Grilled Turkey
My husband grills the Thanksgiving turkey. It is always so moist and tender, the meat just falls off. Here's how we grill it:
19 lb turkey is what we had
rubbed it down with extra virgin olive oil
patted in Herbs de Provence
put it on a roasting pan with rack
Preheat the gas grill and cranked it up to around 425 for about 45 minutes. Use 3 burners on the grill.
Turned off the middle burner (keep two side burners going) and get the temp down to 350.
Pour chicken broth into the roasting pan and throw in some fresh sage leaves (coarsely chopped) from the garden.
Keep the lid down until internal temp reached 165 (we use a remote thermometer with digital read out.) This took 3 hours. This is the recommended minimum temperature per the USDA (taken in the innermost part of the turkey thigh). Previous temperatures recommended were 170 to 180.
Bring the bird inside to the kitchen and cover with foil up to 1 hour. (10-20 minutes will cool it sufficiently to carve).
Cut off the wings and legs and put on the platter.
Cut off the breast halves and carve to put on the platter.
Thought I'd share --- it frees up my oven and warming drawer for all the side dishes.
Happy Thanksgiving!
Update: Thanksgiving 2008 -- photo:
