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How to Grill a Turkey - Variation on a Thanksgiving Theme

post #1 of 3
11/9/08 at 8:03pm
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When it comes to Thanksgiving, I admit it, I am a staunch traditionalist. Fluffy mashed potatoes, glistening ruby red cranberry sauce, sweet potatoes slumbering beneath a blanket of toasty marshmallows, and stuffing redolent of sage, all surrounding the centerpiece, a beautiful golden turkey with crackling skin and moist, tender flesh. In my opinion, it doesn't get much better than that.


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post #2 of 3
11/9/08 at 9:55pm
The blanket of marshmallows I can do without, but I do on occasion like to roast the turkey, or at least a bone-in breast section in the Weber kettle. Most likely Karen and I will be staying home this Thanksgiving, and not heading off to the annual affair some friends in the SF Bay area host. So maybe this year it will be a small turkey in the Weber Kettle, unless we have lots of guests and I end up doing a big bird in the smoker. Actually the last time a few years ago I did a big bird on the smoker and a breast section in the Weber, for those who prefer non-smoked turkey, like DearWife.

mjb.
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post #3 of 3
11/10/08 at 4:57pm
Turkey on the weber is so easy to do too. I do a few every summer because once they are on to cook all I have to do is add a little charcoal once in a while. I stuff bacon under the breast skin, it adds a lot of flavor and a nice bit of smokiness.
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