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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. If you're trying to think of something new on the grill for Fourth of July, this is it! Everybody loves it.

You want to buy a boneless Butterball turkey. Look closely to make sure it's an 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. When you 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. 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, cook directly on the grill with the coals on each side. Before you light the coals, make a small drip pan with foil and place it on the bottom of the grill between the coals. Take out the foil and put 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 it. 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 browner on one side just turn it.

Bring in and wrap in foil to 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. Just carefully cut it down one side and gently pry it off all around.

Slice and serve hot or cold.


Posted: Tuesday, June 25, 2013 1:00 PM by Dean's Team


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