KATHY’S HOME & GARDEN TIPS – SOMETHING NEW FOR THE GRILL

KATHY’S HOME & GARDEN TIPS – SOMETHING NEW FOR THE GRILL

Burgers hot dogs steaks and ribs are all great on the grill but sometimes we want to get adventurous and try something new. I’m not quite confident enough to put a whole turkey on the grill but Butterball® has a great alternative boneless breast roast. This roast comes wrapped in a net bag that holds it together in a uniform shape for even cooking.

The turkey comes frozen remember you need at least two days to thaw it out safely in the refrigerator. Always place thawing meat on the lowest shelf to avoid cross contamination and make sure it’s in a leak proof container. The turkey needs a little prep work before grilling. I open the bag in the sink to contain all the yucky juice. Loosen and adjust the netting for easier removal later. Dry with paper towels. Before beginning I mix some salt and pepper together and set aside on a paper plate. Pour some vegetable oil in a small dish. Oil the breast well and generously salt and pepper.

Prepare the grill for indirect cooking placing coals down both sides of the grill leaving the center empty. In this space place a drip pan formed from heavy duty foil. Light the coals and wait until they are covered in white ash. Place the turkey directly over the foil pan. Let cook for half an hour. Turn it over and cook for another half an hour. Total cooking time is usually 1:15-1:30 hours. Start checking the temperature after 1:15. You are looking for 170-180 degrees. Test with an instant read thermometer in several places. Times vary depending on many factors like outside temps and charcoal moisture. When turkey reaches desired temperature remove from grill and wrap in heavy duty foil. Let rest ten minutes. This lets juices go back into the meat and also stem loosens the net. Carefully cut and remove the net. Slice and enjoy! Gas grill cooking is the same. Simply turn off the burners on one side and cook as you would on charcoal.

I usually pair this turkey with light sides. Crisp sauté some green beans with garlic and EVOO. You can grill some asparagus with EVOO and kosher salt. If you like bake some potatoes on the coals. Wrap in foil and place next to the coals turning for even cooking. A nice salad with assorted greens and homemade vinaigrette goes well also.

KATHLEEN WEAVER-ZECH & DEAN’S TEAM CHICAGO