What's your favorite thing to cook on the grill? can you cook a Turkey on one?!
Answers:
Grilled Turkey with Gravy
1 oven ready turkey, defrosted
1 tablespoon olive oil or vegetable oil
Salt and pepper
Remove neck and giblets; reserve for other uses!. Remove and discard excess fat!. Rinse the bird inside and out and pat dry!. Season body cavity with salt and pepper!. Tie legs together and twist wing tips under back!. Brush turkey with oil and lightly sprinkle with salt and pepper!. Arrange turkey breast side up, in center of cooking grate!. Place lid on grill!. Cook 11 to 13 minutes per pound or until an instant read thermometer inserted into the thickest part of the thigh not touching bone registers 180 degrees and the juices run clear!. Transfer turkey to a platter!. Let stand for 15 minutes before carving!.
Gravy:
Turkey giblet stock
1 turkey neck
Giblets
4 cups cold water
Bouquet garni (1 bay leaf, 6 peppercorns, 6 parsley stems, 2 sprigs thyme tied in cheesecloth
6 tablespoons turkey fat
6 tablespoons flour
1/2 cup wine
3 cups stock
Combine turkey neck and giblets in a saucepan and cover with water!. Bring to a boil and simmer 15 minutes, skimming!. Add bouquet!. Simmer 20 minutes!. Remove stock from heat and strain!. Reduce to 3 cups if necessary!. Have a roasting pan with 6 tablespoons turkey fat!. Add flour to fat and cook for 3 minutes!. Add wine to roux and whisk until smooth!. Add stock and bring to a boil!.Www@FoodAQ@Com
1 oven ready turkey, defrosted
1 tablespoon olive oil or vegetable oil
Salt and pepper
Remove neck and giblets; reserve for other uses!. Remove and discard excess fat!. Rinse the bird inside and out and pat dry!. Season body cavity with salt and pepper!. Tie legs together and twist wing tips under back!. Brush turkey with oil and lightly sprinkle with salt and pepper!. Arrange turkey breast side up, in center of cooking grate!. Place lid on grill!. Cook 11 to 13 minutes per pound or until an instant read thermometer inserted into the thickest part of the thigh not touching bone registers 180 degrees and the juices run clear!. Transfer turkey to a platter!. Let stand for 15 minutes before carving!.
Gravy:
Turkey giblet stock
1 turkey neck
Giblets
4 cups cold water
Bouquet garni (1 bay leaf, 6 peppercorns, 6 parsley stems, 2 sprigs thyme tied in cheesecloth
6 tablespoons turkey fat
6 tablespoons flour
1/2 cup wine
3 cups stock
Combine turkey neck and giblets in a saucepan and cover with water!. Bring to a boil and simmer 15 minutes, skimming!. Add bouquet!. Simmer 20 minutes!. Remove stock from heat and strain!. Reduce to 3 cups if necessary!. Have a roasting pan with 6 tablespoons turkey fat!. Add flour to fat and cook for 3 minutes!. Add wine to roux and whisk until smooth!. Add stock and bring to a boil!.Www@FoodAQ@Com
Beer Can Chicken!
Here is the recipe from America's Test Kitchen!.!.!.we left out the wood chips and it was fine by the way!.
Be sure not to open the lid of the gas grill too often during cooking; the temperature of the grill will drop significantly each time you open it!. If you prefer, use lemonade instead of beer; fill an empty 12-ounce soda or beer can with 10 ounces (1 1/4 cups) of lemonade and proceed as directed!.
Serves 4
Spice Rub
1/2 cup?sweet paprika?
2 tablespoons?kosher salt?
2 tablespoons?garlic powder?
1 tablespoon?dried thyme?
2 teaspoons?ground celery seed?
2 teaspoons?ground black pepper?
2 teaspoons?cayenne pepper?
Chicken
2 cups?wood chips?
1 whole chicken?(about 3 1/2 pounds)
1 can?beer?(12-ounce), see note
2 bay leaves?
Large disposable aluminum baking pan?(13 by 9-inch)
See Illustrations Below: Making a Wood Chip Tray
1!.For Spice Rub: Combine all the ingredients in a small bowl!. Measure 3 tablespoons for use in this recipe!. Extra rub can be stored (or frozen) in an airtight container for several weeks!.
2!. For Chicken: Soak the wood chips in cold water to cover for 1 hour and drain!. Place the wood chips in a foil tray (see the illustrations below)!. Place the tray on top of the primary burner of a gas grill and replace the cooking grate(s)!. Light all the burners and turn to high, cover, and heat until the chips are smoking heavily, abut 15 minutes!.
3!. Massage the spice rub all over the chicken, inside and out!. Lift up the skin over the breast and rub the spice rub directly onto the meat!. Open the beer can and pour out (or drink) about 1/4 cup!. With a church key can opener, punch two more large holes in the top of the can (for a total of three holes)!. Crumble the bay leaves into the beer!. Slide the chicken over the can so that the drumsticks reach down to the bottom of the can and the chicken stands upright; set aside at room temperature!.
