I’m going to have dinner with my cousins and their Greek relatives. Their dinners are usually big, delicious and LOUD. Should be fun.
I found this recipe from the guys at Sorted for barbecued turkey, not to be mistaken for deep fried turkey that you have to cook on your patio to keep your house from going up in flames. My family used to barbecue turkeys in the summer for parties. On a per pound basis, turkey is pretty cheap and when it’s barbecued over charcoal, it takes on a southern smokey flavor. Weber kettles are the best for this because of their round shape. They still need to cook for a good long time but the good thing is that it’s hard to overcook them. My mom tends to like her meat totally exsanguinated, dejuiced and toughened by exposure to prolonged overheating. Sure, it’s good to make sure your poultry is thoroughly cooked but you can take it too far, which she does. Oddly, this is harder to do when you’re barbecuing it. So, I recommend this method if you’re dealing with cooks or guests who like super, extra well-done meat and everyone else, um, doesn’t.
Serve that baby up with some mashed sweet potatoes with smoked paprika and ancho chili powder and a gravy boat of mole sauce and that is one delicious dinner.
One final thing, that concoction that goes into the bird (or used to until people started freaking out about germs). I like mine with sausage, apples, golden raisins, celery, onion, walnuts and seasoning. My nephews HATE that combination. Give them StoveTop and they’re fine. But whatever you choose to serve, what do you call it? I’ve always called it stuffing. When I lived in Ballston Spa New York as a kid, everyone called it filling. Yes, technically, it is filling a cavity but filling somehow fails to convey the essence of the dish. Then there is dressing. That one makes no sense at all but it sounds a bit like what Jane Austen’s family might have done to the pheasant that Mr. Bingley shot.
Anyway, what do you call it? And what’s your favorite dish?