HOW TO: Grill a Turkey

charcoal Here's a recipe that might help reduce the amount of dishes and cleanup. The result is a turkey with a smoky flavor and crisp skin and comes from Barbara Ries' A Tradition Is Born. Use a well-brined bird (overnight). Serves 12

INGREDIENTS for the brine 1 12-lb. turkey 1 cup kosher salt 1 lemon, halved 1 orange, halved 1 onion, cut into wedges 3 gloves garlic, chopped 4 bay leaves 1 TBSP dried thyme 1 TBSP ground black pepper

INGREDIENTS for the rub 10 cloves garlic, finely chopped 2 cups flat leaf parsley, finely chopped 2 TSP chili powder 1/2 TSP cayenne 1/4 TSP ground black pepper 2 oranges, zested and cut into wedges 8 TBSP unsalted butter 1 large onion, roughly chopped 1 carrot, roughly chopped

1. Brine the turkey by combining salt, lemon, orange, onions, garlic, bay leaves, thyme and pepper in a 12-qt. pot or cooler. Add 1-1/2 gallons of cold water and stir together. Squeeze lemons and oranges into brine and add halves. Submerge the turkey, weigh down with dinner plates if necessary. Cover and refrigerate overnight.

2. The morning of Thanksgiving, remove the turkey and pat dry with paper towels. Make the rub by combining garlic, parsley, chili powder, cayenne, black pepper and orange zest in a large bowl. Using your fork or hands, work butter into ingredients to form a paste. Rub all over turkey. Put orange wedges, onions, carrots and 3 cups water into disposable roasting pan fitted with a rack. Set the turkey on top.

3. Build a medium-sized charcoal fire in a kettle grill, arranging the coals so they cover only one half of the bottom grate of the grill. For a smokier flavor, add water-soaked wood chips to coals. Place cover on grill and open the top and bottom vents of the grill, let the coals burn until and instant-read thermometer inserted into the top vent of the grill reads 500°F. Transfer roasting pan to the top grate of the grill on the side opposite the coals. Cover grill and cook for 30 minutes then cover breast with aluminum foil. Cook turkey, adding water to roasting pan as necessary and replenishing the coals every hour or so to maintain a temperature of roughly 350°F. Continue cooking until an instant-read thermometer inserted into the turkey's thigh resisters 165°F. That's about 3 hours for a 12-lb. bird. After grilling, let sit covered with foil for 30 minutes.

Enhanced by Zemanta

7 Wines That Go With Thanksgiving

. .

When picking wines for Thanksgiving, there are different choices for different times throughout the day.  This year I'll be considering some of these wines for Thanksgiving at Chéz Bakas:

Find these wines at a store near where you live on grappos.com

Broadbent Vinho Verde - aperitif When Uncle Earl shows up to Thanksgiving he's ready to watch football and start grazing.  Sure, you could put a beer in his hand and he'd be happy as a clam.  OR, you could give Uncle Earl some sophistication and introduce him to a new wine.  Vinho Verde is a great pre-dinner wine because it's lower in alcohol (much to Earl's shagrin) and also has a light effervescence to it. You want to keep your edge. Thanksgiving is a marathon, not a sprint. Ease your liver into the evening with a lighter white wine that's easy to sip. Broadbent Vinho Verde is one of the only Vinho Verde's shipped to the U.S. in refrigerated containers which is important because freshness is what this wine is all about.

7086_BBSOVERDE_EN

.

Sokol Blosser Evolution - aperitif, dinner The Sokol Blosser Evolution white blend is a fun wine for many occasions. It's hard to describe exactly what it is or what's in it, but all I know is it works—by itself or with food.   Evolution is a blend of 9 different white grapes that all hold hands and play Red Rover with your palate. You can sip on Evolution before dinner or with it. The most recent edition of Evolution reminds me of the older editions with a touch more sweetness aka residual sugar....but just a touch.

evolution

.

St. Supery Virtu - dinner I'm not just picking this wine because I work for the winery (disclosure) but also because the Virtu combines the best of two worlds. Sauvignon Blanc is more of an aromatic wine than a "rich mouth feel" wine. Semillion is the opposite. It's got more of a creamy texture that you'd associate with a buttery Chardonnay, but it's not as aromatic. Virtu joins them together like Voltron to form a rich, creamy textured wine with the floral components that do the tango with Thanksgiving turkey on your taste buds. In my other Thanksgiving post I mention Pinot Gris or a drier Riesling as a wine to compliment the turkey with acidity to cut through gravy. The Virtu accomplishes many of the same things as those two wines for the same reasons.

virtu

.

Chateau Musar Cuvee Rosé - dinner I've tried many rosés recently from so many different grapes around the world. One of my favorites is the Musar Cuvee from Lebanon. Made from 100% Cinsault, the Musar rosé is like a 50/50 blend of cherry cider and cranberry cider. It's dry, but not too dry. There's just enough residual sweetness so your cheeks don't pucker. The balance between alcohol, fruit and acidity is ideal.  Because of it's resemblance to cranberry, it compliments the main course.

7116_MCVRSH04_EN

.

Hahn SLH Pinot Gris - dinner There's something about the Hahn SLH Pinot Gris that almost evokes an emotional response. It's such a pretty wine with elegance and refinement, yet pure quality fruit and acidity that is great to sip by itself. Since Thanksgiving is a special occasion, why not share with others. I really like about a dozen Alsatian Pinot Gris, but most recently this one has been near and dear to my heart.  It features a silky honey texture with floral notes of a Hawaiian garden.  Hahn does it again! A3586 PGRIS SLH F cmn foil.eps

.

St. Supéry Moscato - after dinner aperitif With age, comes wisdom. And the wisdom I've gained over the years is by the time Thanksgiving dinner is over, I'm usually stuffed and not able to bend at the waist in any sort of sitting position. I'm usually laying on my back counting how many calories I just ingested. You'd think the wisdom would be don't eat so much. Either way, I'm learning to skip dessert and not eat any more. The problem is I still have a hankering for something sweet. The Moscato has filled that slot nicely. It scratches that itch for something sweet after dinner without being too high in alcohol or being food. The only way pumpkin pie is going to be eaten is if I store it in my esophagus while I'm waiting for my stomach to empty.  This wine features aromatic fireworks of peaches and cream without being too syrupy.  It's got some finesse, which is nice after a big meal. The Moscato is the so popular at St. Supéry that it has its own wine club.

stsuperymoscato

.

Broadbent Malmsey Madeira - dessert If you do find room for dessert, I admire you. Did you know a good Madeira like Broadbent's will go with virtually any dessert? It's not cooking Madeira, it's the stuff that's made to enjoy in a glass. I've tried Madeira with ice cream, cheesecake, chocolate cake, bananas foster, créme brulée and various other desserts. The Madeira went with all of them. In fact, you could dip a piece of bread in balsamic vinegar then eat and still have Madeira "cut through" the balsamic taste. Good Madeira might possible be the most perfect dessert wine.

7073_BB10MALM_EN

So there you have it.  Another Thanksgiving has come and gone.  Some poor sucker is doing the dishes while everyone else is trying to alter their bodily chemistry with coffee to offset the effects of Tryptophan.  I hope this guide helps give an idea of what wine to serve at what time throughout the day in order to get the most satisfaction and bang for your buck.  Happy Thanksgiving everyone!

Enhanced by Zemanta