New paint rollers and BBQing the turkey

I got some of those dense foam paint rollers for painting the entry doors and giving a smooth finished look.  I’ll use a fine grit sanding block to knock down the paint strokes and get a smooth surface area for the paint.  Once the paint is done all that is left is to add the new door hardware then most of the House exterior jobs will be complete except for the gutter covers.  One very nice thing my siding guy did is dump out all the gutters and place the gutter at the correct angle for water flow, as he did the siding so the house is ready for winter.  Water dams should be less problematic this winter!

I changed up my easy access charcoal storage method to a small galvanized trash can.  The size of the trash can is perfect for holding the 40 pounds of chunk charcoal though the bag had some darn big chunks that were almost small logs.  This should work out great for making a good layer of  coals for cooking the turkey.  FYI if you brine and BBQ a turkey the meat take on a pink color so use a meat thermometer to insure you reach at least 165 degrees F. for a done turkey and let the bird rest in tinfoil, breast down for at least 20-30 minutes before carving.  While the bird is cooking I rotate it every 15-20 minutes and flip it every hour of cooking to ensure even cooking.  I keep a small pan under the bird to catch the drippings as well as add liquid to steam the bird during cooking.  You can add White wine, dark beer or vegetable stock the the pan to help cook the bird.  By BBQing  your bird you free up the oven to bake pies, rolls or casserole type dishes.  Leftovers: If you have any the shredded turkey meat makes great sandwiches or turkey tacos.   Trust me if you brine and BBQ a turkey you won’t get dry and tasteless white meat.

For the turkey brine figure about 1 cup of salt, 1/2 cup of sugar per gallon of  liquid.  I like using Apple cider for my liquid and then you can go nuts on spices you like for flavor.  Get your turkey out of the brine and give it about 30 minutes to warm to room temp before you throw it on the grill.  This is the time to add oils and spices to the bird directly.  I never have BBQed a “stuffed bird” but adding a few sprigs of rosemary, bay leaf, cloves of garlic or raw veggies to the cavity can add a lot of flavor.  If you must have turkey infused stuffing I’d get a small fire safe pan and place it below the turkey during the last hour/ 30 minutes of BBQing  to catch the drippings then stuff the bird during it’s rest time.

BBQing a turkey is very simple but it is not as easy as throwing it in a roasting pan in an oven.

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