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The last time I grilled chicken I had a little disaster, as I initially forgot to boil the marinade to decontaminate it so I could use it to baste the chicken as it cooks, so I tried to speed the process by putting it on the stove. Just as I was getting ready to turn the chicken I went inside to collect the marinade, and arrived just as it boiled over into a giant mess, so my chicken started to burn before I got back to it. Last night I was extra motivated to make it perfectly to make up for this, and after getting the fire going just right I put the chicken on, and the very next second the first raindrop fell in what turned out to be an incredibly heavy rain storm, which lasted exactly as long as my cooking session. The chicken came out okay considering I had to keep the grill closed and couldn't see very well, but it was far from the perfection for which I was striving, as I only ended up with one set of grill marks out of an ideal four, and the chicken came out a trifle chewy. One more incident in a row and I'm going to redub this recipe Murphy's Chicken, after the law of the same name.

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19. Re: Best roast Turkey Aug 8, 2011, 20:56 Lesaonar
I was watching Alton Brown and he did a really cool roasted turkey. So major props to him for making me want to switch it a bit. You can brine the bird, as he did, but I didn't find it necessary. Thought I'd share this since there are other foodies here that enjoy good turkey. I was a professional cook for 15yrs.

Turkey, completely thawed or fresh
Carrots, onions, celery, apples
Thick cut bacon
Olive oil
Smoked salt
Cracked pepper
Chicken or Turkey stock.

Preheat oven to 500F/260C

Wash the turkey, inside and out. Pat dry.

I like to put the bird on a stand in the roasting pan, to keep it out of the juices, and place the carrots, onions and celery (Large chunks of veg) around the stand. You can also just put the bird on the chopped veg if you want.

Put about 3 cups of stock into the roasting pan. I recommend Better Than Bouillon concentrated paste.

Drizzle the bird with olive oil and massage the bird so it's totally covered. Sprinkle smoked salt, cracked pepper and sage on the skin. Cover the breast and thigh/legs in bacon slices. Stuff the cavity with apples.

Put the bird in the oven, uncovered, for the 1st 30 mins. Drop the temp to 250F/120C for the remainder of the cooking time and cover the bird until it's cooked (internal temp of 161F/71C).

Let the bird rest, covered in tinfoil shiny side down, for 30 mins or so.

The drippings that are left are mmm mmm good!
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