Grilling a whole turkey...

Post by **ZiggyZoomba** » Tue Jan 01, 2008 3:12 pm

Yep, that's what I'm doing today.

Maryellen got a turkey from her employer as a Christmas gift, thawed it out yesterday and am going to cook it on the Weber today. Not really sure what to expect, but according to weber.com, there's not really a WHOLE lot to do. Slap that sucker on there and cook it till it's done.

Grill just one turkey and you’ll never go back to making it in the oven!

http://www.weber.com/bbq/pub/recipe/vie ... ultry&r=37

Post by **ZiggyZoomba** » Tue Jan 01, 2008 9:52 pm

Wow... that was awful!

Rightupinthere · Post by **Rightupinthere** » Tue Jan 01, 2008 10:01 pm

ZiggyZoomba wrote:Wow... that was awful!

No winky face, so I presume it truly was awful? If it was, I imagine it was too dry ala turkey-jerky?

I was curious. If I were to do a whole bird, I would give it a pretty robust brine the night before and butterfly the sucker.

Post by **ZiggyZoomba** » Tue Jan 01, 2008 10:14 pm

Rightupinthere wrote:
ZiggyZoomba wrote:Wow... that was awful!
No winky face, so I presume it truly was awful? If it was, I imagine it was too dry ala turkey-jerky?

I was curious. If I were to do a whole bird, I would give it a pretty robust brine the night before and butterfly the sucker.

Yeah... no winky face... ick! Not just dry... it tasted bad. *shrug*

Rightupinthere · Post by **Rightupinthere** » Tue Jan 01, 2008 10:44 pm

Interesting.

So, are you ever going to have turkey in the oven again?

SicSic80 · Post by **SicSic80** » Wed Jan 02, 2008 12:01 am

Grant......wow I am

!! I have done a bird on my Webber many times and it always comes out great. Maybe you just got a bad

hammb · Post by **hammb** » Wed Jan 02, 2008 1:39 am

It was bad!?? I'm amazed man...what'd you do?

I've done one Turkey on my smoker and it tasted great, but the breast meat did turn out a touch dry...should've brined it. It tasted great though.

On the kettle I would think you'd want to do it indirect with a small amount of coals. What smoke wood did you use? For Turkey you want something light & subtle in flavor...avoid Mesquite or Oak; they'll overpower the bird. I used Peach wood on mine, but apple or cherry would probably be great as well.

It sucks that it turned out so bad, because now you'll probably never try it again, but a smoked turkey can be pretty good. My problem was that the breasts were done way before the thighs were, and by the time the dark meat was cooked thoroughly the breasts were overdone. The dark meat tasted really good on mine though. Next time I'll brine & maybe wrap the thighs in foil to cook them a touch quicker.

Too bad your meal sucked though.

Pete Segaard · Post by **Pete Segaard** » Wed Jan 02, 2008 1:04 pm

My neighbor does turkeys on his weber kettle often and they have always turned out good.