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Grilled Turkey on a Hasty Bake
Published: 12/8/2009 2:47 PM
Last Modified: 12/8/2009 2:47 PM

Some families make a turkey just once a year. It's Thanksgiving, and they're done.

Others make a turkey twice a year – for Thanksgiving and Christmas. I'm sure there are others who roast a whole turkey more than twice a year, but I've never met them.

We're a once-a-year-turkey family. For us, it's ham at Christmas.

But this great recipe from my friend Ken Oliver made me reconsider making a turkey for Christmas.

Ken grilled a turkey on his Hasty Bake for Thanksgiving with great success. Here's his method:

GRILLED TURKEY ON A HASTY BAKE
1. Place a turkey in a large, metal baking pan.
2. Brush the inside and outside of the turkey with melted butter and a dried-herb mixture.
3. Stuff with onion wedges, minced garlic, carrots, celery, Granny Smith apple, Gala apple, bay leaves, lemon juice and lemon wedges.
4. Place uncooked thick-sliced Applewood bacon across the breast of the turkey, and secure with toothpicks. Cover the entire turkey with cheesecloth.
5. Baste the turkey with chicken broth and white wine every 30 minutes.
6. Cook until the turkey is done, with an internal temperature of 165 degrees.

Ken says: "The turkey always comes out so moist, and everyone raves about how delicious it is."



Reader Comments 1 Total
Revilo1 (3 years ago)
From Ken Oliver -

You may use any of your favorite herbs and spices in your dry rub, but here is what I use:

DRY RUB
2 tbsp. McCormick brand Salt Free All-Purpose Seasoning
1 tbsp. smoked paprika
1 tbsp. garlic powder
1 tbsp. onion powder
1 tbsp. dry, ground mustard
1 tbsp. dill weed
1 tsp. sea salt
1 tsp. freshly-ground black pepper

You could certainly add some parsley, sage, rosemary and thyme.
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Taste

Food Writer Nicole Marshall Middleton joined the Tulsa World in May 1993 after graduating from Oklahoma State University. She has covered crime, city government and general assignment beats during that time - but mostly crime. But when she isn’t at work, Nicole is a devoted food hobbyist. She enjoys meal planning and cooking with her husband, Steve, every day of the week and on holidays it’s a family affair. When the opportunity to become the food writer at the Tulsa World presented itself in the summer of 2011, Nicole jumped at it. She is excited to explore a new side of Tulsa and make the transition from crime to cuisine. .

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