Burner Internal
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US $19.00
Holidays bring with them thoughts of carving and serving delicious turkey dinner with your family and friends. Tradition has its fans, but perhaps this year you want to try a twist to your turkey recipe. If you have a gas grill and enjoy the smoky flavor of grilled meats, why not try cooking turkey this year? It is not only possible, it is quite simple. And it offers a delicious taste to your bird table. Also, having the turkey on the grill instead of the oven gives you all the space you need to prepare the rest of your meals in less time.
When you're ready to buy your turkey, the first thing to consider is the size of your grill. You do not want a bird that is so huge that it can not hold on grill rack. Ideally, the turkey you select should sit on the grill and the lid should close without touching the bird. If this is not possible, do not worry, you can still grill your turkey. You'll need some heavy duty aluminum foil and a support V-shaped grill or another metal cooking instrument that you can safely use to support opening the lid.
Prepare and stuff the turkey as you would normally. Place it on the grid so that it is positioned on a burner that you can disable. Turn the burner and the burner or burners. Since you can not really "flip" a turkey, you want to cook the turkey over indirect heat, not by a direct flame underneath.
You get the smoke flavor using wood chips. If you did not use wood chips before they are easy to use. You soak them in water so that as they dry heat of the grill, they'll release a flavored smoke that invades the body of the turkey. You can buy a tray that is designed to put wood chips on the grill or you can make one yourself from paper Heavy-duty aluminum. Take the wood chips out of the water and put them in your bin. Place the tray on the grill over the lit burner.
Then close the lid fully if possible. If this is not possible, push the lid up just enough to prevent touch the turkey. Then cover the rest of the opening of a sheet of aluminum. If the heat spell, you will probably have to cook more turkey. However, the film creates enough of a barrier so that the smoke is kept circulating inside the grill and the aroma of turkey.
The time required to cook the turkey depends on whether or not you were able to completely close your grill. If you can, it will take less time. If you can not, you can increase the heat on the burner or burners to try to compensate for the loss of heat by the obligation to maintain open the gate. After a few hours, turn the turkey at 180 degrees to ensure even cooking.
As with any process cooking poultry, it is important to ensure that the internal temperature of meat reaches 160 degrees Fahrenheit. Ideally, you should use a meat thermometer to check the temperature when cooking. If you do not, then you check the status prepared by pressing the thigh with a fork or a skewer. If the juices are flowing and clear the turkey is now a lovely golden color, then you're ready to remove it from the grill. Consider glazing the turkey with a sauce you use on other meats, or possibly add barbecue sauce to the traditional cranberry sauce as a condiment. Do not be afraid to experiment - enjoy the new twist you put on an old family tradition.
Mike Wolderbaum reviews natural gas grills models and brands at http://www.Natural-Gas-Grills.info where you can learn how natural gas grills work, tips and tricks on using the grills and how to shop for grills and accessories.
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