Fireplace Showcase

CALL 508-969-4844
Fireplace Showcase Facebook  Fireplace Showcase Twitter  Fireplace Showcase G+

Fireplaces, Pellet Stoves, Inserts MA, RI Blog

RSS Grab FPS Blog Feed

Grilled Thanksgiving Turkey - Faster and Better

Joseph Coupal - Wednesday, November 27, 2013

What if we told you there’s a way to cook your Thanksgiving turkey that’s faster, easier and less messy than roasting it in the oven? Want a new, better and different way to cook your turkey for Thanksgiving  this year? If so, Fireplace Showcase, a grill and fireplace supplier in Seekonk, urges you to consider our favorite grilled turkey recipe from Food Network star Alton Brown. It’ll also make your turkey taste great: think moist, smoky. Grill it. You can use a gas grill or a charcoal grill.

Alton Brown’s Honey-Brined Smoked Turkey
Serves 10-12

  • 1 gallon hot water
  • 1 lb. honey (about 1 ⅓ cups)
  • 1 lb. kosher salt
  • 2 qts. vegetable broth
  • 1 (7 lb.) bag of ice
  • 1 (15- to 20-lb.) turkey, with giblets removed
  • Vegetable oil, for rubbing turkey
  1. In a large cooler, combine the hot water, honey and kosher salt, stirring until the honey and salt dissolve. Stir in the vegetable broth, then add the ice and stir until the brine is cool.
  2. Place the turkey in the brine, breast side up, and cover with cooler lid. Brine overnight, up to 12 hours.
  3. Remove the turkey from the brine rinse inside and out. Discard the brine. Pat the turkey dry with clean paper towels, then rub the bird thoroughly with the vegetable oil and leave at room temperature for at least 30 minutes while you prepare the grill.
  4. Heat the grill to 400 degrees.
  5. Using a double-thick piece of heavy-duty aluminum foil, build a smoke bomb by placing a cup of hickory wood chips in the center of the foil and gathering up the edges, making a small pouch. Leave the pouch open at the top. Set this directly on the charcoal or on the metal bar over the gas flame.
  6. Set the turkey over indirect heat, insert a probe thermometer into the thickest part of the breast meat, and set the alarm for 160 degrees. Close the lid and cook for 1 hour; when the skin is golden brown, cover with aluminum foil and continue cooking, replacing wood chips with a new cup.
  7. Once the bird reaches 160 degrees, remove from grill, cover with aluminum foil and let rest for at least 15 minutes before carving. Carve and serve.

Image and recipe – People Magazine


Get e-mail notifications of new blog posts!
Enter your email address:

Delivered by FeedBurner

Recent Posts

Archive

Tags

x

The Fireplace Showcase Monthly Raffle

February 2015 Raffle Prize: Outdoor Firepit (Retail value $149.00)

Please fill out the form to enter into The Fireplace Showcase Monthly Raffle beginning in February 2015. Click Here to view raffle schedule.





Captcha Image

The Fireplace Showcase Guided Virtual Tour