I have been ‘grilling’ (essentially cooking it on the Weber) the turkey for the last two years with good results using ideas from these two recipes -
It’s a great way to free up oven space and congestion in the kitchen, and I can also tend to a beer or three and a cigar out on the deck whilst ‘making sure’ that the turkey is doing o.k.
"I'd rather have a bottle in front of me than a frontal labotomy."
|Just Hanging Around|
A lot of people think you can just put stuff on the grill, or smoker, and it just magically gets done. They don’t realize the level of commitment it takes to monitor the cooking temperature, the food temperatures, and appearance of whatever’s cooking. I don’t know how I did it before I retired.
|I Deal In Lead|
When grilling first became popular, or when I first noticed it was around 1960. I absolutely dreaded it when we went to a friend or relative's house for "barbecue" as it inevitably ended up cremated. Well done would've been a lot more rare than what they did.
So when I moved out on my own, I bought a Weber kettle and treated it much the way I treat an oven, time and temperature. I've had a lot of people tell me I'm one of the few they've seen who do it right.
Just got back from 2 weeks in a Condo in Hawaii and Mrs. Flash and I would sit on the lanai every night and watch people grilling. It was amazing. They'd lift the lid, flames would go up a foot or two, they'd flip whatever it was over and lower the lid with flames still coming way up.
People still don't know how to grill, I guess, but we got a few good laughs out of it. Mrs. Flash said I should go down and show them how it's done, but I told her that unwanted advise is a bad thing to try to give.
|Who Woulda |
My turkey is going to look, taste and smell like a pan-fried ribeye seasoned with Cavender's Greek seasoning.
Not off to a great start here.
Initial 500* done. Set to 350* for 2.5hr
Went to check after about an hour had elapsed. Oven was set to 170*
Guess we're eating a bit later than expected.
The Enemy's gate is down.
Smoked with apple and spatchcocked. It is the only way I make them anymore.
P220 Carry SAS Gen 2 SAO
SP2022 9mm German Triple Serial
Psalm 118:24 "This is the day which the Lord hath made; we will rejoice and be glad in it"
|Fighting the good fight|
I'm cooking my turkey by leaving it at the grocery store and smoking a tri-tip instead.
|Savor the limelight|
I cooked a bird upside down once by mistake. There may or may not have been copious amounts of alcohol the night before. I had a heckuva of a time stuffing it and couldn’t figure out why. Then we took it out of the oven when it was done, and someone noticed it was upside down. Got a lot of compliments and it really was one of the best turkeys I had eaten.
|An investment in knowledge |
pays the best interest
^^^ My mom would flip the turkey half-way during cooking, starting with the bird upside down, and baste it every 90 mins.
She went all out on the holidays, getting up at 4:30 am to start slow cooking the turkey (prepped the night before w/stuffing) and prepare everything else req'd for the grand meal, which usually was at 2:30 pm.
This year my family & I are taking it easy. We picked up a smoked turkey breast from the Honey Baked Ham Co. I already snagged a slice and it's delicious!
There are no Democrats, only Communists.
Turkey's out & partially carved. Mighty juicy & tastes great.
The Enemy's gate is down.
Next year I'm doing that. My poor Weber smoker doesn't get fired up often enough in the Winter.
"It's hard to imagine a more stupid or dangerous way of making decisions, than by putting those decisions in the hands of people who pay no price for being wrong."
Spatchcocked and well rubbed on our Yoder 640. Feeding 11.
I'm sorry if I hurt you feelings when I called you stupid - I thought you already knew - Unknown
When you have no future, you live in the past. " Sycamore Row" by John Grisham
Planned on frying. Saw $50 tag on the peanut oil. Convection-roasted instead. Turned out delicious for the two of us.
In the oven at 325.
Been using Alton Browns method for 12 or so years. Turns out great.
Ended up frying ours and will save the oil and fry another for Christmas to maximize the oil. That said, the oil was more per lb than the turkey itself..
9/11/01 Never Forget
"In valor there is hope" - Tacitus
None of the above. I make spaghetti with ground turkey. Cooking now, about to drop the angel hair in the water and boil.
What am I doing? I'm talking to an empty telephone
We used the same recipe. Omitted the ginger, apple & cinnamon though.
Brined for about 15hrs, not a dry bit of turkey to be had.
24lb bird, total about 3.5hrs in the oven.
The Enemy's gate is down.
We rotate holidays on my side of the family.
My uncle, then after he passed away, my cousin BBQ's the bird, as of the past few years there's been a few breasts in the smoker.
Never turned out bad! Crispy skin, juicy, tastes phenomenonal!
A few times on my wife's side, my wife and I will cook.
I don't know where she got the recipe, but daaammmmuuummmmm! Sage, apple cider, Apple cider vinegar and who knows what else. Cooked in the oven, so the house smells great! Fourth time, and another grand slam!
"When its time to shoot, shoot. Dont talk!"
“What the government is good at is collecting taxes, taking away your freedoms and killing people. It’s not good at much else.” —Author Tom Clancy
Roasted, dry-brined and spatchcocked the bird this year, everything else was going smoothly until I realized my sous vide circulator which was cooking the mashed potatoes was taking forever. No biggie, boiled-up a pot and tossed the sealed bags in, dinner was an hour later than we expected but, main bird was a hit as was the dressing. Now gonna have to look-up the warranty on this thing.
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