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11-21-2007, 07:21 PM
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#1
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...My Junk is Ugly...
Join Date: Jan 2007
Location: St. Louis, MO
Posts: 11,406
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Best way to Grill a Turkey
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So I have to do two turkeys on Thursday for the whole fam damily coming over.
They’re each about 15 pounds and I’ll roast one in the oven.
I have a good sized gas grill I’m considering using but can’t decide if I should split el-birdo down the middle and grill or put it in a roasting pan in the grill and roast it whole.
Anyone here have a proven technique for grilling a turkey?
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11-21-2007, 07:46 PM
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#2
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For the love of beer!
Join Date: Sep 2005
Location: Cheshire, England
Posts: 11,849
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11-21-2007, 07:46 PM
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#3
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Senior Member
Join Date: Apr 2007
Posts: 2,017
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I split em up and grill em. Turkey has enough mass that it is really hard to evenly cook it on a gas grille. Smokers work great, but IMHO you can not regulate a gas grille down low enough to effectively cook em.
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11-21-2007, 07:55 PM
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#4
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...My Junk is Ugly...
Join Date: Jan 2007
Location: St. Louis, MO
Posts: 11,406
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Quote:
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Originally Posted by orfy
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Quote:
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Originally Posted by Drunkensatyr
I split em up and grill em....
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Sweet.
Thanks. Looks like it's the ole meat clever approach...some brine water and some wood chips for this bird.
I wonder what I'll do with myself whilst sitting outside tending the bird...  |
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11-21-2007, 07:56 PM
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#5
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Senior Member
Join Date: Mar 2007
Location: Georgia
Posts: 5,510
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Quote:
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Originally Posted by Drunkensatyr
I split em up and grill em. Turkey has enough mass that it is really hard to evenly cook it on a gas grille. Smokers work great, but IMHO you can not regulate a gas grille down low enough to effectively cook em.
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Yeah, I agree. If I had to do it on gas, right now, without asking anyone, I would cut it up and cook it split. Boil what is left for soup. |
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11-21-2007, 07:57 PM
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#6
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10th-Level Beer Nerd
Join Date: May 2006
Location: Adams, MA
Posts: 18,893
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Quote:
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Originally Posted by BierMuncher
I wonder what I'll do with myself whilst sitting outside tending the bird... |
This is the time of year when every post sounds like a joke about me masturbating.
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Come join Yankee Ingenuity!
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11-21-2007, 08:00 PM
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#7
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For the love of beer!
Join Date: Sep 2005
Location: Cheshire, England
Posts: 11,849
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No need to split it in two.
Just take the spine out.
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11-21-2007, 08:29 PM
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#8
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Senior Member
Join Date: Jun 2007
Location: Providence, RI
Posts: 2,967
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I have traditionally been in charge of the turkey around my place. I use Alton Brown's brine recipe and soak it overnight in that, then on my weber smoke it to temp over Hickory wood & chunk charcoal. I cook it to 165 °F, monitoring with a remote probe digital thermometer. I never used stuffing and generally it takes less than an hour over a low indirect coal setup to get there, with a moderate sized bird.
The skin of the turkey is always inedible but underneath you will find the juiciest bird you have ever seen.
Last edited by Tenchiro; 11-21-2007 at 08:35 PM.
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11-21-2007, 09:14 PM
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#9
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Cranky Old Guy
Join Date: Oct 2005
Location: Willamina & Oak Grove, Oregon, USA
Posts: 24,799
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I split off the dark meat and BBQ it. The rest gets pan roasted. If I had to do two, I'd just roast the breasts and put the rest in the broth pot. I'm a gravy fiend.
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Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"
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11-21-2007, 09:21 PM
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#10
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Senior Member
Join Date: May 2007
Location: Mainly Halifax
Posts: 1,589
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Has your grill got a rotisserie. I put a large one on last year and it was the best turkey I've ever had.
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This place really went to hell. Follow the OF standard stout. Bye.
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