Do you suffer from turkey trauma?  

Just remember, it’s much easier than you think.  So close your eyes, take a deep breath and get ready for the best turkey you’ve ever eaten (or made!)

If you do suffer from turkey trauma, read on and follow these steps to rid yourself of the tremors and the trauma.

1.              Mantra: Repeat this mantra, with conviction and often: Turkey is easy, grilled turkey is even easier!

2.              Grill the turkey: Forget the oven, preheat the grill!  Save oven space for all your side dishes.

3.              If frozen: thaw, thaw, thaw!  Defrost turkey in the refrigerator on a tray (to catch the drippings) for three days.  

4.              Fresh vs. Frozen:  This is the annual debate and Elizabeth contends that a frozen turkey is actually fresher than a “fresh” turkey.  Here’s why, when the turkeys are processed they are immediately flash frozen—freezing the freshness of hours-old birds.  Fresh turkeys on the other hand are kept just above freezing for weeks before you actually grill it up for Thanksgiving.  But, the bottom line is to buy the turkey you like best.  

5.              Remove the giblets:  When preparing the turkey, remove the giblets and neck (look in both cavities for extra pieces!)  from the turkey.  Look in every hole of the turkey.  More than 50% of first-time (and even some experienced) turkey cooks leave in the bag of giblets only to run from embarrassment during the carving “photo op.”  But don’t toss the bag, use the giblets to make the gravy!

6.              Less is more:  Now that the turkey is prepped, it’s almost ready for the grill.  Stuff the cavity with stalks of celery, carrots and onions and rub a thin coat of olive oil on the skin.  Just before putting on the grill, sprinkle with Kosher salt.  You don’t need a butter-soaked cheese cloth, or to put herb butter under the skin or any other complicated recipe.  I’ve tried it all…we found a little oil and a little salt makes the best grill-roasted turkey.

7.              Disposable Roasting Pans:  Most of us have a really nice roasting pan in our cupboards. Use it for something else.  It’s a “witch” to clean and takes up too much room on the grill.  Instead buy an aluminum-roasting pan from the grocery store.  (If you are roasting an 18+ bird, buy two or else it won’t be sturdy enough.)  The aluminum is pliable, which is important because you will have to bend the sides to close the lid of your grill.

8.              Breast side up:  Once the turkey is all oiled up, it’s ready to go!  Place breast side up in the disposable roasting pan sprinkle with Kosher salt and it’s ready to grill-roast.  The turkey never has to be turned over.  It will be golden-brown, picture-perfect and juicy…just by leaving it alone.

9.              Turkey meets the grill: Place the turkey, in the roasting pan, in the center of the cooking grate.  Make sure the grill is set on the indirect heat at a medium heat (325 F – 350 F).  Now, close the lid and “forgetaboutit.” 

If you are cooking on charcoal, you will need to add briquettes every hour.  If you’re cooking on gas, check the temperature after 2 hours.  No need to baste! And don’t peek!

10.           Testing for doneness or instant-read meat thermometer for instant success: The turkey is done when it reads 165 F in the breast and 180 F in the thickest part of the thigh (be careful NOT to hit the thighbone when probing). 

11.           The proof is in the eating:  Once the turkey is done, let it rest for 20 minutes so the juices are re-absorbed.  This will insure that your turkey is at its maximum juiciness and gives you time to make the gravy from the pan drippings.

12.           Enjoy and take a Bow for your family’s best turkey ever!

Grilling Method: Indirect/Medium Heat

1 14 lb. turkey, defrosted (Kosher turkeys have the best flavor)

1 tablespoon olive oil

Kosher salt and freshly-ground pepper

Methods/steps

Remove the neck and giblets; reserve for other uses. Remove and discard excess fat. Pat dry. Season the body cavity with salt and pepper. If necessary, tie legs together and twist wing tips under back to hold neck skin and level turkey. Brush turkey with oil and lightly sprinkle with salt and pepper.

If you want the dripping for gravy, place turkey breast side-up, in a heavy-duty aluminum roasting pan and place in the center of the cooking grate. Cook 11-13 minutes per pound or until an instant-read thermometer inserted in thickest part of the thigh (not touching the bone) registers 180 F degrees and the juices run clear. I strongly recommend using a meat thermometer with a turkey, otherwise it is too difficult to tell if it is truly done—even for a seasoned grill girl. About 30 minutes before the bird is done, remove the foil drip pan, reserve the drippings and place the bird in the center of the cooking grate. This allows the bottom of the bird to brown.

Transfer turkey to a platter and let sit for 15 minutes before carving.

ALL RECIPES ©ELIZABETH KARMEL 2019