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With all the nice weather we've been having lately I'd thought I would talk about turkey on the grill. We do one at Thanksgiving no matter what the weather. You might try it with better weather.

You want to buy a boneless Butterball turkey. Look closely to make sure it's all white meat roast. They have one that has white and dark meat together. Also, they come in flavors like Cajun and herb. Just letting you know we don't like the flavored ones. The lettering on these is small and hard to see, so if you want a plain one, look closely.

You need to take it out of the freezer 2 days ahead to thaw, unwrap. You will see a gravy packet inside, throw it out, it is disgusting.

You will see the roast is covered with a net. You need to move it around but leave it on while cooking. It gets too tight in the package and it will make for easier removal if you pull it around in a different place. Coat with vegetable oil. Salt and pepper.

Cooking method is indirect. On a charcoal grill, the roast is placed on the grill with the coals on each side. Before lighting for proper sizing, make a small drip pan with foil to be placed on the bottom of the grill between the coals. Place the foil back in after the coals are ready.

Cooking time is variable depending on the fire, usually about an hour and a half. After 45 minutes turn it over and rotate. Start checking with an instant read thermometer after an hour. You are looking for 170 degrees. Check every 7-10 minutes until right temp. Don't worry if it looks like it's getting too brown. If it looks more brown on one side just turn it.

Bring in and wrap in foil, let sit for 5 min or so. This will loosen the net around the roast and make removal easier. The net will be kind of charred into the roast. You kind of just cut it down one side and carefully pry it off all around.

It is delicious and different for Thanksgiving dinner. I always cook two more breasts inside but the grilled one goes first every time.


Posted: Tuesday, November 15, 2011 11:46 AM by Dean's Team


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