Father’s Day!
To say my hubby is a turkey fan would be the understatement of the year. You ever see the dad in the movie A Christmas Story? Yeah, that’s Joe. So for father’s day I wanted to make him a fabulous meal, turkey with all the fixings. Joe looks forward to Thanksgiving all year long and he’d have me cook a turkey once a week if he thought he could. So to celebrate this awesome man of mine I wanted the best bird ever. I called my friend Andy Dionne, owner of Dionne’s Poultry at the West Side Market and asked him if he could get me a nice bird and remove the backbone so I could lay it flat on my grill. With some great advice from Cleveland Heights writer, Michael Ruhlman,I soaked the bird in a salt & water brine for 24 hours. He also suggested I build my fire up around the perimiter of my grill. I use hardwood charcoal and wood when I grill. I put the bird in the center, closed the lid and let her cook. The results were amazing. The meat had a smokey ring and flavor and the brine made it amazingly moist. If you’d like to know more about using a brine, drop me a note. For even more pics, check us out on facebook.
