Don't Bake Your Turkey

Why bake your turkey when you can grill it? VirtualWeberBullet.com has an easy brine-rub-and-grill recipe that will leave you wondering why never did this before. I've got a few extra tips after the mouth-watering picture.

Spanno's Grilled Turkey Tips
- Cool down the breast meat with bags of ice 15 minutes before you throw it on the grill.
- Wrap the wings and legs in foil about half-way through. The dark meat is delicious when it's not overcooked.
- Use a Weber Smoky Mountain. Seriously. Just bite the bullet (no pun intended) and finally get one.
- No peeking! Monitor the charcoal and airflow, not the bird.

--Spanno

Comments

[SeattleCB on November 24, 2008 at 03:55 PM]

Hey - this isn't "Grilling" it's slow cooking with a wood fired oven. We call that "Barbeque" where I come from.

And you don't need to buy a new grill! Mark Bittman had a great recipe for grilling your turkey on the grill by just "spatchcocking" it. That means to remove the backbone, spread it open and grill it bone side down for about 45 minutes. Check out the recipe here: http://sizzleonthegrill.com/blog/?p=2618

[Jeffersonian on November 27, 2008 at 05:56 AM]

Bah, Weber. I'm doing mine today on a real cooker...a Big Green Egg.

[Phil Snyder on November 27, 2008 at 01:48 PM]

I've been doing this for three years now. I have a Weber Kettle Grill with the rotissirie attachment. The turkeys always turn out wonderful with a great smokey flavor and are never dry.

I keep a pan of wood chunks soaking in water at the bottom of the grill that keeps the smoke flowing and the humidity in the cooking chamber high.

[Declan on November 28, 2008 at 07:14 AM]

I grilled my bird yesterday using Weber's Firehouse Turkey recipe with the indirect heating method.

It came out perfectly.

[jack burton on November 29, 2008 at 10:50 AM]

Here's another great version of a spatchcocked turkey...

http://hubpages.com/hub/Spatchcocked-Turkey-The-newest-trend-for-Thanksgiving-Dinner