Page 9 - NOV2021 Digial Issue

President
Kim Stanfield, kstanfield@nebs.org
Treasurer
Chris Clegg, cclegg@nebs.org Mike Strout, mstrout@nebs.org
Recording Secretary
Anissa Ladd, aladd@nebs.org
679 Washington St.; Unit #8-170; South Attleboro, MA 02703
Vice President
Paul Dahlstrom, pdahlstrom@nebs.org
NEBS Board of Directors Michael Strout
Peter Kelleher Jim Morey Craig Kimberley Mike Leger Tom Ryan Mic Stanfield
www.nebs.org
Top 5 Tips For Grilling The Perfect Thanksgiving Turkey
Practice Makes Perfect: A good practice run is always a great idea to help check the process and recipe. Also think about timing when you practice and make sure you practice as if it was your big day and time.
Spatchcock Always Eats Better: Your turkey cooked using the spatchcock method will cook more evenly and will also have the opportunity to have more flavor vs. the traditional uncut turkey.
Season Under The Skin Too: The best way to
ensure a more flavorful turkey is to pull the skin up and place sea- soning under the skin and directly on the meat. Also make sure
and season the outside of the skin as well.
Never Grill Inside A Pan: Most pans will block air flow from the bottom of the turkey and can also cause it to cook unevenly. The best way to catch the juices from the turkey is to use a rack on top of a pan and let the turkey cook there with the pan acting as a catch all for your bird.
Don’t Wrap When Done: If you wrap up your turkey in foil or plastic wrap after the cooking process is done you run the risk of softening up
the skin. If you choose the rest your turkey make sure it rests in an open space where condensation can’t form on the skin.
NOVEMBER 2021
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