Grilled Whole Garlic Chicken

Coated inside and out with a spicy rub, the skin on this juicy grilled chicken will be irresistible. There are as many choices of rubs on the market as there are markets to buy them from. One of my favorite grocery store rubs is Durkee’s Grill Creations chicken and rib rub. I like the spicy smoky flavor it gives to the skin of the chicken. Even though it says rib rub, I have tried it on ribs but was disappointed. Stick with chicken for this rub.

Of course if you have a favorite chicken rub, by all means use it! or you can try this dry spice rub for chicken.

What To Grill

1 whole chicken (3 to 4 pounds)
1 onion, chopped
2 celery stalks, chopped
2 tablespoons Durkee Grill Creations Chicken & Rib Rub or your favorite dry spice rub
8 cloves garlic, minced
2 tablespoons olive oil

How To Grill It

Prepare and season the chicken:

1. Remove neck and giblets from cavity. Rinse bird and pat dry.
2. Place chopped onion and celery into cavity of chicken.
3. Mix together rub with garlic and olive oil.
4. Loosen skin of chicken but leave it intact.
5. Rub mixture on top of and under the skin of the chicken, allowing enough to reach breasts and legs.

Prepare the grill for indirect heat

Charcoal: Light charcoal. When they are ash-white, push them to the edges of the grill. Place an aluminum pan in the center of grill (under the cooking grate) with a little water in it.
Gas: Light the outside burners of the grill to medium heat.

Grill the chicken

Place chicken, breast side down, on grill right above the pan (not directly over the heat). Cover the grill and cook for about 1 hours, or until bird reaches 170 degrees, according to an instant-read thermometer. Turn chicken once or twice during cooking. If necessary, replenish briquettes to maintain fairly even heat.

Makes 6 to 8 servings

Related posts:

1. Grilled Chicken with Grilled Potatoes in Roasted Garlic-Oregeno Sauce
2. Recipe | Southwestern Lime Grilled Chicken
3. Dry Spice Rub Recipe For Chicken

Southwestern Lime Grilled Chicken

Marinated chicken flavored with a hint of lime and a southwestern kick

What To Grill

8 skinless boneless chicken breast halves
1/2 cup fresh lime juice
6 tablespoons soy sauce
1/4 cup vegetable oil
2 tablespoons chopped fresh oregano
2 tablespoons sugar
2 teaspoons chili powder
1 teaspoon cayenne pepper

How To Grill It

1. Mix all ingredients. Marinate overnight.
2. Preheat grill to medium high heat. Grill. (How to grill chicken)
3. Reserve marinade and boil for about 5 minutes, adding water if needed. Baste chicken with sauce

Serves 8

Related posts:

1. Grilled Chicken with Mango-Pineapple Salsa
2. Recipe | Marinated Southwestern Grilled Sirloin
3. Grilled Honey-Mustard Chicken Breast

The Tonight Show with Conan O’Brien

November 30, 2009

William Shatner talks about his experience with deep frying turkey while cooking Thanksgiving Dinner for his family.

Safety Precautions when deep frying whole turkey
13 Reasons to use The Big Easy Oil-less Turkey Fryer
5 Steps to Juicy Deep Fried Turkey

The Big Easy Oil-Less Turkey Fryer Click for More Information

Related posts:

1. What’s on YOUR Holiday Menu? Thanksgiving in Hawaii
2. BBQ Grail Thanksgiving Pictorial/Recipe Contest

I have been hearing of the benefits of rice bran oil and wondered how it would compare to peanut oil. Typically recommended for stir frying and pan frying, I set out to see how it would fare when it comes to deep frying my Thanksgiving turkey.

Touted as being globally recognized as the true “Health Oil”, I got in contact with Ellen Davenport from California Rice Oil Company and asked her why I should use her company’s rice bran oil to deep fry my turkey this year.

Some questions I asked Ellen:

Q: When it comes to value, how does the price of rice bran oil compare?
A: Comparable to peanut oil maybe even less

Q: What are the Health Benefits of rice bran oil?
A: Trans-Fat free. More antioxidants and vitamin E than most all oils

Q: What about Sustainability? Is there an environmental benefit?
A: The rice bran that is milled off for white rice was previously thrown away-now it is made in to rice oil.

Q: Are there any allergen concerns with rice bran oil?
A: Hypoallergenic-Rice Oil is very harmless

Q: Any taste Benefit over other oils?
A: Nutty and or buttery but really neutral

Q: What is the typical application for rice bran oil?
A: Most of our business is geared towards deep fryers in restaurants. Some notable users are Yahoo, Google, Apple, Pixar and Lucas Films, colleges, hospitals etc.

Using rice bran oil as an alternative seems like a no-brainer, with it’s surprisingly good benefit claims. Ellen was generous enough to supply us with 3 gallons of rice bran oil to review.

