OUTDOOR CHEF: GOBBLER ON THE GRILL
Thanksgiving Turkey Never Tasted So Good! overcooking the breasts.) 3. Prep the sweet potatoes: Peel the sweet potatoes, slice them in half lengthwise, then cut into 1/2 inch thick slices. Put the slices in a microwave safe bowl and toss with the salt, pepper, and vegetable oil until evenly coated. Cover the bowl and microwave on high for 5 minutes.
ROTISSERIE COOKING Sweet potatoes soak up the love from the nicely turning turkey above.
Whether in cold, wind, rain, or snow – enjoying terrific BBQ is not only possible, but also very doable with these tips and practices. In fact, these colder conditions are ideal for outdoor grilling – standing around the warm fire, brisk air that is invigorating, beautiful scenery we don’t enjoy enough, and hot grilled food actually tastes better in colder temperatures. We have provided recipes for Rotisserie Turkey and Rotisserie Pan Sweet Potatoes to try out. Rotisserie is perfectly suited for cold weather since you mount it and let it run for a couple of hours while the grill does the work. The sweet potatoes get roasted in the drip pan below the rotisserie, coming out browned and caramelized. It’s a relatively easy way to get acquainted with winter grilling, and it works great for Thanksgiving and holiday menus. So fire up the grill, winter grilling season is just beginning… ROTISSERIE TURKEY & ROTISSERIE PAN SWEET POTATOES 1
12-14 lb. Turkey
For dry brine: ¼ C. kosher salt Zest of 1 orange, save the orange for stuffing the turkey 1 tsp. brown sugar 1 tsp. grated fresh ginger (about a 1/2 inch piece)
1 ½ ¼
tsp. teaspoon grated fresh garlic (2 cloves) tsp. fresh ground black pepper tsp. ground cloves
For sweet potatoes: 2 large sweet potatoes 1 tsp. kosher salt ½ tsp. fresh ground black pepper 1 tsp. vegetable oil 1. Dry brine the turkey 1 to 3 days before it is time to cook. Mix the dry brine ingredients in a small bowl, then sprinkle and rub evenly over the turkey. Make sure to rub some inside the cavity of the turkey as well. Put the turkey on a rack over a roasting pan or baking sheet, and cover with plastic wrap. Refrigerate. Remove the plastic wrap the night before cooking to allow the skin to dry. (If you are only dry brining for 24 hours, skip the plastic wrap.) 2. Prep the turkey one hour before cooking. Remove the turkey from the refrigerator. Stuff the turkey with the halves of the orange, then truss and skewer with the rotisserie spit. Put the zip lock bag full of ice on the breast, not touching the legs or drumsticks, to chill the breast meat until cooking. (This will allow the legs and thighs to cook thoroughly without
4. Prepare the grill: Set your grill up for rotisserie cooking at medium heat. You want an internal grill temperature of 350°F for turkey. Set up the heat on the leg side of the turkey, to cook the legs faster than the breast. Turn burners to medium, leaving middle burners off. Put the drip pan in the middle, over the unlit burners. 5. Cook the Turkey: Put the spit on the grill, and turn on the rotisserie motor. Cook with the lid closed. It should take 2-2.5 hours, depending on the size of the bird. A 14lb bird should be done in about 2 hours 15 minutes. It’s better to go by temperature though - you want the breast at the thickest part to read 160°F to 165°F; start checking about 15 minutes before you think the bird will be done. 6. Pan roast the sweet potatoes: On a grill set up for rotisserie cooking at medium to high heat, carefully pour the sweet potatoes into the drip pan, and spread into an even layer. Cook for 30 minutes, or until the sweet potatoes are browned and crispy on the top. Stir the sweet potatoes halfway through the cooking time if some sections are browning quicker than others. 7. Remove the sweet potatoes from the drip pan with a slotted spoon, leaving as much of the cooking fat behind as possible. 8. Serve: Remove skewer from grill, remove turkey from skewer, let rest at least 15 minutes, carve and serve with pan roasted sweet potatoes.
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