Turkey: Spatchcock, Smoked, and Spun
There are holidays and then there are holidays which center around food. I prefer the latter.
While I could certainly work a grilled dinner into Flag Day, it’s a lot easier for Thanksgiving or Christmas. It’s the gathering of distant family, the days of preparation, and that magical moment where dinner is lifted from the grill grate. I love it all.
With Christmas just over a month away and Thanksgiving, but days, I’ve been busy updating my grilled turkey tips for the holidays on the Weber blog.
Ever since I had hair, I have grilled turkeys for the holidays. This year is certainly no different. Minus, of course, the hair. While you could throw your festive bird in the oven, I instead implore you to chuck tradition and take your prized poultry to the backyard. Here are three great ways to prepare your holiday turkey.
I’ve spatchcock chickens for years and just last year spatchcocked my first turkey. It is my easiest, and more importantly, fastest way of grilling a bird.
I love the sweet and mildly tart taste of smoked meat. With the right amount of wood, a little bit of smoke not only transforms a traditional turkey into something different, but the mahogany crisp skin will make someone at the dinner table let out an audible gasp. If not, you can call me. I will.
In terms of frequency, a rotisserie turkey is a fast second. I love the slow basting action of the spinning rotisserie motor. While the kettle provides the most vertical space, the Summit has also spun its share of poultry. Both grills always yield excellent results.
If you really want to ensure a moist bird. Grab yourself a spit and get spinning.
Finally, you can’t have turkey without stuffing and if you want great stuffing it needs to be like your turkey: grilled. All you need is a hot grill, a cast iron skillet, and two bottles of Guinness. One for you and one for the stuffing.
If you have been toying around with the idea of donning your jacket and taking your meal outside, I hope these ideas have pushed you over the edge. Cheers and happy grilling!
Note: These posts and pictures originally appeared on the blog at Weber.com for which I was compensated. The passion was all mine.
