Friday, November 27, 2009

Turkey on the Grill

Turkey on the Grill

ere is the way you can cook your holiday turkey on the grill - While your double burner gas grill is preheating on high, slip pats of margarine to equal about 1/4-cup under the bird’s skin (about a 12 - 14-lb-er) all around. I also put ground thyme sprinklings everywhere I put the margarine. Then salt and pepper to taste and stuff the bird’s body cavity with sliced carrots and a sliced onion, some celery and a couple of apple slices and a couple of whole cloves of garlic. Pour about half a cup of water into bird cavity. These aromatics will seep into bird and add another depth of flavor.

Now place a foil pan  filled with water directly on the lava rocks on one side of the grill and turn off that side of the grill. Adjust the other side to medium-high and place the bird on a rack
over the water side (that is turned off). If you have a wood chip iron box or some foil, place soaked wood chips over the flame side to create smoke. Close the lid on the grill and do not open it for about 5 hours. At that time, using an instant read thermometer, check the temperature of the thickest part of the breast.  The temperature we want is 165 degrees in the breast and 170 in the thigh. The bird will be done and very tender and juicy. Now you have time to do all of your “oven stuff” without the turkey being in the way. If necessary, put the bird in the indoor oven on broil for about 5-7 minutes or until the skin browns and crisps. Brushing a little olive oil or butter over it before this process will help with the browning. Allow the bird to rest for about 20 minutes before carving.

If you wish to brine your turkey for optimum flavor and juiciness, you'll need to do that the day before you cook the turkey. The instructions can be found here.

Until next time - Keep Smokin!!

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