Boston Proper

Shop Tops that Don't Stop at Boston Proper!




Bloomingdale's USA, LLC
Stock up on outdoor party essentials at NORDSTROM.


Ebates Coupons and Cash Back










Neiman Marcus Last Call (Neiman Marcus)
Vera Bradley Designs, Inc.



DERMA doctor, Inc.


Amazon college



300x250 banner






Boston Proper, Inc.








300x250 banner








Elizabeth Arden


Perfume Sale |








Boston Proper, Inc.




Gardener's Supply Company






Vera Bradley Designs, Inc.


Boston Proper, Inc.





NORDSTROM - Shop Father's Day Gifts

Boston Proper, Inc.

Look fabulous, be frugal! Everyday savings up to 65% off original designer prices at


Screen Shot 2015-08-02 at 9.28.35 PM



Screen Shot 2015-06-04 at 11.52.10 AM


Bobby Flay’s 10 Commandments of Grilling

On his all-new series Barbecue Addiction: Bobby’s Basics (Sundays at 11a|10c), grill master Bobby Flay is putting away his recipes for involved, complicated meals and focusing on those essential summertime favorites all of us should have in our arsenals. Each week he’ll break down the how-tos for various authentic plates and share his secrets for turning out the most-authentic true barbecue, which are largely dependent upon his grilling commandments. Read on below to learn Bobby’s 10 must-know pieces of advice for all things grilling, from juicy burgers and smoky barbecue sauce to entertaining tips and the ultimate pantry ingredients.

1. Direct/Indirect Heat: Set up your grill with two zones — one for direct heat, and the other for indirect heat. Use the direct heat to sear meats and veggies, and move them to the cool side to allow the food to finish grilling without overcooking.

2. Lid On or Off? That Is the Question! My rule of thumb is to leave the lid off for ingredients that cook quickly like shrimp and vegetables and put the lid on for longer-grilling items like poultry and steak, to use the grill like an oven and prevent burning or overcooking.

3. Burger Basics: There’s nothing more classic than a burger on the grill, but you’d be surprised how many people tell me they’re intimidated by it. Here are my rules:

Purchase ground beef that has a 80:20 meat-to-fat ratio.
Season the meat liberally with salt, pepper and canola oil. Adding anything else turns the dish into meatloaf, in my opinion!
Form thin, 6-ounce patties by hand, and don’t overwork the meat. I like to create a well in the center with my thumb, because the patties tend to puff up in the center. Remember: NEVER press the burger on the grill (you’ll lose all the delicious juices!).
And my #1 burger rule: Melt the cheese completely! Use two slices of cheese — I like classic American — and close the lid to allow the cheese to get nice and melty.

4. Juicy, Crunchy Grilled Corn on the Cob: My signature technique for perfectly grilled corn is a simple three-step process. Pull back the husk and remove the silks. Re-cover the corn with the husk and soak the ears in water for about 20 minutes. Fire up the grill and place the corn directly on the grates so it gets a nice charred flavor and color. Just a little bit of extra effort will result in a big payoff — the juiciest and crunchiest corn ever.

5. Make the Most of Your Spice Pantry: If you don’t have time to marinate, spice rubs are a great shortcut. By keeping a well-stocked spice pantry you can create your own flavor combination that’s versatile enough to use on fish, vegetables, chicken and more. Bonus tip: Make a big batch and store in an airtight container so you can use it all grilling season — up to 3 months. Spice rubs not only add huge flavor, but also form a nice crust on proteins for added texture.

6. BBQ Sauce Basics: Every home cook should be able to make a basic barbecue sauce from their pantry staples. What I like to do is make a basic sauce in a large batch and place portions of it in freezer-safe, pint-size containers. That way I always have some on hand and can even flavor it, depending on my mood, with things like habanero peppers, pineapples or molasses.

7. Flavor-Infused Oils: If I’m short on time and can’t marinade, I like to blend a simple infused olive oil to use as a finishing sauce on things like shellfish, chicken and even potatoes. I use ingredients like garlic, herbs and chiles that have bold, impactful flavors in each bite.

8. Party Drinks: I like to mix up a big pitcher of party drinks like sangria or flavored teas and lemonades. Not only are they crowd pleasers, but they also free me from playing bartender and mixing individual cocktails all night. And remember, keep the ice separate to prevent the melted cubes from diluting the flavor of the beverage.

9. Size Matters: Many people ask me how to prevent food from falling through the grates, and my answer is simple: Cut things in bigger pieces! Keep vegetables whole or in larger sections so they’re easier to manage on the grill. You can always cut them smaller after they’re grilled. For things like shrimp or cherry tomatoes, I like to use water-soaked wooden skewers, which makes transferring and flipping them on the grill easier and quicker too!