Produced in Thailand and imported by California Rice Oil Company, what intrigued me most with the rice oil is the high levels of antioxidants, exceptionally high smoke point (490F) and claims of lighter flavor.

After doing a little more research, I discovered rice bran oil does in fact have a very high antioxidant level. It is rich in both types of Vitamin E (Tocopherol and Tocotrienol), and cholesterol reducing Oryzanol. There are also 27 different types of Phytosterols, another powerful anti-oxidant, making rice oil more abundant than any other oil. In addition to its cholesterol reducing effects, Phytosterols are credited with many health benefits including anti-inflammatory effects, improving immune system and inhibiting the growth of cancer cells. In fact, many margarines, butters, breakfast cereals and spreads are now enriched with phytosterols and marketed towards people wishing to lower their cholesterol levels. (Source: Wikipedia)

Deep Fry Turkey In California Rice Bran Oil

Ingredients used: Rice Bran Oil, Injectable Marinade, Creole Seasoning. Some people prefer to make their own cajun marinade, but when I deep fry turkey, I like to use Tony Chachere’s. His injectable marinade and creole seasoning saves the hassle and is as good as anything I’ve made. The creole is a bit spicy, but much of it washes away during the deepfry process, leaving only the essence.

Prepare the turkey by allowing to completely thaw. A frozen turkey and hot oil is a recipe for disaster. Remove all the stuff from inside the bird and rinse. I left the plastic hook to keep the legs together while it marinates. Using a marinade injector, Inject the marinade into the turkey by following the directions on the package.

Sprinkle Creole Seasoning inside cavity and over the outside of turkey. Place turkey in a large tray or dish. Cover and refrigerate at least 8 hours but no longer than 24 hours. To prepare the turkey for refrigeration, fasten neck skin to back of turkey with toothpicks. Tuck the leg under the piece of skin at the tail. Fold the wings across the turkey, so the tips are touching

Set up the fryer and fill with oil. Heat to 350 degrees F. This will take about 20 minutes. Even though the smoke point is 490, never exceed 400 degrees F with a turkey fryer. I would not recommend attempting to deep fry turkey without a deep fry thermometer. While the oil is heating, set the turkey up on the stand.

A 30 qt fryer will take about 3 gallons of oil, depending on the size of the turkey. Save the jugs and pour the strained oil back into them for future use. This oil can be used up to 3 times.

SLOWLY lower the turkey into the oil. It’s a good idea to wear protective gloves while doing this since the oil does tend to splash up some. Even a single drop on a bare hand will let you know how hot that oil really is. This is not a good time to drop the turkey.

When you first put the turkey in, the oil temp will drop 25-50 degrees, increase the flame to bring the oil temp back to 350 degrees F. Monitor the temp often and adjust flame as needed to maintain that temp. Turkey will take 3.5 minutes per lb to cook in hot oil. This was an 11 lb bird. 11 x 3.5 = 38.5 minutes. See: How long does it take to deep fry turkey?

At 38.5 mins, its time to pull the bird and check the temp. The first thing I noticed with the Rice Oil is the beautiful golden color of the skin. Typically, the skin is a little darker.

The time formula is pretty accurate, as you can see the temp is perfect. However, using a meat thermometer is the most accurate way to determine that a turkey is done. Insert the stem deep into the breast or thigh during frying to be sure internal temperature reaches 170F.

This turkey is a beautiful color. Allow the turkey to sit at least 15 minutes before carving. The temperature will continue to rise slightly as the juices to flow back into the fibers of the meat. Cutting the turkey now will only allow the juices to drain out.

Here it is: Delicious Juicy Thanksgiving Turkey Deep Fried in California Rice Bran Oil. After letting the turkey sit, I carved into it. Juicy as can be! I couldn’t help picking off pieces of the skin to munch on while carving away.

Verdict

The “tasters” agreed the turkey was absolutely perfect. The skin was crispy, tasty and light. The meat was juicy and full of flavor. Compared to peanut oil, the taste was “lighter” and “less oily” with a nice buttery flavor. The nutty flavor of peanut oil may have an edge on taste of the skin, however the taste is still superior than that of canola or other vegetable cooking oils . That being said, I couldn’t stop eating the skin pieces.

Bottom Line: If you are looking for a healthy, trans-fat free and allergen free alternative to peanut oil, Hands down, rice bran oil is your answer.

Bonus

This perhaps could be coincidence. When frying turkey, there is always residue at the bottom of the pot and around the sides which tends to get burned in and needs to be scraped out. While cleaning up from the rice bran oil, the residue that is normally burned in literally rinsed out with hot water. In addition, while cleaning the cooking oil pump, I was able to just run some hot soapy water through it and wipe it down. Typically, it is a job to get the oil residue off.

