#Acron grill skin

It is 16.5in across, and it fits perfectly on top of the three metal brackets that are meant to hold the Akorn’s own expensive stone heat deflector, sold separately. This grate is sold at Lowe’s along with all sorts of Weber parts. Mine is a medium pizza pan wrapped in aluminum foil, sitting on top of a charcoal grate from the 22in Weber kettle. The bird goes directly on the rack, so make sure it’s clean. While the turkey is waiting, prepare the grill You won’t have the 4 hours the NY Times guide calls for, and that’s probably OK. Put the bird back in the fridge uncovered. Transfer the thyme and rosemary into the cavity. On Thursday morning, get the bird out of the brine, drain it, pat it dry with paper towels, all over and inside the cavity. Watch the embedded Essential Roast Turkey video (3 minutes) and see how Melissa Clark prepares that bird. This dry brining is close enough to what’s described in the NY Times Guide. I did this on Wednesday night and left the turkey in the fridge overnight. Put the turkey in there (it will be snug, but a 14 lb bird fits), and tuck in the rosemary and thyme down the sides. Rub it all over with the dry brine, and put the garlic into the cavity. Next, pat the bird as dry as you can with paper towels. There’s nothing wrong with a turkey whose legs stick out and up. Sometimes the turkey comes with the legs tied together with a kind of plastic shackle. This gives the bird a trussed appearance that must have been greatly prized back in the 1960’s.

#Acron grill skin

Also, these turkeys come with their legs tucked under a strip of fat and skin at the end. Bag them with the neck and giblets and freeze them for soup. Everybody leaves them on and they look nice and crispy in every picture of a roasted turkey, but they’re useless for eating. Next, cut off the tips of the wings at the joint. Crush and peel six cloves of garlic.īack to the bird: unwrap it, and get out the neck (from the cavity) and the bag of giblets (from under the neck flap). You will also need a couple of sprigs of fresh rosemary aand some fresh thyme, about the same amount of foliage as the rosemary. My dry brine – a rub, really – is a version of theirs: The New York Times has a great turkey cooking guide here, with a welcome emphasis on simplicity. Thaw on a shallow pan, so if juices seep out of the bag they don’t drip into your vegetable drawer. But don’t assume that the bag doesn’t have any holes in it. You thaw it in the bag, so you will only open it when you’re ready to brine. On the subject of thawing: the turkey comes in a form-fitting plastic bag. In my fridge on Wednesday night there were still ice chunks in the cavity. I just want a raw turkey without that red popper (if it does have a red popper, I will take it out after thawing).įrozen is probably the freshest turkey anybody can buy at a reasonable price, so frozen is the way to go, but thawing it in the fridge takes time. Besides size, I will have to look closely at the package, so the turkey doesn’t come with any extras like “self-basting” or “brined” etc. It’s hard to find frozen whole turkeys that are smaller than 10lb, though Butterball advertises a Li’l Butterball that’s supposedly 6 to 11 lbs. This was a 14 lb bird 10 to 14 lb is an OK size.

Next time I’ll buy it on Sunday morning for better thawing. I bought this turkey frozen on Monday morning. smoke at 300 degrees for 15 minutes per pound of raw bird.1/2 tsp of kosher salt per pound of raw bird for the brine.14 lbs is the biggest turkey I would cook.This height limitation will dictate the length and width too: they only make so many sizes of disposable aluminum pans. It can’t be too deep, because it must fit between the heat deflector and the grill rack. aluminum drip pan, about the size of the turkey, like a smaller lasagna pan: the turkey doesn’t need to fit in it, but the pan needs to be big enough to catch what drips off the turkey, besides keeping it bathed in steam.a box of fresh thyme from the store, or sage but they’re both optional if you have rosemary.two sprigs of fresh rosemary (many neighbors grow their own).2.5 gallon zippered bag (Hefty makes them).instant read meat thermometer I probably have the cheapest kind.garlic, onions, celery, kosher salt, black peppercorns, allspice, vegetable oil.These are my notes on what I did and what I’d do differently. This turkey won’t win any prizes, but it was perfectly edible and it was simple enough that I would like to do it again, with only small changes.