Cooking time depends on the size of the Turkey and amount of heat.
Here is how to prepare the perfect Turkey.
First, if you are planning on injecting it with a marinade, it is
best to do this the night before to allow the flavors to absorb into the
meat. You may mix a desired amount of Tipsy Turkey Liquid Mix with water,
melted butter, or some other sort of marinade and inject the bird using that
mixture. Cooking time will vary if you use a gas grill versus charcoal. Then
there's the oven...
If you are using a gas grill preheat the grill on high with the lid closed
and after it is hot go ahead and put your turkey on and let it cook in this
high heat for about fifteen minutes, then turn both burners on a medium heat
(place the turkey directly over one of the burners). A 12 lb. turkey will
cook in 2- 2 1/2 hours. Resist the urge to open the pit too often, you
really don't need to check on it until the 2 hour mark.
If you are using a charcoal pit, build your fire big enough to be able to
sustain the heat that you need to cook the turkey thoroughly. Again for a
12 lb. turkey the time will be 2- 2 1/2 hours. Remember, don't open the pit
too often.
If you using the oven, the temperature should be 325 degrees for 2 to 3 1/2
hours depending on the size of the turkey.
If you are cooking a larger turkey, these times will increase. The most
accurate way to know when the turkey is cooked thoroughly is to rely on the
pop up thermometers that most turkeys are equipped with or use a meat
thermometer. Stab the meat thermometer deep into the breast and thigh, an
internal temperature of 180- 190 degrees is recommended to kill off harmful
bacteria in the meat.
The most difficult thing about cooking a delicious turkey is keeping the
meat moist. Here are a couple of pointers on how to achieve a moist and
delicious turkey with your Tipsy Turkey cooker. Make sure you fill the
cooker cup all the way, you want to have enough liquid to last the entire
cooking time to steam flavor and moisture into the meat. Our favorite
concoction used to fill the cooker cup is about 2/3 beer and 1/3 liquid
seafood boil such as Zatarain's Liquid Crab Boil. Also, to keep to much of
the steam from escaping and more to permeate the meat, plug up the neck with
a potato, a wad of foil, or take the skin and stretch it over the neck hole
and "pin" it with tooth picks.
We hope that you enjoy the most delicious Turkey that you have ever tasted!
Sincerely,
Cajun "Tipsy Chicken" Cookers
