Thanksgiving Barbecue Kit

Thanksgiving Barbecue Kit

Matthew Baron Recipes

Hello Chefs. First off, happy thanksgiving for all our readers and family. Today, I’m going to give you a recipe for you to cook a turkey skewer that will leave everyone wanting Thanksgiving to come every week. If it’s cold on Thanksgiving Thursday, do not forget that you can use your barbecue kit on the stove inside the house.

The recipe is for a 7 pound turkey breast. From there, you can calculate how many breasts you will need and how much dressing is needed. We will need a boned breast. First, remove the skin and dry it well.

Recipe To Marinate Your Turkey Breast For Skewers

  • One tablespoon of onion powder
  • One tablespoon of garlic powder
  • Two tablespoon of black pepper and salt
  • Two tablespoon of ground oregano
  • One tablespoon of paprika
  • Two tablespoon of lemon juice pasteurized
  • One cup of extra virgin olive oil


Turkey BBQ Skewer, thanksgiving barbecue kit

Mix all the ingredients well and use them to marinate the turkey breast. Put the breast on a tray and cover it with some plastic film. Leave it in the fridge for a whole day. Do not skimp on the 24 hours. When we marinate the breast, we want to use the entire mix and cover the whole turkey breast. When you take it out of the fridge, add another spoonful of salt and another spoonful of black pepper. Slide the turkey breast on the skewer. When putting the breast in the skewer, you have to use one of the big ones. Try and aim to put the BBQ skewer right through the middle of your turkey breast.

As we do not want to burn the turkey, we will keep a close eye on the internal temperature of the breast. The turkey, and all poultry in general, must reach an internal temperature of 165 degrees Fahrenheit or 74 degrees Celsius. Once cooked through, we can put it in a nice dish to serve or we can also serve it directly from our Thanksgiving Barbecue Kit. Well, I hope everybody will enjoy Thanksgiving with my recipe or with some small changes to the recipe of your Grandma.

Happy Thanksgiving!!!!

Sliced Marinated Turkey From A BBQ Skewer

Words By Daniel Miller
Head Chef At Fogo De Chao