Terrific Cooking Facts & Tips - Essential Tips For Successful Cooking: Fun And Easy Tips For The Home Cook
Book Details
Author(s)Robert Spencer, Linda Dunn
ISBN / ASINB0149JXMUM
ISBN-13978B0149JXMU8
Sales Rank2,167,724
MarketplaceUnited States 🇺🇸
Description
Example from the book:
The holidays bring with them thoughts of carving and serving delicious turkey dinners to your family and friends. Tradition has its fans, but perhaps this year you'd like to try a twist to your turkey recipe. If you have a gas grill and enjoy the smoky flavor of grilled meats, why not try grilling your turkey this year? It is not only probable, it is rather basic. And it delivers a delicious flavored bird to your table. Plus, having the turkey on the grill instead of the oven leaves you with all the room you have to prepare the rest of your dinner in less time.
When you are ready to purchase your turkey, the initial thing to consider is the size of your grill. You do not want a bird that is so enormous that it can not fit on the grill rack. Ideally, the turkey you select should sit on the grill and the lid should close without touching the bird. If this is not probable, do not worry, you can still grill your turkey. You'll 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 grill.
Prepare and stuff the turkey as you generally 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 not really "flip" a turkey, you want the turkey to cook by indirect heat, not by a direct flame underneath it.
You get the smoky flavor by using wood chips. If you haven't used wood chips before, they are easy to use. You soak them in water so that as they dry out from the heat of the grill, they will release a flavored smoke that infuses the turkey. You can buy a tray that is designed for putting wood chips on the grill or you can make one yourself from heavy duty aluminum 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 fully if probable. If not probable, prop the lid up just enough to keep it from touching the turkey. Then cover the remainder of the opening with aluminum foil. If heat gets out you will possibly have to cook the turkey longer. Nevertheless, the foil creates enough of a barrier so the smoke is kept circulating inside the grill and flavoring the turkey.
The time required to cook the turkey will differ depending on whether or not you were able to close your grill completely. If you can, it will take less time. If you can not, you may 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 grill. After a couple of hours, rotate the turkey 180 degrees to help ensure even cooking.
As with any technique of cooking poultry, it is essential to make sure that the internal temperature of the meat reaches 160 degrees Fahrenheit. Ideally you should use a meat thermometer to monitor the temperature as you cook. If you do not have one, then you'll 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 nice 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 possibly adding barbecue sauce to the conventional cranberry sauce as a condiment. Do not be afraid to experiment - enjoy the new twist you are putting on an old family tradition.
Table of Contents:
How To Cook Turkey On Natural Gas Grills
How To Satisfy Summer Time Fresh Tomato Cravings Today
How To Spice Up Your Next Salmon Dish
How To Cook With Fresh Herbs
How To Create A Family Heirloom Cookbook
How To Prepare Pumpkin Seeds
I Need Some Pots And Pans To Cook In – What Should I Buy?
Is It Frosting? Or Is It Icing?
Is Organic The Way Forward?
It’s Only An Oven
The holidays bring with them thoughts of carving and serving delicious turkey dinners to your family and friends. Tradition has its fans, but perhaps this year you'd like to try a twist to your turkey recipe. If you have a gas grill and enjoy the smoky flavor of grilled meats, why not try grilling your turkey this year? It is not only probable, it is rather basic. And it delivers a delicious flavored bird to your table. Plus, having the turkey on the grill instead of the oven leaves you with all the room you have to prepare the rest of your dinner in less time.
When you are ready to purchase your turkey, the initial thing to consider is the size of your grill. You do not want a bird that is so enormous that it can not fit on the grill rack. Ideally, the turkey you select should sit on the grill and the lid should close without touching the bird. If this is not probable, do not worry, you can still grill your turkey. You'll 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 grill.
Prepare and stuff the turkey as you generally 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 not really "flip" a turkey, you want the turkey to cook by indirect heat, not by a direct flame underneath it.
You get the smoky flavor by using wood chips. If you haven't used wood chips before, they are easy to use. You soak them in water so that as they dry out from the heat of the grill, they will release a flavored smoke that infuses the turkey. You can buy a tray that is designed for putting wood chips on the grill or you can make one yourself from heavy duty aluminum 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 fully if probable. If not probable, prop the lid up just enough to keep it from touching the turkey. Then cover the remainder of the opening with aluminum foil. If heat gets out you will possibly have to cook the turkey longer. Nevertheless, the foil creates enough of a barrier so the smoke is kept circulating inside the grill and flavoring the turkey.
The time required to cook the turkey will differ depending on whether or not you were able to close your grill completely. If you can, it will take less time. If you can not, you may 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 grill. After a couple of hours, rotate the turkey 180 degrees to help ensure even cooking.
As with any technique of cooking poultry, it is essential to make sure that the internal temperature of the meat reaches 160 degrees Fahrenheit. Ideally you should use a meat thermometer to monitor the temperature as you cook. If you do not have one, then you'll 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 nice 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 possibly adding barbecue sauce to the conventional cranberry sauce as a condiment. Do not be afraid to experiment - enjoy the new twist you are putting on an old family tradition.
Table of Contents:
How To Cook Turkey On Natural Gas Grills
How To Satisfy Summer Time Fresh Tomato Cravings Today
How To Spice Up Your Next Salmon Dish
How To Cook With Fresh Herbs
How To Create A Family Heirloom Cookbook
How To Prepare Pumpkin Seeds
I Need Some Pots And Pans To Cook In – What Should I Buy?
Is It Frosting? Or Is It Icing?
Is Organic The Way Forward?
It’s Only An Oven
