Brian Borgh is a New Berlin resident, husband and father of three. He is a Telecommunications Specialist in West Allis by day, and adventure seeker/food and music enthusiast by night. This blog will cover views on current events, food, music and general pop culture.
Happy Thanksgiving everyone!
This year I am thankful for so many things. A loving family. Without them, I wouldn't have anything to do. They sure keep me busy and give my life purpose. A good job. They have put a lot of food on my table over the years and I always show my appreciation by working hard and getting results. A great bandmate. We have sold dozens of copies of the latest album, and are almost 25% done with a follow-up already. Great friends. I'm thankful every day for the friendships that have endured the years, as well as new friends that come into our lives. Lastly, I'm thankful to all of you! The wonderful readers of The Rec Room!
Anyway, with that out of the way, I did a test run on grilling a turkey last weekend and it turned out great! Here is Brian's recipe for grilling turkey:
You will need: one fresh or frozen turkey, extra virgin olive oil, seasoning and a meat thermometer.
If using frozen, allow turkey to thaw completely before grilling. Take out turkey, remove giblets and rinse bird. Rub bird with extra virgin olive oil, and season with italian seasoning. I actually peel a gap between the skin and the breast meat and rub olive oil and seasoning inbetween the skin as well. Put some salt and black pepper in the body cavity of the bird.... and let it sit. Figure out how long you will need to cook this. I did mine for approx 13 minutes per pound.
Now prepare your grill. I put an aluminum pan (a disposable lasagna pan or something similar would work) underneath the grate, in the center, and put charcoal along both of the long sides. The aluminum pan is there to catch the drippings from the bird, and will not put out your coals. Do not put your coals in the pan! They go outside it. Start your coals and place the grate on top once your charcoal is going.
I soaked a paper towel in more olive oil and rubbed my grill down with it to allow to a non-stick surface as well as adding the oh-so-important grill marks. How can you tell it's grilled if it doesn't have lines on it? :P
Once your grill is pre-heated, put the bird on it over the aluminum pan and cover. Keep the top and bottom vents about half open to control the heat. Keep it covered and check your charcoal every 30-45 mins. When the coals start to burn out, keep adding more. I added coals twice in my 3 hr cooking time. About once every 60 minutes.
The bird is done when you can stick a meat thermometer into the thickest part of the breast and it reads 180°. Remove bird once it reaches temperature and let it sit for 15 minutes before carving.
My guests for the Packer game last week tore into this thing. I think they ate more grilled turkey than anyone ever did of my oven-roasted turkey on previous holidays.
Anyway, give it a try. If you have a charcoal grill, a thawed turkey, and 3 hrs before your guests arrive, what have you got to lose?
Happy Thanksgiving New Berlin! :)