Thanksgiving Turkey Tips & Tricks – chillymoose.ca

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Thanksgiving Turkey Tips & Tricks

Thanksgiving is only a few days away... and you’re responsible for the main dish. Don’t worry, we’re in the same boat. We've asked our professional BBQ and grill friends on social media how to cook the perfect turkey, and luckily, received some great tips! Whether this is your first time or you’re a turkey veteran, there is always room for improvement! Below are some of the great suggestions we’ve received over the past week. (Please note these tips are directed for grill cooking)

 

 

What you may need:

  • Grill
  • Drip pan
  • Meat thermometer
  • Aluminum foil
  • Sharpened carving knife/fork
  • Cutting board
  • Butter
  • Spice of your choice 
  • Obviously, the bird!


Tips from our friends:

“30 minutes a pound at 235, if the turkey weighs more than 15 pounds, 250 at 25 minutes a pound. Keep a pan full of water in the smoker as well” -Chris Bishop

“Fill the cavity with quartered oranges and lemons, inject it with a mixture of butter and your favourite poultry spice. Cook by temp on by time set the probe in the meat part under/near the leg. Pull up the skin and rub the breasts and quarters with the same spice you used above. Set the temp to 325 and cook with apple wood. It will be awesome” - Greg Payne

 “Spatchcock style! Inject them turkey boobs and go at 275 for an hour than to 350 and flip bird on its breasts to crisp that skin 🤤🤤🤤” - @triple6grill

 “Make sure you have a lot of propane. Have it on low only on one side. It turned out fantastic. A couple of tin pans and foil on the bottom. Kept checking and baste it.started at 12:00 ate at 6:00” - @hopeshoots_canada

 Gotta grab the Traeger Turkey kit. Pellets, brine and seasoning. It was amazing at Easter! Spatchcocked too! Best ever....🔥🔥🔥🔥 - @unclejimmybbq

When you first put the bird on the grill, use an open, shallow pan (so you keep the Juices in the pan for gravy), brush the outer skin with melted butter, put at 220 deg for an hour and use the “super smoke” setting. After that you can turn up to 350 deg to finish the bird and tent with foil when the internal temp hits 150 until it’s done at 175 or so! This will give you a nice smokey twang without being overpowering, a great crispy skin and make you put on 5 lbs by just opening the lid. - Tim from Traeger Canada

 

Take your picks and check out our progress @chilly.moose on Facebook and Instagram to see how our bird turns out! 


Have a great Thanksgiving Weekend!

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