recipe was useful and interesting, you can share it with your friends or leave a comment.