Saving Tradition

Article Tools

Image Gallery

Print

E-mail

Comments

RSS

When done correctly, grilling is a faster and easier way to prepare a turkey. A 17-pounder will be done in about 2 1/2 hours (approximately 11 minutes per pound.) Once you've mastered this method, you're hooked for life—and eternally liberated from the hells of a hot kitchen. It also beats the plastic roasting bag method (which produces a steamed-to-death turkey), the slow cooking-drowned-in-butter method, and the oiled paper-bag method. (One horrendous year, my brother-in-law filled the house with black smoke, setting off all the smoke alarms.)

Grilling Your Bird

Defrost the turkey (completely) in the refrigerator before cooking. Remove the parts, and wash and dry the turkey inside and out. Then rub the outside of the turkey with olive oil and garlic, and sprinkle the herbs of your choice on the skin. (Sage, Rosemary, Marjoram, and Thyme all make good seasonings). Stuff the bird if you wish. (I prefer not to.)

Prepare the grill

Use what your kettle's instruction booklet calls the "indirect method." The charcoal briquettes are placed along two opposing sides of the kettle in equal amounts. Start with 25 for each side when it's warm outside, 30 per side if it's nippy, and 35 if it's downright cold. Hold the briquettes off to the sides with metal rails that clip onto the bottom grate. Between the rails fits a drip pan which is the essence of indirect cooking. (The proper-size aluminum pans and rails can be bought in a kit that's available where grilling supplies are sold. A disposable aluminum pan will also work.) Instead of the meat's juices dripping directly onto the coals, they col lect in the pan, and there is less fat-smoke generated in the kettle. The equal number of briquettes on each side of the kettle provides even, intense heat when the kettle is closed. It's cold outside so remember to keep it closed. Now it's take-it-easy time because there is no basting with any heavy, fatty substances. Just peek in once an hour to add a briquette or two. It's done when the meat thermometer stuck in the thigh reads 180° F. Don't overcook it—you want that bird nice and juicy.

Some Extra Turkey Tips

Do a trial run on a good weather day when you're not pressured for time. (How about a week or two before?) Select a turkey that will fit comfortably on your grill with the lid on. Have your oven roasting pan and paraphernalia handy so you'll have an alternate plan (in case of a blizzard, hurricane, etc.). Remove the kettle lid as little as possible to maintain your "oven" temperature. Lastly, use wood chips such as mesquite or hickory during the last hour of cooking, and save the drippings for smoked gravy.

Smoked Gravy

juices of the turkey
2 to 3 tablespoons arrowroot flour
1 cup milk 
2 to 3 tablespoons dry cooking sherry
ground pepper
cayenne pepper 
salt

RSS | Comments | E-mail | Print