Fiesta

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Turkey Tips

Order a fresh, all natural turkey a week or more in advance. If using a frozen turkey, allow it to thaw in the refrigerator (this will take several days.)

Remove the turkey neck and giblets before brining or cooking the turkey. Snip off the wing tips and use it, the neck and the giblets (not the liver) to make a turkey stock for use in the gravy or to flavor the stuffing.

Make sure the turkey will fit in your roasting pan in the oven or on your grill (the lid should fit in place without touching the turkey).

Never stuff a turkey that will be cooked on the grill.

Don’t trust the pop up thermometer inserted in some turkeys. Instead invest in an instant-read thermometer and use it periodically to take the turkeys temperature (do not leave the thermometer in the oven). The turkey is done when the thermometer registers about 170 degrees in the thickest part of the thigh. (Let the turkey stand tented with foil and the temperature will rise about 10 degrees.)

Refrigerate all leftovers within 2 hours of cooking.

Brining the turkey

A brine is a liquid solution with salt in it that adds flavor and ensures tender, juicy meat. We think brining a turkey is the perfect solution to dry holiday turkey. We’ve added beer to our basic salt and sugar brine—it complements the smoky flavor from the grill.

The vegetable crisper drawer of the refrigerator makes a great receptacle for the brine and a small turkey (line the drawer with a heavy plastic bag). A 12-pound turkey should be brined overnight for the moistest results. Remember to discard the brine after using.

Grilling the Turkey by the Indirect Method

There’s nothing better than a turkey infused with the smoky aroma from the grill. To ensure that the meat is cooked but not dry, you’ll need to set the grill up for indirect cooking. That is—no hot coals or gas burners on directly until the turkey.

For a charcoal grill, arrange the hot coals on two sides of the grill leaving the center empty. Place the turkey in the center of the grill.

For a gas grill, turn off the burners directly under the turkey and only use the burners on the side.

Carving the Bird

Sharpen your slicing knife (take your knife to a sharpening pro if it’s been a while).

Remove the cooked turkey from the oven or grill and let it turkey stand a few minutes before carving it—this will allow the juices to settle and make carving easier and the meat moister.

Carve the turkey in the kitchen—it’s too messy for the dining room table or to do in front of the guests unless you have tons of experience.

Place the turkey on a large cutting board. Use a large fork to stabilize the turkey if necessary. Cut off the turkey legs (drumstick and thigh). Separate the drumstick and thigh. Carve the thighs into slices. Arrange drumstick and carved thigh on a heated platter, tent with foil and set in a warm oven. Working your knife along the breast bone, remove each breast half in one large piece. Place on the cutting board and slice thinly. Add to the platter. Serve.

Speedy Appetizers

Dress up salted mixed nuts with a generous sprinkling of fresh lime juice and chili powder.

Serve cut up vegetables.