Thanksgiving Tips for the Best Barbecue Turkey

David Hill switched to barbecued turkeys some time ago and he hasn't looked back.

The said he can still appreciate a traditional, oven-roasted turkey swimming in juices and butter on Thanksgiving, but barbecued turkey can be faster, moister and more tender.

With Turkey Day 2011 right around the corner, Patch stopped by Hill's store for some tips on barbecuing turkeys.

Are you grilling or smoking?

"For Thanksgiving, the one question I ask people is, 'Who's your audience?' " Hill said.

Smoked turkeys have a strong flavor, which can sometimes overpower the mild taste of traditional Thanksgiving sides, he said. That's fine for the adventurous dinner crowd, but can also lead to a situation where "you brought something [as a side] and my turkey went and stepped on it."

If you do choose to smoke your turkey, choose a mild wood like apple or cherry, and burn it hot enough to eliminate most of the flavors before adding the bird.

Brine overnight, be sure to rub

To add flavor, Hill recommended brining the turkey the night before and adding a dry rub the day of the big cook. If you have more time, the rub can be left in overnight, he said.

Hill said he uses a Newman's Own oil and vinegar dressing for a brine.

Go vertical

The real advantage of grilling a turkey is being able to use a vertical roaster to stand the bird up and allow heat to flow directly into its cavity, cooking it from the inside and outside, Hill said.

"Of all the methods to cook a turkey, this tends to be the moistest and tenderest," he said, calling it his favorite method.

It's also faster, allowing a 16-pound turkey to be cooked in about two and a half hours, he said. That's about nine minutes a pound, as compared with the average oven-roasting time of 15 minutes a pound, he said.

The BBQ Pro sells the vertical roaster stands for about $25.

Beware the beer can

Hill said a popular grilling trend, using a beer can as a vertical grilling stand, cuts off airflow into the bird and doesn't allow it to cook as evenly as a vented stand. He also noted that often the can comes out of the bird without a label.

"Where did that go? Into your food," he said. "None of those other things, including the paint on the outside [of the can], have been certified to not be toxic at 350 degrees."

His store also sells a food-grade stainless steel can that replaces a standard beer can.

Safety first: Temperature matters

Hill said many turkey grillers make the mistake of taking the bird's temperature in the breast, when a safer location is in the hip (where the thigh and leg attach to the bird). And be sure to cook to 165 degrees to ward off foodborne illness, Hill and Sacramento County officials agree.

"The breast will cook first," Hill said. "If you pulled it when that's ready, the bottom will be undone."

Hill said grilling using the vertical method will allow the bird to cook more evenly, without charring the breast meat.

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