Tradition has its fans, but maybe this year you would like to try a twist to your turkey recipe. If you've got a gas griddle and enjoy the hazy flavour of griddled meat, why don't you try barbecuing your turkey this year? It isn't only possible it is rather easy. Ideally, the turkey you choose should sit on the griddle and the lid should close without touching the bird. If this is not possible, do not be disturbed, you can still griddle your turkey. You'll require some industrial quality foil and either a V formed griddle stand or another metal cooking instrument you can safely use to prop open the lid of the griddle. Prepare and stuff the turkey as you routinely would. Place it on the griddle in order that it is positioned over one burner you can turn off.

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Since you can not truly 'flip' a turkey, you would like the turkey to cook by indirect heat, not by a direct flame beneath it. You soak them in water so that as they dry out from the heat of the griddle, they will release a flavored smoke that seethes the turkey.

Take the wood chips out of the water and put them into your tray. Place the tray on the griddle over the lit burner. Next, close the lid entirely if at all possible. If not practicable prop the lid up sufficient to keep it from touching the turkey. Then cover the rest of the opening with alcan foil. If heat gets out you may potentially have to prepare the turkey longer. But the foil creates enough of a barrier so that the smoke is kept circulating within the griddle and flavoring the turkey.

The time needed to prepare the turkey will alter dependent on irrespective of whether you managed to close your griddle absolutely. If you can, it'll take less time. If you are unable to, you may want to increase the heat on the other burner or burners to make up for the lost heat by having to prop open the griddle. After one or two hours, revolve the turkey 180 degrees to help guarantee even cooking. If you do not have one, then you must check the readiness by poking the thigh with a fork or skewer.

If the juices that run out are clear and the turkey has turned a pleasant golden-brown colour, then you're prepared to get rid of it from the griddle. Consider glazing the turkey with a sauce you use on other meat, or most likely adding bar-b-cue sauce to the normal cranberry sauce as a seasoning.