Rice Bran Oil Price

Bulk rice bran cooking oil is roughly 12 cents per ounce, meaning 3 gallons would run about $46.00 which puts it slightly less than bulk peanut oil. www.amazon.com is a good source to compare California Rice Oil Company best price.

Website: www.californiariceoil.com

See Turkey Fryer Equipment and Accessories for products mentioned in this post.

Related posts:

1. 5 Juicy Steps To Deep Fry Turkey - Part 1
2. Origin Of The “Cajun” Deep Fried Turkey
3. Recipe | Creole Style Deep Fried Turkey

DAD’S GRILLED TURKEY

with Lemon-Garlic Marinade.

When I was growing up, before deep fried turkey became popular, my dad would always cook the thanksgiving turkey on the grill. He had a little Weber kettle grill that was perfect for this as it was pretty easy to regulate the heat. Needless to say, Turkey was always a treat at our house. Grilled turkey is juicy and delicious with a slightly smoky grilled flavor. Dad would just use pats of butter and garlic stuck under the skin for seasoning. I amped it up a little using a marinade injector

Preparing in advance is important for grilled turkey. A turkey on the grill will take approx 30 min to prep, 8 hours to marinate and 3 hours to cook. It is best to prep and marinate the turkey the night before and set in the fridge overnight.

What To Grill

Lemon Garlic Marinade

1 cup chicken broth
2 tbsp lemon juice
1/4 cup oil, olive or canola
1/4 tsp garlic powder (or 2 garlic cloves finely chopped)
1/4 cup finely chopped fresh basil
1/4 cup finely chopped fresh cilantro
1/2 tsp salt

Turkey

12-14 lb whole turkey, thawed
1 marinade injector
Tony Chacheres Original Creole Seasoning or similar

How To Grill It

1. Be sure to chop or grind spices as fine as possible. Place all marinade ingredients in blender. Cover and puree. Be sure it is smooth, this is important as large pieces will clog the injector. Set aside for at least 30 minutes. This is a good time to prepare the turkey.
2. Prep the thawed turkey, remove plastic leg holder, giblets and neck. Rinse the cavity and pat dry.
3. Inject the marinade into turkey
4. Sprinkle Creole Seasoning inside cavity and over the outside of turkey. Place turkey in a large tray or dish. Cover and refrigerate at least 8 hours but no longer than 24 hours.
   

   To prepare the turkey for refrigeration, fasten neck skin to back of turkey with toothpicks. Tuck the leg under the piece of skin at the tail. Fold the wings across the turkey, so the tips are touching

5. Set up grill for Indirect Heat. For charcoal, place a drip pan directly under the grilling area and arrange coals around the pan. For gas, use the outside burners.
6. Place the turkey directly on the grate, breast side up, over the drip pan or unheated part of gas grill. Close cover and grill over medium heat (4 seconds using the hand method). Cook about 3-4 hours until meat thermometer reads 170F.
7. Remove from heat and let cool 15 minutes before carving.

Serves 12-16

Related posts:

1. Turkey Baste
2. 5 Juicy Steps To Deep Fry Turkey - Part 1
3. Weber Grill and Rotisserie Recipes

Question: How Much Turkey Should I Buy?
Answer: The general rule of thumb is that you need to buy one pound of turkey for each average appetite adult. Once cooked and carved you are going to be presenting your guest with a little under 1/2 pound of turkey. This means a 20 pound turkey should feed twenty average adults.
You should adjust this size based on whether you want leftovers, how many children will be eating (plan on 1/2 pound for children) and whether or not you actually know any average adults. Remember that the larger the bird the longer the cooking time and more potential waste. You’re best bet is to get close to the right size, but never under buy.

Related posts:

1. Nutritional Values Turkey Meat: Dark vs. White
2. Beer Can Turkey Recipe
3. Turkey Baste

Pouring barbecue sauce on an already cooked piece of chicken, while much safer, just isnt the same. That’s chicken with barbecue sauce on it, not barbecued chicken. When it comes to barbecued chicken, everyone wants that nice thick glaze of sauce attached to the skin, and the only way to do it, is brush it on as it cooks.

Therein lies the problem. Because of the sugar content, it only takes a minute for a barbecue sauce to go from brick-red to solid black. This video recipe shows my fairly simple solution to the problem. I just “mark” the chicken’s vulnerable skin side, then cook it all the way through in a closed grill, brushing on the glaze as it cooks.

In addition to seeing how not to burn chicken, you’ll also see a slash and marinade pre-grill prep that adds to this recipe’s overall deliciousness. This will work with any prepared barbecue sauce, but is especially good with San Francisco-style barbecue sauce.

What is San Francisco-style barbecue sauce? That’s a great question! Soon you will be able to buy my very first prepared food product. Michele and I have been working on this sauce recipe for years, and it’s finally ready to unveil.

