Matt Bday and Family Fun Day

We had a great time last weekend celebrating Matt’s birthday and relaxing at THE Hai with a bbq and dining al fresco. It was extra nice to have J’s parentes, Dave and Sherry, join us and gave us a good excuse to break out some of the good wine ;).

Matt’s dinner request turned this into a bit of a Thanksgiving Training Camp with BBQ Turkey, Stuffing and Veggies on hand.

It was a great meal and great time!

For those who also want to do a little pre TDay tasting prep below is the recipe I use for my Turkey and Glaze along with pictures of the day.

Turkey:

1 18-22lb Turkey
2 tablespoons Kosher or regular table salt
3 Oranges, 2 inch cubes
1 bunch Sage
2 Onion, quartered
4 heads Garlic Heads, cut crosswise in half
6.4 ounces Garlic & Herb Cheese Spread, optional

1. Rub cavity with salt

2. Place cubed oranges, quartered onions, halved garlic heads and a few sage sprigs in the cavity

3. Optional: Loosen skin and spread cheese underneath

4. Tuck wings under back and tie legs together

5. Indirect Grill Instructions:

Place pan to catch drippings in the middle at bottom of the grill with a little water. Place 25 charcoal briquets on each side of the grill pan. Add 8 briquets per side every hour. Place wet wood chips on briquets every hour.

Keep lid (top vents opened, bottom partially closed) on turkey the entire time except when basting.

6. Place turkey breast side up on center of grill.

7. Cooking Times: 10 to 11 pounds1 to 2 hours (Indirect Medium)

12 to 14 pounds2 to 3 hours

15 to 17 pounds2 to 3 hours

18 to 22 pounds3 to 4 hours

23 to 24 pounds3 to 4 hours

8. Doneness:: 180 degrees in thigh, 165 degrees in breast

Maple Chipotle Glaze: