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Date: Dec. 3, 2006
Tags: None
And here's a cooking the turkey recipe from my long-time friend Paula Bean, down in Orlando, Florida . . .
First, the recipe: I grill my Turkey (YUMMY!)
Beaners Secret Grilled Turkey recipe:
A charcoal grill works best, especially the domed kind, like a Webber. Put one of those throw away foil containers in the bottom of the grill, fill with a little water and some wood chips (mesquite, hickory, etc). Place charcoal around the outer edges of the foil pan, stand back and ignite.
Let the charcoal come to a medium heat (no longer glowing really red, medium red with a little gray ash on them).
Get an injection system, fill with a mixture of 1/2 melted butter, 1/2 olive oil, and garlic. Inject into the breast portion of the bird, then drizzle the rest on top. Tuck wings under and put foil over top of each wing and drumstick. Place bird on the grill and shut the lid. Grill for 10-15 minutes per pound. About halfway thru cooking period, check the status of your coals as you may need to add a few extra (especially if it is a large bird and you have to cook for long time). Remove the foil from wings and legs and baste turkey one more time. Don't be alarmed if it looks like
the bird is over-cooked as slow method grilling makes the skin much darker, but it is not burning.
This stays so moist on the inside juices just pour from it when you cut it, you don't need gravy and skin gets crispy like it was rotisseried - yummy!
My second favorite method is to deep fry it, but that's not as healthy for you and more work. Grilling you just set it and forget it so you can spend more time with family and fixing other yummy dishes.
~ Paula Bean
Christmas, 2006
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