Let's talk turkey!
Posted by Jim Connely on
One of my favorite times of the year! Thanksgiving, Turkey Trots and TURKEY! I like doing different things with Turkey, and I don't always know why. Last year, I brined my turkey with Simply Organic Turkey Brine, used Simply Organic Turkey Rub and used the Spatchcock method on my Green Mountain Grill. Here is how I did it:
First, let's talk about brining:
Brining is a marinating process resulting in a juicy and flavorful turkey. Brining draws out the turkey's juices — which are then reabsorbed — producing succulent, tender meat and gloriously crisp skin. Directions: 1. Empty contents of jar into 1 gallon of water, stirring until salt and sugar are dissolved. 2, Remove giblets from the turkey. Place 14-16 lb. turkey in large container. Add brine mix. Make sure turkey is completely covered; add water if needed. Brine overnight below 40 degrees Fahrenheit. 3. Remove turkey from brine and rinse with cool water; cook as directed.
Next, I set my grill to high (450 degrees) and I rubbed the turkey with the Simply Organic Turkey Rub and olive oil. From here, I used a large kitchen knife (kitchen shears will work too) and cut the turkey along the backbone on both sides. Once the bird was open, I split the breastbone. This allowed me to flatten the turkey (allows for even roasting).
Place your turkey on the turkey grates (flat). Grill your bird for 30 minutes on high (450 degrees).
After grilling for the first 30 minutes, reduce the grill temperature to 300℉ and continue to cook for 3-4 hours -OR-until the internal temperature reaches 160℉ in the breast portion.
It is suggested that the finished internal temperature should reach 165℉. I removed the turkey and placed it in foil. The temperature will continue to rise after the turkey is removed from the grill.
Let the turkey rest for twenty to twenty five minutes before carving. Cooking times may vary depending on your grill and outside temperatures. Always make sure your turkey is thoroughly cooked for safety of you and your guests!
Live action from the grill!
Post Grilling or pre-carving!
