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Replies: 18
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Rock Defender [53]
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Grilling a turkey
Nov 19, 2012, 4:30 PM
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otisdad is dead set on baking a turkey, cause he likes the stuffing ... lame. Anyways, oil is too expensive, so I'm not going to fry this year.
I was thinking, cause I get really bored on Thanksgiving, to grill a turkey for fun, and to make the day GTFO so it's one day closer to the game.
So my question is, anybody ever attempted? Tips, tricks, advice, etc? ... I am just going to treat like a whole chicken, and grill indirectly, season to my liking, and probably inject.
tia, beetches.
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CU Medallion [54758]
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gonna need a big spatula.***
Nov 19, 2012, 4:32 PM
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Heisman Winner [105551]
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Re: gonna need a big spatula.***
Nov 19, 2012, 4:36 PM
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All-In [38514]
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Really easy and just as good or better than frying.
Nov 19, 2012, 4:34 PM
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Google the cooking time and when to flip it. Just watch the grill temp with a thermometer.
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All-TigerNet [11207]
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Why not smoke it?
Nov 19, 2012, 4:35 PM
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Or go low and slow all day on your fancy barbecue unit and throw a box of soaked hickory chips on top of your burner and simulate it, yeh?
My brother-in-law has done smoked turkey a couple times. It's pretty ###### good. I can get a couple tips from him if you want.
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All-In [38514]
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Ghana need some big rolling papers.***
Nov 19, 2012, 4:37 PM
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Rock Defender [53]
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Rock Defender [53]
TigerPulse: 90%
Posts: 35
Joined: 11/30/98
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Re: Grilling a turkey
Nov 19, 2012, 4:39 PM
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"dip a paper towel or rag into melted butter and lightly brush the grates. Put on beard hairnet. Get drunk. Beat my wife. Burn a couch. Cook some kickass bird."
-Steven Raichlen
Actually, this is what he recommends on BBQU
The Perfect Thanksgiving Turkey (brined and hickory smoked)
Method: indirect grilling / smoking
Serves 12 to 14
Advanced preparation: 16 hours for brining the turkey
1 12 pound turkey
For the brine:
1-1/4 cups salt
1 quart hot water
4 quarts cold water
1 cup maple syrup
1 medium onion, thinly sliced
4 cloves garlic, peeled and crushed with the side of a cleaver
10 peppercorns
5 bay leaves
4 strips lemon zest
2 cloves
For the basting:
4 to 6 tablespoons melted salted butter
Maple Red Eye Gravy (see below)
1. The night before, unwrap the turkey, remove the giblets from the main and front cavity, and wash the bird inside and out.
2. Make the brine. Place the salt and 1 quart hot water in a large deep pot and whisk until salt crystals are dissolved. Whisk in the cold water and maple syrup and add the onion, garlic, peppercorns, bay leaves, lemon zest, and cloves. The mixture should be no warmer than room temperature: if it's hot or warm, let cool. Add the turkey. Place a large zip top bag filled with cold water on top to keep the bird submerged. Place the turkey in the refrigerator and let marinate overnight.
3. Set up your grill for indirect grilling (see page 000 for charcoal or page 000 for gas) and preheat to medium. If using a charcoal grill, place a large drip pan in center and toss the wood chips on the coals. If using a gas grill, place the wood chips in the smoker box or in a smoker pouch (see page 000) and preheat on high until you see smoke, then reduce the heat to medium. If using a smoker, light and set it up according to the manufacturers instructions and preheat to 275 degrees.
4. Place the turkey on the grate over the drip pan away from the fire. Brush with melted butter. Indirect grill until cooked, 2-1/2 to 3 hours. (Use an instant read thermometer to test for doneness-the turkey is ready when the thigh meat is 180 degrees.) If using a charcoal grill, replenish the coals and wood chips every hour. Baste the turkey with melted butter every hour. If the skin starts to brown too much, tent the bird with foil. On a kettle grill, you'll probably need to tent the sides closest to the piles of coals. If using a smoker, you'll need to cook the bird about 3-1/2 to 4 hours.
5. Transfer the turkey to a cutting board and let rest for 10 to 15 minutes before carving. Serve with the following gravy.
Maple Red Eye Gravy
Makes 3 cups
2 cups turkey drippings
1 to 2 cups chicken or turkey stock
3 tablespoons butter
3 tablespoons flour
1/4 cup Madeira wine
1/4 cup coffee
1/4 cup heavy cream
2 tablespoons maple syrup
coarse salt (kosher or sea) and freshly ground black pepper to taste
1. Strain the turkey drippings into a fat separating gravy boat. Wait a few minutes, then pour the drippings into a large measuring cup, stopping when the fat starts to come out. Add enough chicken stock to obtain 3 cups.
2. Melt the butter in a heavy saucepan. Stir in the flour and cook until a dark golden brown, 3 to 4 minutes.
3. Remove the pan from the heat and gradually whisk in the Madeira, coffee, cream, maple syrup, and the turkey drippings with stock. Return the pan to the heat and bring to a boil, whisking steadily. Simmer the sauce over medium heat until richly flavored and reduced to about 3 cups, 6 to 10 minutes. Correct the seasoning, adding salt and pepper to taste.
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All-TigerNet [12161]
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Do a beer can turkey and use a can
Nov 19, 2012, 4:40 PM
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of Fosters 
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All-In [31891]
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I recommend to brine the turkey if grilling....
Nov 19, 2012, 4:48 PM
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I've done it with some smaller ones (12-14lbs).
Always better with brining and I use wood chips in a smoker box, which will have to be changed a few times during cooking.
One of my buddies always splits the bird and grills it that way, which cuts down on the time and makes keeping it moist easier.
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All-TigerNet [11207]
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This would be my route
Nov 19, 2012, 7:05 PM
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And I'm pretty sure it's what my B-I-L does when he smokes the turkeys.
I like Alton Brown's brine (clicky here), although there are many out there that will do what you need it to do.
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All-American [564]
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Get the store to cut in half for you
Nov 19, 2012, 4:52 PM
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Works better that way
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All-In [40929]
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Bake it in a bag
Nov 19, 2012, 4:55 PM
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the only way to cook a turkey
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Heisman Winner [135579]
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DUDE!
Nov 19, 2012, 5:05 PM
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You don't need a whole bag to get baked if it's really high quality stuff.
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All-In [30483]
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Stuffing is great if there is Italian sausage in there.***
Nov 19, 2012, 6:38 PM
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110%er [6272]
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so i thought about this.
Nov 19, 2012, 8:43 PM
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and im hoping you are talking a 12 or 14 lb bird.
i think if you had a grill big enough that you could stand the bird up like beer butt chicken.
that would make for some very tasty beer butt turkey.
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if you have a 20 lb and grill on its side, it is going to take an equally large grill to cook and keep it going for hours ...
gas grill maybe(?)...
short version: you probably need the right size grill for the size turkey you grill.
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110%er [6272]
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on its side = on its back
Nov 19, 2012, 8:44 PM
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Rock Defender [53]
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Re: so i thought about this.
Nov 19, 2012, 8:50 PM
[ in reply to so i thought about this. ] |
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otisdad has a massive built in hooked directly to propane feed.
Might try a smallish beer can turkey. Thanks for the advice
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Orange Blooded [3918]
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Re: so i thought about this.
Nov 19, 2012, 9:24 PM
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use a fosters big can for the turkey.
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Replies: 18
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50
