A repost from Texas Betsy’s Beach House, from years ago, bless her for hosting that site.
But still, a good way to do the boid this Thursday.
We’re doin Da Boid in oven due to fire ordinance ban for bbq’s in our complex (still good), roasted garlic mashed red and white rose taters, yorkshires, gravy from boid drippings and sausage roasted walnut green apple cranberry stuffing with artisan nut breads and some sourdough.
N Reisling, lots of Reisling . . . *G*
Howdy Beach Hauz Bumz (FirePups!)!
It’s Foodie Friday and it’s just a few weeks from Gluttony Day, other wise known at Thanksgiving!
So for today I’m all about da boid and next week I’ll cover the OTHER basics that go along with all the stuffing and gorging, of US that is, not the bird!!
So, on to my boid recipe!
Why’s mine so special? Cuz it’s done outdoors, even in the snow! (note: can be done in oven indoors, also, without the smoky thangs)
Cuz it’s smoky, tender, tasty and an herbal delight to prep, cook and consume!
So let’s get to da boid!
Larue’s Smoky Boid
- One boid and kidneys/gizzards
- One tin foil pan for doid
- Tinfoil to cover pan and boid
- Chicken stock
- White wine (dry/sweet, you choose)
- Garlic (lots of garlic, of course)
- Herbs (whole FRESH herbs, NO DRIED HERBS!)
- Some herbs for pan, some for inside turkey!
- Bay Leaf
- Fresh Ground Black Pepper
- BBQ Grill (NO GAS GRILLS MAY PARTICIPATE!)
- Fruit Tree Hardwood (apple, peach, cherry)
- Hickory Chips
- Combine some amount of garlic and herbs
- Process to paste with EVOO
- Rub refrigerated bird under skin and on skin with paste
- Let stand for two hours or overnight in frig
- Rough chop onions, celery, carrots
- Leave Garlic in whole cloves, skin on if fresh bunch
- Add veggies and garlic to tinfoil pan
- Add half and half chicken stock and wine to barely cover veggies
- Set boid on top of veggies in pan
- Tinfoil boid and pan ensuring tinfoil don’t stick to boid
- Start hard wood fire in bbq with top off
- When flames die, but wood is burning well, bank to sides
- Add soaked hickory chips in small tinfoil pan/pouch in center of banked coals
- Add grill grate and place tented boid in pan to middle of grill
- For ease of handling, put tinfoil pan on metal cookie sheet if not using solid roasting pan
Put lid on bbq, open top and bottom vents to max.
Liquids in pan will start to boil fairly quickly under the boid, causing a steam/poaching effect.
Temps will get VERY high, early on, but that’s ok!!!
Pull BBQ lid every half hour and check for sounds of boiling, the turkey will also release liquids and fat, so that will increase the liquids in the pan. That’s good!
For a 15-25 lb. boid, at about two hours, lift BBQ lid, open tinfoil tent and using a knife point inserted one inch deep in the thick part of a breast, look to see what the color of the juices that flow out are.
If clear, remove tinfoil tent, and close BBQ lid to begin to roast and darken skin and outer portion of boid.
If juices are colored at all, return tinfoil tent and resume cooking. Check every half hour.
For those who MUST use a thermometer, breast internal temp should be minimum 145F.
Once boid is up to temp and juices run clear, remove from grill and let stand 15 minutes.
Then, remove boid from pan and let stand with drip pan under it.
- Remove herbs from pan and strip any leafs or herb from stems and reserve herbs.
- Remove kidneys, gizzards, etc to sauce pot.
- Take an amount of the vegetables and garlic, and liquid, into a sauce pot.
- Add the stripped herbs, and bring to a boil and reduce by half.
- Taste and adjust for seasonings.
- Using immersion blender, puree all that’s in the sauce pot.
- Strain through medium wire mesh strainer into new sauce pot.
- Bring to simmer, and taste.
- Adjust seasonings, herbs, wine, and drop in small amount of unsalted butter and whisk in.
- If too thin in consistency either reduce slowly or add more vegetables and reblend and strain again.
- And adjust seasonings when desired thickness is achieved.
- If too thick, simply add more tinfoil pan juices.
- When done add fresh fine chop Italian Flat Leaf Parsley and taste.
That’s yer gravy!!!!
Slice turkey per regular conventions, and serve.
I’m telllin ya, you’ll NEVER have a dried out boid with this process!
And, you can’t BEAT the smoky flavor of a boid from a BBQ!!!
Ok, I know yer out there. Yeah, YOU, living in 12 foot of snow on the patio. Or you, the one who NEVER uses a bbq. Ya got two choices!
Either get with Larue’s Program, and do something new and daring!!!
Or. Just use yer forking oven set at 375F and dump some bottled flavored smoke crap into the liquid before you begin cooking it.
(note: upon review, I wonder if adding some hickory chips to the bottom of the roasting pan might not get SOME smoky flavor into it all, but don’t do too much two or 3 pieces max? or you’ll kill the gravy drippings)
But don’t come calling ME if your oven boid don’t really taste like the outdoors. It WILL be juicy and heavily flavored, though. For that, you can thank me.
And for that matter I don’t want to hear ONE WOID about DEEP FRIED BOID! NOT ONE WOID! (good, tho, I must admit)
What any of you do in the privacy of yer own trailer parks is NONE of my business. ;-)
Well, that’s about it for today.
Next Foodie Friday I’ll cover stuffing, roasted garlic mashed taters, and maybe a few other side dishes.
But for now, it’s time for you to get out in your kitchens and make something to eat!