Dandouna ~Turkey~

[flower22]

how does this



turn into this?





easy look below :


To prevent sticking, rub your barbecue grill lightly with oil or use a non-stick vegetable spray while the grill is cold...

Never pierce the turkey part with a fork. Instead turn it with a spatula or tongs to keep the juices in...

Brush the glaze only during the last 15-20 minutes of cooking time to prevent burning...

For a quick and easy basting sauce, use low-fat Italian dressing or other low-fat oil based salad dressings...

When barbecuing, always remember to use a good set of long oven mitts and utensils made especially for barbecuing...

Cool weather and windy or damp conditions are factors which may lengthen the cooking times of the turkey...

Good food handling tip - clean all utensils and surfaces before and after preparing raw poultry...

When barbecuing a whole turkey, do not stuff, place turkey in pan (maintain 1-inch water in pan) or grill and close lid (opening lid will increase cooking times). Use medium heat on your barbecue.

If using a rotisserie, check your barbecue recommendations for its use.

For rotisserie procedure, tie the wings securely to the body and the legs to the tail. Insert the spit in front of the tail and through the bird so it is balanced and securely fastened. A foil drip pan under the turley controls flare ups. Fill drip pan with water.

[flower22]

Generally, a 12-15 pound turkey works best! To prepare turkey for this method, use the outline below:

Make sure turkey is thawed by proper methods (refrigerator or cold water).
Season turkey inside and out with preferred spices.

Use a drip pan and place ½ cup water as its' contents, make sure the water level remains consistent throughout the cooking process.

Skewer neck skin to back of bird, secure drumsticks with string, in metal "hock-lock" or tuck under band of skin. Twist wings behind turkey.

Insert meat thermometer into inner thigh, just above but not touching the thigh bone.

Your (unstuffed) turkey is cooked when the thermometer reaches 170ºF or 77ºC.
When cooked to perfection, the turkey meat may have a slight pink tinge. The temperature of the meat is the most important sign of doneness. To see how to properly insert a meat thermometer, refer to diagram below.

Check the following guide for approximate cooking times.

Weight
Kgs / Lbs Approximate
Cooking Times
3.5-4.5 8-10 1¼ - 2 hrs.
4.5-5.5 10-12 1½ - 2¼ hrs.
5.5-7.0 12-16 2 - 2¾ hrs

[Cheba_Mami]

what a good idea ! I ususally make chicken only; (the rest is prepared by my mum and cousins) But when i see this, it can not be that difficult right? ;-)

[flower22]

it's dead easy believe me once you've got your hands in the food the fear will run away from you and you'll think your the worlds top chef! I garentee you I know what it's like!
But you'll have them licking thier fingers in no time since you've been doing the taste tasting and you know what's right..