CELEBRATING THE FOURTH; Barbecue a Whole Turkey, It's Easier Than you Think. For Dessert, Try Red, White & Blue Fruit Pizza



BARBECUE A WHOLE TURKEY

Fourth of July celebrations mean fireworks and get-togethers for many. Here is a grilling option for your menu; a barbecued turkey. I haven't seen a whole turkey barbecued on the grill a lot, but it is a great idea. It is also a lower cost item especially for the amount of people it feeds, which is important to many of us during this time of high food prices.

I tried it for the first time last summer. It was easy, fun to do on the grill, had everyone salivating with the aroma while it was cooking, and was unbelievably moist and flavorful. It really went over big with my crowd.

First, you will want to make this spice rub. You will only be using about 6 tablespoons for the turkey, but it will make 1 cup. Keep it in a tightly covered jar in your spice cabinet and use it all summer for any meat. It keeps for months.

 Spice Rub:

 1/4 cup kosher salt

 2 tablespoons EACH of the following: garlic powder, onion powder, dried thyme,

dried oregano, and dried basil.

 3 and 1/2 tablespoons paprika

 1 tablespoon EACH; black pepper and crushed red pepper

 2 teaspoons dried sage

1 teaspoon cayenne pepper    (Note: This is mild-spiced. Leave out cayenne if you want no heat)

Combine all, place in jar and shake well. Cover and store.

What you will need:

1, 8-10 pound turkey (I did around a 12 pound turkey using same directions)

5 tablespoons of spice rub, and 2 tablespoons of vegetable oil.

Clean turkey well removing neck, giblets, and fat. Wash well with cool water, dry with paper towels. Rub inside of turkey with 2 tablespoons of the spice rub. Tie the legs together and tuck the wings under.

IF you have a kitchen injector syringe, inject about a cup of chicken stock into the turkey thighs, breast, and legs. (I did not have one last year, so I went without it. Instead, I basted the turkey with chicken stock and few times.)

Rub the outside of the turkey with the oil, than sprinkle on the spice rub and rub it in a little.

 Grill Turkey:

I used a gas grill, setting up for indirect grilling, preheated to medium. (Indirect heat is if you have a 3-unit grill, leave the middle unit off, lighting only the 2 outer. With a 2-unit grill, light only 1). I placed an old baking pan in the center, under the grate, to catch the drippings. (I believe you can buy drip pans where grilling items are sold). Just before cooking, oil the grate to prevent sticking, or use Pam grill spray if you have it.

When ready to cook, place the turkey, breast side up , in the center of the hot grate, not over a lit unit. Cover the grill and cook for about 2 hours to 2 and 1/2 hours (keeping the temperature at medium or under). Using a meat thermometer, the turkey is done at 180 degrees. Insert the thermometer into the meatiest part of the thigh.

1. If the turkey is browning too much before it is done, cover with foil.

2. If you have a grill with a smoker box, and want to use it, use hickory, oak, or pecan wood, soaking the chunks in water for an hour first. Put wood chips in smoker box, run grill on high till you see smoke, than turn down to medium.

3. If you want to use a large charcoal grill, place a drip pan in the center, coals on sides heated to medium, toss 1 cup of wood chips right on the coals. Put the grate on, oil it, place turkey over the drip pan and cover the grill. Every hour add 12 fresh coals and a cup of wood chips.

RED, WHITE, & BLUE FRUIT PIZZA, with a buttery, pecan-shortbread cookie crust.
Very popular with teenagers and children.   Keep this in mind for a graduation party but also nice for a bridal shower if you want to bring something different.
Makes 10 servings. You will need a 12" pizza pan.  Preheat oven to 350 degrees.
Ingredients:
 Crust:        
 1 cup all purpose flour
1/4 cup confectioners’ sugar
1/2 cup cold butter, cut into pieces
1/2 cup finely chopped pecans

2nd layer:
1 package ( 8 ounces) cream cheese, softened
  1 egg
1/3 cup sugar
Topping:       
 1 bag frozen mixed berries, thawed (1 and 3/4 cups)
 1/2 cup sugar
2 tablespoons cornstarch
 1/4 cup water

Approx. 4 cups of fresh sliced strawberries and 2 cups of blueberries.

Small container of whipped topping; about 2 cups thawed.

Glaze: 1/2 cup of strawberry jelly, melted down. (Either in small saucepan or in microwave).

For crust: In a bowl, combine flour and confectioners sugar. Cut in cold butter till crumbly. Stir in pecans. Press firmly into an ungreased pizza pan.
Bake for 12-14 minutes till crust is set and edges just lightly browned.

 Cream cheese layer: While crust is baking, beat egg, cream cheese, and sugar until smooth. Spread over the hot crust, return to oven and bake 8-10 minutes longer or until set. Cool to room temperature.

Fruit Spread; In a blender or food processor, mix thawed mixed berries and sugar till blended. In a medium saucepan, combine cornstarch and water until smooth. Add the mixed berry mixture. Bring to a boil; cook and stir for 2 minutes or till thickened. Set saucepan in ice water for 15 minutes, stirring several times. Spread this mixture over the room temperature cream cheese layer.
To make the red, white, blue arrangement, spread whipped topping around the outer edge of the pizza, not too thick, about 2 “ in width.
Arrange sliced strawberries next close to the whipped topping.
Continue in a circle with the blueberries. If I have more strawberries I add them now, and finish with a large dollop of whipped topping in the very center.
Brush the fresh berries with the melted jelly. This gives them a shiny glaze, which gives them a pretty and shiny finish, and also keeps the fruit from looking dried out.
Refrigerate at least 2 hours before slicing. 
Note:   This pizza is wonderful with all kinds of fruit. I have seen all strawberries used, as well as a combination of fresh pineapple and kiwi. Use your imagination and whatever fruit is in season. In August fresh peaches and blueberries would be delicious
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ADD THIS SALAD

Sugar Snap Pea & Cherry Tomato w/ Bowties     

1. Bring a large pot of salted water to a boil for cooking 8 ounces of bowtie pasta, al dente

2. Meantime, make dressing.

Ingredients: 
 1/2 cup cottage cheese
 1/2 cup buttermilk
1 tablespoon olive oil
2 tablespoons dill (fresh is best, but dried dill can be use)
 2 tablespoons fresh or dried parsley
2 and 1/2 tablespoons grated parmesan cheese
1 teaspoon grated lemon lest
1 teaspoon lemon juice
 salt & pepper to taste
 In a blender or mini food processor puree cottage cheese until smooth. Add buttermilk and oil; process till smooth.

Scrape into a storage container and stir in remainder of ingredients. Cover and refrigerate.

Cook, drain, and cool pasta. Cook about a half-pound of fresh sugar snap peas in salted boiling water for no more than 60 seconds, so  they remain crisp-tender. Rinse under cold water, drain well. Place pasta and sugar snap's in a large container and toss with 2 cups of red and yellow cherry tomatoes that you have halved. Add 4 chopped scallions. Just before serving toss with dressing. (The dressing and salad will keep in a refrigerator or cooler up to 8 hours) - Makes 4 to 5 servings