In a Kitchen: Turkey on a Grill

November 22, 2015 - bbq set

There are a zillion ways to prepared turkey for Thanksgiving. Some will insist it be finished as Grandma did and hear zero else, though for those looking for a comparatively discerning and juicy alternative, cruise barbecuing a butterflied turkey. The prosaic aspect means it cooks quicker, cooking over colourless — or timber — adds infinite BBQ flavor, and a aroma will make area dogs howl.

One caveat: Because we are flattening a bird, there is no form to things with dressing. No worries. Make it in a baking plate and season it with a bit of a H2O we will prepared with a neck, giblets and backbone, i.e., your gravy water. Have fun with this; make it your own.


1 oven prepared turkey, 12-15 pounds, defrosted
Olive or unfeeling oil
Salt and pepper
Favorite spices: cumin, cayenne, garlic powder, onion powder and/or citrus zest

Optional brine: 2 lemons (zest and juice), 1 onion, 2 T favorite herb (oregano, rosemary, marjoram, basil, sage), 2 cloves garlic, ½ crater sugar, ½ crater salt, pepper, 2 T spices (cumin, cayenne, cinnamon, pumpkin cake spice, allspice)


1. Remove a parcel of neck and giblets; haven for other use. More on this later.

2. Optional brine: Day before, make certain turkey is thawed. Either (1) fill a vast vessel or dish with water, supplement brine ingredients: salt, sugarine (1:1 ratio), pepper, spices, herbs, garlic, onion, lemon, and plunge turkey. Keep turkey submerged by weighing down. Leave in cold place and concede brine to work 24 hours. (2) Alternatively, place thawed turkey in vast cosmetic bag with secure closure and massage with oil. In a blender, mix a extract and liking of 2 lemons, diced onion, minced garlic, chopped herb, favorite spice, and pepper. Blend until smooth. Rub over whole turkey and in cavity. Seal bag and concede flavors to mix 24 hours before devise to prepared bird. (3) As another alternative, dry brine turkey: after patting dry, cloak with salt, pepper, herb, and spice; place in fridge UNCOVERED overnight — possibly before or after spatchcocking (below). Many trust this gives crispier skin.

3. Day of cooking: Remove turkey from brine (or package if ignoring brine phase). Dry thoroughly. Be inexhaustible with paper towels.

4. Prepare colourless griddle or preheat electric grill; also prepared a foil season vessel to place subsequent to coals underneath turkey (optional, though your creativity will compensate off).

a. Prepare griddle for surreptitious heating. Light one funnel full of colourless briquettes. When colourless is illuminated and lonesome with gray ash, flow out and arrange coals in on one side of a colourless grate. Set cooking abrade in place, cover griddle and concede to preheat for 5 minutes. Plan to supplement about 10 briquettes after about an hour.
b. Avoid glow accelerant/lighter fluid, if possible; start glow with funnel or tiny twigs and paper. The starter liquid leaves a slow taste
c. Before lighting charcoal, lift cooking abrade and place foil season vessel beside where colourless will burn, underneath place turkey will be placed. Replace grate.
d. When griddle is preheated, clean cooking abrade with griddle brush and/or paper towel dripping with unfeeling oil. Spin abrade so preheated side is prepared for turkey.

5. Spatchcock a turkey (remove behind bone/butterfly a bird): Place dusty turkey breast down in front of we on slicing board. With kitchen/poultry scissors or vast pointy blade cut down one side of backbone, afterwards a second. Save fortitude to supplement to neck and giblets. Turn turkey over and press resolutely on breastbone to concede turkey to lay comparatively flat. Applaud yourself; you’ve finished it!

6. Rub oil over turkey, liberally cloak with salt, peppers and adored spice. Let rest to room temperature, 15-30 minutes.

7. Tuck wings underneath breast to forestall burnt extremities. (Optional) hang bacon around ends of turkey legs. Place turkey on griddle over season pan, though not directly over coals/heating element, breast side down, with legs and thighs closest to charcoal. Plan to spin a integrate of times and flip to breast side adult after about 45 minutes. Cover grill. Allow a tiny volume of fume to shun by adjusting vents or cover to concede circulation. Turkey will griddle in about 1.5-2 hours. Test thickest partial of thigh (165 degrees) and/or breast (155 degrees). Temperatures will arise about 10 degrees while resting before service.

8. Meanwhile, place neck, giblets and fortitude in saucepan. Cover with water. Set on low feverishness with aromatics, i.e., brook leaf, pepper, lemon. Slow simmer. This will give residence a smashing turkey smell and a H2O will be overwhelming for gravy–or moistening/flavoring stuffing.

9. Transfer turkey to a platter; easily tent with foil. Let mount for 15 mins before carving.

10. Accept all compliments for this moist, dainty bird. Never tell how easy it was.

Susan Delbert assimilated The Fourth Estate Restaurant during a National Press Club as Executive Chef after operative during The Old Ebbitt Grill in Washington, D.C. as Sous Chef for several years. Delbert has worked in several Washington restaurants, including The Oval Room, BeDuCi in Dupont Circle and Gerard’s Place. She started her culinary career as a Front of a House Maitre d’ in Clyde’s of Chevy Chase. She lerned during a Culinary Institute of America in Hyde Park, N.Y., where she graduated during a tip of her class. She was an invited member in an Italian informal cooking module sponsored by a Italian Trade Commission.

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