Serves: 5
Keep It Clean!
Hey, paranoia may be overrated, but when it comes to working with poultry, you can't be too careful. Always wash your hands with plenty of soap and warm water before and after handling poultry. Also wash all utensils, cutting boards, work surfaces, and sponges that come into contact with raw poultry with hot soapy water and rinse well.
Use It Or Lose It.
Poultry has a very short shelf life, so be sure to keep it refrigerated and cook it or freeze it by the "use by" date on the label. Frozen poultry will keep for up to two months. Always thaw and/or marinate poultry in the refrigerator.
Is It Done Yet?
Poultry is thoroughly cooked when the juices run clear and the meat is no longer pink at the bone. It's hard to take a temperature reading on a game hen without touching the bone, so follow the times and visual clues set down in the recipes for doneness. On a whole chicken or a turkey (or on their bone-in parts), however, you're best to use an instant-read thermometer to check for doneness. The thermometer should read 180ºF when inserted into the meatiest part of the thigh on a whole bird or bone-in thighs and legs. Just make sure the thermometer tip isn't touching bone or fat. Chicken and turkey breasts are thoroughly cooked at 170°F. According to the USDA, ground chicken or turkey is fully cooked at 165°F.
Try A Rotisserie.
If you're fond of rotisserie-grilled meats, a rotisserie can be a great grill accessory. It slowly turns the meat on a spit above the surface of the cooking grate for slow, even browning (the food has to be well balanced on the spit, of course). Now, a well-engineered grill also gives you even browning, but the rotisserie offers a special benefit. The meat juices roll around the outside of the meat as it turns, rather than dripping onto the flames. The result is a juicy, flavorful bird or roast. There are just a few tricks to remember when you're using a rotisserie for poultry:
* Consider the height of the bird. You lose a few inches of clearance when you lift the bird off the grate (a charcoal grill rotisserie should come with a collar that adds a few inches of height to the entire grill), so you may be limited on the size of turkey that will fit. Always make sure you'll have at least an inch of headroom between the bird and the lid before you put the bird on the spit. If you can't fit it, you can always cook it on the cooking grate.
* Know your temperature settings. For rotisserie cooking, use Indirect High heat for game hens and other small birds, Direct Medium for chickens and medium-sized birds, and Indirect Medium for turkeys.
* Convert a rotisserie recipe to a regular grilling recipe by cooking the bird over Indirect Medium heat. Consult the REFERANCE & APPENDIX, _Grilling Guide: Poultry for cooking times. Use an instant-read thermometer to ensure the bird is fully cooked to the bone, where the juices should run clear.
Just Bag It.
Resealable plastic bags are convenient for marinating poultry in the refrigerator because you can toss them when you're done, as opposed to scouring a bowl. One-gallon bags are big enough for a whole chicken or two game hens. Larger sizes are also available in just about any grocery store. Always place the bag(s) in a bowl in case they leak.
Boil That Marinade!
If you want to use your poultry marinade for a baste, boil it first. Pour it into a small saucepan and bring it to a full boil over high heat. Continue to boil vigorously for 1 full minute.
From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This _Poultry On The Grill: Bird On A Fire recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.
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