|
|
Poultry
Roast Turkey (convection method)
 Ingredients and Steps:
- Rinse bird thoroughly under cold water and pat dry with paper towels. Brush lightly with vegetable oil and stuff cavities. (Extra stuffing may be warmed separately.) Cooking time is approximately 10 to 20 minutes per lb. (longer in colder weather). Always use a drip pan.
- Fill the drip pan (1/2) inch from top) with cranberry or cranapple juice. If not available use water. As the juices and drippings fall, they mix with the juice. The mixture vaporizes, rises and automatically bastes the turkey. This imparts the great flavour.
- Step 1 - Remove retractable warming rack. Remove cooking grids. Place drip pan on top of ceramic briquets, Flav-R-Wave or Flav-R-Cast (depending on your model). Position so drip pan will be beneath center of turkey. Fill drip pan (1/2 inch from top) with cranberry or cranapple juice. If you run out, use water.
- Step 2 - Replace cooking grids. Preheat grill for 5 minutes, then turn both burners to LOW. Place turkey in roast rack if you have one - makes it easy to carry turkey to and from grill. Place turkey in center of cooking grids. Close lid.
- Step 3 - Check every half hour. Never let the drip pan run dry. When adding juice or water to drip pan, try to make sure it’s hot or boiling to keep the temperature up.
- Step 4 - Remove turkey when meat thermometer reads 180 degrees F to 185 degrees F. Let stand 15 to 20 minutes before carving. This allows the juices to set and makes carving easier.
|
|
|
