Barbeque Your Holiday Turkey

Starting a New California Tradition

Canoga Park, CA. (November 2005) - The holidays are here. This often strikes fear in the hearts of even Martha Stewart types. And for those of us who aren't of such fine organizational and culinary stature, it can downright drop us in our tracks. But take heart, for we live in Southern California-we're laid back-and we can cook outdoors.

Outdoor cooking in November? Yes, as a matter of fact, it's a lovely 78 degrees right now. (Hence our high property taxes.) A light sweater is all you'll need in the evening to step outside to your outdoor barbeque and cook center. Not to mention, you'll avoid ending a wonderful evening with family and friends with a huge mess in the kitchen.

Cooking a turkey on the barbeque is easy," says Scott Cohen, Supervising Designer at The Green Scene. "It's especially great for entertaining because the cook isn't a slave to the kitchen. The turkey practically cooks it self." Cohen should know a thing or two about barbeques. He built about 40 of them this year. "The real secret is in the proper equipment. With a gas grill you don't have to keep adding more charcoal and the temperature is

Move over Martha, here's how it's done. Start with a 10 to 12 pound turkey that has thawed for 3-4 days in the refrigerator. Remove the giblets and the pop-up thermometer and wash inside and out. Marinate for at least 8 hours (or overnight) in a mixture of water, salt, Worcestershire or soy sauce and magical herbs. Drain, dry and brush with olive oil. Do not stuff. For extra flavor, try placing fresh sage and rosemary under the skin. Preheat the grill to 220 to 250 degrees, and then mount the turkey on the rotisserie. Add smoked wood chips for a smoky flavor if your grill has a smoking tray attachment. Keep the lid closed except to baste the turkey with its juices about once an hour. Test for doneness by moving the drumstick. If it moves freely from the turkey, you're good to go. Or use a meat thermometer in the breast. It should read at least 180 degrees.

Cooking a barbeque style turkey is far more like the feast of the original Thanksgiving. Our forefathers didn't have the luxury of convection ovens. The modem outdoor cook center maximizes cooking ease and simplicity without sacrificing the flavor or the appearance of a golden brown, juicy holiday turkey.