• user warning: Got error 28 from storage engine query: SELECT t.* FROM term_node r INNER JOIN term_data t ON r.tid = t.tid INNER JOIN vocabulary v ON t.vid = v.vid WHERE r.vid = 50 ORDER BY v.weight, t.weight, t.name in C:\Inetpub\vhosts\robarnieanddawn.com\httpdocs\beta\modules\taxonomy\taxonomy.module on line 633.
  • user warning: Got error 28 from storage engine query: SELECT t.* FROM term_node r INNER JOIN term_data t ON r.tid = t.tid INNER JOIN vocabulary v ON t.vid = v.vid WHERE r.vid = 41 ORDER BY v.weight, t.weight, t.name in C:\Inetpub\vhosts\robarnieanddawn.com\httpdocs\beta\modules\taxonomy\taxonomy.module on line 633.
  • user warning: Got error 28 from storage engine query: SELECT DISTINCT b.* FROM blocks b LEFT JOIN blocks_roles r ON b.module = r.module AND b.delta = r.delta WHERE b.theme = 'RADTHEME4' AND b.status = 1 AND (r.rid IN (1) OR r.rid IS NULL) ORDER BY b.region, b.weight, b.module in C:\Inetpub\vhosts\robarnieanddawn.com\httpdocs\beta\modules\block\block.module on line 433.

Some important notes:

I suggest that you use my Turkey Brine if you choose to cook your turkey this way.

Roasting a turkey on a BBQ grill produces the same effect as an oven roasted bird, but is jucier, more flavorful and easier in my opinion. It also allows the oven to be used for other dishes.

These directions are done using a gas grill with a temperature gauge. If you have neither, you will have to improvise

Finally, I serve my turkey juicy and tender, thus it has a slight pink hue along the outer edges of each slice. I certainly cannot and am not advising you to not follow the USDA's guidelines for safely serving poultry to your family. If you, of your own free will, choose to serve your turkey as I do be ready for someone at the table to be "freaked out" by the presence of pink around their turkey. My answer to this always is, "don't eat it, then." You may want to cook your bird a little longer to avoid all of this.


Ingredients for the Seasoning Mix
1 White Onion
1/2 stalk of celery
3 Large Shallots
Olive Oil
10 cups chicken broth
5 teaspoons garlic powder
5 teaspoons onion powder
3 teaspoons poultry seasoning
3 teaspoons paprika
Salt and Pepper 
a turkey, no larger than 14 pounds, brined using my "turkey brining recipe"

 

To Make...

1. Make sure the bird is fully thawed by placing it in the refrigerator at least 3 full days before cooking. If, on the night before, it is not thawed, place the turkey in a room temperature bath until it thaws.

2. Brine the turkey for at least 6 and up 12 hours prior to cooking. 

3. Place the bird, breast side up, in his baking pan, on a rack which allows the turkey's drippings to accumulate beneath it. 

4. Drizzle olive oil into the cavity of the turkey, followed by generous amounts of salt and pepper. Rub the salt and pepper all over the inside wall of the turkey. Allow the excess oil to simply dribble into the pan under the turkey.

5. Drizzle olive oil all over the turkey's breasts, legs, back, etc, rubbing the oil in. Follow it with generous amounts of salt and pepper rubbed all over the bird. The seasonings not only bring out the bird's flavors, but also help to keep the meat tender.
6. Chop the celery, onions, peeled shallots, and mix together in a bowl.

7. Stuff the vegetables into the cavity of the turkey. This is done to flavor the bird, and will not be eaten.
8. Mix together the chicken broth and seasoning powders. Pour 3 cups of the broth mixture into the pan beneath the turkey.

9. Preheat grill to 500 degrees (usually takes 20 minutes).

10. Place a fresh layer of olive oil along the outside of the turkey.

11. Place turkey in the grill and cover the grill for 40 minutes.

12. Your turkey should be beginning to turn golden brown already. Add 3 more cups of broth to the bottom of the pan which is probably bone dry now.

13. Reduce grill heat to 300 degrees.

14. DO NOT OPEN THE OVEN CONTINUALLY. Just let the bird cook.

15. Despite common myths, there is no formula based on "minutes per pound" to figure out when your bird will be done. In my experience, an 18 pound turkey will need another 1 ½ to 2 ½ hours of cooking at this point, but you have to use some common sense. You want you turkey's legs to reach 175 degrees, and the breast meat to reach 155 degrees. At that point, you will remove the turkey from the oven, keep it covered and carve it 10 minutes later. Add more broth as needed in the bottom of the pan. I suggest checking your turkey after 1 hour of cooking at 300 degrees and determining at that point how well it's going. You can always reduce the heat even more if it's cooking too quickly or turn it up if the opposite is true.