Natural Gas Grills and Turkey Cooking
Friday, April 3rd, 2009 Subscribe To Our Feed
Terrific New eBook On How To Broil Delicious Foods The vacations bring with them thoughts of carving and serving delicious turkey dinners to your loved ones. Convention has its fans, but perhaps this year you’d like to try a twist to your turkey recipe. If you’ve got a gas griddle and enjoy the hazy flavour of griddled meats, why not try grilling your turkey this year? It’s not only possible, it is rather simple. And it delivers a tasty seasoned bird to your table. And , having the turkey on the grill instead of the oven leaves you with all the room you must prepare the rest of your dinner in less time. When you’re prepared to purchase your turkey, the first thing to think about is the dimensions of your grill. You do not need a bird that is so enormous that it can’t fit on the griddle rack. Ideally, the turkey you select should sit on the grill and the lid should close without touching the bird. If this isn’t likely, don’t worry, you can still griddle your turkey. You will need some heavy duty aluminum foil and either a V shaped grill stand or another metal cooking instrument that you can safely use to prop open the lid of the griddle. Prepare and stuff the turkey as you normally would. Place it on the grill so that it is positioned over one burner that you can turn off. Turn that burner off and the other burner or burners on. Since you can’t really “flip” a turkey, you would like the turkey to cook by indirect heat, not by a direct flame beneath it. You get the hazy flavor by employing wood chips. If you haven’t used wood chips before, they are simple to use. You soak them in water so that as they dry out from the heat of the griddle, they’ll release a seasoned smoke that infuses the turkey. You should purchase a tray that is designed for putting wood chips on the griddle or you can make one yourself from heavy duty alcan foil. Take the wood chips out of the water and put them into your tray. Place the tray on the grill over the lit burner. Next, close the lid completely if feasible. If not possible, prop the lid up only enough to keep it from touching the turkey. Then cover the remainder of the opening with aluminum foil. If heat gets out you will probably have to prepare the turkey longer. However, the foil creates enough of a barrier so the smoke is kept circulating within the griddle and flavoring the turkey. The time required to prepare the turkey will change depending on whether or not you managed to close your griddle completely. If you can, it’ll take less time. If you are unable to, you might want to increase the heat on the other burner or burners to try to make up for the lost heat by having to prop open the griddle. After 2 hours, revolve the turkey 180 degrees to help ensure even cooking. As with any technique of cooking birds, it is important to make certain the internal temperature of the meat reaches 160 degrees Fahrenheit. Ideally you must employ a beef thermometer to observe the temperature as you cook. If you don’t have one, then you could have to check the readiness by poking the thigh with a fork or skewer. If the juices that run out are clear and the turkey has turned a pleasant golden-brown color, then you are ready to remove it from the grill. Consider glazing the turkey with a sauce you use on other meats, or potentially adding barbecue sauce to the traditional cranberry sauce as a condiment. Don’t be scared to experiment – enjoy the new twist you are putting on an old family tradition. To get more recipes and cooking ideas, visit cooking101.org and while you are at it, you might also want to have a look at perfect roast turkey. 
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