Turkey, do not have Thanksgiving without turkey. This is a 20-22 pounds of turkey that’s actually raised, so to say that turkey isn’t eaten more than you know, that one time of the year. Let’s see, we’re going to roast this on the grill, so to speak and let me show you how to do that, it’s really simple. So people say to me, “how do you grill a whole turkey, isn’t it just going to brown like crazy? “ But in fact, we’re just going to create sort of an oven situation on the, you know, outdoors on the grill. So, first we’re going to put a little bit of water, or you can use chicken stock if you want to. Then I’m going to take soma salt and pepper, some oil, actually you can do this right in here. I have a rack here so that the turkey doesn’t actually hit the bottom, so it doesn’t get too burnt off from the grill, I’m afraidness; little oil there’s some salt and pepper. The liquid in the bottom, I like lots of black pepper on my turkey, the liquid on the bottom is going actually create sort of steamy sensation, so that helps the turkey cook all the way through, they’re getting loud in there.
Let’s go. We’ll put this right on top of the grate here, I mean this thing is really going to act like an oven, so you’re going to turn it up high for a minute for it to get nice and brown and then we’ll turn it down. Let’s go make the apple and sage glaze for the turkey. Now, this glaze is going to be pureed in the food processor away so that all the vegetables, the apples, everything I start to cook with now, it doesn’t have to be very tiny cause it’s going to get pureed anyway. So I’m going to slice up some red onions, little oil at the bottom of the pan, onions, some cerano chilies, okay let me have the apples; I’m going to take the skin off the apples so that you want to puree this, which I use the, I like it leaving the grains with the apple’s skin on because I like the flavor of it, but for this case, we want those skin off. Throw this right to the pot; throw off the onions, the cerano chilies, and the apples all cook together; going to add some cider vinegar to this, these apples, these onions and chilies in there, get some vinegar, and why not use apple cider vinegar in the apples, right? Scale on the feet, and we’re going to add some sugar, that’s going to help make it nice and syrupy, sweet to catch on the spice in this chili. So let’s first, let’s finish this glaze here, we have the apple glaze, spicy apple and sage glaze for the turkey. The turkey was truly good on the grill, I’ll show the tem a second, but first we have some fresh sage to put in here, remember it’s apple, just like the spicy apple and sage glaze, a little salt and pepper; let’s make the glaze, you want to make it nice and pureed, well that looks great. I mean, skin is getting nice and crisp, we still got enough moisture in the bottom there, if that sort of burns down to it’s worth, almost dry, just add a little more chicken stock or some water, just want to keep some moisture there to keep the turkey cooking, add a nice space. Now we’re going to add the glaze, and this is going to really start to caramelize the skin a little more, turkey time. We’ll let this turkey rest for like about an hour. We want to make sure that the turkey is cooled down a little bit’ let the juices kind of run out there. Get it on your cutting board, nice sharp knife, take the leg first, drumsticks, and then we can take the thigh apart in a second; you know a lot of people sort of make very thin slices like this on the breast. What I do is I take the whole breast off like so, okay? So now we’re just going to make slices like this; nice thick slices, and the great thing about this is everybody gets a nice piece of the skin. So that’s what you want to see, alright, that’s the presentation that you want to put in a nice bowl, and it’s here, here we go. Okay, same thing with this side, now we’re going to glaze the breast a little bit more, your apple sage, okay We want to take the dark meat, what I do for this is I just turn it right over it; and you just sort of, just like peeling off the dark meat, just like that.