{"id":5068,"date":"2012-11-19T15:09:55","date_gmt":"2012-11-19T22:09:55","guid":{"rendered":"http:\/\/www.cooking-outdoors.com\/?p=5068"},"modified":"2014-12-04T12:58:24","modified_gmt":"2014-12-04T19:58:24","slug":"how-to-grill-a-perfect-holiday-turkey-video","status":"publish","type":"post","link":"https:\/\/cooking-outdoors.com\/how-to-grill-a-perfect-holiday-turkey-video\/","title":{"rendered":"How to Grill a Perfect Holiday Turkey Video"},"content":{"rendered":"<h2>How to Grill a Perfect Holiday Turkey Video<\/h2>\n<p>Here is my newest video <em>&#8220;How to Grill a Perfect Holiday Turkey&#8221;<\/em><\/p>\n<p><iframe loading=\"lazy\" src=\"http:\/\/www.youtube.com\/embed\/Ug5vNCYMm5Q\" width=\"640\" height=\"360\" frameborder=\"0\"><\/iframe><\/p>\n<h6>(Closed Captioning available on this video)<\/h6>\n<p>&nbsp;<\/p>\n<p><strong>Video Transcript: \u00a0<\/strong><\/p>\n<blockquote><p>\nPresenter:<br \/>\nAre you having trouble with your holiday turkey on the grill, coming out a little dry, little tough, maybe even undercooked?<br \/>\nWell, today, I\u2019m going to show you how to do it right on the Cooking Everything Outdoors show.<br \/>\nAnnouncer:<br \/>\nGary House with the outdoor cook Cooking Everything Outdoors show, I hope you try this at home.<br \/>\nPresenter:<br \/>\nIn order to make perfect turkey, we need to make perfect gravy to go with it.<br \/>\nCan\u2019t have it without it, right?<br \/>\nSo what I want to do first is I have preheated up my Bull Barbecue 4-Burner Stainless Steel Grill.<br \/>\nAnd I put in a roast pan that I am preheating.<br \/>\nAnd what we are going to do is we are going to start making short stock.<br \/>\nAnd it\u2019s going to make the most incredible flavor you\u2019ve ever had.<br \/>\nWe are going to be using a Bull Barbecue 4-Burner Stainless Steel Grill to make and grill our turkey in.<br \/>\nThe first thing I did is I preheated it.<br \/>\nIt\u2019s right at about 400&#8211;excuse me&#8211;about 380 degrees.<br \/>\nAlmost 400 degrees.<br \/>\nI put a roasting pan inside.<br \/>\nI\u2019m preheating that up because I need a hot surface because I\u2019m going to be caramelizing about almost 2 pounds of chicken pieces.<br \/>\nAnd this is basically thighs and some legs and turkey neck that I have chopped into pieces.<br \/>\nI also have my mirepoix which is 1 large carrot, 1 stock of celery&#8211;sorry&#8211;and then 1 large onion that I have chopped up.<br \/>\nI also have 4 tablespoons of olive oil.<br \/>\nWhat I\u2019m going to be doing is I\u2019m going to be taking this and I\u2019m going to be caramelizing it or caramelizing it in the grill.<br \/>\nThat\u2019s the first step to making phenomenal gravy.<br \/>\nSo let\u2019s get this short stock going.<br \/>\n4 tablespoons of olive oil.<br \/>\nAlmost 2 pounds of cut-up chicken pieces.<br \/>\nAnd our mirepoix.<br \/>\nLet\u2019s get this stirred up really quick.<br \/>\nGoing to let this roast for several minutes, depending on the temperature of your barbecue, you\u2019re going to keep an eye on it but we\u2019re browning all of it, tenderizing those vegetables.<br \/>\nWe have been caramelizing our chicken and mirepoix for about 20 minutes now.<br \/>\nAlmost 400 degrees is roughly where it\u2019s been.<br \/>\nYou\u2019ve got to see this, it\u2019s beautiful.<br \/>\nSo we are already getting a lot of nice brown bits on the bottom of our roasting pan.<br \/>\nAnd if you did this in the stainless steel pan you\u2019d get even more.<br \/>\nBut this is where we want it.<br \/>\nWe don\u2019t want it completely cooked.<br \/>\nBut we want the chicken brown, so they are starting to release a lot of these flavors.<br \/>\nAnd we needed to glaze this.<br \/>\nAnd what I have here is a cup of dry white wine.<br \/>\nAnd that\u2019s just basically going to help us get a lot of those brown pieces on the bottom of the roasting pan, called sucks.<br \/>\nWe are going to get those up.<br \/>\nAnd that\u2019s going to add even more flavor to our gravy.<br \/>\nOkay.<br \/>\nSo I want to get my pieces off to the side here as much as possible.