Smoked Turkey Sauce

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Servings: 1 Difficulty: Intermediate
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A rich, savory basting sauce perfect for deepening the flavor of smoked poultry.
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Smoked Turkey Sauce

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Intermediate
Servings: 1 Calories: 749.3

Description

This Smoked Turkey Sauce is a robust, international-style glaze designed to enhance the natural flavors of smoked meat. By combining the richness of corn oil margarine with the depth of sherry or red wine, this sauce delivers a complex umami profile. The addition of Worcestershire and soy sauces adds a savory backbone, while minced garlic and fresh parsley provide aromatic brightness and color. It is an essential companion for any smoker, offering a glossy, flavorful finish that penetrates the meat during the cooking process. Whether you are preparing a whole turkey or chicken, this sauce helps maintain moisture and adds a delicious, sticky crust. It is versatile enough to be used as a basting liquid or served on the side as a dipping sauce. Simple to prepare with pantry staples, it elevates your barbecue game with minimal effort.

Ingredients

Directions

  1. Place a heavy saucepan over medium heat.
  2. Add the corn oil margarine and allow it to melt completely.
  3. Stir in the sherry (or red wine), Worcestershire sauce, soy sauce, minced garlic, chopped parsley, salt, and water.
  4. Bring the mixture to a boil, stirring occasionally to combine all ingredients.
  5. Reduce the heat to low and let the sauce simmer for 30 minutes, stirring occasionally.
  6. Remove from heat and let cool slightly before using as a basting sauce.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 749.3kcal
% Daily Value *
Total Fat 78.4g121%
Saturated Fat 25.0g125%
Cholesterol 0.0mg0%
Sodium 11877.1mg495%
Total Carbohydrate 3.7g2%
Dietary Fiber 0.1g1%
Sugars 0.7g
Protein 1.4g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: This sauce keeps indefinitely in the refrigerator once cooled. Store in an airtight container.

Usage: Paint the sauce onto meat surfaces before smoking, once during the smoking process, and at the end of cooking for a glossy finish.

Yield: This recipe produces enough sauce for approximately 16 chickens or 2 turkeys.

Smoking Tip: For best results when smoking turkey, rinse and pat dry a 10 lb turkey, rub with oil, and place it in the smoker with a water pan containing onion, bay leaves, and white wine. Smoke for about 3 hours before basting.

Keywords: sauce, smoked turkey, basting, sherry, soy sauce, garlic, parsley, worcestershire, margarine, barbecue, glaze, savory, smoking, poultry, seasoning
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