KONAWEB - Kona Hawaii

Dave's
Teri Turkey

Merry Christmas and Happy New Year to all my Konaweb friends.

Teri Turkey

Teriyaki Sauce Recipe:
1 1/2 cup soy sauce
1 3/4 cup water
1/2 cup sugar
1/4 cup sake
1 inch fresh ginger, slivered
3-4 cloves garlic, slivered

Combine ingredients; bring to a boil; let cool.

WARNING: Watch the ingredients closely, as they will overflow if you don't watch
carefully.

As soon as the mixture boils, cut back the heat and let it simmer for five to ten minutes.

LET COOL COMPLETELY. This sauce can be used on anything - steaks, chicken, shrimp, lamb, or whatever.

Take the thawed, cleaned turkey, with everything removed ( heart, liver, etc.)
from the inside, and place the turkey into a plastic bag. I use a trash bag, doubled. Force as much air as you can out of the bag. Pour in the teri sauce. Tie off the end tightly. (You don't want the sauce to run out of the bag.)

Place in the refrigerator for two or three days. Turn every 8 to 12 hours.

COOKING:
Set up your (Weber) Charcoal Bar-B-Que grill on the indirect method. Place pan in between rails to catch drippings if you want to use to make gravy.

Place turkey in the middle and let it cook. Check every hour to make
sure the coals are still hot. If not, add coals.

The BBQ book states that it will take 11 to 13 minutes per pound. 
START CHECKING at 10 or 11 minutes. I use a temp. probe to check if it's getting done.

YOU CAN:
Stuff the bird.
Use drippings to make gravy.

WARNING:
Your guests will love it, and you probably won't have any leftovers.

Have a "Very Teri Christmas", my friends! 
Dave, Fountain Valley, California

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