What We’re Having For Thanksgiving At Bull BBQ

We have been grilling it up for Thanksgiving here at Bull BBQ!  Here is what’s going to be on our holiday table, plus some tips to get dinner on the table.

Rolled Turkey Breast with Pear and Sage Stuffing
-or-
Bourbon and Molasses Brined Grilled Whole Turkey
with Giblet Gravy
Grilled Tri-Color Potatoes
Grill-Roasted Baby Root Vegetables
Corn Muffins with Cranberries and Jalapeños
Bourbon Pumpkin Cheesecake Bars

Tomorrow we have a great open-faced sandwich to help use up the leftover turkey: Grilled Turkey and Asparagus Tartine with Apricot Curry Spread.

A couple things to remember:

  • Truss your turkey!  No need for complicated French trussing.  Just tuck the wings under the bird, use a couple toothpicks or a small skewer to close the skin over the opening to the cavity, and tie the legs together.  Trussing  keeps the wings and legs close to the  body and helps to prevent the meat from drying out and to ensure that your turkey will cook evenly.  Plus it makes for a better presentation!
  • Remove the all of the meat in sections before carving, even if you are not serving it all.  Leaving it sit on the bone, will keep it cooking (carryover heat) and it will begin to dry out.  1- using a sharp knife, remove the leg (thigh and drumstick) in one piece;  2- starting at the breast bone, cut along the bone and rib cage to remove the breast and wing in one piece;  3- cut through the leg joint and separate the thigh and drumstick, cut the wing away from the breast, then slice the breast across the grain of the meat.  Repeat with the other side of the turkey.
  • If you are brining your turkey, monitor the browning while it cooks.  Brined turkeys brown faster.
  • Grill set up: indirect cooking over medium-low heat (300° to 350°F). Place the pan so it is not directly over any heat. Close the grill cover and cook until the skin is nicely browned and the juices at the thigh run clear.
  • Timing: about 2 1/2 to 3 1/2 hours (12 to 15 minutes per pound).
  • To test for doneness, the temperature of the thigh, away from the bone, should be 170°F and the breast should be between 155° to 160°F. Remember – carryover cooking will continue to raise the temperature of the turkey another 5° to 10° after it comes off the grill.

A couple other links:

Have a Happy Thanksgiving from everyone at Bull BBQ, Cheers!


Main photo credit: Heather Winters

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s