Editing Thanksgiving (section)

== Turkey ==

=== Determining when it's done ===

The internal temperature must be 165°. Measure the inside of the thigh by inserting the thermometer probe between the breast and thigh on the inside of the thigh, and point the probe towards the thigh. You want to measure the center of the thickest muscle on the bird.

=== Brining ===

==== Dry brine ====

Described at [https://www.seriouseats.com/quick-and-dirty-guide-to-brining-turkey-chicken-thanksgiving Serious Eats]. <ref>[https://www.seriouseats.com/quick-and-dirty-guide-to-brining-turkey-chicken-thanksgiving Turkey Brining Guide] - Serious Eats</ref>

1/2 cup Diamond Crystal kosher salt mixed with 2 Tbsp baking powder. Place the turkey on a baking sheet. Holding your hand about 6-8 inches above the bird, sprinkle the brine to cover but not coat the bird.

Let it sit refrigerated for 12-24 hours. The longer the better. It can be brined up to 3 days, but should be covered if brined over 24 hours.

Don't rinse or pat down the bird before roasting.

==== Wet brine ====


Cool the brine before applying it to the turkey. <ref>[https://www.weber.com/US/en/grill-skills/mastering-poultry/turkey/wet-brine/weber-34536.html Wet Brine Whole Turkey] - Weber</ref>

Put ice in a cooler. Put the turkey in a plastic bag. Add the brine to cover the bird, and close up the bag. 

Brine the turkey for 12-14 hours. No more. 

Pat the turkey dry with paper towels inside and out. Don't rinse the turkey to avoid spreading bacteria. 

Tuck the wings behind the back. Tie the legs together with butcher's twine. 

Place a disposable foil pan inside another. Place the turkey on a rack inside the pans. Let sit for 1 hour at room temperature before grilling.

=== Cooking on a grill ===

Here are instructions from Weber on [https://www.weber.com/US/en/blog/burning-questions/how-to-cook-a-turkey-on-your-gas-grill/weber-30298.html how to grill a whole turkey on a gas grill]. <ref>[https://www.weber.com/US/en/blog/burning-questions/how-to-cook-a-turkey-on-your-gas-grill/weber-30298.html How to grill a whole turkey on a gas grill] - Weber</ref>

Soak hickory wood chips in water for 30 minutes to 2 hours. Put the chips in a smoker box. 

Turn on the two outside burners and leave the center burner off. 

Put a foil drip on the flavorizer bars pan under the turkey with 1 liter of water to collect drippings for gravy.

Allow the smoke from the wood chips to clear before putting the bird on the grill. It will be too smoky otherwise.

Collect the juices from inside the turkey for gravy. Stick a spatula inside the cavity and tip the bird up to drain the juices.

Transfer the bird by sticking a grilling tool inside the cavity and holding it with another tool under the other side of the bird.

{| class="wikitable"
|+ cooking times
|-
! grill temperature !! cooking time per pound
|-
| 225-250 degrees || 23-27 minutes
|-
| 275-300 degrees || 18-21 minutes 
|-
| 350-375 degrees || 11-13 minutes
|}

Let the bird rest for 20-30% of the cooking time.