Let's Talk Turkey.
(No not those two Bozo's....I just had to use the photo.)
Cooking a turkey is a lot like making a Martini....begin, and someone will show up to tell you how your doing it wrong.
Well here's how the Olde Rumbear handles the task around Rumbear Manor. Yeah that's right, moi. See, Mrs Rumbear, she does not like turkey......at all. Particularly the two in the photo, but, I digress...... from the festiveness of the post.
Turkey on the Weber
Use indirect heat.
(that means put the coals off to the side) Go to the Weber site, they have rails for the
coals. Prepare an aluminum foil drip pan to go between the rails. This provides
basting stuff for later. Start the coals so they are grey when you place the
bird on the grill. Use Mesquite if you
want heavy smoke flavor. Finally, prepare an aluminum hat for the turkey. This
is a 8 x 8 inch piece of foil that rest on top of the turkey while cooking.
Think warm moist breasts.
Still thinking? Get your mind out of the gutter,
we have work to do.
Now it's time to prepare the turkey. Make friends with your turkey. Give it a name. More importantly, give it a bath. Cold water.
pull out the packages of innards from BOTH ends. Flush with cold water.
Rinse off all of the feather residue. I
likes my turkey clean. Place the turkey
on a rack and let drip dry.
Grab your ingredients and get them lined up. In no
particular order:
Olive oil
Garlic salt
1/4 to 1/2 stick of butter. (yeah butter, get over
your bad self)
Chopped garlic. The more the merrier
Diced onion.
The dried stuff work well
Black pepper
Sea salt
Chopped bacon (bacon?)
Now back to old what's his name. Stand him on his head. Yup, hold em by the legs and add some cubes
of butter, garlic, garlic salt, black pepper, onion, and a touch of sea
salt. I have no idea what a
"touch" is so just add the right amount and you will be fine. The
goal is to get the ingredients waaaaay back in the bird. Do not add all ingredients because you're
going to do it again when the bird is laying in the rack.
Now place the turkey face down and grab some olive
oil. Pour it on the back and use your
hands to massage it all over the bird.
Then flip the bird over and do the same on the top. Now you all slimy
and feeling good. Put the bird in a
roasting rack and wash your hands. Now
add the rest of your ingredients to the interior of the bird. That's right more butter, garlic, garlic
salt, black pepper, onion, and a touch of sea salt. Next sprinkle some on the outside of the bird
and rub it around to spread evenly. (our dog will love the crisp skin of the
bird) Wash your hands and last, but not least, add one heaping tablespoon (is
that the big one?) of bacon bits. Throw
it in with flair.
Now carry the rack out to the grill with the grey
coals. place the bird in the middle of
the grill, cover with the hat, and let er go.
I check mine every 40 minutes or so.
More frequently as the cooking goes on.
I use a turkey baster for it's actual purpose to grab the drippings out of the foil pan and spread them on the bird.
I cook a 11 lb bird around three hours.
Use a thermometer to check. You
mileage may vary.
When the bird has reached optimum
temperature. Take it off the grill and
let it sit for 10 minutes or so. Carve
up the bird and enjoy.
Next time we will discuss turkey sammiches.