The BBQ Queens' Big Book of BBQ by Karen Adler

Author:Karen Adler [Adler, Karen]
Language: eng
Format: epub
Publisher: Harvard Common Press

Crowning Glories

Rotisserie turkey is delicious anointed with one of these

during the last 1½ hours of cooking:

Honeyed Barbecue Sauce ([>])

Raspberry-Jalapeño Barbecue Sauce ([>])

Pistachio-Pomegranate Sauce ([>])

Traditional Rotisserie Turkey Gravy: When you set up your drip pan under the turkey, place 1 halved large onion, the giblets and neck, and a bay leaf in it. Add 2 cups water and keep replenishing the water during the time the turkey cooks. You want the onion and giblets to brown some but not dry out. When the turkey is done, bring the drip pan indoors and discard the giblets, neck, bay leaf, and onion. Transfer the liquid to a saucepan. Try to scrape as many of the browned bits into the pan as you can. You should have about 2 cups liquid. (If not, add canned chicken broth to make 2 cups.) In a jar with a tight-fitting lid, place 2 tablespoons all-purpose flour and 1 cup cold water. Secure the lid and shake to blend well. Place the saucepan over medium-high heat and bring to a boil. Slowly pour in the flour mixture, whisking constantly, until the gravy thickens. Season with kosher or sea salt and freshly ground black pepper to taste and serve hot. MAKES ABOUT 3 CUPS

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