It is Thanksgiving time again and that only means one thing…..turkey! There are many…MANY different methods and techniques to prepare the perfect turkey for your holiday meal. We have covered a few in other videos and now we have a whole new way to do it today. FROG turkey! Click here for the playlist.
No, it is not a turkey stuffed with a frog or anything else like that. This is a method developed and popularized by our friend Al Frugoni. It is sort of along the lines of spatchcock except that we do not remove any bones from the bird. It gets the name because of the way that the prepared bird closely resembles a sitting frog. This method allows the heat to hit all parts of the turkey evenly and creates a very evenly cooked bird. It is juicy and best of all, full of flavor!
This is a part of our Thanksgiving Turkey series and is a great option for you to try. This can also be done with chickens. It also doesn’t have to be done on a grill; it will work well in an oven as well. Whichever way that you choose to do your bird this year, we hope it is juicy and delicious. From the entire FOGO Family to yours, have a Happy Thanksgiving. Remember what this holiday is all about and be sure to give thanks for all of the positive things in life. Remember, the best things in life are not “things”!
- Fill your grill with FOGO Premium Charcoal and set it up for indirect grilling at 375°.
- Empty out the cavity of the turkey and pat it dry, inside and out.
- Using a sharp knife, remove the tip section of the wings. Next, starting at the cavity opening, slice the turkey just above the leg/thigh section toward the “nose”. You may have to cut through a couple of the ribs, that is normal. Repeat on the other side.
- Peel back the entire breast section until it will “hinge” freely. Turn the bird over, lay it flat on a flat surface with the breast section and leg/thigh sections facing upwards. Press down firmly on the breast until you hear a cracking sound. Press firmly on each thigh section as well until they sit flat. Lay the bird out with the wing sections facing forwards and the legs facing backward. The turkey should now resemble a frog.
- Gently insert your fingers in between the skin and meat on the breasts and thighs. Slowly move them around to create a pocket in between the skin and meat. Season the meat under the skin with the Chimichurri rub. Spray the entire surface of the turkey with Duck Fat Spray and apply an even coat of the Chimichurri rub to the skin of the bird.
- Place the Meater+ thermometer in the thickest part of the breast, making sure not to let the tip of the probe hit the bone. That would cause an inaccurate temperature reading.
- Put the turkey in the center of the grate and close the dome. Allow the turkey to cook until it hits 160°. (check the bird halfway through to make sure it is cooking evenly. If the skin is getting darker on one half, rotate the bird 180°) Remove the turkey to a platter and loosely tent it with foil. Allow the bird to rest for a minimum of 15 minutes prior to carving.
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