Guaranteed Perfect Thanksgiving Turkey Barbecue
The technique of indirect cooking is essentially a slow roasting process which guarantees a tender result. When you think about it it’s pretty logical. The definition of indirect cooking is where the heat is not directly applied to the turkey as opposed to a grill where the turkey is seared directly over the charcoal barbecue grill. In my house it’s always down to me to cook the turkey for Thanksgiving or Christmas and every year I read a bucket load of recipe books and everyone says something different. My biggest complaint is that most of the voices of authority for traditional cooking out there always overdo it and the breast is dry however there is a way to keep the turkey moist and this is why I go for indirect cooking on a barbecue smoker. If a direct barbecue grill is however your thing then wusthof classic you’ll be better going for turkey grill recipes and choose some sliced breast. Don’t be tempted to go overboard looking for additional flavourings, the smoker will impart all the flavour you need so there’s not much more to add than the basic seasoning, the real challenge is to keep the turkey moist through the cooking process. If you, go for a relatively small bird around 9 – 12 lbs (5 or 6kg) you’ll make life easier for yourself, after that, try my two tips:- Melt 100g / 4 oz of butter in a pot and add a tablespoon of oil – this baste will give all the flavour of the butter without burning it. In addition I like to part the skin from the flesh by gently sliding my hand up from the neck and smear some butter up there but if you do fancy trying this, do be gentle so that you don’t break the skin.