10. Let the Grill Do Its Job! The No. 1 mistake people make at the grill is touching the food too much. Most of the time you’ll see me at the grill doing absolutely nothing! Whether it’s fish, chicken, steak or veggies, I like to add a light touch of canola oil — which has a mild flavor and high smoke point — and then let the grill do its job. If you check on the food and it’s sticking a little, it’s not done cooking. Turn the food only once and let the fire be your guide.

Read more at:


Screen Shot 2015-06-30 at 2.08.35 PM

Screen Shot 2015-06-30 at 2.08.51 PM


Screen Shot 2015-06-30 at 2.10.10 PM

Screen Shot 2015-06-30 at 2.09.56 PM

Screen Shot 2015-06-30 at 2.10.59 PM

Screen Shot 2015-06-30 at 2.11.12 PM


Screen Shot 2015-06-02 at 11.17.29 PM

Screen Shot 2015-06-02 at 11.17.40 PM

Screen Shot 2015-06-02 at 11.16.42 PM

Screen Shot 2015-06-02 at 11.16.51 PM

Screen Shot 2015-06-02 at 11.11.23 PM

Screen Shot 2015-06-02 at 11.11.33 PM

Screen Shot 2015-06-02 at 11.14.37 PM

Screen Shot 2015-06-02 at 11.14.45 PM

Screen Shot 2015-06-02 at 11.10.15 PM

Screen Shot 2014-05-27 at 10.23.10 AM

Screen Shot 2014-05-27 at 10.24.33 AM

Screen Shot 2014-05-27 at 10.26.26 AM

Screen Shot 2014-05-27 at 10.28.43 AM

Screen Shot 2014-05-27 at 10.29.19 AM




Screen Shot 2014-06-01 at 12.48.00 AM

Screen Shot 2014-06-01 at 12.47.36 AM

Screen Shot 2014-06-01 at 12.47.05 AM

Screen Shot 2014-06-01 at 12.46.35 AM

Screen Shot 2014-06-01 at 12.46.08 AM



Screen Shot 2014-06-01 at 12.54.29 AM




Screen Shot 2013-10-26 at 11.56.18 AM

Turkey: Grilling

Whether Rotisserie or Not, Grilling means a Great Turkey


An oven will cook a turkey. A grill will roast it with flavor and character. Once you’ve taken your turkey out of the oven and put it on your grill, you won’t go back to the oven. Whether put on a cooking grate or spun on a rotisserie, the grill will add a wonderful, smoky flavor and turn the skin into a deliciously crispy covering for moist and tender meat.The Basics:There are a couple of things you need to know about how to grill a turkey. First of all there are a lot of factors that can influence how your turkey is going to turn out. Since you will be grilling indirectly with a low fire the weather will play a big role. This is especially true in the fall or winter months. The most important weather condition to watch out for is wind. Wind robs heat from outdoor cooking appliances, so watch it closely.Whether you are going to use charcoal or gas makes a big difference. Gas will be easier. So depending on what you own, or what you prefer be ready for the variables. You will need an indirect fire that will hold a steady temperature in the 300 degrees F. to 350 degrees F. range. If the weather isn’t going to cooperate I strongly recommend gas. You can control the temperature much easier.Grills, whether gas or charcoal work by heating air that moves around foods to cook them. This can dry out your bird quickly. You need to prepare for this and take an active part in keeping the moisture in your bird. Your best strategies are to brineinject and baste your bird to keep it moist and tender.What you need:First you will need a turkey. It would be best to stay away from anything over 15 pounds. 12 pounds is perfect. A bird that is too big may burn on the outside before the inside can get cooked. I also recommend that you use a brine. This will help keep the breasts moist and the skin from burning. You will also want to use one of those V-shaped roasting racks to keep the turkey from moving around too much. This rack should be sturdy because it won’t have a solid surface to sit on. I also suggest an oven thermometer to monitor the grill temperature when you open the grill. You will also want a smoke source, to get some wood chips for the gas grill or chunks for the charcoal grill. Try a fruit wood like cherry or apple. You could also use oak or hickory. Also, and perhaps most importantly you need a trusty meat thermometer. A fast or instance ready type would be best.

Most importantly you need plenty of fuel. If you are using a gas grill you really need an extra, full tank on hand. This is just a good idea anyway, but when you are planning a big meal you don’t want to loose an hour while you try and get a propane tank filled. If you are using charcoal, make sure you have plenty and that you have a way of lighting additional coals for the fire outside of the grill. A charcoal chimney really is a must if you use charcoal.

