November, 2000: Put the 'Q' in Your Turkey
Looking for a way to spice up your turkey this year? Try this delicious Grill-Roasted Turkey. Barbeque your turkey over gas or charcoal - the results are well worth it! The recipe may seem a little difficult at first but take it one step at a time and you will deliver a suculent, golden turkey to your Thanksgiving table.
Degree of Difficulty: Involved
Tips: The total cooking time is 2 to 2 1/2 hours, depending on the size of the bird, the ambient conditions (the bird will require more time on a cool, windy day), and the intensity of the fire. Maintain the internal temperature of the grill between 220 and 250 degrees F. Check the internal temperature in the thigh when rotating the bird at the 1-hour and 45 minute mark. If the thigh is nearly up to temperature (the final temperature should be 175-180¼F), check the temperature again after about 15 minutes. If the thigh is still well below temperature (145 degrees or cooler), don't bother checking the bird again for at least another 30 minutes.
Directions: Dissolve salt in 2 gallons water in large (at least 16-quart) stockpot or clean bucket. Add turkey and refrigerate, or set in a very cool spot (between 32 and 40 degrees), 12 hours or overnight. Toward the end of the brining time, soak wood chunks in bowl with cold water to cover for 1 hour and drain. Alternatively, place half the chips on 18-inch square of heavy-duty aluminum foil and seal to make a packet. Use fork to tear about 6 holes in foil to allow smoke to escape. Repeat with remaining 3 cups wood chips and another sheet of foil; set aside. Fill 1 large chimney generously with charcoal (about 70 briquettes) and ignite; burn until briquettes are completely covered with light gray ash. Meanwhile, spray V-rack with gf cooking spray. Remove turkey from brine and rinse inside and out under cold running water to remove all traces of salt. Pat turkey dry with paper towels; brush both sides with melted butter. Set turkey, breast-side down, in V-rack. Empty coals into grill and pile onto one side. Place 3 soaked wood chunks or 1 wood chip packet on top of coals. Position grill rack over coals and place V-rack with turkey over cool part of grill; open grill lid vent halfway and cover, positioning vent over turkey. Cover and grill-roast 1 hour. Remove lid from grill. Using thick potholders, transfer V-rack with turkey to rimmed cookie sheet or roasting pan. Remove grill rack and add 3 remaining soaked wood chunks or 12 new briquettes and remaining wood chip packet on top of coals; replace grill rack. With wad of paper towels in each hand, flip turkey breast-side up in rack. Return V-rack with turkey to cool side of grill so that leg and wing that were facing coals are now facing away. Cover and grill-roast 45 minutes. Using thick potholder, carefully turn V-rack with turkey (breast remains up) so that leg and wing that were facing coals are now facing away. Insert instant-read thermometer into each thigh to check temperature and gauge how much longer turkey must cook. Cover and continue grill-roasting until thermometer inserted into thigh registers 175 to 180¼F, 15 to 45 minutes more. During the last 30-40 minutes baste turkey with apple juice or apple cider. Remove turkey from grill, cover loosely with foil and let rest 20 to 30 minutes; carve and serve.
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Degree of Difficulty: Medium
Tips: The total cooking time is 2 to 2 1/2 hours, depending on the size of the bird, the ambient conditions (the bird will require more time on a cool, windy day), and the intensity of the fire. Check the internal temperature in the thigh when rotating the bird at the 1-hour and 45 minute mark. If the thigh is nearly up to temperature (the final temperature should be 175-180¼F), check the temperature again after about 15 minutes. If the thigh is still well below temperature (145 degrees or cooler), don't bother checking the bird again for at least another 30 minutes.
Directions: Dissolve salt in 2 gallons water in large (at least 16 quart) stockpot or clean bucket. Add turkey and refrigerate or set in a very cool spot (between 32 and 40 degrees) 12 hours overnight. Toward end of the brining time, soak wood chips in a bowl with cold water to cover for 30 minutes, then drain. Make foil tray for chips with 12x18 inch square of heavy-duty foil: To do so, make a 1-inch fold on one long side. Repeat 3 more times and turn fold up to create a sturdy side that measures about 1 inch high. Repeat process on other long side. With short side facing you, fold in both corners as if wrapping gift. Turn inside inch or so of each triangle field to match rim on long sides of foil tray. Lift pointed end of triangle over rim of foil and down to seal. Repeat process on other short side. Place chips in foil tray. Meanwhile, spray V-rack with gf vegetable cooking spray. Remove turkey from brine and rinse inside and out under cool running water to remove all traces of salt. Pat turkey dry with paper towels; brush both sides with melted butter. Set turkey, breast side down, on V-rack. Position tray with chips on top of burner that will remain on during entire cooking time. Turn all burners to high, close lid , and heat lid, and heat grill until chips begin to smoke, 10 to 15 minutes. Turn off burners without chips; leave one on high. Place V-rack with turkey over cool part of grill; cover and grill-roast, regulating lit burner as necessary to maintain temperature between 300 and 350¼, for 1 hour. Open lid; with wad of paper towels in each hand, flip turkey breast side up. The leg and wing that were facing the lit burner should now be facing away from it. Close lid and continue to grill-roast for 45 minutes. Using thick potholders, carefully turn rack with turkey (breast remains up) so that leg and wing that were facing lit burner are now facing away. Insert instant-read thermometer into each thigh to check temperature and gauge how much longer turkey must cook. Close lid and continue grill-roasting until thermometer inserted into thigh registers 175 to 180¼F, 15 to 45 minutes more. Remove turkey from grill, cover loosely with foil, and let rest for 20 to 30 minutes; carve and serve.
