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Notes: |
Personal
Notes: Over the years I've gotten a little better at this. I now use a "smoker" type charcoal grill for more wood flavor from a mix of briquettes and lump mesquite but the technique is the same no matter what kind of grill you use.
The bird is cooked on the indirect method. That is, you don't put it directly over flame. Essentially you are baking it quicker in a convection type environment with gas (or charcoal) heat that carries more moisture than electric.
The grill: If your grill has three burners, you will use the two outside ones. Four burners, leave the center two dark. You will need a drip pan you don't care about, disposible aluminum is fine. If there is enough room between the burners without too much direct heat from overlap on the lighted side burners, put it directly on the unlighted center burner under the cooking grate. Fill with about 1/2 - 3/4 inch of water and toss in a cut lemon, couple of sprigs of rosemary, onion cut in quarters, bay leaf....whatever aromatic stuff you have on hand. You can throw the neck and giblets in as well if you want. Replace the center grate.
Bird prep: Obviously, clean, wash and dry the turkey, rub with a little olive oit, and season with salt, pepper, garlic powder, poultry seasoning to taste or simply use your favorite BBQ seasoning salt. Use your hand to separate the skin from the breast then cut butter (not margarine) in patties and stuff between the breast meat and loosened skin. I use at least a half a stick (more butter never hurt anything!). If you want to put some fresh herbs in with it go for it. Thyme is especially good, parsley, or cilantro for a south of the border taste with seasoned salt. Stay away from the really heavy flavors like rosemary, fresh garlic, and oregano. Fill the body cavity with some aromatics like quartered onion, cut lemons, cut oranges, apples, etc. I'm not a big advocate of traditional stuffing as you need to bring it to temperature and that tends to overcook the meat. Tuck or tie the wings and legs to a tight bundle. I find it cooks a little more evenly if I start with a bird that is not too cold. Washing usually takes care of warming the carcass.
Cooking: Light the burners on med-med/high heat. A rack makes handling the turkey a little easier but is not absolutely necessary. If the drip pan is below the cooking grate, place the bird on the grill directly on the grate over the drip pan. If the pan won't fit under the grate, place it on top of the grate and put the turkey in the pan with the liquid (here's where the rack comes in handy). Leave the heat on a medium setting and close the lid until you see how hot things get. After about 10 minutes check the BBQ temperature and try to maintain about 325-350. No more than 365 or you will cook too fast. Go have a glass of wine and check color in about an hour. Monitor skin color until you get it as crisp and dark as you like then tent with aluminum foil. The turkey will be fully cooked when internal temperature of the breast is 165 and the thighs are 175 degrees. Use an instant read termometer (a must!). I usually leave those little pop-up thingys in just as a double check but I don't trust them. If you stuff the bird with bread type stuffing that has to come to 165 degrees or it's not real safe to eat. Check with thermometer.
Final prep: I usually allow about 4 hours for a 20 pound bird and 3 or so for a 14 pounder. If serving to folks who care about when they eat allow, another hour cooking time. If it's done ahead of time, leave one burner on low and don't worry about it. It won't cremate at 200 degrees or so. Remove to platter about 20-30 minutes before carving. That's when you make the gravy!!!
Gravy: If you don't put the neck and giblets in the drip pan (I usually don't), put them in a large pot with a little butter and olive oil and brown with a half an onion. Salt 'n pepper to taste then dump in a couple or four of cups of water and simmer for an hour or so while the bird is cooking. Drink more wine. When the bird comes off, add drip pan drippings to pot, strain the whole mess and add a couple of bullion cubes and a few dashes of Whorchesteshire sauce. If nobody is looking I add a couple of splashes of hot sauce. Not too much or folks will identify it. If done right it's one of the "Hmmmmm" moments. Add a couple of boullion cubes the the liquid. Thicken as you normally would with a slurry of flour and water. Check for seasonings.
Bonus points: When the turkey is on, roast some fresh garlic. Simply cut the heads in half crosswise, salt and pepper, and drissle with olive oil. Double wrap in foil and put directly over the flame in the BBQ. Cook for 45-60 minutes and let cool slightly before handling. Unwrap and squeeze like toothpaste. It is like candy, very sweet. I usually do a pound or two then freeze in small containers. Works great for seasoning a variety of things...meat, chicken, sauces, etc. or simply spead on toasted french bread with a little olive oil.
Mashed 'taters: Use your favorite potatoes, cut in one inch chunks and boil to a firm texture. Drain, add roasted garlic, and coarsly smash. We're not looking for creamy here. I leave the skins on for added texture. Salt and pepper to taste add cream cheese and butter. Mix with spoon to maintain texture. Not lumpy but still a little "al dente". Try one stick of butter, 3 oz. of cream cheese, the two heads of garlic to about 2-3 pounds of potato. The whole mission is rustic.
By the time the turkey has cooled you will have the potatoes and gravy done and you're ready to carve.
Extra bonus points:
Smoke - If you want a little smokey flavor to the meat, hardwood chips are available anywhere that sells charcoal. Soak in water for a half hour or so, drain, and put ina foil pouch with a few holes punched in it. Put directly over heat when you put the bird on. Once you check the bird in an hour or so, remove and pitch 'em.
Cranberry: Two pounds of fresh cranberrys, washed and sorted. 1/3 cup Grand Mariner with about a cup of sugar and a half a cup of water. Boil uncovered 30-45 minutes until the berries start to burst. Thicken with cornstarch/water if necessary. Serve warm or cold. A peel of orange rind can't hurt.
Pie: Go to Costco and buy 'em. You can't make them as good or cheap.
Wine: My preference is a sauvignon or fume blanc that has a lot of "fruit" but not too much sweet. A Chardonnay with not too much oak flavor would be OK too.
Vegetables: Don't bother if you have made enough gravy.
Once you have done this once you'll never go back to the old way. I haven't cooked a turkey in the oven since 1974 when I bought my first Weber. I hope this works for you...and by the way, who is "we".
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