<br \/>\nI have a roasting rack that I\u2019m going to be using for my turkey.<br \/>\nI\u2019m going to place that right in the center.<br \/>\nNow, I am going to add 4 cups of stock.<br \/>\nThis is homemade chicken stock that I made.<br \/>\nYou can use the canned stuff that if you\u2019d like, but certainly homemade is very easy and it taste really, really good.<br \/>\nAnd there we go.<br \/>\nThat\u2019s going to stop everything from burning now.<br \/>\nI\u2019m going to add a tremendous amount of flavor to this.<br \/>\nSo we are going to leave that in there and heat for a little bit longer and we\u2019re going to work on the turkey now.<br \/>\nSimple.<br \/>\nOne of the things that we\u2019re going to be doing with our turkey is we are going to be adding basically flavored butter to the surface of the turkey.<br \/>\nAnd it\u2019s going to go under the skin and on top of the skin and it\u2019s going to make it pulp.<br \/>\nSo what I have here is 2 sticks of softened butter.<br \/>\nI have about 2 teaspoons of fresh thyme.<br \/>\nA teaspoon of fresh ground black pepper.<br \/>\nAnd a little bit of salt, maybe 1\/2 a teaspoon.<br \/>\nI\u2019m going to save some of this pepper and see how this looks before I put it all in there.<br \/>\nSo it\u2019s softened butter.<br \/>\nAnd this is what we are going to put under our skin.<br \/>\nAnd I think that\u2019s just about right.<br \/>\nThis is going to add a lot of extra flavor.<br \/>\nAnd it\u2019s going to help keep that breast meat moist.<br \/>\nOkay, it\u2019s time to talk about the turkey.<br \/>\nI have here a 15 pound&#8211;this is actually a butterball turkey that I brined overnight.<br \/>\nAnd the brining solution was water, at 6 quarts of water.<br \/>\n1 and 1\/2 cups of kosher salt.<br \/>\nAbout a bunch of thyme that I chopped up.<br \/>\nAnd a whole onion that I sliced up.<br \/>\nThat\u2019s just the basic brining solution.<br \/>\nSo one of the things that I did with my turkey is I loosened up the skin on top of the breast.<br \/>\nThe reason for that is we\u2019re going to get a little messy right now.<br \/>\nAnd I\u2019m going to start putting some of this butter, basically about a third to a half of this softened butter.<br \/>\nWhat you got to do it is going to be stuffed under the skin and that is just going to add all this incredible flavor to the turkey breast, keep it moist and you\u2019re going to have fun getting messy.<br \/>\nJust get it up in there as much as you can get up in there.<br \/>\nIt\u2019s not for the squeamish.<br \/>\nBut it\u2019s well worth taking the time to do this.<br \/>\nAs for presentation value it\u2019s not going to add a lot on the inside.<br \/>\nBut I have seen people put leaves and fancy designs and patterns on top of their turkey.<br \/>\nAnd that looks pretty cool, if you want to go to that length to do that.<br \/>\nSo our butter is under the skin.<br \/>\nGoing to add that flavor and moisture to the breast of the turkey.<br \/>\nAnd now we need to actually do the rest of the seasoning.<br \/>\nSo tuck your wings underneath, your turkey breast.<br \/>\nLet\u2019s get them out of the way.<br \/>\nWe\u2019re going to take a little bit of olive oil&#8211;or not olive oil, but vegetable oil.<br \/>\nAnd I\u2019m going to coat the outside of the turkey.<br \/>\nGoing to get a little messy again.<br \/>\nThis is going to help moisturize the skin and going to add to the browning of the turkey.<br \/>\nMake it look really nice.<br \/>\nSo once we have done that&#8211;that was about 1 tablespoon of vegetable oil&#8211;we need to put some aromatics in the turkey.<br \/>\nNow, it\u2019s not technically stuffing.<br \/>\nIf you want to have stuffing, I highly recommend you do it separately.<br \/>\nBut we are going to apply some salt and a pepper to the inside of our turkey and just sprinkle it around in there.<br \/>\nThat\u2019s about 1\/2 a teaspoon of fresh ground black pepper and kosher, 1\/2 a teaspoon of kosher salt.<br \/>\nSo we are going to start stuffing it here.<br \/>\nI have a whole onion, quartered.