I follow Alton Brown's recipe, to the letter...the brine, the filling of the cavity with onion, and apple, and cinnamon and rosemary, and sage, then the starting at 500 for 30 minutes, before applying the 'turkey triangle' and finishing at 350. This was an 18-pound bird and it was done in under three hours, so...yay!
The only not yay about the dinner was it seemed to be a 'fatty' turkey, and we didn't get nearly as much extra meat off it as I hoped we would...just under 5 pounds. I was hoping for closer to a 50% yield...and the turkey sandwich I had an hour after dinner didn't cut into the final tally that much.
With the turkey, my wife had bought some small white potatoes that were on sale for cheaper than the red's, or even the russets. Score. I know that there are different things you can do with different potato types due to starch content variances. One web site I found had these fateful words: Grilling whites brings out a more full-bodied flavor.
What the what? Grilling potatoes? After just grilling lettuce a few weeks ago? Sign me up.
I thought they came out really, really good...like a smoky French fry. The secret for this recipe is parboiling first. Slice the potatoes (about 1/4-1/3 inch), boil for 10-15 minutes. Drain, and coat with a mixture of 4 parts mayo, 1 part mustard, 1 part garlic, 1 part honey, and I added some ranch dressing too...paint it on the taters, and grill them up. Since they are parboiled, they only need 3-5 minutes on a side depending on heat.
This is something I will come back to at some point when I need to blow a mind or two.
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