You will also need time. Since you will be grilling your turkey at about the same temperature you would in an oven you will need about the same amount of time to get your turkey done. Remember that grilling isn’t as exact as oven roasting so times will vary. Make sure you can adjust for that. Remember if the weather doesn’t cooperate or you start getting short on time you can always move the turkey to the oven and finish it off there.

Step one: Prepare the turkey. This means removing everything from the body cavity, taking out any pop-up plastic timer devices and giving it a good wash in cold water. Pat dry and don’t bother with tying up the bird. Trussing will only slow down the cooking of the thighs which you want to actually cook more than the rest of the bird anyway.

Step two: Season or brine the turkey as desired. Remember if you do use a brine to rinse off any salt from the bird before you grill it. When the time comes prepared the grill. Remember that you will be grilling a large bird indirectly. It might be a good idea to take the turkey out to the grill before you light it to see about spacing and heating. This is especially important if you are using charcoal. With charcoal you will want to make sure that you build the fire up in the right place. If the bird is too close then one side could cook too fast. You will want a drip pan under the turkey to prevent flare-ups and to catch the drippings. Add water to this pan periodically to maintain a moist environment in the grill and to keep the drippings from burning away. You can make great gravy from the drippings.

Step three: As long as you are rigged for indirect grilling your rotisserie grilling will be pretty easy. You just need to keep a close eye on the bird to make sure that the skin isn’t burning and that heat is getting into the bird. If you are not using a rotisserie and you are on a gas grill set the turkey, breast side down on a well oiled grate or roasting rack. If your grill allows you to have heat on either side of the turkey then you will have an even heating area and you will only need to worry about turning the turkey in about an hour.

If you are using a charcoal grill you want the coals in either a ring around the turkey or banked on either side of it. You want even heating so one side doesn’t cook faster than the other. Regardless of the grill try to keep the turkey away from the very edges of the cooking surface so that heat can flow around it.

Step four: Your target cooking temperature is around 325 degrees F. If you have an oven thermometer in the grill, set it close to the bird because this is the area you are most concerned with. If you are using a gas grill make the necessary adjustments to the control valves to hit your target temperature. If you are using charcoal you will want to keep a close eye on the temperature to keep it in the right range. Add additional burning coals as necessary.

Step five: Turn the bird as needed. Depending on the arrangement of your grill you will need to turn or flip the bird during the cooking time. If you have a dual burner gas grill you will need to rotate the bird after about 30 minutes, flip and rotate 30 minutes after that and rotate after another 30 minutes. This keeps the hottest part of the grill from burning one part of the bird. You will need to continue this dance until the turkey is done. If you are set up to have heat all around the turkey or on two sides of it then you will need to flip the turkey after about an hour. Of course this really depends on how fast the turkey’s skin is cooking. You don’t want the outside to cook too much faster than the inside. Use a meat thermometer to monitor the internal temperature. If the skin is getting too browned before the inside starts warming up, your cooking temperature is too high.

Step six: After a about 2 hours you really want to start testing the temperature. Your target temperature is 165 degrees F. This needs to be the coldest part of the turkey since you need every little morsel at or above this temperature. Test in several places, but be patient. The internal temperature should only rise about 10 degrees every 15 to 20 minutes so don’t start poking your bird full of holes.

Last step: Remove the turkey from the grill and let it rest for 10 to 15 minutes before carving. The resting period allows the juices to flow back into the meat.



Screen Shot 2013-10-26 at 11.25.50 AM


did you know that…

Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above or below (as in North America). It is sometimes referred to as barbecuing but that word can also mean a different cooking technique.

Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat quickly. Food to be grilled is cooked on a grill (an open wire grid such as a gridiron with a heat source above or below), a grill pan (similar to a frying pan, but with raised ridges to mimic the wires of an open grill), or griddle (a flat plate heated from below).[1] Heat transfer to the food when using a grill is primarily via thermal radiation. Heat transfer when using a grill pan or griddle is by direct conduction. In the United States and Canada, when the heat source for grilling comes from above, grilling is termed broiling.[2] In this case, the pan that holds the food is called a broiler pan, and heat transfer is by thermal radiation.

Direct heat grilling can expose food to temperatures often in excess of 260 °C (500 °F). Grilled meat acquires a distinctive roast aroma from a chemical process called the Maillard reaction. The Maillard reaction only occurs when foods reach temperatures in excess of 155 °C (310 °F).[3]

Studies have shown that cooking beefporkpoultry, and fish at high temperatures can lead to the formation of heterocyclic aminesbenzopyrenes, and polycyclic aromatic hydrocarbons, which are carcinogens.[4][5][6] Marination may reduce the formation of these compounds.[7] Grilling is often presented as a healthy alternative to cooking with oil, although the fat and juices lost by grilling can contribute to drier food.