<br \/>\n1 carrot.<br \/>\nAnd on the carrot&#8211;actually I peeled it to get it ready.<br \/>\nNow, you can leave the peel on I think because you\u2019re not going to really be eating what\u2019s in the turkey.<br \/>\nBut some people think that the skin of the carrot is a little bitter during the cooking process.<br \/>\n1\/2 a head of whole garlic.<br \/>\nShove that in there.<br \/>\nHave about 6 sprigs of thyme.<br \/>\nAnd just going to get those in the cavity as well.<br \/>\nAnd 3 small bay leaves.<br \/>\nI\u2019m going to get those in there.<br \/>\nWe have our short stock in the bottom of our roasting pan.<br \/>\nI have a roast rack in my roasting pan.<br \/>\nMy prepared turkey.<br \/>\nNow, you\u2019re probably thinking we\u2019re just going to put this turkey right on the rack and throw it in there for 4 hours and it\u2019s going to be done.<br \/>\nThat\u2019s not the way we\u2019re going to do this.<br \/>\nThe first thing I\u2019m going to do is I\u2019m going to put a little bit of aluminum foil in here.<br \/>\nAnd this is really hot, so be careful.<br \/>\nAnd I am going to puncture couple holes so that my turkey drippings can get in to the juices.<br \/>\nNow, I\u2019m going to take the turkey, very carefully lift it up.<br \/>\nAnd I\u2019m going to flip it over.<br \/>\nI want it breast side down.<br \/>\nOkay.<br \/>\nWe\u2019re going to cook it this way for 1 hour.<br \/>\nIt\u2019s going to take about 4 hours to cook this turkey.<br \/>\nWe got 4 more steps to go, then we get to make the gravy.<br \/>\nSo our first hour is up.<br \/>\nFirst hour is where the turkey is upside down.<br \/>\nAnd what we\u2019re going to do is, very carefully, going to flip it back over because we\u2019re going to have it for the first hour.<br \/>\nNow, this is somewhat of a challenge to do this.<br \/>\nSo I\u2019m going to take some towels that I have.<br \/>\nI\u2019m going to get a good grip on the turkey and carefully flip it over.<br \/>\nThere\u2019s going to be a lot of fluid under the skin from the butter and such.<br \/>\nSo you\u2019re going to make sure you don\u2019t spill any of that on you.<br \/>\nAnd I don\u2019t think there is any really good way of doing this, but we just want to get this out and gently flip it over without causing us physical damage.<br \/>\nOkay.<br \/>\nNow, trust me that was the most difficult part of this whole recipe.<br \/>\nSo now, what I want to do is I want to put and melt some butter over the top of my turkey here.<br \/>\nThis is our flavored butter.<br \/>\nTry to get all of it nicely coated and going to start browning this.<br \/>\nAnd making it look absolutely beautiful.<br \/>\nLike so.<br \/>\nOkay, one more hour, 350 degrees.<br \/>\nHour number 2 is over.<br \/>\nLet\u2019s check it out.<br \/>\nOh, yeah.<br \/>\nBoy, look at that.<br \/>\nIt\u2019s starting to brown up nicely.<br \/>\nGot a lot of great juices down in there for our stock.<br \/>\nIf that, by chance, starts drying out on you, don\u2019t be afraid to add a little bit more chicken stock or even add some water.<br \/>\nYou can add some wine to it.<br \/>\nLet\u2019s give this another butter baste.<br \/>\nAnd get all of that flavor and seasoning on there.<br \/>\nSave enough your flavored butter here for another coating in about an hour.<br \/>\nThat\u2019s it.<br \/>\nOkay, if it starts getting too dark for you or too brown, then you want to put some foil over it.<br \/>\nAnd we\u2019re going to let this go another hour, probably about another 45 minutes.<br \/>\nThen I\u2019m going to start doing some temperature testing to make sure that we\u2019re at the right temp for this thing.<br \/>\nWe\u2019re getting close.<br \/>\nOkay, we\u2019re about 4 and 1\/2 hours into this, but lost my light.<br \/>\nSo, big surprise.<br \/>\nSo let\u2019s take a look at this.<br \/>\nI did foil it up a little ways and do it.<br \/>\nAnd it just looks absolutely magnificent.<br \/>\nI need to get it off the heat or shut this bad boy down.<br \/>\nAnd we\u2019ll take a look at this.<br \/>\nOkay, completely lost my light.