Nothing says Thanksgiving quite like a well-cooked, moist and tasty turkey for the whole family to flock around. The traditional oven-roasted method for cooking this bird has been a popular choice for many generations, but it doesn't hurt to branch out and try a new spin on a classic dish. The latest trend for cooking your Thanksgiving turkey is to grill it outside on your cedar deck.
Cooking that entire bird on your grill may seem like an insane idea, but there are many advantages to grilling your turkey. Not only does it free up space in your kitchen, but when executed properly, this technique can result in a delectable, moist, nicely browned turkey with a hint of smoky flavor.
Here are some tips to follow for grilling a turkey and while you're at it, protecting your decking materials from damage:
Preparing Your Grill and Cedar Deck
First, make sure to properly arrange your grill and grilling accessories in a manner that will protect your cedar decking from grease splatters and fire hazards. Make sure the area is spacious and not enclosed or covered by objects such as overhanging tree branches or patio covers. If your grill is on your cedar deck, make sure to place it at least 3 feet away from anything, including railings, the side of your house or your outdoor furniture.
To ensure the safety of your decking materials, place a grill pad underneath your grill to prevent grease stains or embers coming in contact with your deck. Having a working fire extinguisher nearby is recommended as a precautionary measure, as flames can spread quickly, especially when moving from your cedar decking to your home.
A final touch is to include a gas heat lamp and some chairs on your cedar deck to make the area cozier.
Preparing the Turkey
Before you cook your turkey, you must defrost it in your refrigerator. Keep in mind that for every pound of meat, it will take 6 hours to defrost. Rinse the turkey under cold water and dry it with paper towels after it is fully defrosted. After seasoning your turkey, truss it (tying butcher's string around the drumsticks and wingtips) to keep bits from being scorched by the grill.
Grilling the Turkey
After preparing your space and seasoning your turkey, the time has come to finally grill it. For gas grills, just preheat until the inside temperature gets to about 300-325 degrees Fahrenheit. Make sure to only use the burners on the side opposite of the turkey so it cooks over indirect heat. For charcoal grills, put a disposable metal loaf pan in the center of the grill and then put the charcoal briquettes around that pan; you'll need to add briquettes every 45 minutes. Before grilling, make sure the briquettes have a layer of grey ash, which indicates it is hot enough.
As a point of reference, a 16-pound turkey will take about two hours to cook fully. Whether you choose to leave it in one place or rotate it every half hour, make sure the temperature inside the bird is at least 165-175 degrees before you take it off of the grill. Let the turkey rest for around 20 minutes, and then get carving!
Even though the classic oven-cooked turkey may be traditional and popular, why not step out of the box and start a new tradition with your family this holiday and grill your bird on your cedar deck?
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