Screen Shot 2013-10-26 at 11.28.52 AM


1. Gas vs. Charcoal?

The age-old debate over which grilling method is “better” involves multiple variables, from flavor to cost to convenience. While no studies prove that either is healthier, gas does burn cleaner. Charcoalgrills emit more carbon monoxide, particulate matter and soot into the atmosphere, contributing to increased pollution and higher concentrations of ground-level ozone. From a taste perspective, on the other hand, many people prefer the smokier, richer taste of food cooked on a charcoal grill.

2. Get It Hot!

Preheat your grill 15 to 25 minutes before you start cooking to make sure it reaches the right temperature (and to kill any bacteria). Your grill should be 400-450°F for high, 350-400°F for medium-high, 300-350°F for medium and 250-300°F for lowheat. A properly heated grill sears foods on contact, keeps the insides moist and helps prevent sticking. While searing doesn’t “seal in” the juices (contrary to popular belief ), it does create improved flavors through caramelization.

3. Additive-Free

If you do choose charcoal grilling, we recommend additive-free lump charcoal, which is just charred wood. Conventional briquettes may contain wood scraps and sawdust as well as coal dust, sodium nitrate, borax and additives like paraffin or lighter fluid. As for lighter fluid, we recommend avoiding it altogether. Lighter fluid can release volatile organic compounds (VOCs) into the air, leave an unpleasant residue on food and pose a serious danger if used improperly


4. Brush It Off

It’s easier to remove debris when the grill is hot, so after preheating, use a long-handled wire grill brushon your grill rack to clean off charred debris from prior meals. Scrape again immediately after use.

5. Oil It Up

Even on a clean grill, lean foods may stick when placed directly on the rack. Reduce sticking by oiling your hot grill rack with a vegetable oil-soaked paper towel: hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)

6. Safety First

Food safety is a top priority, so keep these simple rules from the USDA in mind: avoid cross-contamination by using separate cutting boards, utensils and platters for raw and cooked foods; refrigerate foods while marinating; and never baste with the marinating liquid. (Make extra marinade just for basting or boil your marinating liquid first.)

7. Marinate Your Meat

Marinating does more than infuse food with flavor; it also inhibits the formation of potentially carcinogenic HCAs (heterocyclic amines), which form when grilling“muscle meats” like poultry, red meat and fish. According to the American Institute for Cancer Research (AICR), marinating can reduce HCA formation by as much as 92 to 99 percent.

8. A Chimney Starter

A chimney starter (, $14.99) makes starting a charcoal fire a breeze. Just place crumpled paper in the bottom of the chimney, fill it with charcoal and light the paper. In about 20 minutes the coals will be ready to spread evenly in the bottom of the grill—no kindling, no lighter fluid, no perfect pyramid required.

9. Is It Done?

The best way to know if protein is fully cooked is to check its internal temperature with an instant-read thermometer.

10. Use A Grill Basket

Use a grill basket (, $9.99-24.99) for foods that might fall through the grill rack or are too cumbersome to turn over one by one (vegetables, fish, tofu, fruits, etc.).

11. The Hand Test

To gauge the temperature of a grill without a thermometer, place your open palm about 5 inches above the grill rack; the fire is high if you have to move your hand in 2 seconds, medium if you have to move your hand in 5 seconds and low if you have to move your hand in 10 seconds.

12. Tame The Flames

Flare-ups happen when fat drips onto the heat source and catches fire. This causes carcinogenicPAHs (polycyclic aromatic hydrocarbons) to form and accumulate on your food. Meat licked by flames also tastes “off” and flames may char the outside of food before the inside has thoroughly cooked. To reduce flare-ups, select lean cuts of meat, trim excess fat and remove poultry skin. And, keep a squirt bottle of water near the grill to quickly douse any unexpected flare-ups.

13. Give It A Rest

Let finished meats rest on a clean platter, tented with foil, for about 10 minutes before carving so juices can redistribute evenly.

Screen Shot 2013-10-26 at 11.28.29 AM



Screen Shot 2013-10-26 at 11.28.40 AM


Screen Shot 2013-10-26 at 11.26.53 AM


Screen Shot 2013-10-26 at 11.29.29 AM

Screen Shot 2013-10-26 at 11.29.50 AM

Screen Shot 2013-10-26 at 11.29.41 AM

Screen Shot 2013-10-26 at 11.30.00 AM

Screen Shot 2013-10-26 at 11.30.10 AM




Yes you can do TURKEY on the GRILL!



