We don’t all have the culinary chops of Jason Bangerter of Langdon Hall — and we definitely can’t all shoot our own wild turkey, unless we’re talking about the whiskey. That being said, what we can do is cook up a mean Thanksgiving bird over the fire!
The easiest way to get your bird grilled over an open fire is to pull it apart or flatten it up. Then rub it in delicious herbs and spices and set it on a grate. If you’re partial to stuffing, you can de-bone the bird and then truss it. You want to keep it at thin as possible to ensure even, thorough cooking — that’s why we like to cook our stuffing in cast iron alongside our feathery friend.
If you’re partial to a whole bird, we suggest burying it in hot coals. This takes time — definitely a weekend project. Lots of people have been successful though. If you’re barbecuing and have steady control over your heat source, feel free to leave it whole as well. The difference here is you can keep the heat lower for longer, unlike over a fire pit.
- 1 large Ontario turkey breast
- 1/2 cup of your favorite barbeque sauce -- We like the Sauc'd Series from Northwinds Brewhouse
- Create a nice bed of coals with a low flame. You'll want lower and even heat for a piece of meat this size.
- Place breast directly on grill, skin-side up, over indirect flame. Cook for approximately 45 minutes, until thermometer reads 170F.
- Brush generously with your favorite BBQ sauce, turn and brush on bottom as well. Cook for 2.5 minutes on each side.
- Remove from grill, cover loosely with foil and let stand for 10-15 minutes before slicing.