Missouri 1st
Sergeant
- Joined
- Jul 26, 2011
- Location
- Missouri
Well, this year my parents were in the "Deep North" to visit my brother in Brooklyn Park , MN. My other brothers went to the Ozarks, MO and my sister stayed in Troy, MO. That left me, my wife and war party of 7 willful children "alone". Unfortunately I purchased and thawed an 8 lb turkey breast and a 14 lb whole turkey thinking that some of the family would show up... Anyway I was pretty sure that the 9 of us would not eat 22 lbs of turkey, so I cooked the breast in the oven and served it up. The few leftovers were frozen for a Sunday dinner in January. Good stuff.
Now, the other whole turkey is defrosted and has to be cooked soon or lost. I'd vomit if I had to throw a whole turkey away, but I wouldn't do that in any event. I've fried, baked and smoked turkey so time to try something else.
How about grilling?
I started by brining it (1 hour per pound) in a salt, pepper, sugar, apple juice, herb, garlic, vinegar and water brine. Nice! Took it out the next day and let it sit/dry for an hour in the ice box (I still call refrigerators, ice boxes). In the meantime, I cut up some carrots, onion, celery, a honeycrisp apple, fresh rosemary and oregegano to stuff the bird. Rubbed the exterior with olive oil, fresh parsley and a garlic herb rub. Fired up the grill with the charcoals spread evenly on two sides. Last, I made a little packet with some more fresh rosemary and garlic. The packet is placed above the coals and is punctured in the hopes that some aroma/flavor sticks to the bird. No wood chips! I want to salvage the skin (smoking gives flavor, but leaves a greasy film on the skin), which with the breast, wings, legs and thigh is my favorite part, and try to use the drippings for gravy. Not sure an abundance of smoke in the drippings would work so well.
Anyway, here is the start. I'll update later:
Now, the other whole turkey is defrosted and has to be cooked soon or lost. I'd vomit if I had to throw a whole turkey away, but I wouldn't do that in any event. I've fried, baked and smoked turkey so time to try something else.
How about grilling?
I started by brining it (1 hour per pound) in a salt, pepper, sugar, apple juice, herb, garlic, vinegar and water brine. Nice! Took it out the next day and let it sit/dry for an hour in the ice box (I still call refrigerators, ice boxes). In the meantime, I cut up some carrots, onion, celery, a honeycrisp apple, fresh rosemary and oregegano to stuff the bird. Rubbed the exterior with olive oil, fresh parsley and a garlic herb rub. Fired up the grill with the charcoals spread evenly on two sides. Last, I made a little packet with some more fresh rosemary and garlic. The packet is placed above the coals and is punctured in the hopes that some aroma/flavor sticks to the bird. No wood chips! I want to salvage the skin (smoking gives flavor, but leaves a greasy film on the skin), which with the breast, wings, legs and thigh is my favorite part, and try to use the drippings for gravy. Not sure an abundance of smoke in the drippings would work so well.
Anyway, here is the start. I'll update later:
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