Useful Tips for Cooking
over the Grill or Smoker

Enjoy!

 

 

 

 

 

While each tip can mostly stand alone, it is best to read them all and incorporate them into an overall assault on the grill. Be sure to have your assault well fortified with your favorite beverage! Today's tip is: 10 Turkey Day Tips

Let's look at a check list of things to do for Thanksgiving. Do's and Don't's, if you will...

1. Don't get a bird too large. 2 - 16 pounders will be more tender and yield more leftovers that a 25 pounder.

2. Go for fresh. This time of year you can usually locate a fresh turkey. Save time and get better flavor! If you defrost, do so IN THE REFRIGERATOR. It takes about 6 hours per pound to defrost in the frig.

3. Use a meat thermometer to insure the turkey is not over or under cooked. Insert it in the deepest part of the thigh next to the breast.

4. Remove excess skin and fat before cooking. You can use it in the making of stock or gravy.

5. Allow extra time for a stuffed turkey. Stuff loosely. Don't cram it in. Do the rest in a baking dish.

6. Season the bird the evening before so you will not be pressed for time on Thanksgiving. Slide your fingers between the skin and the meat on as much of the bird as possible. Make sure you place the seasoning under the skin. You will be surprised how much skin can be separated.

7. Cover the breast with foil to help keep it from cooking as quickly (thus drying out) than the dark meat. Remove foil for the last several hours of cooking.

8. Baste regularly - about every 30 minutes.

9. If you have a side pit (heat coming from one side, rotate the turkey each time you baste.

10. For prettier more even carving, remove each piece of the turkey from the carcass and slice on a cutting board! ... Since this is the best part, choose your favorite wine (or beverage) and enjoy the process! We hope each of you have a wonderful holiday weekend and look forward to seeing you again on the other side!

Enjoy!