Wood Charcoal Roasted Turkey Recipes

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Place rack in the lowest position of the oven.
• Remove the turkey neck and giblets, rinse the turkey, and pat dry with paper towels. Place the turkey, breast side up, on a rack in the roasting pan. Loosely fill the body cavity with stuffing. Rub the skin with the softened butter, and season with salt and pepper. Position an aluminum foil tent over the turkey.
• Place turkey in the oven, and pour 2 cups turkey stock into the bottom of the roasting pan. Baste all over every 30 minutes with the juices on the bottom of the pan. Whenever the drippings evaporate, add stock to moisten them, about 1 to 2 cups at a time. Remove aluminum foil after 2 1/2 hours. Roast until a meat thermometer inserted in the meaty part of the thigh reads 165 degrees F (75 degrees C), about 4 hours.
• Transfer the turkey to a large serving platter, and let it stand for at least 20 to 30 minutes before carving.

Steps:

• Let turkey sit at room temperature at least 1 hour. Stuff turkey with aromatics or stuffing of your choice; tie the cavity closed.
• Open grill vents. Place a chimney starter on the small lower grill grate, put 50 charcoal briquettes in starter, and ignite; let burn until ash gray. Remove chimney starter, center roasting pan on grate, and pour out coals, dividing evenly on each long side of pan. (Be careful not to spill ashes into pan, since it will collect the turkey drippings needed for gravy.) Top with main grill grate.
• Combine oil, salt, and pepper in a small bowl. Rub or brush mixture all over turkey.
• Place turkey on top grate, directly over roasting pan, and cover with grill lid (keep lid vent open). Every 45 minutes, add 8 unlit briquettes on each long side of roasting pan to keep heat even. (Some grills have a grate with space on the sides that allows for this addition. Otherwise you'll need a helper to lift the grate with the turkey while you add the coals.) Cook turkey until a thermometer inserted into the thickest part of the thigh (and the stuffing) reads 165 degrees, 2 to 3 hours (about 10 minutes per pound with aromatics, 12 minutes with stuffing). Remove from heat, and let rest 20 minutes before carving.

Steps:

• I Use Royal Oak musquete Wood Charcoal ( NO ANTHRACITE COAL HERE)with rack removed make two stacks of charcoal up as high as posible on opposite sides of the pan and nothing directly under the bird. An aluminum loaf pan placed directly under the bird with several inches of water in it to get drippings rather than mess up the grill. Make sure you have enough clearance for the lid to not rest on the Turkey.
• Clean the the cavity and a generous amount of salt spread and rubbed inside then rinse well,,, trim away all unwanted fat so less dripping, rub skin w/ unsalted butter, veg. oil your favorite, Do Not Puncture the skin with thermometers and do not remove one if installed at market, You will loose lots of desired Juices.
• In time practice will come in handy... Light coals and try to light all as even as possible and wait for them to show all white before placing bird over the fire Breast Sid Down.. Practice turning the Turkey over from breast side down to breast side up. You will be doing this about 45 minutes into roasting. If roasting corn is desired have it soaking in water while the bird is roasting,, If roasted Potatoes are planned scrub wash and stab 3 time on each side with meat fork and please do not wrap in foil until after they are cooked...
• Tuck wings back and make sure legs are spread out as far as they can go,, place the bird BREAST SIDE DOWN. and secure the lid set time for 45 minutes. Make sure all vents remain open unless a flair up then close until the fire is out.. with help and it will be hot over the coals ( I used a 4' long 2X4,, in cavity and a 2nd party help turn so the Breast Is Top up..) It is important to know your fire is hot as the high temperature is the KEY to a Juicy Turkey.
• Again no poking the skin any time ,, to tell when the Turkey is done ,, the bone at the end of the leg will be exposed by an inch of shrinkage. With Help carefully slide the bird onto a platter and immediately cover well with Foil and a coup;e towels or coat so heat stays in the meat...
• If Necessary rebuild your fire and , place the potatoes on the rack turning when skin gets near burnt or when tender with fork test... The corn will be the same,, turning a half turn when husk burnt and a 1/4 turn and another half turn. remove from fire into paper bags to keep warm..
• Tips on the potatoes when serving,, nice to wrap in foil then make a slit like a football lacing with a deep slash into the meat,, push in on ends with both hands and an opening will provide a place for butter and etc. The foil a neat holding cup so the potato is contained. Take an ear of corn and providing it is well cooked need a heavy long knife,, hold by the silk end and cut off one or two rows at the stem end all the way threw, holding the silk end tight shake as to make clean ear fall out... If the cob did not cook Thorley you will have to loosen husk at stem end and squeeze hard on silk end like a toothpaste tube...