Grilling a turkey

[Greg]

I have grilled three turkeys now and although they have all come out juicy and tender I would like a little more flavor in them. Any suggestions would be appreciated.

 

[Patrick_CT]

How did u do the first 3?

 

[shelly]

Using your fingers, gently separate/lift the skin from the meat (breasts, thighs and legs) and put your rub under the skin.

Shelly

 

[ACW3]

Without knowing what you have already done, I will add something I have tried with great success. I have taken some garlic flavored EVOO and injected the bird. I also spatchcocked the bird to make it easier to cook. The moisture remains good, the flavor is great, and the skin will get reasonably crisp (when cooked at 350. Good luck.

Art

 

[TTNuge]

Did you brine them? I would definitely brine or inject.

 

[Greg]

I did place butter under the skin with some poultry seasoning, grilled at 350 and removed at 165. Like I say they were juicy but didn't have an exceptional flavor I was expecting from the grill. Thought about brine but stay in an RV during the summer camping and don't have the refrigeration space to keep the meat cold. I'm Norwegian so have a limited vocabulary could you please tell me what EVOO and spatchcocked is?

Greg

 

[warpath]

Greg, EVOO is extra virgin olive oil,, spatchcocking is a method of removing the backbone etc from a bird so they can lay on the grill flatter and is said to cook better..

seeya
Dave

 

[ACW3]

Spatchcocking is also another term for butterflying a chicken, turkey, etc.

Art

 

[BBQ Joe]

Watch BP spatchcock a chicken on the BPS site.

 

[Greg]

Thanks guys for the info. Now how do you grill lutefisk?

 

[CarterQ]

Now how do you grill lutefisk?

On a gasser so nobody notices the smell!