Chicken/Turkey - 2 Recipes

BBQ Chicken Quarters Homemade Sauce and Grilling Instructions

BBQ Sauce:
2 cups ketchup
1/4 cup of lemon juice
1/4 cup brown sugar
1/4 cup Worcestershire sauce
2 tablespoon Dijon mustard
3 tablespoon honey
1 tablespoon Texas Pete Hot Sauce (optional)
1 tablespoon favorite barbecue rub
1/2 teaspoon black pepper

Add all ingredients to a sauce pan and bring up to a boil. Reduce heat to medium low and simmer for 15 minutes. Let cool slightly then transfer to a clean jar. Will keep in the fridge for about 3 weeks. Recipe may be doubled.

Arrange chicken pieces in a large baking dish. Sprinkle chicken on both sides with rub, salt and pepper. Let stand at room temperature for 15 minutes while grill is heating. When ready to cook, oil the grill grates. Place the chicken quarters and legs skin side down and cook on medium high heat for 8 - 10 minutes until outside is seared. Turn pieces over and cook for 8 to 10 minutes. At this point, the outside of the chicken should be crisp and brown. Turn the grill to medium low and brush the chicken with the BBQ sauce. Turn chicken and brush other side with sauce. Chicken pieces will be done when an instant read thermometer inserted into the thickest part of the meat reads about 180 degrees. Remove from grill and let rest for 3 to 5 minutes.

Moist and Delicious Turkey Breast


5 - 20lb Fresh or Frozen Turkey Breast
1/4 Cup Butter, melted
12 oz Chicken Broth
1/2 Cup Beer
1 - 2 Tablespoons of Mayonnaise
Salt and Pepper to taste
Garlic Powder


Preheat oven to 300

Place turkey in a roasting pan, can be foil or parchment paper lined for easy clean up.

Combine the melted butter, chicken broth and beer and pour over the turkey.

Rub the mayo over the exterior this will yield a nice, crispy outside.
Add salt, pepper and garlic powder.

Bake in the oven uncovered until the internal temperature of the turkey on a instant read thermometer reaches 170, in the last 30 minutes raise the oven temp to 350 to crisp the skin. Depending on size may cook for 2 - 3 hours. If skin begins to crisp quickly, tent with foil. Half way through cooking baste with juices, if more is needed, melt more butter and combine with chicken broth for basting.

Remove from oven and allow to rest for about 20 minutes.

For the gravy: Add the pan drippings to a sauce pan, add 1 tablespoon of cornstarch or flour to a glass of warm water to dissolve the corn starch. Taste gravy for seasoning and serve when thickened, if too thin add more cornstarch.

Serve with mashed potatoes and corn. 


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