Popular Mechanics: Home Improvement

Turkey Tips Don't burn the bird.

By Roy Berendsohn

Weber's Mailer has turkey-grilling tips.

If you're the type of person who can't grill a thing without ruining it, then maybe you shouldn't read this. Then again, maybe you should read it, if for no other reason than to realize that food from a barbecue grill doesn't have to look like it's been cooked by an oxyacetylene torch.

Weber-Stephens Products, maker of the well-known Weber grill, says there's no better Thanksgiving bird than one cooked on a charcoal or gas barbecue. Sounds daring, doesn't it? True, in the wrong hands, the hallowed bird could become just another piece of carbonized food matter. But Weber has maintained for years that with the right grill and a little coaching, almost any backyard chef can produce exceptionally tasty food. Hence, the company has launched an advisory on how to grill the Thanksgiving turkey.

Here are a few tips. For more information, contact Weber using the information listed below:

1. Use the indirect-heat method to cook the turkey. This method uses heat reflected from the sides of the grill, as opposed to heating the food directly from underneath.
2. Cook the bird for 11 to 13 minutes per pound. The internal temperature should reach 180°F in the thigh and 165°F in the breast area. A visible indicator: Meat juices should run clear.
3. Choose a turkey that's broad and flat, as opposed to one that protrudes too high in the breast area.
   

The company offers a free Weber Turkey Mailer. You can get it by writing Customer Service, Weber-Stephens Products, 200 East Daniels Rd., Palatine, IL 60067, by calling the customer service department at 800-999-3237 (800-99-Weber) or by visiting the company's website: www.weberbbq.com.

Copyright © Popular Mechanics 2001. Reprinted by permission.

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