The Best Thanksgiving Turkey!

When it comes to Thanksgiving, there is one obvious meal choice that everyone chooses to prepare, turkey!  There are many, many different ways to prepare a turkey.  The old standard whole turkey in a roasting pan is still great but there are lots of new options.  We have released videos recently showing how to cook a spatchcocked turkey along with the entire meal cooked on one grill with special guest, Tina Cannon, a new method called the FROG Turkey and now, this, the Turbo Trusser Turkey.  

This video today shows how to make the moistest turkey ever.  I mean this turkey was dripping like a leaky faucet.  The use of the Turbo Trusser absolutely helped make this one of the tastiest, easy to prepare turkeys that I have ever made.  It helped show how to get crispy skin on a turkey as well as the most tender turkey possible.

I am not normally a gadget person and I don’t even qualify this as a gadget.  It truly made a better turkey.  I was very impressed to say the least.  If you are looking to make the best turkey ever, check out each of our videos in this playlist,  and decide which is the best way to prepare a turkey for you.  Whichever of these methods you choose, I promise that you will not be disappointed.  Although we made our turkey on a Big Green Egg, you can make your turkey on the grill with whichever grill or smoker that you have.  We hope that you enjoy the videos, enjoy the holiday and eat until you can’t move.  

From the FOGO Family to you, have a very Happy Thanksgiving!

Directions:

1. Fill your grill with FOGO Premium charcoal and prepare it for indirect cooking at 375°.
2. Empty out the cavity of the turkey of all giblets, gizzards etc. as well as the neck.  Use paper towels and pat the entire bird dry, inside and out.
3. Place the Turbo Trusser in between the legs and place each leg in the appropriate notch.  Next, pull the wings up and use the rods to hook the pointy part of each wing to hold them firmly in place.
4. Spray the entire turkey with Duck Fat spray and evenly coat the entire bird with the seasoning.  Make sure to get seasoning down under the wings, under the legs and in all of the crevice’s that you can find.
5. Place your Meater+ Thermometer in the thickest part of the breast, being careful not to let the tip touch the bone.  Set it for 160° internal temperature.
6. Place the trussed bird in the center of the grate and close the dome.  When the turkey hits 120° internal, check to see if the coloring is even.  If one side is darker than the other, simply spin the grate 180° and continue to cook.
7. When the turkey has hit it’s final cooking temperature, remove it to a platter and LOOSELY tent it with foil.
8. Carve the turkey, serve the turkey, enjoy the turkey!