Grilled Roast Turkey

Thanksgiving is upon us!!

It is that time of year again, time to plan your Thanksgiving meal.  This is a simple and cool way to cook your bird this year.  It comes out very moist and juicy and your house doesn't overheat.  

Ingredients:

1 oven ready turkey defrosted

1 stick of butter (no margarine or oleo)

2-3 T Olive Oil

1/4 teaspoon of each of the following

Salt

Pepper

Rosemary

Sage

Thyme

Paprika

2 med Red Onions sliced in 3's

6 cloves of Garlic

3 Stalks of Celery

1/4 cup red cooking wine

1/2 cup water

Aluminum Roasting pan to fit bird

Sauce pan with 2 c water for gizzards, liver and neck

Remove turkey from packaging and place on disinfected cutting board DO NOT RINSE!!

The FDA has determined that rinsing poultry spreads bacteria to counters and around sinks.  

Remove giblets and place in prepared sauce pan to simmer. Add a little salt, pepper and garlic powder to taste. 

Slice butter in to 1/2 tablespoon pats, lift skin and slide butter under skin around the leg/thigh joint, wing joint, and breast.  Use the whole stick.  

Mix spices together and lightly season the inside cavity.  Brush turkey with olive oil and continue seasoning the outside of the bird.

Place onions in bottom of pan 2 x3, then celery in between rows, place garlic sporadically on bottom.  Pour wine and water into bottom of pan.

Place turkey, breast side up on top of onion, celery and garlic.  Tent pan with foil.

Charcoal Grilling Method:

Open all vents on the grill.  Use charcoal dividers to hold the the briquettes.  Divide briquettes evenly into both dividers, place on either side of the charcoal grate close to the outside edges.  Ignite the charcoal and let them burn until lightly covered with a gray ash, approximately 25-30 minutes.  Place a foil drip pan on the charcoal grate in between the dividers, put the cooking grate in place positioning the hinged sides of the grate to allow for easy access in adding charcoal as the turkey cooks.  Arrange the bird with pan in the center of the cooking grate.  Place lid on grill leaving all vents open and grill for 11 to 13 minutes per pound or until an instant read thermometer inserted in the thickest part of the thigh registers 180 degrees and the juices run clear. MAKE SURE TO TAKE FOIL TENT OFF THE LAST HALF HOUR OF ROASTING TO BROWN THE BIRD. Transfer turkey to platter and let sit for 15 minutes before carving to allow 

the juices to redistribute and settle within the flesh so that when you carve the turkey you get moist meat not a platter full of turkey juice.

Gas Grill Method:

Ignite the grill and turn all burners to high.  Close the lid and preheat 10 -15 minutes until the temperature reaches 500 to 550 degrees.  Turn burners down to medium heat.  Place turkey and pan in the center of the cooking grate and close the lid of the grill.  For four and three burner grills place outside burners on medium and turn center ones off.  For two burner grills, turn the front and back burners to medium.  Keep grill covered. Grill for 11 to 13 minutes per pound or until an instant read thermometer inserted in the thickest part of the thigh registers 180 degrees and the juices run clear. MAKE SURE TO TAKE FOIL TENT OFF THE LAST HALF HOUR OF ROASTING TO BROWN THE BIRD. Transfer turkey to platter and let sit for 15 minutes before carving to allow  font-size: 14px; line-height: 23px;">the juices to redistribute and settle within the flesh so that when you carve the turkey you get moist meat not a platter full of turkey juice.

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< font-size: 14px; line-height: 23px;">Now what to do with the giblets you were simmering earlier.  Throw out the neck and chop up the rest and add it to your dressing when you make it.  It keeps it from being dry and gives it a wonderful flavor.

< font-size: 14px; line-height: 23px;">After the bountiful feast we can make a wonderful Turkey Noodle soup to eat right away or freeze for later.  I will post this recipe closer to Thanksgiving I will also include some of my favorite ways to use up the leftovers.  

Hope you have a wonderful Thanksgiving Feast.  Many Blessings to you and yours!

PS Sorry no pictures!  I lost them all when my computer crashed. :(

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