There is an infinite amount of ways to cook a turkey for Thanksgiving. But what is the best way? Lucky for you, we’ve got your Thanksgiving turkey covered. (In gravy of course.) So here are some great tips and tricks for your best Thanksgiving turkey–courtesy of our friends at Weber.
1 14-pound turkey, fresh or thawed
½ cup unsalted butter
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh thyme, chopped
1 orange with zest, quartered
salt and pepper
1. Bring the butter to room temperature and mix with the rosemary and thyme.
2. With a pair of poultry shears, remove the wing tips.
Starting at the bottom cavity, use your fingers to separate the turkey’s skin from the breast meat. Work slowly up towards the neck being careful not to split or tear the skin.
3. Once separated, work equal amounts of butter on to both breasts and down towards the thighs. Season the inside of the turkey cavity with salt and pepper. Place the orange quarters inside the cavity and truss the turkey with the butcher twine.
4. Pat the turkey dry with paper towels.
Tip: For crispy skin, leave the turkey uncovered in the refrigerator overnight.
5. Season the outside of the turkey with salt, pepper, and the orange zest. Rub all over with olive oil.
This weekend our stores participated in the first annual Turkey Challenge. Each store purchased a turkey or two and grilled them to perfection to see which of our grills produced the best tasting turkey! Stores used a combination of Green Mountain Pellet Smokers, Big Green Eggs and Weber Gas Grills. The pictures and stories are amazing and each turkey will make your mouth water!
Today we are going spotlight our Grill Master David German’s turkey brine and rub!
12lbs free range organic turkey. He brined it overnight and the next morning rinsed it off and rubbed it down with grape seed oil. He then took a blend of rubs and thoroughly rubbed under and on the skin of the turkey. The turkey will go on the Big Green Egg sitting on a Beer Butt Turkey Roaster with a can filled with Henry Weinhart’s light ale.
The Big Green Egg will be fueled by Big Green Egg Lump Charcoal and large chunks of Apple Wood, soaked in Apple Cider Vinegar.
2 1/2cups brown sugar
1 ½ tbl dried rosemary
1 tbl. Dried oregano
¾ tbl dried thyme
1 tbl chopped dried ginger
1 tbl black peppercorns
½ tbl red peppercorns Continue to boil for about 5 minutes/ stir with a whisk Remove from heat:
Add 1 gallon water Cool in refrigerator or cooler with ice until you brine the turkey overnight
John Henry Texas Chicken Tickler
John Henry Mojave Garlic Pepper
General Poultry Seasoning
Note: Tent the turkey to prevent burning while cooking on the grill and for the last 1-2 hours, uncover the turkey to allow it to have the perfect brown, crispy, skin.
Prepare the grill for direct cooking over medium heat (350° to 450°F).
Gently combine the patty ingredients. With wet hands, form four square patties of equal size, each about ½ inch thick. Set aside.
In a small bowl mix the sauce ingredients.
Cut each roll in half and brush the cut sides with oil.
Brush the cooking grates clean. Grill the patties over direct medium heat, with the lid closed, until cooked to medium doneness, 8 to 10 minutes, turning once. After you turn the burgers, add two slices of cheese