All posts tagged turkey on the grill

Brined turkey on the Big Green Egg

By JR | November 17, 2010 | Uncategorized | No comments
vrack

This is a pretty good short and simple video about brining a turkey.

A few comments first:

If using a traditional grill (not a Big Green Egg) you would simply set it up for indirect cooking.  I would recommend you use a “v-rack” or “roasting rack” (featured image) and then insert it into an aluminum foil pan.  (as opposed to roasting vertical- which is nice…but not always practical)

Measurements should be 1 G of liquid (water and apple juice) and 1 C each of salt and sugar.

Butterflied turkey on-the-grill

By JR | November 15, 2010 | certified grilladelic, recipes, tips | No comments
Butterflied Turkey with Fennel, Sausage, and Ricotta Stuffing

The technique: When it comes to poultry, butterflying means removing the backbone and flattening the bird like a book. This is easy enough to do with a chicken, but we suggest asking your butcher to butterfly the turkey.

Use your own seasonings to spice up this “grilled” turkey… really grilled. You can either grill it direct then move indirect -or- you can cook indirect than move to direct for a crisp finish.

From Bon Appetit

The payoff: A flattened turkey cooks more evenly and quickly than a regular bird. Tucking the stuffing under the skin ensures that the meat will be moist and delicious.

Grilled turkey: Prep 1 hour Total 3 hours 30 minutes (includes grilling time)

Read More http://www.epicurious.com/recipes/food/views/Butterflied-Turkey-with-Fennel-Sausage-and-Ricotta-Stuffing-361749?mbid=rss_epinr#ixzz15POmZoBN

Brined turkey on a Weber grill.

By JR | November 6, 2010 | certified grilladelic, recipes | No comments
turkeypost1

This video was brought to us by our friends at BBQProShop.

A few Grilladelic comments:

  1. Many folks worry about finding a container big enough to hold a large turkey for brining.  A large plastic bag in a cooler, covered with ice does the trick nicely.  (I’ve even known folks to use a whole cooler without a plastic bag…but be food-safety smart)

  2. The turkey holder (vertical roaster) is a dandy.  In a pinch, I’ve used a Fosters beer can.  Turkey on a throne.  Presentation is critical

  3. Turkey is done when turkey is done.   Use a temperature probe to determine when to serve.  Be flexible with dinner, but you should be able to determine a dinner time within a 45-60 minute window.  “We’ll eat around 4:00″

Thanksgiving Turkey on the Grill

By JR | November 12, 2007 | education | No comments

Advanced Turkey Techniques

With over 90% of households having a grill, reinvent Thanksgiving and present your main course with a beautiful smoke ring and crisp, dark skin. Plus, it saves your oven for sweet potato pie.

To learn more about turkey on the grill, I will be demonstrating advanced turkey techniques at Herman’s Boy, in Rockford, MI this Sunday (Nov. 18) from 2-4. Learm more about turkey’s, brining, The Big Green Egg and more…

Social
facebook
Twitter
LinkedIn
Flickr
Email