RickB wrote:Good points from all directions. I'll hold with if you don't like it don't comment. Sometimes there are posts that seem intended to quash a particular post thread or throw a bad light on it. We all have bad days, why share a funky mood?
Rick
Oh no, now the the Funky Doctor of Love will have free reign over this place!
Actually Rick,
I want to thank you for the Turkey suggestions you sent me, looks delicious! I was thinking of brining my Turkey before hand as I've never done that before. However, we are pressed for time. I've grilled many full Turkeys out on the Weber Charcoal grill over time. Usually, I use some Lawry's Season Salt, fresh Granulated Garlic a little special spice we get from a local merchant and then rub the Turkey down with Olive Oil. This year I may also place a stick of butter in the cavity as some recipes call for, just as an experiment. I always grill it over indirect charcoals and add coals if needed depending of course, on the size of the Turkey. I baste it with a blend of Lawry's, Garlic, white wine and water mixture every 20 to 30 minutes. The drippings plus some of the liquid is used for gravy. To start the coals I use Weber's charcoal starter which sort of looks like a chimney and only use 2 1/2 sheets of newspaper. Starts every time and I've cooked out in 10 below weather and in rain too.
Anyway, I know we're off topic...what was the topic again?
Roy
Joe is the Best!