Thanksgiving Feast From Bull Outdoor Products

Thanksgiving-PlateWe have been grilling up the Thanksgiving goodness here at Bull Outdoor Products.  Whether you are grilling up your whole dinner, spinning your bird on the rotisserie, or capitalizing on the idea of using your grill as an extra outdoor oven, we want to wish you a successful feast and the Happiest Thanksgiving!

Here is what we’ll be serving:

Rotisserie-TurkeyRotisserie Turkey brined in Lemon and Herb Brine

giblet-gravyGiblet Gravy

Cornbread-Pudding097wSkillet Cornbread Pudding

Grilled Winter Squash with Warming Spices and Crispy Sage

Asparagus-with-lemon-zest-aGrilled Asparagus with Lemon Zest and Manchego Cheese

Pear-Tart082Red Wine Poached Pear Gallette

A couple things to remember for grilling a turkey:

  • 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 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.

Here are some more links to other great Thanksgiving and Holiday recipes on

Rolled Turkey Breast with Pear and Sage Stuffing
Bourbon and Molasses Brined Grilled Whole Turkey

Mandarin and White Wine Cranberry Sauce
Grilled Tri-Color Potatoes
Grill-Roasted Baby Root Vegetables
Corn Muffins with Cranberries and Jalapeños

Bourbon Pumpkin Cheesecake Bars

A couple more:
Roasted Fresh Pumpkin Purée for your holiday baking
Post-Thanksgiving Simple Turkey Stock

Grilled Turkey and Asparagus Tartine with Apricot Curry Spread.

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


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