Apple-Sage Glazed Grilled Whole Turkey with Grilled Apples

recipe courtesy of Bobby Flay

Prep Time:20 minInactive Prep Time:45 minCook Time:5 hr 0 min
20 servings

1 tablespoon canola oil, plus more for brushing on the turkey
1 small red onion, coarsely chopped
1 serrano chile, coarsely chopped
3/4 cups apple cider vinegar
1 1/2 cups granulated sugar
2 Granny Smith apples, peeled, cored, and coarsely chopped, plus 2 peeled, cored, and sliced into 1/2-inch thick slices
3 tablespoons chopped fresh sage leaves
Salt and freshly ground pepper
1 whole (20 pound) turkey
Preheat the grill to medium-high. Heat oil in a medium saucepan on the grates of the grill or on a burner. Add the onion and cook until soft, about 3 minutes. Add the serrano chile and cook for 1 minute. Add the vinegar and sugar and cook until the sugar has melted. Stir in the chopped apples and cook until the apples are soft and the mixture is slightly thickened, about 10 minutes. Remove from the heat and let cool slightly. Place the apple mixture in a food processor and add the sage. Pulse until smooth. Season with salt and pepper, to taste. Let cool to room temperature.

Have a large drip pan filled with a little water positioned under where the turkey will be placed on the grill. Brush the entire turkey with oil and season with salt and pepper. Grill the turkey on all sides until golden brown. Reduce the heat of the grill to medium to maintain a constant temperature of 350 degrees F. Cook turkey until a thermometer inserted into the thigh registers 170 to 175 degrees F. Begin brushing the entire turkey with the apple glaze during the last 15 minutes of cooking. Remove from the grill and brush with more of the glaze. Let rest for 15 minutes before slicing. Grill the sliced apples for 2 to 3 minutes on each side and serve with the turkey.

Read more at:,1946,FOOD_9936_29214_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html?oc=linkback


from Weber Grills

Prep Time:15 minInactive Prep Time: — Cook Time:3 hr 0 min

1 oven ready turkey, defrosted
1 tablespoon olive oil or vegetable oil
Salt and pepper
Remove neck and giblets; reserve for other uses. Remove and discard excess fat. Rinse the bird inside and out and pat dry. Season body cavity with salt and pepper. Tie legs together and twist wing tips under back. Brush turkey with oil and lightly sprinkle with salt and pepper. Arrange turkey breast side up, in center of cooking grate. Place lid on grill.

Cook 11 to 13 minutes per pound or until an instant read thermometer inserted into the thickest part of the thigh not touching bone registers 180 degrees and the juices run clear. Transfer turkey to a platter. Let stand for 15 minutes before carving.

Method for the Charcoal Kettle Grill: Open all vents on the grill. Use charcoal dividers to hold the charcoal briquettes. Divide the briquettes evenly, place them in the dividers and place the dividers on either side of the charcoal grate, as close as possible to the outside edges. Ignite the briquettes and, keeping the lid off, let them burn until lightly covered with a gray ash, about 25 to 30 minutes. If necessary, use long-handled tongs to rearrange the briquettes so the coals will burn evenly on both sides. Place a foil drip pan on the charcoal grate between the baskets of coals. Put the cooking grate in place, positioning the hinged sides of the grate over the briquettes so that more charcoal can be added easily. Arrange the bird breast side up in the center of the cooking grate. Place lid on the grill, leaving all vents open, and grill as directed above. Add briquettes as indicated on the chart below at the end of each hour to maintain the heat.

Charcoal Briquette Guide for Kettle Grill: For a 26 3/4-inch grill, use 30 briquettes on each side for the first hour of grilling and add 9 briquettes to each side every hour to maintain heat.

For a 22 1/2-inch grill, use 25 briquettes on each side for the first hour of grilling and add 8 briquettes to each side every hour to maintain heat.

For an 18 1/2-inch grill, use 20 briquettes on each side for the first hour of grilling and add 7 briquettes to each side every hour to maintain heat.

Method for the Gas Barbecue: Ignite the grill and turn all burners to high. Close the lid and preheat 10 to 15 minutes to bring the grill to 500 to 550 degrees. Turn burners down to medium heat. Place turkey breast side up in a roast holder inside a foil drip pan. Position pan in the center of the cooking grate and place the lid on the grill. For three burner grills, set front and back burners to medium and turn off center burner. For two burner grills, turn the front and back burners to medium. Keep grill covered.

