Jack Save'S The Day Turkey – a delicious recipe with turkey, onion, celery, peppercorns, water, salt. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
["Thoroughly clean grill rack. Build a fire with charcoal briguettes. Once coals are grayish around the edges, separate into two mounds putting small aluminum pan (approx. 6x8x2) between. Open all vents on grill cover. Place turkey on rack. Keep grill covered w/ steam vents open.", "The turkey needs more time if the weather is very cold. It needs roughly 3-5 hours on the grill depending on the size and the weather. Check every half hour or so. Use a meat thermometer to gauge termperature - 170 degrees is said to be appropriate for poultry.", "Do not put stuffing in the cavity. Instead, put any of the following: a halved onion / apple / celery ribs and salt and pepper. Rub the body of the turkey with olive oil.", "Turkey skin will become crispy and golden but the meat will be very moist with a slightly smoky taste. Let sit for 30 minutes or so, loosely draped in foil, before slicing. An electric carving knife works best.", "If too thin, add more flour/water mixture.
2
If taste is too robust, add more broth/liquid.
3
If too thick, add more broth/liquid.
4
Season to taste.", "For a demonstration, see Ramona making this gravy on YouTube under The Gravy Granny."]
100
kcal
Calories
20
g
Carbs
4
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: one 20 pounds turkey, 1 large onion, 3 ribs of celery, 10 peppercorns, and more.
Yes, Jack Save'S The Day Turkey falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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