A Little of This, A Little of That

Welcome back friends and fam [cause if you’re here, you’re family!]. We’re always delighted to have you devour another week of The Meat Platter.

If you missed it last Thursday, we shared the story of our founder’s wife, Maggie Griffin, and her journey to becoming a successful entrepreneur while delicately balancing being a mom, a friend, and a mentor to so many. She makes it all look really easy!

Click here to watch her whole video over on our YouTube. Don’t be shy about hitting that subscribe button too while you are there.

Next up, just a reminder we’ve got a playlist full of nostalgia over on our Spotify for November. It’s got us in our feels, so if you need a little background music this week at work, this ones for you. Go ahead and follow our Spotify page, too. All sorts of jams and monthly playlist for your listening ear.

We are all aware that forced family fun Thanksgiving is upon us and it’s a favorite holiday for us, no cap. Your turkey should really be the star of the show. If you are around our parts, Hopewell Farms is harvesting F R E S H turkey on 11/24 so you can truly have a never frozen bird this Thanksgiving Thursday.

Can you see where we are headed? It’s time for a little TURKEY TALK. We traditionally roast our turkeys each year but this year, we’re going for the grill! And thought yall might be interested in hearing our method for the perfect savory bird.

It might seem obvious, but start by selecting the right bird. Size matters, and we recommend 1 to 1.5 pounds per person. If you can’t have it fresh, frozen is just fine. Just make sure you thaw it in plenty of time. [We recommend 24 hours per 4-5 lbs]

Next up is the brine and we like to do that part dry. No judgement on your preferences, but if you want crispy skin and juicy, flavorful meat…

1. Pat your turkey dry, inside and out.

2. Rub with kosher salt, liberally, even under the skin if possible.

3. Add black pepper, garlic powder, thyme- however much feels right to you.

4. Place on a rack, uncovered in the fridge for minimum of 12 hours.

5. Before you cook it, mix softened butter- NOT MELTED- with sage, rosemary, and thyme.

6. Separate the skin from the breast and massage butter underneath and remaining on top. Olive oil can also be used to create that even golden brown.

7. Preheat your grill to 325-350 degrees.

8. Bank your coals to create a cool zone and make sure you add a proper drip pan for the juices.

9. We’re targeting 160 degrees in the breast and 175 degrees in the thigh. Should roughly take 13-15 minutes per pound at 325 degrees. 

10. Once you hit temp, transfer to a cutting board and let it rest, uncovered for at least 30 minutes. This allows those sacred juices to redistribute.

We think yall got it in the bag after this. Gobble gobble.

With the grill heating up and the temps continuing to drop, we know cold weather can mess with your grill temps. We recommend a windbreak and to preheat longer than usual. A little trick we use- add a cast iron pan on the grill grate when you are preheating. It holds heat like a champ and prevents hot spots in that chilly wind.

Falcons face the Panthers in ATL this Sunday. Kick off at 1pm.

Progresso announced that it was introducing a limited-edition Pitmaster Deodorant in celebration of its new line of BBQ-inspired Pitmaster soups. We don’t really know what to do with this information, but we are here to make sure everyone is well informed.

Ending things with a little early gifting idea for the griller in your life- check out this LED magnetic light set. Perfect for this time of year, easy to use, and don’t we all love something practical?

What sound does a turkey’s phone make?
—Wing wing!