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For the marinade: In a pint-sized mason jar, combine the olive oil, soy sauce, garlic, brown sugar, lemon juice, mustard, thyme, salt, and pepper. Cover and shake well to combine.
For a crispier crust: Remove the turkey from the brine the night before, pat it dry, and place on a baking sheet in the refrigerator uncovered overnight. Related articles AOL
Thick, reddish-brown, tomato-based, and made with sugar, vinegar, and spices. It evolved from the Western Carolina– and Memphis-style sauces but is thicker and sweeter and does not penetrate the meat as much as it sits on the surface. Typical commercial barbecue sauce is based on the Kansas City style. [11]
Basting a turkey with a turkey baster. Basting is a cooking technique that involves cooking meat with either its own juices or some type of preparation such as a sauce or marinade, such as barbecue. The meat is left to cook, then periodically coated with the juice. [1]
A small metal "smoker box" containing wood chips may be used on a gas grill to give a smoky flavor to the grilled foods. Barbecue purists would argue that to get a true smoky flavor (and smoke ring) the user has to cook low and slow, indirectly and using wood or charcoal; gas grills are difficult to maintain at the low temperatures required ...
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Turkey meat, commonly referred to as just turkey, is the meat from turkeys, typically domesticated turkeys, but also wild turkeys. It is a popular poultry dish, especially in North America and the United Kingdom , where it is traditionally consumed as part of culturally significant events such as Thanksgiving and Christmas respectively, as well ...