I know it's not a turkey but I am not American............the Canadian Thanksgiving happened last month. Besides it is just me and the wife.
Picked up a Halal chicken from the Asian supermarket this morning and brined it for a few hours in a mix of water, ginger beer and store bought Jerk seasoning. Padded it dry, put a little rub on it and into the fridge on a rack for an hour or so.
I will add some shots when this finishes up.
My heat was probably too high for this cook......500f at the vent....when I checked the bird after 30 minutes I was greeted with skin that was too dark and a internal of 132f. So I foiled it till it hit 160f then took the foil off, removed the drip pan and moved the charcoal baskets underneath the bird to crisp the skin........no lid for this part:
Juicy tasty bird....skin could have been crispier but with too much color present already I didn't keep it over the baskets for more than 10 minutes.
I used a chunk of peach wood for the cook.........very nice smell while cooking and taste on the meat when done.
Topic: Roti Jerk Chicken (Read 3326 times)
