- 180°C). When using a dual burner natural gas barbecue, it may be necessary to adjust the control to low or off on the side where turkey is to be roasted.<br><br> On a triple burner natural gas barbecue, turn centre burner off. If barbecue does not have an accurate heat indicator, place an oven thermometer on grid to monitor temperature. Prepare turkey for roasting; do not stuff .<br><br> Place turkey, breast side up, in a roast holder or on a rack set inside a large foil pan. For increased stability, place foil pan on cookie sheet or jelly-roll pan. Rub turkey skin thoroughly with softened butter, margarine or oil.<br><br> Sprinkle with seasonings, if desired. Insert meat thermometer into the middle of thick thigh muscle parallel to bone and next to body or into thickest muscle of breast. Be sure thermometer does not touch bone.<br><br> Place pan with turkey on barbecue grid. Cook, with lid down, until meat thermometer reads 180 - 185°F (82 - 85°C) in the thigh and 170 - 175°F (77 - 80°C) in the breast. Baste turkey occasionally.<br><br> If desired, 1 cup (250 mL) water may be added to roasting pan periodically to prevent fat from spattering. A 12 lb (5.5 kg) turkey will generally require 3 - 3 1/2 hours cooking time on a natural gas barbecue. SLOW COOKER STUFFING 2 cups (500 mL) chopped onions 1/2 tsp (2 mL) freshly ground pepper 1 1/2 cups (375 mL) thinly sliced celery 1/4 tsp (1 mL) savory, crumbled 1/4 cup (50 mL) butter 1/4 tsp (1 mL) thyme, crumbled 1 tbsp (15 mL) sage, crumbled 12 cups (3 L) bread cubes, lightly toasted 1/2 tsp (2 mL) marjoram, crumbled 1/4 cup (50 mL) chopped fresh parsley 1/2 tsp (2 mL) salt 1 1/2 cups (375 mL) chicken stock In a large frypan, sauté onions and celery in butter until tender, about 5 minutes.<br><br> Stir in sage, marjoram, salt, pepper, savory and thyme. Combine vegetable mixture with bread cubes and parsley. Pour stock over bread mixture and toss to combine.<br><br> Spoon mixture into a slow cooker. Cover and cook on high heat setting for 1 hour. Reduce to low heat setting and continue cooking for 2 - 3 hours, stirring every hour.<br><br> Serves 10. Preparation Tip: Cooking time may vary with makes and models of slow cookers. SAVOURY TURKEY GRAVY 4 turkey wings 1/2 tsp (2 mL) thyme, crumbled 1 medium onion, cut into wedges 1/2 tsp (2 mL) paprika 1 carrot, peeled and cut into chunks 2 cloves garlic, peeled 1 stalk celery, cut into chunks 1 bay leaf 1/2 tsp (2 mL) salt 1/2 cup (125 mL) butter 1/2 tsp (2 mL) freshly ground pepper 1/2 cup (125 mL) flour 8 cups (2 L) water, divided 1/2 tsp (2 mL) salt 4 tsp (20 mL) chicken bouillon mix 1/2 tsp (2 mL) freshly ground pepper 2 tbsp (25 mL) chopped fresh parsley Combine turkey wings, onion, carrot and celery in a single layer in a large roasting pan.<br><br> Sprinkle with 1/2 tsp (2 mL) each salt and pepper. Bake at 425 ° F (220 ° C) for 1 1/4 hours or until wings are a deep golden brown. Transfer turkey and vegetables to a Dutch oven.<br><br> Add 2 cups (500 mL) water to roasting pan. Bring to a boil over medium heat, stirring to loosen browned bits. Add to turkey mixture with remaining 6 cups (1.5 L) water and next 6 ingredients (bouillon mix through bay leaf).<br><br> Bring to a boil; reduce heat and simmer, partially covered, for 1 1/4 hours. Remove turkey wings and reserve for another use. Strain stock through a sieve.<br><br> Discard solids. Skim fat from stock; discard fat. Stock may be prepared and refrigerated for up to 24 hours or frozen for up to 1 month.<br><br> Thaw in refrigerator before proceeding. Melt butter in a medium saucepan over low heat. Stir in flour; cook and stir 1 minute.<br><br> Gradually whisk in stock. Bring to a boil; reduce heat and simmer, stirring frequently, until thickened. Season with 1/2 tsp (2 mL) each salt and pepper.<br><br> Gravy may be refrigerated for up to 24 hours. Reheat over low heat. Any remaining gravy should be refrigerated and used within 24 hours.<br><br> Yield: 4 cups (1 L). Preparation Tip: Skimming fat from stock is easier to do if stock is refrigerated overnight. When the stock is chilled, the fat will rise to the surface and solidify, making it easy to remove.<br><br> CRAN-PEAR RELISH 1/2 cup (125 mL) finely chopped onion 1 pkg (12 oz/340 g) cranberries 2 tsp (10 mL) oil 3/4 cup (175 mL) water 3/4 cup (175 mL) packed golden brown Dash salt sugar, divided 1 cup (250 mL) diced peeled pear 1 tbsp (15 mL) balsamic vinegar 1/4 tsp (1 mL) red pepper flakes In a medium saucepan, sauté onion in oil until light golden, about 7 minutes. Stir in 1/4 cup (50 mL) brown sugar and cook, stirring frequently, for 5 minutes. Stir in vinegar and cook 2 minutes.<br><br> Add cranberries, water, salt and remaining 1/2 cup (125 mL) brown sugar. Bring to a boil; reduce heat and simmer, covered, for 10 minutes, stirring occasionally. Stir in pear and red pepper flakes.<br><br> Cover and simmer for 5 minutes or until slightly thickened; cool. Cover and refrigerate for up to 4 days. Yield: 3 cups (750 mL).<br><br> CRUNCHY CRANBERRY CHUTNEY 1 pkg (12 oz/340 g) cranberries 1 tbsp (15 mL) grated orange peel 1 Golden Delicious apple, peeled and 1 tsp (5 mL) grated fresh ginger chopped 1/4 tsp (1 mL) salt 1 1/2 cups (375 mL) sugar 1 cup (250 mL) dried cranberries 1 cup (250 mL) orange juice 1 cup (250 mL) chopped celery Combine first 7 ingredients (cranberries through salt) in a nonreactive saucepan. Bring to a boil. Reduce heat and simmer, stirring occasionally, for 15 - 20 minutes or until cranberries pop and mixture thickens.<br><br> Stir in dried cranberries; cool. Cover and refrigerate for up to 4 days. Up to 4 hours before serving, stir in celery.<br><br> Yield: 4 1/2 cups (1.125 L). 2003 © ATCO Blue Flame Kitchen. All rights reserved.<br><br>

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