Read more at:,1946,FOOD_9936_17124_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html?oc=linkback



Posted by  on Monday, 17 September 2012 00:05

How to Grill Your Turkey on a Barbecue

I wanted to share with you a novel way we cooked our turkey one year while we were still living in Park City, Utah. We grilled it on the barbecue. Now I’m sure many of you are saying to yourselves, “RG, get real. We’ve been grilling our bird for years. Get with the times.”

But this home cook has been doing his bird in the oven for as long as he has been cooking turkey and gotten along very well thank you. So I’m reading this article in Cuisine, one of my favorite cooking magazines, that described the in and outs of grilling a turkey, and I asked my wife if she wanted to give it a try.

She agreed and we fired up the grill. That is, I turned on the gas. In fact, I don’t think I would attempt this without a gas grill because a 12-pound bird takes 2.4 hours to cook. I don’t know how you would keep the coals hot for all that time.

Besides not being dried out and having a wonderful hint of smoke flavor, the biggest advantage of grilling a turkey is it frees up your oven for all those other side dishes so important at every Thanksgiving meal.

You know how it is when you are trying to heat up your Scalloped Oysters and bake your acorn squash, and keep that pumpkin pie warm while at the same time juggling that basted butterball. With all that extra room you will have in your oven, you can come up with a few more side dishes to amaze your family and friends. No one is leaving your table early this year.

Whether you are grilling or roasting a turkey, the trick is to cook the dark meat to a minimum of 170 degrees F without drying out the breast meat. Easier said than done. Traditionally when cooking a bird in the oven, I use all sorts of tricks to prevent this from happening including basting, covering the breast with tin foil, or putting a layer of fat on top of the breast (bard).

What I learned from the Cuisine article is to use rotation. Start out cooking the turkey on one side, flip to the other side, then flip again so the breast is up and the legs point to the back of the grill, and finish with the breast up and the legs pointing to the front of the grill. Easy enough but be careful. That gobbler gets hot.

  • Thawing Tip – Allow 6 hours for every pound of frozen turkey. A 12-pound turkey will take 72 hours, that’s 3 days. Another safety tip is to defrost your turkey or any frozen fowl in your refrigerator.
  • Trimming Tip – I’ve heard this in some other cookbooks and it makes sense. Cut out the wishbone for easier carving. I do this whenever I roast a chicken too.
  • Seasoning – This is the fun part. After you rinse the bird in cold water and pat it dry, you will want to season it. I like to slide a couple of fingers under the skin near the breast area and loosen it up until I can fit my whole hand under the skin. I work it around slowly and carefully until I have most of the beast skin loosened and then season it with your favorite family rub recipe. Don’t forget to season the turkey cavity as well. No stuffing please. Make it in your lonely oven.
  • Trussing (or tying up the bird with butcher’s string) Tip – One reason we truss chickens and turkeys is to make them look better when served and easier to carve at the table. Who wants to bring a turkey to the table that looks like it is trying to fly away?


You will need something to catch the drippings from the cooking turkey so you can use them for making a sauce and to prevent the drippings from staining your driveway. We just purchased a new Weber grill since we moved back East and I was thrilled to see they are now designed to hold a small tin foil pan to catch the grease. I would still use a shallow roasting pan to catch the drippings. Check your grill to figure out what size you will need before you start or you will end up running to the supermarket that is most likely closed for the holiday. I’ve been there.

You will also need an instant thermometer to check the temperature of the bird since I’m hoping you are not depending on the pop up that comes with some turkeys. If you do decide to depend on the pop up, the bird will be so dry you better be sure to have lots of gravy. And if your grill does not come with a build in thermometer, you will need to purchase a cheap oven thermometer to keep track of the grill temperature.

Grilling Technique

The way this works is by using indirect heat. That is, you only turn on one side of the grill and place the turkey on the other side. By doing this, you are effectively slow-roasting the bird. You will be cooking the bird with the lid closed just like you keep your oven door closed when you roast a turkey in the house so it will be important to monitor the heat. You will control the temperature by opening and closing the grill lid. If the interior temperature seems to be getting a little too hot, open the lid for a few seconds to cool it off.

I remember cooking our turkey on a crisp, cold day, running back and forth from the football game on television to the grill outside all the time thinking this is not going to work out but it did and we were thrilled with the results.

Timing the rotations – As I mentioned above, there is a lot of flipping and flopping and turning that goes on with this technique so be prepared with some oven mitts or gloves or something so you don’t burn your hands. The formula for determining when to rotate your turkey is thus: Take the weight of the turkey and multiply it times 12 minutes per pound and divide by 3. Therefore a 12-pound turkey would calculate as follows: 12 lbs x 12 min./lb = 144 minutes divided by 3 = 48 minutes per rotation. well not really, but read on.

