The holidays bring ideas for recording and serving your family and friends a delicious turkey dinner. Culture has its fans, but maybe this year you might want to try your turkey recipe. If you have a gas grill and enjoy the smoky flavor of grilled meat, why not try roasting your turkey this year? Not only is it possible, but rather easy. And it brings a deliciously tasty bird to your table. Plus, having turkey on the grill instead of the oven leaves you with all the room you need to prepare your entire dinner in a short amount of time.
When you are ready to buy your turkey, the first thing to consider is the size of your grill. You don’t want a bird so big that it can’t fit in the grill rack. Ideally, the turkey of your choice should remain on the grill and the lid should close without touching the bird. If this is not possible, do not worry, you can still smear your turkey. You will need a heavy aluminum foil and a V-shaped grill or other metal cooking iron that you can safely use to open the grill lid.
Prepare and toss the turkey the way you usually do. Place it on the grill so that it is placed on top of a single heater that you can turn off. Turn off that switch and turn on the other burner or oven. Since you can’t “transform” the turkey, you want the turkey to cook over indirect heat, not with a direct flame under it.
You get a smoky taste by using wood chips. If you have never used wood chips before, it is easy to use them. Dip one foot into warm water, pausing between layers to allow them to dry. You can buy a tray designed to place wood chips on the grill or you can make it yourself with heavy duty aluminum foil. Remove the planks from the water and place them on your tray. Place the tray on the grill over a burning burner.
Next, close the lid as much as possible. If this is not possible, lift the lid tightly to keep it from touching the turkey. Then seal the remaining opening with aluminum foil. When the heat comes out you will probably need to cook the turkey for a long time. However, the foil creates enough barrier to keep the smoke circulating inside the grill and the taste of turkey.
The time required to cook turkey will vary depending on whether you have been able to close your grill completely or not. If you can, it will take a little while. If you can't, you may want to increase the temperature of another heater or heater to try to repair the heat lost by opening the grill. After a few hours, rotate the turkey at 180 degrees to help ensure cooking.
As with any method of cooking chicken, it is important to ensure that the internal temperature of the meat reaches 160 degrees Fahrenheit. Ideally you should use a meat thermometer to monitor the temperature when cooking. If you do not have them, you should check their readiness by pounding the pumpkin with a fork or skewer. If the finished juices are clear and the turkey has turned a nice golden-brown color, then you are ready to remove it from the grill. Consider shredding turkey with a sauce you use on other meats, or perhaps adding a sauce sauce to a traditional cranberry sauce as a beverage. Don't be afraid to try - enjoy the new twist you create in the old family tradition.
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