With the temperatures in the Valley of the Sun finally down to a comfortable range, and even a bit cool on some evenings, Thanksgiving is the perfect time to think about moving the traditional family meal outdoors. A late afternoon feast will be perfect before the sun sets and the temperature drops to jacket weather. But don’t forget about your UNIQUE grill when it comes time to prepare this year’s turkey. Moving the bird outdoors will allow you to have more time and space to create all of your family’s favorite side dishes while still providing a succulent turkey that will be everyone’s favorite part of the meal.
Most turkey recipes all have very similar prep steps. A 12-16 pound turkey is the perfect size for a standard grill, and you will want to move the bird to the refrigerator about four days before you plan to cook it. So for Thanksgiving, get your turkey in the fridge on Sunday night and you should be just fine. On the big day, pull the thawed turkey out of the fridge and remove the bag of giblets and neck as you always do. Also rinse the turkey inside and out and then drain the cavity. If you like crisp meat from the cavity area then pat it dry inside. Be sure to remove any ties on the legs as you want the heat to circulate inside the bird for the best results. [Read more…]