The holidays are quickly approaching and the pressure of cooking the perfect turkey is at the forefront of many people’s minds. Small business owner, Greig McCully of Fireside in Augusta, Georgia, recently held a cooking class taking the guesswork out of cooking a superb holiday turkey. Under McCully’s expert instruction the class focused on achieving a succulent and flavorful turkey with crispy skin just in time for Thanksgiving. Fireside is the only retail store in the CSRA offering state-of-the-art and high-end kitchen appliances. They also offer an impressive array of cookware, including all the necessary staples for cooking a successful turkey dinner ranging from reliable cookware like Smithey, made in Charleston, SC to premium cutlery like Shun.
McCully’s preferred method for cooking a holiday turkey involved using a Coyote pellet grill, which allows for even heat distribution and consistent flavoring through natural wood pellets. The class learned that the cook time for a turkey is approximately 2 ½ hours, though this can vary based on the size of the bird. McCully emphasized maintaining the temperature of the grill at 350°F for most of the cooking process with a final burst of heat at 425°F to brown the skin and achieve that sought-after, crispy texture.
Before the turkey hit the grill, McCully prepped it with gourmet duck fat cooking spray which adds richness and moisture to the bird and helps the seasoning adhere to the skin. He then generously applied Yardbird rub, a flavorful poultry seasoning blend. The prepared turkey was then placed in a Hestan V rack and pan. McCully explained that the V rack and pan prevents the turkey's juices from dripping directly onto the grill which keeps the cooking area clean and helps avoid potential flare-ups or fires.
To ensure the turkey is perfectly cooked, Greig showed attendees the best way to check the internal temperature. He recommended inserting a Thermapen thermometer into the deepest part of the joint on the leg bone, aiming for an internal temperature of 158°F. This ensures the turkey is safe to eat while remaining tender and moist.
After the turkey was pulled from the grill, Greig advised letting it rest for at least 30 minutes before carving. This allows the juices to redistribute throughout the meat, enhancing the final flavor and texture.
One of Greig’s key pieces of advice, which he emphasized throughout the class, was the importance of properly slicing the turkey. “The most important part of making your turkey outstanding,” Greig noted, “is slicing against the grain.” Using a quality knife, like a Shun, makes a noticeable difference in tenderness. Slicing the meat against the muscle fibers, perpendicular to their direction, ensures that each bite is soft and easy to chew. For more advice on carving your bird, visit Fireside Kitchens' YouTube channel for a detailed turkey trimming video.
The class attendees were impressed with how tender, flavorful and juicy the turkey was, which exceeded their expectations. Many of the participants expressed how excited they were to replicate these techniques in their own kitchens this holiday season.
Fireside continues to be a staple in the CSRA, offering not only high-quality indoor appliances, but also a carefully curated selection of cookware, cutlery, spices, rubs and sauces to elevate every meal.