The holidays bring along with them thoughts of carving and serving delicious turkey plates for your friends and family. Tradition has its supporters, but perhaps this coming year you'd like to consider using a twist to your turkey recipe.
If you have a propane gas grill and enjoy the smoky flavor of smoked meats, why not try grilling your turkey this year? It isn't just possible, it is relatively simple. And it also provides you with a mouth-watering distinctive flavored fowl on your dining room table. In addition, cooking the turkey on the bbq instead of the oven results in you with all the space you require to cook the rest of one's dinner faster.
When you're ready to buy your turkey, one thing to consider is the dimensions of your barbecue grill. You don't want a bird that's so huge that it is unable to fit within the barbecue grill slab. Ideally, the turkey you choose should sit on the grill and the lid should close without touching the turkey. If this is simply not possible, no problem, you can still barbecue your turkey. You will want some heavy-duty aluminum foil and either a V shaped barbecue grill stand or another metal cooking instrument which you can safely use to prop open the cover of the barbecue grill.
Prepare and stuff the turkey as you normally would. Position it on the barbecue grill so that it's located over one burner that you can switch off. Just turn that burner off and the other burner or burners on. Given that you cannot really "flip" a turkey, you want the turkey to cook by indirect heat, not by a direct flame underneath it.
You obtain the smoky flavoring by making use of wood chips. For those who have never used wood chips before, they're very easy to use. You soak them in water so that as they dry out from the heat of the grill, they will produce a flavored smoke that infuses the turkey. You can get a tray that is designed for putting wood chips over the grill or you could put together one yourself from strong aluminum foil. Grab the wood chips out of the water and place them inside your tray. Put the tray on the barbecue grill above the lit burner.
Next, close the cover completely if at all possible. If not possible, prop the lid up sufficient to maintain it from touching the turkey. Then cover the rest of the opening with aluminum foil. If heat gets out you will probably have to cook the turkey longer. Even so, the foil creates enough of a barrier so the smoke is maintained circulating inside of the grill and flavoring the turkey.
The amount of time recommended to cook the turkey will vary determined by whether or not you had been able to close your grill completely. If you're able to, it will require less time. If you can't, you may want to increase the temperature on the other burner or burners to try and make up for the lost heat by having to prop open the grill. After a couple of hrs, turn the turkey 180 degrees to help ensure even cooking.
As with any procedure for cooking turkey, it is critical to ensure that the inner temperature of the meat gets to 160 degrees Fahrenheit. Ideally you should utilize a meat temperature gauge to monitor the temperature as you cook. If you do not have one, then you'll have to confirm the readiness by poking the thigh with a fork or skewer. If the juices that run out are clear and the actual turkey has turned a nice golden-brown color, then you're ready to remove it from the grill. Have a look at glazing the turkey with a gravy you use on other meats, or possibly adding barbecue sauce to the regular cranberry sauce as a condiment. Don't be afraid to experiment - have fun with the new twist you're putting on an old family tradition.
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