Grilled Turkey

Grilled Turkey

The Thanksgiving menu varies little from family to family. Turkey. Gravy. Mashed Potatoes. Sweet Potatoes. Green Beans. Cranberry Sauce. Rolls. Wine. A few regional favorites are thrown into the mix, and it always is a good meal. As an added bonus, a nap is typically enjoyed afterward.

Every year at the Thanksgiving table, the inevitable question is, "Why do we only eat this once a year? It is such a good meal" No Thank You Boy asks, "Is turkey really expensive?"

As I was off doing the weekly grocery shopping, I eyed the fresh turkeys. "Are they too expensive?" I said to myself. "Can we have turkey more than once a year?" Then I thought it's 90 degrees outside, I'm not turning on the oven for over 2 hours. Newsflash. Put the bird on the grill. The turkey will have a nice smokey flavor and clean up will be minimal. After talking to myself next to the raw turkeys at the grocery store, I picked out a about a 10 pound gobbler and headed home.

As with most nights, a couple family members were absent. The Husband was eating his weight in paella at a business meeting. My Middle One was recuperating from the 24 hour birthday party she attended earlier in the day. My Oldest, No Thank You Boy, and I enjoyed Grilled Turkey, Gravy, Steamed Green Beans, and Roasted Sweet Potatoes. Ok. I did turn on the oven for the sweet potatoes, but only for 45 minutes. Not the most earth-shattering menu.

A tasty dinner

Sometimes the simplest meals are the most satisfying. There was no nap afterward, but we were happy to have turkey in July. And those who missed dinner can have the leftovers the next day for lunch.

Grilled Turkey

10 - 12 pound whole turkey
melted butter
salt
pepper

Heat grill using indirect method. Either a gas or charcoal grill can be used, but I prefer charcoal. Here is some information on grilling if you are unfamiliar with the method.

Remove the giblets from inside the turkey. I have been known to forget this step more than once. Brush the turkey with melted butter and sprinkle generously with salt and pepper. If using a charcoal grill, place a foil drip pan between the charcoal piles to catch the drippings. Use the drippings for making gravy. Replace the grate and put the turkey in the center. Cover and grill.

About 40 - 50 minutes into the grilling time, add a few briquettes to the piles of burning embers. This will help keep the temperature even inside the grill.

A 10 - 12 pound turkey will take about 2 to 2 1/2 hours to grill. The internal temperature of the thigh will be 180 degrees and the breast meat will be 170 degrees. Remove the turkey to a cutting board and let rest uncovered for 15 - 20 minutes before carving. My friends at Butterball will help to carve a turkey if you need assistance. They even have a video.


Turkey Gravy

1/4 cup turkey drippings from drip pan
1/3 cup flour
1 1/2 cups water
1 1/2 cups milk
1/2 teaspoon dried sage
salt
pepper

In a small saucepan, heat the turkey drippings. Whisk in the flour and cook for about 1 minute. Whisk in the water and milk. Cook for a few minutes, whisking occasionally, until thickened. Add sage. Season with salt and pepper. Keep gravy warm over low heat until ready to serve.

Having 3 kids usually means there is a fight over which 2 get to make a wish with the wishbone. With only My Oldest and No Thank You Boy at dinner, my wish came true and no one argued on this night.

Feeling lucky?