<br \/>\nIt\u2019s been sitting for about 20 minutes, it\u2019s really just about ready to give a carb and I know you can\u2019t see for beams here.<br \/>\nSo basically the whole concept was brining the turkey and then seasoned it with aromatics and butter.<br \/>\nI cooked it for about 4 and 1\/2 hours for a 15 pound turkey.<br \/>\nWaited until the internal temperature was at least 165 by the thigh meat down there in the drum stick.<br \/>\nAnd now I have this beautiful roasted turkey that you\u2019re not going to be able to see and the aromatics have all dripped down into the bottom of this roasting pan.<br \/>\nAnd that\u2019s what I\u2019m going to use to make gravy which I\u2019ll show you hopefully in the next video.<br \/>\nI don\u2019t know if we can get a shot of this, but let\u2019s try cutting a piece of this turkey breast off and see how we did here.<br \/>\nLook at that juice.<br \/>\nLook at how juicy that is.<br \/>\nI just love that.<br \/>\nJust fantastic!<br \/>\nCouple of a little bit of the bone there.<br \/>\nOkay.<br \/>\nOh, my God.<br \/>\nThat is moist and it\u2019s tender.<br \/>\nFlavorful.<br \/>\nIt\u2019s really good.<br \/>\nOkay, give this a try.<br \/>\nI want to take a second to thank my sponsors, Camp Chef at www.OutdoorCooking.com, Island Grillstone.<br \/>\nYou can find me in the show just about everywhere.<br \/>\nI\u2019m on iTunes, on YouTube, Facebook, Pinterest, Twitter, iFood.tv.<br \/>\nI always forget all of them, but I\u2019m there.<br \/>\nAnd also, I want to let everybody know that I\u2019m part of the Tastemade Network on YouTube now which is very, very exciting.<br \/>\nAnd if you get a chance, subscribe or leave a comment to this video.<br \/>\nI\u2019d really appreciate to hear your thoughts and comments.<br \/>\nAnyway, this is Gary House Cooking Everything Outdoors.<br \/>\nAnd I\u2019m done for the night.<\/p>\n<p>&nbsp;<\/p><\/blockquote>\n<p><a href=\"http:\/\/www.cooking-outdoors.com\/how-to-grill-a-perfect-holiday-turkey-video\/how-to-grill-a-perfect-turkey\/\" rel=\"attachment wp-att-11590\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-11590\" src=\"http:\/\/www.cooking-outdoors.com\/wp-content\/uploads\/2012\/11\/How-to-Grill-a-Perfect-Turkey-300x168.jpg\" alt=\"How to Grill a Perfect Turkey\" width=\"300\" height=\"168\" srcset=\"https:\/\/cooking-outdoors.com\/wp-content\/uploads\/2012\/11\/How-to-Grill-a-Perfect-Turkey-300x168.jpg 300w, https:\/\/cooking-outdoors.com\/wp-content\/uploads\/2012\/11\/How-to-Grill-a-Perfect-Turkey.jpg 800w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>How to Grill a Perfect Holiday Turkey Video Here is my newest video &#8220;How to Grill a Perfect Holiday Turkey&#8221; (Closed Captioning available on this video) &nbsp; Video Transcript: \u00a0 Presenter: Are you having trouble with your holiday turkey on the grill, coming out a little dry, little tough, maybe even undercooked? Well, today, I\u2019m [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":11590,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[25,285,499],"tags":[797,2717,95,2716,2715,920,2044,36,7,516,2714,26,569,2713,798,1796,87,365,917],"class_list":["post-5068","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-grilling-recipes-tips-and-techniques","category-cooking-outdoors-poultry-recipes-tips-and-techniques","category-how-to-videos","tag-cooking-everything-outdoors","tag-cooking-outdoors-outdoor-grilling","tag-food","tag-grilling-turkey-grill","tag-holiday-turkey-holiday-turkey-recipe","tag-how-to-grill-turkey","tag-cook","tag-cooking","tag-cooking-outdoors","tag-gary-house","tag-grilled-turkey-recipe","tag-grilling","tag-grilling-turkey","tag-holiday-turkey","tag-how-to","tag-outdoor-cooking","tag-recipe","tag-turkey","tag-turkey-recipe"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.3 (Yoast SEO v26.3) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>How to Grill a Perfect Holiday Turkey Video<\/title>\n<meta name=\"description\" content=\"Gary House grills perfect Turkey for the Holidays! 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