A Thanksgiving picnic - Recipe

Sunset, Nov, 1999 by Andrew Baker

On a gas barbecue (with at least 11 in. between indirect-heat burners), turn heat to high, close lid, and heat for about 10 minutes. Adjust gas for indirect cooking (heat parallel to sides of bird and not beneath) and set a metal or foil drip pan in center (not over direct heat). Set grill in place. Set turkey, breast up, on grill over drip pan. Close barbecue lid. If edges of turkey near heat begin to get too dark, slide folded strips of foil between bird and grill. Fat in drippings may flare when barbecue lid is opened; quench by pouring a little water into the pan.

In an oven, place turkey, breast up, on a V-shaped rack in a 12- by 17-inch roasting pan (or one that is at least 2 in. longer and wider than the bird). Roast in a 325 [degrees] or 350 [degrees] oven, depending on size of bird: see chart on page 131.

3. In a glass bowl or measuring cup, mix habanero marmalade and orange marmalade. Heat in a microwave oven at full power (100%), stirring once, until soft, about 40 seconds. Stir in sage. When breast temperature is about 135 [degrees] for birds up to 18 pounds and 145 [degrees] for those over 18 pounds (about 45 minutes before turkey is done), spread marmalade glaze all over turkey. Continue to cook until thermometer reaches 160 [degrees]. If wing and leg tips start to get too dark, cover with foil.

4. Drain juices from cavity into drippings and reserve for easy gravy (recipe follows). Transfer turkey to a large platter let rest 15 to 30 minutes before carving. Add salt to taste.

Per 1/4 pound boned cooked turkey with skin, based on percentages of white and dark meat in an average bird: 237 cal., 38% (90 cal.) from fat; 32 g proteins; 10 g fat (3 g sat.); 2.1 g carbo (0 g fiber): 83 mg sodium; 93 mg chol.

Easy Gravy

PREP AND COOK TIME: About 25 minutes

NOTES: If making gravy up to 1 day ahead, cool, cover, and chill. To reheat, stir over medium-high heat until steaming; or heat in a microwave-safe container in a microwave oven at full power (100%), stirring often, until steaming.

TO TRANSPORT: Carry hot gravy in a thermos.

MAKES: About 8 cups

1 cup minced onion

1 teaspoon fresh thyme leaves or dried thyme

1/2 teaspoon chopped fresh sage leaves or dried rubbed sage

2 tablespoons butter or olive oil

2 quarts fat-skimmed chicken or giblet broth (recipe on page 134)

8 to 10 tablespoons cornstarch

Fat-skimmed drippings from oven-roasted or barbecued turkey (recipe precedes)

Salt and pepper

1. In a 3- to 4-quart pan, combine onion, thyme, sage, and butter. Stir often over high heat until onion is lightly browned, 3 to 4 minutes.

2. In a small bowl, blend about 1/2 cup broth with the cornstarch. Pour remaining broth and the turkey drippings into pan with the onion mixture. When it boils add the cornstarch mixture, a portion at a time, until gravy is as thick as desired. Add salt and pepper to taste.

Per 1/4-cup serving: 27 cal., 30% (8.1 cal.) from fat; 2.3 g protein; 0.9 g fat (0.5 g sat.); 2.3 g carbo (0.1 g fiber); 26 mg sodium; 2.1 mg chol.

Fresh Cranberry-Orange Relish