4!. Carefully open the grill (there may be some smoke) and scrape the cooking grate clean with a grill brush!. Turn the primary burner down to medium and turn off the other burner(s)!. Place the chicken over the cool part of the grill with a wing side facing the primary burner!. Cover and grill-roast for 35 minutes, adjusting the lit burner as needed to maintain a temperature of 325 to 350 degrees inside the grill!. Rotate the chicken so that the drumstick and wing that were facing away from the lit burner are now facing toward it!. Cover and continue to grill-roast until an instant-read thermometer inserted into the thickest part of the thigh registers 170 to 175 degrees, 25 to 40 minutes longer!.
5!. With a large wad of paper towels in each hand, transfer the chicken to a platter or tray, making sure to keep the can upright; let rest for 15 minutes!. Using wads of paper towels, carefully lift the chicken off the can and onto a platter or cutting board!. Discard the remaining beer and can!. Carve the chicken and serve!.Www@FoodAQ@Com
Here is the recipe from America's Test Kitchen!.!.!.we left out the wood chips and it was fine by the way!.
Be sure not to open the lid of the gas grill too often during cooking; the temperature of the grill will drop significantly each time you open it!. If you prefer, use lemonade instead of beer; fill an empty 12-ounce soda or beer can with 10 ounces (1 1/4 cups) of lemonade and proceed as directed!.
Serves 4
Spice Rub
1/2 cup?sweet paprika?
2 tablespoons?kosher salt?
2 tablespoons?garlic powder?
1 tablespoon?dried thyme?
2 teaspoons?ground celery seed?
2 teaspoons?ground black pepper?
2 teaspoons?cayenne pepper?
Chicken
2 cups?wood chips?
1 whole chicken?(about 3 1/2 pounds)
1 can?beer?(12-ounce), see note
2 bay leaves?
Large disposable aluminum baking pan?(13 by 9-inch)
See Illustrations Below: Making a Wood Chip Tray
1!.For Spice Rub: Combine all the ingredients in a small bowl!. Measure 3 tablespoons for use in this recipe!. Extra rub can be stored (or frozen) in an airtight container for several weeks!.
2!. For Chicken: Soak the wood chips in cold water to cover for 1 hour and drain!. Place the wood chips in a foil tray (see the illustrations below)!. Place the tray on top of the primary burner of a gas grill and replace the cooking grate(s)!. Light all the burners and turn to high, cover, and heat until the chips are smoking heavily, abut 15 minutes!.
3!. Massage the spice rub all over the chicken, inside and out!. Lift up the skin over the breast and rub the spice rub directly onto the meat!. Open the beer can and pour out (or drink) about 1/4 cup!. With a church key can opener, punch two more large holes in the top of the can (for a total of three holes)!. Crumble the bay leaves into the beer!. Slide the chicken over the can so that the drumsticks reach down to the bottom of the can and the chicken stands upright; set aside at room temperature!.
4!. Carefully open the grill (there may be some smoke) and scrape the cooking grate clean with a grill brush!. Turn the primary burner down to medium and turn off the other burner(s)!. Place the chicken over the cool part of the grill with a wing side facing the primary burner!. Cover and grill-roast for 35 minutes, adjusting the lit burner as needed to maintain a temperature of 325 to 350 degrees inside the grill!. Rotate the chicken so that the drumstick and wing that were facing away from the lit burner are now facing toward it!. Cover and continue to grill-roast until an instant-read thermometer inserted into the thickest part of the thigh registers 170 to 175 degrees, 25 to 40 minutes longer!.
5!. With a large wad of paper towels in each hand, transfer the chicken to a platter or tray, making sure to keep the can upright; let rest for 15 minutes!. Using wads of paper towels, carefully lift the chicken off the can and onto a platter or cutting board!. Discard the remaining beer and can!. Carve the chicken and serve!.Www@FoodAQ@Com
Yes !.!.!.!.!. I've cooked a turkey on the rotisserie, but it's alot of work:) You need to cook it at a low temp, for a long time, so it takes alot of watching:) !.!.!.!. I'd recommend a smoker or deep fryer (injected with marinade) instead!. BUT, boneless filets or a boneless turkey breast would be fine; just cook as you would for chicken (but a little longer)Www@FoodAQ@Com
I cook everything and anything on the grill!. I have cooked turkey breast on the grill!. I just cook it slow and turn if often and use indirect heat!. I have never cooked an entire turkey!. You would probably need a rotisserie for the best cooking of a meat that large!.Www@FoodAQ@Com
Love grill cooking, it is outside and Ken does it!. Turkey depends on if it is a grill or smoker and the size!. Pieces such as legs, wings, thighs are a yes!. Dont like the breast as it has to be cut into too many pieces!.Www@FoodAQ@Com
you could cook a turkey on the grill!.!.!.long time, slow roasted!.!.would be good! my favorite thing to cook on the grill!.!.!.hhhmmmm!.!.!.there are so many!!! i would have to say marinated pork tenderlion and grilled pineapple salsa! always a hit!.!.!.Www@FoodAQ@Com
burgers!!!!!!!!!!!!Www@FoodAQ@Com