Start out by preheating your grill to 350° F.

Stage One – On the side of the grill that is not on, place the turkey on its side so the wings and thighs are facing down and the legs are pointing to the back of the grill. Allow cooking for 48 minutes but being sure to monitor the grill temperature so it doesn’t get too hot or too cool.

Stage Two – When this is done, flip the bird over so the other wings and thighs are facing down with the legs now pointing to the front of the grill. Allow this to cook for anther 48 minutes while you are either watching the game or preparing one of your many many side dishes.

Stage Three – Flip the bird so it’s on its back with the breast facing up and the legs facing the back of the grill. In this position you will cook the bird for half the amount of time or 24 minutes. I was so worried about keeping the grill at a constant 350 degrees F and it turned out it just worked itself out perfectly.

Stage Four – Rotate the bird so its legs are facing the front of the oven and grill for approximately 24 more minutes. I say approximately because we want to start checking the bird with our instant thermometers and continue grilling until the breast meat reaches 165 degrees F.

To give the bird an incredible color, the recipe in Cuisine suggests you coat the bird with a cranberry glaze during Stage 4. They warned me keep a close eye on it as to not darken (burn) the skin with the sugars from the glaze but I was a little careless. I’m not sure if it was the wine or an exciting football game, but the overall appearance was a little darker than I would have liked so be careful.




Screen Shot 2013-05-25 at 5.44.32 PM


Screen Shot 2013-05-25 at 6.55.35 PM


Screen Shot 2013-05-25 at 5.47.34 PM



Screen Shot 2013-05-25 at 6.56.49 PM

Screen Shot 2013-05-25 at 6.57.38 PM


Screen Shot 2013-06-28 at 3.32.07 PM

Screen Shot 2013-06-28 at 3.33.53 PM


Screen Shot 2013-05-25 at 5.45.01 PM

Screen Shot 2013-05-25 at 6.58.24 PM


How-to Tips

Bold Grilling Marinades

How to Add Flavor Before Grilling

More Recipes

Summer Drinks for Cookout Parties

Screen Shot 2013-05-25 at 6.59.56 PM

Screen Shot 2013-05-25 at 7.01.00 PM


Screen Shot 2013-06-28 at 3.04.56 PM


Try out some of these Great SUMMER SALADS!

Screen Shot 2013-06-28 at 3.11.33 PM

Grilling the bread for this panzanella (bread salad) adds a slight smokiness and crunch.

We like to grill CIABATTA BREAD and dip it in your favorite Extra Virgin Olive Oil…SCRUMPTIOUS!

Marinate the tomatoes ahead of time so all you have to do is grill the bread and assemble the salad to serve.


Screen Shot 2013-06-28 at 3.21.13 PM

This salad is also great with Arugala, and goat cheese or blue cheese is a great addition too!


Screen Shot 2013-06-28 at 3.25.02 PM

Screen Shot 2013-06-28 at 2.57.16 PM

In this riff on corn chowder, Brent Ridge and Josh Kilmer-Purcell toss corn, potatoes and bacon with cider vinegar.

They grow at least five varieties of sweet corn each summer, and they’re always coming up with new ways to use it.

Because the corn for this salad is barely cooked, it’s best to use the juiciest kernels available.

Our team at COFFEEBREAKWITHFRIENDS likes to grill the corn first on the cobb,…

then remove the kernels for the salad!



Screen Shot 2013-06-28 at 3.06.30 PM

Screen Shot 2013-06-28 at 3.29.40 PM


Screen Shot 2013-05-25 at 7.01.47 PM

Screen Shot 2013-05-25 at 7.02.36 PM

LOVE! LOVE! LOVE! This easy recipe!

We grill  low fat pound cake with either fresh or grilled/sauteed summer fruit

It is an easy scrumptious summer desert!

Screen Shot 2013-05-25 at 7.03.24 PM

Screen Shot 2013-05-25 at 7.04.48 PM








Cutter and Buck, Inc.

Gardener's Supply Company


Screen Shot 2013-04-01 at 1.08.46 PM


don’t forget your



Apricots come into season towards the end of spring in the warmer areas where they grow.

Artichokes have a second crop in the fall, but the main harvest takes place in the spring when the largest thistles are available. Look for artichokes with tight, compact leaves and fresh-cut stem ends.

