The Last Turkey

Turkey is funny. First, the bird itself is very dumb. Small brain. However, the wild variety is still smart enough to elude many hunters, including myself several years ago. When it comes to turkey on the table, the anticipation of Thanksgiving always makes me look forward to a delicious turkey dinner and the ensuing leftovers. However, after Thanksgiving, I don’t care if I eat turkey again for another year.

For the purpose of the archives, here is my 2007 Thanksgiving recipe:

Rotisserie Style, Dry Brined Turkey Breasts

The dry brine was 1 C dark brown sugar, 1 C kosher salt, 1 T rosemary, 1 T thyme

I used two, 3# boneless fresh turkey breasts

I coated each breast heavily with the rub and refrigerated overnight in a plastic bag.

In the morning I rinsed in cold water and then threaded on the rotisserie.

I banked my Weber kettle using Lazzari M esquite Lump Charcoal and lit the coals using fire starting cube at 8:15 am. It was cold and windy so I anticipated a longer cooking time.  I was wrong.  At 9:00 am, set the turkeys in the kettle and then let the rotisserie do it’s magic.  I planned on 90 – 100 minutes of cooking time.  But I was wrong.  The pure heat of the lump charcoal and the sudden calming of the winds created the perfect storm.  The turkey was done (165 internal temp) at 10:05! (don’t worry about the internal temp being low….it continues to cook….and I think 180 degrees is a recipe for dry bird.)

With dinner planned at 1:30 (at grandmother’s house, over the river, through the woods, etc. etc….1 hour drive) I did not panic.  I rinsed out a small cooler with hot water, place a towel in it, and then triple wrapped the turkey in tin foil.  Place in cooler and left for Allegan.

I pulled the turkey at 1:00, the bird was hot and moist.  (the skin loses a little crispness using this method).  Sliced and served.  Very good indeed.

 

Gobble Gobble! Turkey on the Grill

Here is the lowdown on turkey on the grill. You have several options for both seasonings and techniques. I’d be lying if I would say all are good, but generally speaking, an “average” turkey on the grill, is better than one from the oven (at least it is more fun!)

You can basically forget the traditional stuffing going the grill route.  Still make it, but do it inside.

Here are a few thoughts about the process:

Seasoning choices range from brining (wet and dry) to injecting to dry rubs. Brining does add extra flavor and prevents the meat from drying out, but sometimes I detect a hammy flavor with brines. A great site for brine recipes is http://www.cookshack.com/ .

In a nutshell a wet brine is salt, sugar and water. I always use a ratio of 1 C salt, 1 C sugar and 1 gallon of water. You can be very creative with this…and substitute various sugars (honey, syrup, molasses, etc.) Plus add herbs and other seasonings. A dry brine I like is 1 C salt, 1 C brown sugar and about 2 T of rosemary. I rub the turkey inside and out, let stand overnight and then rinse before grilling.

For injecting, you can use melted butter (w/garlic, lemon, etc.) or buy a commerical injectable. I really like Louisiana Fish Fry- Cajun Butter .http://www.louisianafishfry.com/ Not spicy. Flavorful. Inject about 8 oz. per bird.

A basic seasoning technique I like is to coat the bird with butter and then rub it in. Great rubs are easily found on the web with a modicum of searching. Match your tastebuds with the main ingredients.

A few ideas on “how”to do your bird.

Rotisserie. This is easy and fun. The Weber kettle rotisserie is one of life’s best secrets. Bank the coals on both sides, place a drip pan between the two sides of coals, thread the bird with the rotisserie, balance and then walk away. There is no sound in the world like the hum of a rotisserie. It has the qualities of  Tibetan Monks chanting…lulling you into a better place. And what makes it better than monks chanting, is that you have a great meal and terrific leftovers.

You need a deep grill for this technique; On the Throne, but it can be done. Like “beer can chicken”, you basically take a small bird (10-12 pounds) and then insert a Foster’s Beer can into the cavity, and place the bird back on the grill, feet down.

Other than that, you can always deep fry the bird (quick, tasty and theatrical) . But I have seen garages full of left over oil. Clean up is a drag too.

Great sites I recommend for turkey advice:

Weber

Big Green Egg

Just search the recipe area and forums. Enjoy.

(Please post any comments with your Thanksgiving experiences)