“Your
backyard grill is, essentially, an outdoor oven with a versatility you
simply can’t replicate in your kitchen,” says Stephen Schroeter, Senior
Vice President of Napoleon.
“You can add new flavors and bring a whole new experience to your
traditional Thanksgiving dinner by cooking the entire meal on your
barbecue.”
· The Main Course. Thanksgiving and turkey are near synonymous. Start by preparing your grill for indirect cooking,
and placing a drip pan with water above the unlit burners, but below
the cooking grate (if possible, try to leave a space between the cooking
grates where you can fit a baster). As the barbecue warms up — aim for a
steady temperature of 350°F — get your bird ready. Even though you are
cooking it on your grill, proceed as if you were doing it in your oven.
Stuff it with your preferred mixture, season the skin (Napoleon suggests
rubbing the outside of the turkey with butter and then liberally
seasoning it with coarse salt, fresh ground black pepper and fresh
thyme, sage and rosemary from your herb garden), truss the legs and,
when the barbecue reaches the desired temperature, place it on the
grill. Check and baste it every hour. Cook until it reaches the desired
internal temperature — 165°F, or about 20 minutes of cooking time per
pound. Let it rest after your remove it from the heat – but don’t turn
your grill off yet.
o Be creative.
If you want to bring new flavors to your turkey, fill a smoker tube
with apple wood chips and place on one of the lit burners. The natural
smoky flavor is something you simply can’t replicate in your oven. If
you can’t access the drip tray with your baster, try making a basting
liquid with melted butter and white wine.
· The Side Dish.
Save the stress on your stove top by doing the potatoes on your
barbecue. Wrap your chopped potatoes in tinfoil, with a liberal amount
of butter or olive oil (or both!), fresh chopped chives and a minced
clove or two of garlic. Place the foil packet on the top shelf and leave
it for about an hour, maybe flipping it once. Once they are ready, you
are free to serve as is or to mash them up with some butter, cream
cheese and milk.
· The Vegetables.
The barbecue brings a whole new flavor experience to seasonal harvest
vegetables. Brushed with olive oil and lightly seasoned with salt and
pepper, the charred, smoky flavors
are unlike anything you can do on your stove. Place them directly over
low to medium heat, or use a grill top wok to cook up a medley of
peppers, zucchini and carrots. Do you have a side burner? Use it to boil
corn on the cob. Or grill the corn in its husks.
· The Gravy.
The concoction of the turkey drippings (be careful when removing the
drip tray from the grill, as it will be hot!) and the white
wine-and-butter basting liquid is an excellent base for an incredible
turkey gravy. Once the turkey is removed from the grill and is resting,
turn on all the burners and place the drip tray on top. As it comes to a
gentle boil, whisk together some flour and chicken stock until all the
lumps are gone, then whisk that into the drippings. Keep stirring until
it is smooth, skim off the fat and pour into your gravy boat.
Napoleon
was recognized as one of Canada’s Top 50 Best Managed Companies in
2014, an annual distinction sponsored by CIBC World Markets, Deloitte,
The National Post, Queen’s School of Business and CEO Forum. For more
information, please visit www.napoleonproducts.com. Follow Napoleon on Twitter @Follow_Napoleon and Like it Facebook.
About the Napoleon Group of Companies:
Napoleon®
is North America’s largest privately owned manufacturer of quality wood
and gas fireplaces (inserts and stoves), gourmet gas and charcoal
grills, outdoor living products and a complete line of Heating &
Cooling equipment. Napoleon has been named one of Canada’s Top 50 Best
Managed Companies, an annual distinction sponsored by CIBC World
Markets, Deloitte, The National Post, Queen’s School of Business and CEO
Forum.
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