Orkeed

I was doing my best to get out of cooking the Turkey for Thanksgiving due to all the craziness of our family, but my family wasn’t about to allow that! So, this year, I thought I’d try out our new built in barbecue grills, which was installed in late summer.

I must say, I was impressed with the results, and it was one of the easiest ways to cook a turkey that I’ve ever tried. Especially, when it came to clean up time, there was no roasting pan to scrub. How I accomplished barbecuing the turkey with ease, is I used two smaller turkeys instead of one big turkey. One reason is because the smaller turkeys cook faster and another reason is the meat to skin ratio is more to my liking. Plus, the drumsticks are way more manageable and they’re much smaller and you get four of them.

I prepared the turkeys by generously using my favorite BBQ rub all over the birds, then I got my coals to the the temperature of around 250 degrees and added hickory chunks to the coals. I cooked them for about 4 hours, took them off the heat, placed the turkeys on an aluminum tray, wrapped them in foil and sent them to the crazies. Voila’!

What I learn from my first time barbecuing the turkeys was that next time I need to brine them. I didn’t have the time, because they were still a bit frozen. Plus, the meat could’ve used a little more saltiness and a little bit more moisture, but luckily I made enough gravy to cover up the little bit of dryness. Also, next time, I think I’ll inject the turkeys , this would’ve delivered some additional flavor deep into the meet, especially in the breast. Now, as for the gravy, I’ll need to find a way to get some of the drippings from the barbecued turkey so that my gravy will turn out better. But, all in all, Thanksgiving was very scrumptious and breeze!

No related posts.