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Wednesday, March 14, 2012

Turkey Part 2

Well Folks: Today let get this bird in some smoke. The first thing you want to do is remove the turkey from the brine and drain well and pat the turkey dry with paper towels. Next  rub the bird down with some Olive oil. This protects the skin and helps hold  the seasoning. After rubbing the Turkey with oil, season with some Plowboy's Yardbird or the seasoning of your choice. I've used Mrs Dash Org. with good results. Season the entire turkey inside and out.

Set the grill up for a indirect cook with coals on each side and a drip pan in the center. Place the Turkey over the drip pan. You want a grill temp of about 325 degrees. I like using a fruit wood when I cook poultry Apple or Cherry is a good choice. Careful with hickory or mesquite or you can over smoke the turkey.

This a good time to use a remote thermometer placed in the thickest part of the thigh, you are looking for a temp of 165 degrees. You also want to use a fast reading thermometer  to check the breast, again looking for a temp of 165 degrees. I like to cover the turkey in aluminium foil when the turkey starts to get the color I like. Just loosely cover the turkey to slow down the smoke effect to the skin.

When the Turkey get to the proper temp you want let it rest for at least 15 minute before craving, 30 minutes is better so all the juices can settle back down in the turkey.

Crave the bird up and everyone will want you do the Thanksgiving Turkey this way. It will become a family favorite.

Tomorrow, Let do the same bird in the Char Broil Big Easy. The Oil less turkey fryer