Forget heating up your kitchen. How about grilling your Thanksgiving turkey?
Jeff Fearing from Fleming’s Prime Steakhouse & Wine Bar in Peoria shares his tips for cooking the perfect Thanksgiving turkey.
Tip 1 -- Always brine your turkey. (Turkey can be a very dry meat. Brining helps to keep the bird moist.)
Tip 2 -- Never stuff your turkey. (Stuffing makes your turkey cook longer and dries it out.)
Tip 3 -- Always rub the outside of your turkey with butter or oil. (This will help your turkey have better color and crisper skin.)
Tip 4 -- Always place aromatics inside the turkey. (This will help to add more flavor to your bird.)
Fresh turkey (brined)
3/4 cup onions (rough chop)
1/3 cup celery (rough chop)
1/3 cup carrots (peeled, rough chop)
4 sprigs fresh thyme
6 each whole garlic cloves
4 sprigs parsley stems
1 stick lightly salted butter
Remove turkey from brine. Pat dry with a paper towel. Place onions, celery, carrots, garlic, thyme and parsley stems into cavity of turkey.
Rub outside of turkey with butter
Set up your grill for indirect grilling. Place a foil pan in the middle of the grill. Set grill to 325 degrees.
Cook turkey with the lid down to an internal temperature of 185 degrees.
1/4 cup fresh thyme
8 each fresh garlic cloves
1 cup carrots (peeled, rough chop)
1 cup shallots (rough chop)
1 cup brown sugar
1 cup kosher salt
1/4 cup black peppercorns
2 gallons water
1 gallon ice
Cut oranges and lemons in half. Squeeze juice into a pot and add the whole oranges and lemons to the pot.
Add thyme, garlic, shallots, carrots, celery, brown sugar, kosher salt and black peppercorns to the pot. Add water.
Place pot over medium-high heat. Bring brine to a boil. Remove from heat and add 1 gallon of ice.
Cool brine completely. Once brine is cold, place in a container large enough to hold turkey. Add turkey and leave in brine overnight.