A bacon wrapped breast sounds amazing. Can you post or PM the recipe for that? I don't have a smoker, but I assume this can be done over the Kingsfords as well yeah?
How did you veggies and stuff turn out, CH?
I couldn't believe my turkey cooked as quick as it did. I'm pretty religious about going out there every 40-45min to add charcoals to each side. Normally I add about 3 or 4 briquets, but Thursday I was adding about six to each side as it was a touch cooler weather than last year and the bird was a little bigger. Family showed up about 3, and the stuffing and (precooked) ham went into the oven. My sister had homemade mashed potatoes in an instapot. My mom asked me where we were on the turkey, and I said I would check with the thermometer next time I went out there, which was about 3:20 or so. I had put the turkey on the grill at 11:45 with the hopes of having the turkey done around 4:30-4:45, to make a 5:15 dinner time. My wife was on call Thanksgiving Day. Normally we eat a bit earlier (3-3:30) but I wanted to make sure she had to time get home and shower and whatnot in case she was at the hospital until 3. She was out from about 6am til 1:30 or so.
Anyway, my phone alarm goes off so I go out there and pull the bird off, add the charcoal, then check the temp with the meat thermometer. Three places in the breast, 180. Both legs were at 165. This 22lb beast was done in barely three hours. I nearly shit myself and after basting checked the temps again and they were still right on. So I closed the grates about 3/4 and left the turkey on the grill for another 20min or so as the other foods had to cook. Pulled it off the grill about 3:40, let it set until 4 as by this point the other foods were done so it all worked out. Meijer had turkeys at $0.33lb a couple weeks ago, so I got two because that was an insanely good deal. The big bird for Thanksgiving, and like a 12lb that I'll grill for just the two of us possibly Sunday. I suppose it was my bad for not having the thermometer in the turkey the entire time, which is a mistake a I won't make when I grill the smaller one.
Used an empty beer can with some aromatics- sage, tyme, a bay leaf, slices of onion, and a garlic clove- in about 2" of water which definitely seemed to help add some flavor. My trusty orange cut in half and placed in the cavity of the bird worked wonders again as well. I had rubbed the turkey with olive oil (under the skin as well) and seasoned it with steak seasoning which I thought turned out great. Perfectly moist and juicy bird, so much so that in transferring from the grill pan to the cutting board the left wing simply fell off so everybody got to have a little taste as the bird was resting. AJ's favorite part of the meal was the damn jellied cranberries
Just a terrific Thanksgiving overall. Family stayed until about 8, my sister helped clean up and my parents watched the little ones while we did so. Had a great dinner party with some friends, MANY Drinks, and an awesome lasagna on Saturday, so it was just a wonderful weekend to kickoff the Holiday season. If your weekend was half as good as mine, you had yourself a great time.
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to be the best technique. The turkey cooks in half the time (with white and dark meat cooked evenly), the skin is more uniformly crispy, and because you are removing the backbone, you can roast it (and the neck) to add flavor to your gravy.
