With Christmas only days away it’s time to start getting ready for your big holiday feasts! For many of us turkey is a family tradition when it comes to Christmas dinner, but over the years the traditional oven cooked turkeys that we know and love are quickly being replaced with a perfectly cooked, tender and juicy, smoked turkey done outside on the SNS Grills Slow ’N Sear kettle grill. The flavor you get when cooking your turkey on the grill is like no other and is always a huge hit among all your friends and family.
When it comes to cooking turkey, many people claim that it’s comes out dry, or flavourless but when done right it will be the most juicy and tasty turkey you’ll ever have. In this turkey recipe that we did using the Slow ’N Sear kettle grill, we started with a 13lb turkey and prepared it using the spatchcock method. This simply means that we cut out the back bone and then flattened it by pressing down firmly on the breast portion ultimately breaking the wishbone to give it a more uniform thickness or height. Once the turkey had been spatchcocked, it was then seasoned with our BBQ rub both under the skin and on top so that the flavors of the rub could better permeate into the meat. After the turkey was seasoned, it was then placed into the fridge overnight to dry brine which allows the salts in the rub to absorb into the core of the meat.
The next day, we simply melted down a stick of unsalted butter and injected it into the breasts and leg quarters to add both extra flavor, as well as to help keep the turkey hydrated as it cooked. Once all the preparations were done to the turkey, it was then placed onto the Slow ’N Sear kettle grill opposite the coals along with a few small pieces of wood for smoky flavor (NOTE: it’s important that you don’t use large chunk of wood as poultry has a way of taking on color and smokiness more easily). With the turkey on the grill, all that was left to do was to close the lid and begin cooking the turkey around 325F.
As the turkey is cooking I usually like to check it about half way through just to make sure that everything is cooking evenly. For this turkey everything looked great the entire way through and so I just let it continue to cook until it reached between 160f-165f in the breast and 175f+ in the thigh portions. Once your turkey reaches its desired temperature, remove it from the grill and let it rest before slicing into it and enjoying your turkey feast with the people in your life who matter most.
Turkey doesn't have to be complicated in order to get amazing results and when cooked on the kettle grill, you’ll not only be saving room in your oven for more side dishes but have a memorable turkey that everyone will love each year.
When it comes to cooking turkey, many people claim that it’s comes out dry, or flavourless but when done right it will be the most juicy and tasty turkey you’ll ever have. In this turkey recipe that we did using the Slow ’N Sear kettle grill, we started with a 13lb turkey and prepared it using the spatchcock method. This simply means that we cut out the back bone and then flattened it by pressing down firmly on the breast portion ultimately breaking the wishbone to give it a more uniform thickness or height. Once the turkey had been spatchcocked, it was then seasoned with our BBQ rub both under the skin and on top so that the flavors of the rub could better permeate into the meat. After the turkey was seasoned, it was then placed into the fridge overnight to dry brine which allows the salts in the rub to absorb into the core of the meat.
The next day, we simply melted down a stick of unsalted butter and injected it into the breasts and leg quarters to add both extra flavor, as well as to help keep the turkey hydrated as it cooked. Once all the preparations were done to the turkey, it was then placed onto the Slow ’N Sear kettle grill opposite the coals along with a few small pieces of wood for smoky flavor (NOTE: it’s important that you don’t use large chunk of wood as poultry has a way of taking on color and smokiness more easily). With the turkey on the grill, all that was left to do was to close the lid and begin cooking the turkey around 325F.
As the turkey is cooking I usually like to check it about half way through just to make sure that everything is cooking evenly. For this turkey everything looked great the entire way through and so I just let it continue to cook until it reached between 160f-165f in the breast and 175f+ in the thigh portions. Once your turkey reaches its desired temperature, remove it from the grill and let it rest before slicing into it and enjoying your turkey feast with the people in your life who matter most.
Turkey doesn't have to be complicated in order to get amazing results and when cooked on the kettle grill, you’ll not only be saving room in your oven for more side dishes but have a memorable turkey that everyone will love each year.