There are different views on carving a turkey. The cooking method – be it smoked, roasted, or rotisserie barbecued – shouldn’t be a factor. Some slice right off the breast of the bird while other chefs (like Bobby Flay) prefer a bit more sophisticated method and presentation.
Watch as Hilton Head’s Palmetto Bay Sunrise Cafe owner Paul Stewart demonstrates how to trim your bird while considering the texture of the grain of the breast meat.
- Find a clean, clear non flammable area to place the Chimney Starter. You could use the grill but you’ll still need a non flammable place to set the RED hot chimney once you’ve filled the grill. A little caution goes a long way. Use gloves.
- Fill the larger compartment in the Chimney (the top) with regular or hardwood lump charcoal (recommended!). Match Light or instant lighting (fuel soaked) is not needed.
- Compress two large sheets of newspaper loosely into the bottom chamber. The whole key is getting air to everything so don’t pack it in to much.
- Set the starter upright on the lower grate on your grill (remove the top one) and ignite the newspaper through the bottom holes using a lighter or match. That’s it.
- After about 20 minutes your charcoal should be ready. Wait until the coals on top show some white ash.
- Carefully pour and arrange your coals on the grate. Yes Gloves… and be careful where you place that chimney it’ll be blistering hot for about 30 minutes.