Thanksgiving is next week which has me thinking about all the things that I'm thankful for. I won't even make an attempt at creating a comprehensive list of my blessings - nobody wants to read through a twenty page blog post. I will simply say that I am a girl who is blessed.
Thanksgiving is a pure joy for a personal chef but it can mean complete stress for the non-cook. Never fear - I'm here to help you make the perfect Thanksgiving turkey. Follow these simple instructions and you will be serving a beautiful and DELICIOUS turkey on your Thanksgiving table this year.
I like to cook my Thanksgiving turkey on the grill for several reasons. First of all, a turkey smoked on the Big Green Egg is delicious. Secondly, cooking the turkey on the Egg frees up the oven for all of the other things that need to be heated or cooked that day.
If you don't have a Big Green Egg - fear not. You can follow the same instructions and cook your turkey in a 350 oven. Use a thermometer to accurately monitor the temperature to insure that it doesn't overcook.
Do I have you convinced to grill your Thanksgiving turkey this year? I'm going to let you in on my two "not so" secrets for for grilling turkey - brine it and put a spice rub on it. If you need suggestions on turkey brining, you can check out my blog post from November 2011.
You can use my recipe or create your own unique rub.
2 Tablespoons rubbed sage
1 Tablespoon Lawry's seasoned salt
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon pepper
Brine turkey overnight and pat dry with paper towels.
Rub spice mixture all over turkey.
Stuff the cavities with onion and garlic. Set up Big Green Egg for turkey roasting. Put the plate setter upside down over the coals. Place the grate on top of the plate setter legs and then place the disposable pan with the turkey on top of the grate. Insert a thermometer and cook turkey at about 350 until internal temperature reaches 165 degrees.
Remove from the grill and tent with foil for at least 30 minutes. (Do NOT skip this step.) Set on a platter for your guests to admire - before you slice it.
Slice and serve.
I served my turkey with stuffed sweet potatoes, corn and mini chiabatta rolls - not bad for a Monday night dinner.
What are you thankful for this Thanksgiving? Send me your comments and let me know.