We here at GrillinFools.com are dedicated to step by step, picture by picture, foolproof instructions on how to make amazing meals on the grill. Those instructions are never more important than this time of the year when so many are forgoing an oven baked bird for a far superior grilled turkey, freeing up the ovens for pies and sides. We have tons of great grilled turkey recipes from a traditional bird (brined of course), to deep fried without oil (that is not a typo), to “healthy” turkey breasts with butter and garlic stuffed under the skin, to cider brined turkey beast, to honey turkey, to beer can turkey, to jerk turkey breast. You haven’t had turkey until you’ve jerked it!
But I feel that we have been remiss in that we didn’t fully explain the process of taking raw ingredients, grilling them to perfection and then bringing them to the dinner plate. See, just pulling a succulent turkey off the grill with that golden, crispy skin is not the end of the show. There is still a great deal of meat that has to be carved. The perfect carve takes practice. Most people only get that practice when they have a household full of guests on the 4th Thursday in November. If that’s the case, it could take years to master. We decided it would be great if we gave everyone a primer on how to pull off the perfect carve. Instead of buying 3-4 turkeys, grilling them and taking copious pictures of the carving process, and editing the photos, to come up with the step by step, picture by picture guide up to our standards, we decided to steal this great info-graphic from the good folks at Char-Broil. They have a page dedicated to the Thanksgiving Turkey (and some succulent sides) where I found this little nugget. Check out their Ultimate Guide to Thanksgiving. Browse around once you get there. You will see some of my recipes as I am a regular contributor.
But before you click over, check out the info-graphic (scroll to the bottom to download yourself a PDF copy):
Happy Thanksgiving, Everyone!