Thanksgiving

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

Cool the brine before applying it to the turkey.

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 dispossible foil pan inside another. Place the turkey on a rack inside the pans. Let sit for 1 hour before grilling.

Cooking on a grill

Here are instructions from Weber on how to grill a whole turkey on a gas grill.

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.

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.