Arugula (a.k.a. rocket) is a cool-weather crop. Long days and warm weather make it bolt, or flower, and bring an unpleasantly bitter flavor to the leaves. Wild arugula is foraged in spring and again the fall. Cultivated arugula is grown year-round, thanks to coastal, temperate growing areas and winter greenhouses.

Asparagus is harvested from March through June, depending on your region. Note that thickness in no way indicates tenderness, which is related to how the plant is grown and how soon it is eaten after harvest rather than spear size.

Beets are in season in temperate climates fall through spring, and available from storage most of the year everywhere else. Fresh beets are often sold with their greens still attached.

Cardoons taste a lot like artichokes; look for firm, heavy-feeling specimens.

Carrots are harvested year-round in temperate areas. True baby carrots – not the milled down versions of regular carrots sold as “baby carrots” at grocery stores, but the immature carrots farmers pull from fields to thin the rows – are available in spring and early summer.

Chard and other greens grow year-round in temperate areas, is best harvested in late summer or early fall in colder areas, and fall through spring in warmer regions. Like all cooking greens, chard turns bitter when the weather gets too hot.

Cherries are ready to harvest at the end of spring in warmer areas. Sweet cherries, including the popular Bing and Rainier varieties, are available from May to August. Sour cherries have a much shorter season, and can be found for a week or two, usually during the middle of June in warmer areas and as late as July and August in colder regions.

Fava beans are a Mediterranean favorite available in the U.S. from early spring through summer.

Fennel has a natural season from fall through early spring in the warm-to-temperate climates where it grows prolifically.

Vegetable nutrition facts

vegetable nutrition facts green vegetables

Why should we get diet rich in vegetable nutrition?

What are the health benefits of vegetables?


  • Vegetables, like fruits, are low in fat but contain good amounts of vitamins and minerals. All the Green-Yellow-Orange vegetables are rich sources of calcium, magnesium, potassium, iron, beta-carotene, vitamin B-complex, vitamin-C, vitamin A, and vitamin K.
  • As in fruits, vegetables too are home for many antioxidants that; firstly, help protect the human body from oxidant stress, diseases and cancers, and secondly; help the body develop the capacity to fight against these by boosting immunity.
  • Additionally, vegetables are packed with soluble as well as insoluble dietary fiber known as non-starch polysaccharides (NSP) such as cellulose, mucilage, hemi-cellulose, gums, pectin…etc. These substances absorb excess water in the colon, retain a good amount of moisture in the fecal matter, and help its smooth passage out of the body. Thus, sufficient fiber offers protection from conditions like hemorrhoids, colon cancer, chronic constipation, and rectal fissures.

…Go for greens to help you stay fit and healthy!

Vegetable nutrition has widely drawn the attention of fitness conscious as well as food scientists alike for their proven health benefits. Majority of day to day used vegetables are very low in calories. Celery is just 16 calories per 100 g. And again here is the long list of vegetables whose calorie is less than 20 per 100 g such as bottle gourd, bitter melon, cabbage, chinese cabbage, bok-choy, eggplant, endive, spinach, summer squash, swiss chard; etc. Scientific studies have shown that low-calorie but nutrient-rich foods help the human body stay fit and disease free.

Furthermore, human body spends a considerable amount of energy for the metabolism of foods, which is known as BMR or Basal metabolism rate. So just imagine…when you add lots of vegetable nutrition in the diet, in fact, you set to lose more weight than you would gain…Right!..This is the concept behind the”negative calorie foods.”

Here is the impressive list of vegetables along with their nutrition facts and health benefits:

 artichoke Artichoke     arugula Arugula    asparagus  Asparagus  beets Beets
   bell pepper Bell pepper  bitter gourdBitter gourd (melon)    bok choy Bok choy   broccoli Broccoli
 brussel sprouts Brussel sprouts   butternut squash Butternut squash     cabbage Cabbage      carrot  Carrots
 cassava root Cassava  cauliflower Cauliflower collard greensCollard greens    cucumberCucumber
    eggpalnt  Eggplant endive Endive     fennel Fennel french beansGreen Beans
  jicama  Jicama    kale  Kale   kohlrabi Kohlrabi     leeks Leeks
   lettuce  Lettuce  lotus root  Lotus root morinnga pods Moringa pods mustard greenMustard greens
      okra  Okra     spanish-onion Onion parsnipsParsnips green peasPeas
 potato  Potato   pumpkin Pumpkin    purslane Purslane    red globe radish   Radish
  rhubarbRhubarb     shallot  Shallots   spinach Spinach      sweet corn  Sweet corn
sweet potatoSweet potato    green chard  Swiss chard  tomatoes Tomato      turnips Turnips
 watercress  Watercress       yams   Yams zucchini Zucchini