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Derrick Riches

Thanksgiving is coming!

By November 7, 2013

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I know for many of you the one time you cook a turkey is still a couple of weeks away, but it is never too early to start thinking about how you are going to cook this bird. Fortunately for you I have been working for years to put together the resources you need to cook a great turkey. Take a look at these:

The Science of Turkey Understand that a whole turkey is basically two kinds of meat that cook differently and you need to adjust the way you cook a turkey to get both meats done right.

Brining Turkey Brining makes a better turkey hands down. If you don't brine you really should give it a try. I promise that you will notice the difference.

Turkey Injection Want to put some extra flavor into your turkey (literally)? Try an injection marinade to puts moisture and flavor directly into the meat of the turkey.

Deep Fried Turkey Many people are afraid to deep fry a turkey, but if you are careful and do it right, you will get one of the best turkeys you have ever eaten.

Smoking Turkey A smoked turkey is loaded with flavor that makes it the most unique bird you can cook.

Grilled Turkey Depending on your grill you can cook up a turkey quickly and easily without turning on your oven once (saving it for all those other dishes you cook).

Beer Can Turkey Smoked or grilled putting your turkey on a big beer can adds loads of flavor and moisture to your bird.

Comments

November 3, 2009 at 4:07 pm
(1) Elaine says:

When I’m grilling corn on the cob, I find adding some sugar to the water I soak it in makes the corn have a great fresh sweet taste.

November 7, 2009 at 9:43 am
(2) Larry says:

To avoid turning grilled turkey, split your coals into two piles and place a drip pan in between. Place the bird right over the drip pan. This will cook the turkey evenly without turning. For gas grills, if you have at least three burners, light the outside burners and leave the middle off. Place your turkey over the unlit burner(s).

November 3, 2012 at 10:34 am
(3) Floyd says:

I do my turkey on a weber kettle every year. Simple and easy. Bank kingsford with mesquite on each side. Drip pan in the middle.
Wash bird, dry, rub with butter inside and out, season with salt, pepper and poultry seasoning. Cook breast side down for one hour adding coals as needed. Turn over and rotate. 15 lb bird should be done in about another hour. When the leg and thigh move easily it’s done. Never fails to please everybody at work.

November 6, 2012 at 11:18 am
(4) Alyssa Ast says:

I can never pass up smoked turkey!

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