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Whole turkey and chicken roasters on the Poultry Pal.
For turkey start with a completely thawed turkey up to 14lbs.
Birds may be brined, injected or just seasoned on the inside
and outside.
(spray or rub with vegetable or olive oil on the
outside before seasoning )
Place the neck opening of bird above top of infusion tower, use
fingers in neck opening to guide bird onto infusion tower. Make
sure skin around neck opening does not interfere with
inserting bird onto infusion tower. Push down bird onto infusion
tower.
Legs may be tied with butcher string or skewered to keep legs
together.
Fill Poultry Pal base with approx. 18-20 oz. of preferred
flavor liquid. (We like full flavored beer!)
Place tower with mounted bird onto base pan.
Use the indirect cooking method for gas or charcoal grills.
For charcoal grills use 10-12 lbs. of charcoal. Coals should
have gray coating on most of coals before cooking. Rotate bird
during cooking to evenly brown.
Cooking times will be determined by size of bird and grill temperature.
For 12 - 14 lb. birds allow at least 2- 2 ˝ hrs.
Check internal temperature at base of leg and thigh and thick
part of breast, bird is done at 175 to 180 degrees. Let bird stand
for 10 min. before removing and cutting. This allows moisture
to incorporate into meat after cooking.
Use in hooded gas, charcoal grills, smokers and ovens.
Enjoy in good health !
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