 Grilled Turkey
Feast
How to grill the perfect turkey and have a blessedly stress-free holiday dinner
By Jane Rodmell
There’s something quintessentially Canadian about winter barbecuing, clad in parka, toque, and mitts –
it’s always an adventure. Part of our family tradition is cooking the turkey outdoors on the charcoal kettle
barbecue.
Darkness descends too early, and it is no mean feat to handle a 20 lb bird on the grill…and a flashlight.
The critical question is always: Will the turkey be cooked
to succulent perfection when everything else is ready?
Despite the challenges, we wouldn’t dream of doing the bird indoors in the oven. It’s not just the
wonderful smoky flavour and moist meat of the grilled version. Doing the bird outdoors keeps the oven free
for other dishes and divides the cooking responsibilities between kitchen and deck. Instead of just Mom
working away in the kitchen, the preparation of the feast becomes a communal affair. Besides, the bird cooks
much faster on the grill, requiring almost half the time that it does in the oven.
The Menu
Grilled Turkey
Cornbread Sausage Stuffing
Marsala Mushroom Gravy
Lemon Rosemary Marinade
Rich Brown Turkey Stock
Jane's turkey grilling tips:
Cooking Times and Tips
Grilling Technique for Large Birds
Published in the September/October
2000 issue of Cottage Life magazine.
Copyright © 2000, 2007 by Cottage Life. All rights reserved. Reproduction of any article, photograph, or
artwork, for other than personal use, in whole or in part, without the written permission of the publisher is
strictly forbidden.
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