Recipe: The Art of Grilling Turkey

THE ART OF GRILLING TURKEY
Source: National Turkey Federation

Ask 20 different cooks to explain the essentials of grilling and, chances are, you'll get 20 different answers. But for the most part, there are some generally agreed upon tips for making your grilling experience the absolute best. The following presents simple descriptions of cooking methods, optimal cooking times for turkey, and some helpful hints.

Direct Grilling:
Best method for cooking smaller turkey cuts requiring 25 minutes or less cooking time (e.g., breast steaks, breast tenderloins and turkey burgers). First, open all grill vents and remove top rack. Next, mound 50-60 briquettes on the grill bottom. Light the briquettes and let them burn until the ash is gray. Spread coals evenly and spray the unheated top rack with nonstick spray. Reposition the rack over coals. Place the turkey on the grill, turning it frequently for even cooking.

Indirect Grilling:
This method is best for slower, more even cooking of large turkey cuts (e.g., bone-in breast, bone-in thighs, turkey wings) or a whole bird. First, open all grill vents. Spray the unheated top rack with nonstick spray. Mound 50-60 briquettes on the grill bottom. Light the briquettes and let them burn until the ash turns gray. Divide the coals into two equal parts on the grill's outer edges. Place the drip pan, containing a little water, in the center of the coals. Reposition the rack over these hot coals. Place the turkey directly over the drip pan on the grill and cover with the lid. To maintain heat, add 5-9 briquettes to both sides every hour as needed.

Gas Grilling:
To grill with direct heat, set the temperature control to high and preheat the grill for 10 minutes. To grill with indirect heat, set the temperature control to 300-350 degrees F and preheat for 15-20 minutes (double check against manufacturer's directions). If the grill has only one burner, place a pan of water under the grate to create indirect heat. Put the turkey in a roasting pan and place the pan on top of the grill. If the grill has two or more burners, the turkey should be placed away from the flame. A simple way to accomplish this is by turning off one burner and placing the turkey over that area.

Cooking Times and Temperatures:
Breast tenderloins, 1/2-lb. each - Direct - 15-20 minutes - 170 degrees F
Breast steaks, 3/4-inch thick 1/4-lb. each - Direct - 15-20 minutes - 170 degrees F
Bone-in breast half, 2-3 lbs. - Indirect - 1 to1 1/2 hours - 170 degrees F
Drumsticks, 1/2-lb. each - Indirect - 50-60 minutes - 180 degrees F
Wings, 3/4-lb. each - Indirect - 50-60 minutes - 180 degrees F
Turkey burger, 1/2-inch thick 1/4-lb. - Direct - 5-6 minutes per side - 165 degrees F
Whole turkey, 8-12 lb. - Indirect - 2-3 hours - 180 degrees F (in thigh)
Sausages, 1/4-lb. each - Indirect - 15 minutes - 165 degrees F

Some General Grilling Tips:
For better absorption, apply spices to foods about an hour before grilling.
Don't rush yourself. Gather your ingredients ahead of time to prevent running back and forth between kitchen and grill.
Invest in the proper tools. Tongs and a spatula are essential. These help you turn food without piercing the skin so precious juices aren't lost. Other necessary items include mitts, brushes, aluminum foil, drip pans, meat thermometer and water spray bottle.

Grill more than you think you'll need. It's always more difficult, if not impossible, to add quantity later (in a timely fashion).
Keep a small clock next to the grill to track time.

To reduce sticking, apply a light coating of vegetable oil to the grilling surface.

If grilling a whole bird, make sure the turkey fits on your grill with the lid closed. There should be at least one inch of space between the turkey and the lid.

Troubleshooting:
If you don't hear sizzling, the grill may be too cool. To correct this, lower the rack, open vents and/or rearrange the coals.
Meat and poultry grilled or smoked outdoors can develop a pinkish appearance, even if well done. Use a thermometer in the thickest part of the meat to test.
If using a barbecue sauce or glaze, wait until the last minutes to apply, as sugar will caramelize and burn.

RUBS, MARINADES AND BARBECUE

Getting Rubbed the Right Way:
Dry spice rubs have been growing in popularity over the past few years. First taken mainstream by chefs, they're now used widely by home cooks. A rub is a combination of seasonings rubbed directly onto meat, poultry or fish to enhance the flavor when grilled. They can be hot, mild, savory and even sweet. A few of the top spices used in recipes include cayenne pepper, chili powder, oregano, cumin, black peppercorns, red pepper flakes, paprika and garlic powder.

Marinade Magic:
A marinade is a liquid mixture (usually an acid, oil and spices) that is used to soak meats prior to cooking. It has but one primary purpose, to add flavor to that which it surrounds. For example, grilled turkey breasts taste fantastic on their own, but when submerged in a marinade containing cumin, coriander, rosemary, thyme and black peppercorns, the taste is out of this world. The different types of marinades could fill a cookbook and are limited only by imagination. The rule of thumb is to use ingredients that blend well and complement each other. A few perennial chef favorites include chile peppers, onions, shallots, garlic, ginger, citrus zest, mustard, ketchup, plum sauce, oregano and sage.

The Battle of the Barbecues:
Barbecue refers not only to the sauce, but to the method of grilling as well. It involves slowly cooking meats over the heat of hardwood and/or charcoal at a temperature of 200 to 375 degrees. Sauces are usually tomato based with both sweet and sour overtones. The sauce is applied only in the final minutes of cooking, as the sugars will caramelize and burn if cooked too long. Start talking barbecue and you'll find yourself steeped in a world of tradition and competition. The Carolinas claim to be the birthplace of American barbecue. From those beginnings, it has spread and regionalized most notably in Texas, Tennessee and Missouri. Here you'll find different variations in sauces, ingredients and styles of cooking.

SAFETY FIRST

Because grilling involves the application of direct or indirect heat, and the cooking of fresh or thawed meats, it is an activity that requires vigilance. Keep the following general principles in mind to make your grilling experience flavorful and fun.

- Always keep a watchful eye on what you're grilling. That doesn't mean you have to stand over it every minute, but remember, with direct heat it only takes minutes for things to cook.
- To reduce flare-ups, trim excess fat from higher-fat meats. When turning, move the meat to a different part of the rack.
- It may seem obvious, but keep the grill away from flammable items like your house, garage, fence and clothesline.
- Never use gasoline to start a fire.
- With a gas grill, check the hoses and connections before each use to monitor for tears or leaks.
- When bringing raw meat outside for grilling, never place the cooked meats back on the same plate used to carry them out. Bring a clean plate along to hold finished food.
- Don't let raw meat or fish come into contact with other foods. Use separate cutting boards or thoroughly sanitize the one you're using.
- Do not carve cooked meat on a board used to hold or cut raw meat.
- Wash your hands often. Use warm, soapy water before preparing food and after handling raw meats.
- Refrigerate leftovers promptly.
- Chill meats until you're ready to grill.
- Use glass bowls to marinade meats, and always refrigerate while soaking.