The Washington Times-Herald

Food

November 15, 2011

BBQ My Way: Enjoy Thanksgiving the old way

(Continued)

Montgomery. AL —

5. Use a drip pan to catch the juices. This allows you to make some really tasty gravy once the turkey is cooked.

6. Do not trust those pop-out thermometers. They do not work, unless you enjoy turkey jerky.

Your bird will be done when the thigh registers 180 degrees Fahrenheit when a meat thermometer is inserted. If the thermometer is touching the bone your reading will not be accurate. A turkey will take roughly 20 minutes per pound at 325 degrees Fahrenheit.

7. If this will be the first time you do this, try a test run with a large chicken or a small turkey. Thanksgiving turkeys are not a good experiment. Trust me on this one.

8. Before doing anything, watch my video on grilling your turkey on a kettle grill. Go to www.YouTube.com/BBQMyWay.com and search for “turkey on the Weber grill.”

9. Get your friends and family involved. If you have kids or grandkids, show them what you are doing and most importantly, how to do it. Pass down the tradition.

I hope you, your family and friends have a wonderful Thanksgiving. Email me and let me know how your turkey turned out.

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Dave Lobeck is a barbecue chef from Sellersburg, Ind., who writes a column for CNHI News Service. Visit his website at www.BBQMyWay.com.

 

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