Test Turkey For Doneness and Barbecue Cooking Method

Turkey

Everyone has their favorite method for roasting turkey. In FoodDay this week we will present to you 5 different methods, one a day. To help you select which method to use, we have highlighted the appearance and advantage of each method.

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Helpful Hints: Testing For Doneness

A meat thermometer is the best guide to turkey doneness. For whole turkey, insert meat thermometer into thickest part of inner thigh, not touching bone. When whole turkey is done, the thermometer should read 180 degrees to 185 degrees F.
For turkey breast, insert meat thermometer into thickest part of breast, not touching bone. When breast is done, the thermometer should read 170 degrees to 175 degrees F.
No meat thermometer? Press thickest part of drumstick with protected fingers. The turkey is done if meat feels soft and drumstick twists easily in socket.
Another test for doneness is to insert a long-tined fork into thickest part of turkey thigh. Juices should be clear when the turkey is done.

Holiday Dinner Solutions

Situation: Spending hours cleaning up.

Line pans for side dishes, holiday casseroles for extra stuffing with heavy duty aluminum foil before you cook to avoid scrubbing pans afterwards.
To line pans easily, turn pan upside down. Press foil over the outside of the inverted pan.
Remove foil. Flip pan over and drop foil inside. Crimp edges of foil to rim of pan.

Barbecue Method

This method requires a covered barbecue grill and heavy duty aluminum foil.

Appearance—even golden brown and "crisp" exterior. The meat just under the skin may have a pink color, typical of charcoal-cooked turkey.

Advantage—a very easy method for cooking turkey outdoors.

How To:

Line a charcoal grill with heavy duty aluminum foil to keep after-the-meal cleanup to a minimum. (Do not line a gas grill.) Open all vents and punch holes through foil at grill vent openings, allowing for air circulation.

Arrange charcoal in a pyramid shape in bottom of grill, and ignite. When coals are hot, carefully place a large barbecue drip pan in center of grill. Arrange coals on either side. (To make foil drip pan: Stack 2 sheets of heavy duty aluminum foil 6 inches longer and wider than food to be cooked. Fold in all edges 1-1/2 inches. Fold edges upright, forming 1-1/2-inch sides. Press corners against sides.)

Remove neck and giblets from both cavities of defrosted turkey. Rinse turkey, pat dry and brush with vegetable oil. (Do not stuff turkey.) Insert meat thermometer into inner thigh for whole turkey or into thickest part of breast for turkey breast. Grease grill rack with vegetable oil. Place turkey, breast side up, on grill rack above drip pan.

Cook in covered grill over medium, indirect heat until meat thermometer reads 180 degrees to 185 degrees F for whole turkey or 170 degrees to 175 degrees F for turkey breast. For charcoal grill, add additional charcoal every 45 to 50 minutes to maintain medium heat. The approximate roasting times are: 2 to 3 hours for 8 to 12 lb. turkey; 3 to 4 hours for 12 to 16 lb. turkey. Not recommended for 16 to 24-pound turkey.

For easy slicing, cover turkey with foil and let stand 15 minutes after removing from grill.

Provided by The Reynolds Wrap Kitchens

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This page originally published as a FoodDay article (circa 1997).