Topic Title: turkey
Created on November 18, 2007 at 12:39 PM

dallnut

SHOULD I PUT WATER IN YHE GRILL BEFOE COOKING OUR TURKEY? THE TURKEY WEIGHS 19 LBS SO I GUESS IT NEEDS TO COOK ALMOST 5 HOURS. THAT SOUNDS LIKE A LONG TIME WE DO NOT HAVE A THERMOMETER

Robyn

You really should invest in an thermometer, if you cook a lot, they are awesome--all you do is hook it up and set it and it will tell you when it is done--you don't even have to worry about anything!!!

sam

which holland grill do you have? will the traditional cook a bird that big?

Mike

I cook a 22lbs turkey and i never put water in the pan.
When i first bought my Holland Grill, i didn't purchase the thermometer either and then did everything by the recommended times. Then i bought one and oh my gosh they are sweet! Simply stick the probe in the meat while it's cooking and turn the base towards a window and then you don't even have to go outside to see how it's doing. Simply look at the temp and then when it's where you want it, it's done!

@Sam, I have the Tradition and a buddy of mine has a heritage and both of them will cook a bird that big!


ljr

What about temp? Holland recommends pulling bird out at 180-185. However, isn't that a little overcooked? After you pull the bird out at 180-185, the internal temp will continue to rise over the next 30 minutes and the white meat will dry. Alton Brown (Foodchannel.org) recommends a much lower interal temp but he is cooking a bird that has been brined and cooked in the over (Alton pulls out his bird at 161). Maybe Holland is playing it safe and following the government standards. What say you?

Marty, Scranton PA

Trust me, 180 degrees is PERFECT for a turkey cooked on a Holland Grill. Even if you let the bird rest for a half hour, it's still very juicy. The TV guy--how is he cooking his bird? It's going to be very dry if he cooks it in an oven. But of all the turkeys and chickens I've grilled on my Holland, they'ver always been juicy and not dry.

Rob

Thanks for the advice. With the Holland Grill thermometer, 180 degrees and 2 1/2 hours was perfect timing for our 14 lb. bird. It was cool how at 2 1/2 hours, it was exactly 180, and the turkey was great.