I'm getting ready to revisit my most horrible failure and one of my prime triumphs...Turkey on the Weber grill. It's sort of a warm up for Thanksgiving.
Had a major T-Day disaster that had it's roots in a bird that was still frozen at the core. I've also done a couple that have had rave reviews.
With November just around the corner, maybe it's time for the wise old heads here to once again talk Turkey. Roasted, smoked, grilled, fried, or smoked? Brined or not? Stuffed or not?
Any Kettle Turkey tips from the old pros? My basic plan is indirect heat, modified minion, soaked cherry wood chunks, brined bird (frozen, 13.8 pounds). Put the bird in the fridge this morning, Sunday cook. No injecting, just a Canola oil rubdown before it goes in.
I'm tempted to actually grill a spatchcocked bird, but not this go around. Maybe next time.
Had a major T-Day disaster that had it's roots in a bird that was still frozen at the core. I've also done a couple that have had rave reviews.
With November just around the corner, maybe it's time for the wise old heads here to once again talk Turkey. Roasted, smoked, grilled, fried, or smoked? Brined or not? Stuffed or not?
Any Kettle Turkey tips from the old pros? My basic plan is indirect heat, modified minion, soaked cherry wood chunks, brined bird (frozen, 13.8 pounds). Put the bird in the fridge this morning, Sunday cook. No injecting, just a Canola oil rubdown before it goes in.
I'm tempted to actually grill a spatchcocked bird, but not this go around. Maybe next time.
Turkey, check. Cherry wood, check. Brine, check. 22.5" Weber kettle, check.
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