Chief Longwind Of The North
Certified/Certifiable
Hi everyone. To all of you who love a juicy, succulent bird, be it turkey, chicken, squab, or whatever, it is a really easy thing to achieve. There is only one thing you have to do to guarantee success. Pull the meat away from the heat when the breast meat reaches 160' F. That's all.
I smoked another turkey on the grill, this time for my youngest sister's 50th birthday celebration. I simplyremoved the giblets, and neck, washed and dried the bird, and put a little compound butter under the skin for flavor. I placed it on a V-rack so as to easily move it on and off of the grill. I rubbed it with a little butter on the skin to promote browning, and then placed it over a drip pan filled with 2 cups of water. The divided beds of charcoal were hot, and covered with alder wood sticks. I put the lid on, and adjusted all vents to half open. I cooked for about ten minutes a pound, and then checked the meat temperature. I had to cook the bird for ten more minutes to bring it up to the correct temperature. I then removed it from the grill and cooked a spatchcoked chicken over a solid bed of coals, again checking for final temperature of 160' before pulling from the heat.
I carved both up by removing the whole breasts and slicing against the grain. I also removed the meat from the thighs. All of the meat was placed carefully in an electric roaster to keep it warm. The drumsticks and wings, and the back meat also went into the roaster, along with all of the accumulated juices from the drip pan, and the broth made from boiling the neck and giblets.
Again, I got rave reviews. One person even said that they were going to go out and purchase a Webber charcoal grill as she had never had such juicy and tender turkey or chicken.
It's not the grill people. It's pulling the meat off of the heat when it reaches the correct temperature, and letting it rest before carving. That's the secret. Season with salt and herbs to taste. you don't have to cook breast side down, then flip it. you don't have to baste it. you don't have to do anything to it except to let it cook. And this is true whether you deep fry it, roast it in the oven, smoke it in a smoker, or cook it with or without smoke on a covered grill. Indirect heat, and pulling it from the heat at the proper temp are all you need to worry about. Your bird will be perfect every time. You have my word.
Andy; and anyone else with a Webber, or who want to cook a turkey. Please try this technique and post a comment about your results. People are putting way too much work into cooking foul. It's so simple. And yes, I am on a campaign to let everyone know just how simple it is to cook a bird that could win competitions, hands down.
Of course, this technique is for cooking whole birds.
Seeeeeeeya; Chief Longwind of the North
I smoked another turkey on the grill, this time for my youngest sister's 50th birthday celebration. I simplyremoved the giblets, and neck, washed and dried the bird, and put a little compound butter under the skin for flavor. I placed it on a V-rack so as to easily move it on and off of the grill. I rubbed it with a little butter on the skin to promote browning, and then placed it over a drip pan filled with 2 cups of water. The divided beds of charcoal were hot, and covered with alder wood sticks. I put the lid on, and adjusted all vents to half open. I cooked for about ten minutes a pound, and then checked the meat temperature. I had to cook the bird for ten more minutes to bring it up to the correct temperature. I then removed it from the grill and cooked a spatchcoked chicken over a solid bed of coals, again checking for final temperature of 160' before pulling from the heat.
I carved both up by removing the whole breasts and slicing against the grain. I also removed the meat from the thighs. All of the meat was placed carefully in an electric roaster to keep it warm. The drumsticks and wings, and the back meat also went into the roaster, along with all of the accumulated juices from the drip pan, and the broth made from boiling the neck and giblets.
Again, I got rave reviews. One person even said that they were going to go out and purchase a Webber charcoal grill as she had never had such juicy and tender turkey or chicken.
It's not the grill people. It's pulling the meat off of the heat when it reaches the correct temperature, and letting it rest before carving. That's the secret. Season with salt and herbs to taste. you don't have to cook breast side down, then flip it. you don't have to baste it. you don't have to do anything to it except to let it cook. And this is true whether you deep fry it, roast it in the oven, smoke it in a smoker, or cook it with or without smoke on a covered grill. Indirect heat, and pulling it from the heat at the proper temp are all you need to worry about. Your bird will be perfect every time. You have my word.
Andy; and anyone else with a Webber, or who want to cook a turkey. Please try this technique and post a comment about your results. People are putting way too much work into cooking foul. It's so simple. And yes, I am on a campaign to let everyone know just how simple it is to cook a bird that could win competitions, hands down.
Of course, this technique is for cooking whole birds.
Seeeeeeeya; Chief Longwind of the North
Did they work properly?
