A Sea Of Red

I had a good friend recommend cooking a turkey in a Weber charcoal grill, and I've decided to give it a try this year. But I'm taking the safe route and only doing a turkey breast over charcoal and doing a whole bird in the oven the old fashioned way.

Weber has directions and everything on their website: http://www.weber.com/Recipes/Tips/Detai ... id=7#start

I don't know about the rest of you, but I'd bet the farm that Rubber had cooked a turkey over charcoal before.

Anybody deep frying a bird tomorrow?

What's your favorite thing to eat on Thanksgiving?

I'm not cooking this year, but Martha Stewart was on the Today Show this morning sharing her Turkey and Stuffing recipe and it looked delicious. Stuffing with walnuts and dried cherries and she baked the Turkey with a butter/white wine soaked cheesecloth on top of it to baste it during cooking. It looked delicious! I may give it a try for Christmas...

I wish I had a deep frier big enough for a turkey. We're doing ours in the oven.

Several FB friends are talking about baking today in preparation for tomorrow--rolls & pies/cakes.

2 10lb turkeys. 1 in the deep fryer. Birdbrain rub and butter injected.

the 2nd turkey i will spatchcock and do in my offset. almond/cherry/maple wood. Birdbrain rub and butter injected.

whichever one turns out the best will probably be my route from here on. deep frying a turkey is easier to get great results but i think smoking will give me tastier meat.

Everybody needs to brine their bird tonight if you're oven cooking it. Hopefully you've already defrosted it.

[youtube][/youtube]

I am at my parents' place and mom is baking up a torm with my kids assisting.

What I am craving is some turducken (or dropping by Mallet's place). But it is not on the menu tomorrow.

my attempt at a turducken will happen eventually. my plan though will be different. 30 minutes of smoke on all 3 birds than assembly, then smoke it the rest of the way through.

last year at my parents house we had one in the oven and one deep fried, and deep fried one was the best ive ever had. No idea how my in laws plan on doing it tomorrow

RubberMallet wrote:the 2nd turkey i will spatchcock and do in my offset.

loller

blwall1416 wrote:

RubberMallet wrote:the 2nd turkey i will spatchcock and do in my offset.

loller

Cider...I do mine on my Weber every year...it is best way to have a Turkey done...takes more time, but definitely worth it.

I will also be doing a 2nd turkey on my Chargriller as well. I like doing 2 - 15 lb turkeys as opposed to doing 1 large bird.

If you have any questions...just be sure to ask!

Henry, my big question is how often do I add more charcoal? A friend says he adds cold black charcoal, and it heats up on top of the hot gray coals. I've got a 5.74 pound breast that I want to grill. Could you estimate cooking time, or is buying a meat thermometer a must?

no bird for us, we're a ham family instead

flamesbball84 wrote:no bird for us, we're a ham family instead

no turkey on thanksgiving.. i knew you were alittle off.

Country ham for Christmas, and turkey for Thanksgiving: every Virginian knows that!

Cider Jim wrote:Country ham for Christmas, and turkey for Thanksgiving: every Virginian knows that!

Family never has really liked Turkey. Turkey is actually their last favorite meat of the "big 4" (pork, turkey, beef, chicken).

Only one bird, and that's getting the oven tomorrow. I've done the deep fry before, and everyone loved it. I THINK we're having a ham too, but I'm not sure. We may be saving that for next Sunday.

Cider Jim wrote:Henry, my big question is how often do I add more charcoal? A friend says he adds cold black charcoal, and it heats up on top of the hot gray coals. I've got a 5.74 pound breast that I want to grill. Could you estimate cooking time, or is buying a meat thermometer a must?

First...I absolutely recommend a thermometer. I would not do one without. As far as time goes, whatever time it takes in the oven is relatively close to how long it will take on the grill. Weather, grill temp, wind all can effect cooking time. I would estimate about an hour and a half or so...

As far as the charcoal goes, I just add coals about every 45 mins or so...just 7 or 8 on each side (cooking indirect, coal on each side of the bird, not directly underneath) And yea....just add them to the top of the already hot coals. If you have a charcoal chimney, you could always start some coals and add hot coals if you wish...does not matter.

Yes, the Alton Brown way is the only way. My wife did that last year, and hands down best turkey I've ever had. So, she's doing that again this year and my uncle will be frying one, so we'll have both of those.

if you havent started the brine, hop to it. its so simple and completely necessary.

mine is salt, brown sugar, minced ginger, minced garlic. super easy.

My sister scored us a fried bird as well. It is so on tomorrow.

I was unable to convince my mother-in-law to brine. I'm so devastated. I thought I had talked her into it. Oh well, it'll still be good.

Thanks for the advice, Henry. I'm going to put my breast on the charcoal at about 10:00 this morning.

One bad note, : I think I blew up our microwave before 9:00 on Thanksgiving Day morning.
I thought I had the timer set for 30 minutes for my apple pie, but instead had the microwave on full power. Apparently, you aren't supposed to run a microwave empty, because it heats up. Anybody know if the microwave is a total loss, or do I just need to replace a FUSE or something? HMO, any advice?

I think it's time to start checking the Black Friday deals for Microwaves Cider.

Actually, I don't know, there could very well be a fuse in there somewhere to prevent frying the whole device in just such a situation.