- To prevent sticking,
rub your barbecue grill lightly with oil or use a non-stick
vegetable spray while the grill is cold...
- Never pierce the
turkey part with a fork. Instead turn it with a spatula or tongs to
keep the juices in...
- Brush the glaze only
during the last 15-20 minutes of cooking time to prevent burning...
- For a quick and easy
basting sauce, use low-fat Italian dressing or other low-fat oil
based salad dressings...
- When barbecuing,
always remember to use a good set of long oven mitts and utensils
made especially for barbecuing...
- Cool weather and windy
or damp conditions are factors which may lengthen the cooking times
of the turkey...
- Good food handling tip
- clean all utensils and surfaces before and after preparing raw
poultry...
- When barbecuing a
whole turkey, do not stuff, place turkey in pan (maintain 1-inch
water in pan) or grill and close lid (opening lid will increase
cooking times). Use medium heat on your barbecue.
- If using a rotisserie,
check your barbecue equipment's maximum weight recommendations for
its use.
- For rotisserie
procedure, tie the wings securely to the body and the legs to the
tail. Insert the spit in front of the tail and through the bird so
it is balanced and securely fastened. A foil drip pan under the turkey
controls flare ups. Fill drip pan with water.
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Generally,
a 12-15 pound turkey works best! To prepare turkey for this method, use
the outline below:
- Make sure turkey is
thawed by proper methods (refrigerator or cold water).
- Season turkey inside
and out with preferred spices.
- Use a drip pan and
place ½ cup water as its' contents, make sure the water level
remains consistent throughout the cooking process.
- Skewer neck skin to
back of bird, secure drumsticks with string, in metal
"hock-lock" or tuck under band of skin. Twist wings behind
turkey.
- Insert meat
thermometer into inner thigh, just above but not touching the thigh
bone.
- Your (un-stuffed)
turkey is cooked when the thermometer reaches 170ºF or 77ºC. When
cooked to perfection, the turkey meat may have a slight pink tinge.
The temperature of the meat is the most important sign of doneness.
To see how to properly insert a meat thermometer, refer to diagram
below.
- Check the guide below
for approximate cooking times.
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