shetuck
What do you need water for, Sunshine?
I'm going to be making Thanksgiving dinner this year... I'm partial to ham on TG, but my mom is recovering from some minor surgery and she likes Turkey, so I'm going to make one, along with the traditional trimmings: yams (w brown sugar and melted marshmallow topping), dressing (with pine-nuts, celery, traditional herbs and spice like parsley and sage ), pecan and pumpkin pie, green bean casserole (with slivered almonds in home-made cream-of-mushroom sauce), home-made rolls, garlic-and-chives mashed potatoes, and the likes...
Obviously the centerpiece is going to be the Turkey. I grilled one a few years ago. The fact that it was snowing outside made it that much more fun. It was very tasty... much better than any oven-roasted bird I've ever had. Made it on a gas grill, but added smokey flavor by throwing some wet hickory bark into an aluminum tray on the bottom of the grill. Can't remember anything else about it, but it seemed pretty straight-forward at the time. I think I just left it low-and-slow and made sure to keep an eye on the meat thermometer.
What are you looking forward to having / making / seeing on your TGiving table?
Anybody else out there grilled a Turkey before? Suggestions for marinades or basting sauces for the grill?
Obviously the centerpiece is going to be the Turkey. I grilled one a few years ago. The fact that it was snowing outside made it that much more fun. It was very tasty... much better than any oven-roasted bird I've ever had. Made it on a gas grill, but added smokey flavor by throwing some wet hickory bark into an aluminum tray on the bottom of the grill. Can't remember anything else about it, but it seemed pretty straight-forward at the time. I think I just left it low-and-slow and made sure to keep an eye on the meat thermometer.
What are you looking forward to having / making / seeing on your TGiving table?
Anybody else out there grilled a Turkey before? Suggestions for marinades or basting sauces for the grill?
Last edited:
