Big Country Posted November 23, 2009 Share Posted November 23, 2009 Well, as is no surprise considering she comes from a large Italian family, my wife and I are going to overdo it this year as we host our first Thanksgiving. My parents will be in town as will be my aunt/unle and 2 cousins, and my wife's sister and her family and her mother will be over. My mother in law is doing her "traditional" roast turkey then bringing it to our place. It's got the stuffing stuffed in it, etc. My wife wants to do one at our house so we have that smell of Thanksgiving in the house. I have seen on many of the cooking shows various methods, etc, such as rubbing a garlic/herb butter under the skin, rubbing oil on the skin, and putting together an herb pack to stuff in the bird. I am not really looking to put any sort of dressing/stuffing in the bird, but would like to maybe do a garlic/rosemary/lemon type of seasoning mix to stuff in the bird while roasting. Any suggestions on how to best do this and any additional herb that may work well in this sort of application.. perhaps thyme? Should I use the same basic flavors in the butter rub under the skin? Should I infuse the oil I rub on the skin? Basically looking for a quick check to see what I should/shouldn't do as neither my wife or I have done a bird on our own before, and I wanted to make it extra flavorful. I also wanted to do a bird on the grill. Have a 5-burner gas grill for this. Originally I was going to try find a vertical stand that could fit a turkey and essentially do a variation of "Beer Can chicken" with it, but no luck finding a vertical stand large enough yet, and, as the smallest bird at trader joe's was a 17 pounder, not sure the turkey would fit on the grill with the lid closed (may have to freeze one of these turkeys and find a smaller one for the grill) I do have a roasting pan that can go on the grill, so looking for a seasoning method that would help infuse a bit of a BBQ flavor.. maybe a little kick to it, though not sure I neccessarily want to go cajun with it (not saying I won;t, just looking at options). So, any tips for doing a full bird on a grill? Thanks in advance for any help, I appreciate it. Quote Link to comment Share on other sites More sharing options...
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