Of course, I can’t give you the exact recipe, but its a traditional American barbecue sauce base kicked-up with spices from around the world, as well as three of San Francisco’s favorite things; red wine, chocolate, and coffee. It is an incredible sauce, and you be seeing it here soon!

In the meantime, use your favorite barbecue sauce recipe or brand and give this a try. Enjoy!

2 chicken halves
1/4 cup rice vinegar
2 tbsp San Francisco-style barbecue sauce, plus more for brushing
2 cloves crushed garlic

For the rub:
1 tbsp salt
1 tsp black pepper
2 tsp paprika
1 tsp onion powder
1/2 tsp cayenne

Related posts:

1. BBQ Recipe - Spicy Barbecue Chicken with Hunters Sauce
2. Tennessee Locavore: Barbecued Raspberry-Hoisin Chicken - Finger …
3. Basil Grilled Chicken

Chicken:
4 (6-ounce) skinless, boneless chicken breast halves
1/4 cup pineapple juice
3 tablespoons chopped fresh cilantro
3 tablespoons low-sodium soy sauce
2 tablespoons honey
1 teaspoon fresh lime juice
Dash of crushed red pepper
Cooking spray

Preparation
1. To prepare salsa, combine first 8 ingredients. Cover; refrigerate 30 minutes.
2. To prepare chicken, place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Combine pineapple juice and next 5 ingredients (through red pepper) in a large zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator 30 minutes.
3. Prepare grill.
4. Remove chicken from bag, reserving marinade. Place chicken on a grill rack coated with cooking spray; grill 3 minutes on each side or until done.
5. Place reserved marinade in a small saucepan; bring to a boil. Reduce heat, and cook until reduced to 1/4 cup (about 5 minutes). Drizzle over chicken. Serve salsa with chicken.

I serve it with a side of brown rice and grilled green and red bell peppers.

Related posts:

1. Recipe | Southwestern Lime Grilled Chicken
2. Grilled Shrimp With Cilantro Salsa
3. Grilled Honey-Mustard Chicken Breast

Whether you are grilling or smoking a turkey, this baste keeps the meat moist, adds a delicious flavor, and helps brown the skin. Remember to begin basting about an hour after you start cooking.

Prep Time: 10 minutes

Ingredients:

* 1/2 cup butter
* 1 tablespoon lemon juice
* 1 teaspoon poultry seasoning
* 1 teaspoon sweet basil
* 1 teaspoon thyme
* 1/2 teaspoon sage

Preparation:
Melt butter in a small sauce pan. Pour in lemon juice and add poultry seasoning and other ingredients. Lightly baste on turkey every 30 minutes after the first hour of cooking.

Read the original post:


SOURCE: Turkey Baste

No related posts.

But here comes Thanksgiving and the holidays where there is so much good food and man-oh-man is it loaded with calories and fat! Whew-boy-howdy it is. For example that turkey you may be preparing for a special holiday meal is a good source of protein but it can be loaded up with extra fats and salt so you should be aware of the choices you make in preparation and serving. There is a difference in the fat content of white meat and dark meat in the more commonly prepared chickens as well as that holiday turkey. The National Chicken Council advises that you can leave the skin on the chicken while cooking because the additional flavor it imparts, as well as protecting the meat from drying out during cooking, is less than 1% of the fat. So remove it prior to eating but after cooking. OK that makes sense to me.

And Ive also played with the notion of proper cooking. Heres a method of preparing turkey or chicken that actually separates the white meat from the dark meat cooks them independently of one another to adjust for cooking times and allows you to kinda place them back together for the presentation.

Turkeys & Chickens are about the same - one section is dark meat (leg-thigh) and the other white meat (breast - wings) Because of modern breeding the breasts of domestic chickens and turkeys are much larger than previous generations. Dark and White meat also cook at different rates due to fat content. Consider cooking separately & joining for presentation.

But the big question remains: What about the fat in white meat vs. dark meat?

I dont usually excerpt material from other web logs or web sites but there is no way I can repeat this data on my own and wanted to share it with you. Originally produced for the web log called FitSugar.com this reference chart gives you some important facts to help you plan and enjoy your holiday meals. Only a portion of the article is featured here and I encourage you to read FitSugar.com for the entire story as well as other helpful information about managing your daily nutritional needs.

_________________________________________________________

Turkey: White vs. Dark vs. Turducken vs. Tofurkey

I know you know that Thanksgiving is just around the corner, but do you know the nutritional differences between white and dark turkey meat? Im a fan of all parts of the bird, but I know many people who avoid dark meat because they think its much more unhealthy than white meat. So I made a handy chart so you can see how they compare. I also added the nutritional info for turducken (for you serious poultry lovers), and Tofurky (for you vegans and vegetarians).

Please go to FitSugar.com to read the entire article and source material as well as links to other information contained in the post.

___________________________________________________________

Happy Grilling!

Related posts:

1. How To Know When Your Meat Is Done