My Thanksdiving will be just myself and Mom though we did not make it small because of the “coof” but because family members are busy. Or pissed them off years ago! LOL
I’m very excited about cooking the small 10 pound turkey on the BBQ this year. I think I did much better on getting the Lump charcoal prepared to burn. I don’t know why it never crossed my mind to use my hatchet to cut/chop the lump mesquite charcoal into smaller chunks. The large charcoal lumps break apart easily so you could use a claw hammer to get the “lump” charcoal down to a BBQ friendly size.
I have a small fire pit I have all prepped with cherry wood kindling that will hold my Charcoal chimneys of mesquite while I get the charcoal started. In the BBQ I have laid a good bed of charcoal and some more of the cherry wood kindling and some limbs of cherry wood to get a good batch of coals going for cooking the turkey.
I’m starting the charcoal much earlier this year compared to my other Turkey BBQs. The coals from mesquite charcoal take more time to develop compared to using a charcoal briquet. While I had heat to cook the Turkey the coals were not a stable temp. so I often added more charcoal to maintain 325-350 degrees F. to cook the turkey. About an hour after cooking the turkey the coals would be a more stable temp. and much easier to maintain. If you want to BBQ a turkey get that lump charcoal lit at least 90 minutes before you place the bird on the BBQ. For cooking time for a turkey I plan on about 20 minutes per pound if you maintain 325-350 degrees F. with your grill. I rotate and flip the turkey every 15-20 minutes and baste via small pan of liquid in the BBQ that provides steam that helps cook the bird. Always use a meat thermometer to test if the turkey is done!
As I rotate and flip BBQ my turkey I make sure that I finish up the Turkey Breast down. That helps the juices flow into the breast meat. Let the turkey rest for 15 minutes breast down off the grill. That 15 minutes rest time will give you time to make gravy or finish up any last minute dishes.
This is not a smoked turkey technique it is BBQ at a higher temp. of 325-350 degrees F, rather than a low and slow temp of 225-250 degrees F. By adding moisture and rotating the bird I find the turkey breast is always moist compared to cooking the turkey in an electric oven or roaster. I use a brine of Canning salt, brown sugar and about 1/3 Orange juice and 2/3 apple juice with some spices for about 4-5 days. I get the turkey out of the brine, give a little rinse and then pat dry the bird and give it a spice rub. You won’t spread any diseases if you clean as you go with good cleaner or a mild solution of bleach.
I think that cooking any Holiday meal can be stressful. It is difficult getting the timing correct and you are always running out of cooking/baking space. By moving cooking the Turkey outdoors that frees up 3-6 hours of time cooking/baking in the oven. Add in a good sized Toaster/convection oven and you get more cooking options and it makes timing and all the parts cooking the meal easier. If someone likes sweet potato/yams or green bean casserole baked off, they can bring it themselves. You will have the oven space to bake any casseroles or dessert for others because you have planned ahead for cooking space. If it does not work, you can always change it next year.