Community > All Things BBQ
 stevemur
Saturday, December 01, 2007 |
Ever BBQ'd or Grilled a Turkey?I am thinking about firing up my DCS (natural gas) built-in grill and rotisserie for a turkey for holiday visitors. Anyone have any tips? I plan to brine it 24 hours beforehand, and then just put olive oil and some thyme and butter on the outside skin. The rotisserie has a slow turn, and I thought I'd just let it bake in there. I know natural gas is probably anathema to you BBQ experts, but any words of wisdom to help a newbie out? |
 swibirun
Saturday, December 01, 2007 |
Re: Ever BBQ'd or Grilled a Turkey?If I had a rotisserie (on my list for Santa.....I swear I've been good this year!), I'd probably do a couple of bone-in breasts instead of a whole turkey. Recipe #164023 works very well for that.
If you are bent on doing a whole turkey, my favorite recipe is the Hickory Smoked Bourbon Turkey from Southern Living. I need to up load that recipe but I've been waiting to take pictures. The BBQ Newgroup Faq has a bunch of good information re: whole turkeys at http://www.eaglequest.com/~bbq/faq2/10-7.html#10.5.3 .
Natural gas isn't the end of the world. In fact I have a natural gas grill (not propane) too, I just only use it 2-4 times a year versus my smoker and charcoal grills that get used 2-4 times a week :)
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stevemur
Saturday, December 01, 2007 |
Re: Ever BBQ'd or Grilled a Turkey?Thanks swibirun, I think I'll try the bone-in breasts idea. Hadn't thought of that; should work quite a bit better and quicker. |
 BigDaddysQnCrew
Sunday, December 16, 2007 |
Re: Ever BBQ'd or Grilled a Turkey?I have smoked several turkeys. Brine it for 12 to 24 hours. Search Google for Shakes Honey Brine, very good. Be sure to rinse it well after taking it out of the brine. Cover with rub on outside and under skin. Take a stick of butter, freeze it and slice it into thick pieces, length wise. Slide two slices under breast skin. You can add smoke with natural gas by wrapping wood chips in aluminum foil, poking holes with a fork in the top of pouch. Place pouch on heat and once its smoking, place turkey on cooker. Brined turkey cooks faster, so watch it's internal tempature. I smoke mine at 250 to 275 degress til done. |
 Old_Cowboy
Friday, December 19, 2008 |
Re: Ever BBQ'd or Grilled a Turkey?I've smoked quite few and would go along with BigDaddysOnCrew, tho i do it a a lower temperature @220~240. Takes about 30 minutes a pound at that temp. I have not used the butter trick, which sounds good to me. You probably want to do it breast down to keep it from drying out in a rack so i does not flatten out too much. Towards the end you turn it over. |
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