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This Saturday on Good Food, BBQ Master Adam Perry Lang shares his techniques for cooking a flawless Thanksgiving turkey on the grill. He says anyone can achieve a moist, perfectly grilled bird, no matter what kind of grill you have in your backyard. The key is indirect heat.

Keep reading for Perry’s recipe for Whole Turkey with Light Salt Brine from his book Serious Barbeque: Smoke, Char, Baste, and Brush Your Way to Great Outdoor Cooking. His latest book is Charred and Scruffed.

You can also listen to Perry’s entire uncut interview, where he explains his wet brining technique.

How to BBQ Your Thanksgiving Turkey by KCRW

And below, find Stacie Hunt’s Thanksgiving wine pairings.

Stacie Hunt suggests a number of wines to pair with your turkey and cranberry sauce. Here are her Red, White and Beaujolais Choices:

White:  ’10 Hugel Gewurztraminer, Austria - $25

Light gold in color; aromas of figs, lychees nuts, spice; tastes of white peach, fig, melon and spice.

Red:  ’09 Tobin James Zinfandel –  $16

            ’10 Bogle Zinfandel - $12

Ruby-garnet in color: aromas of raspberry, strawberry, white pepper, cedar, and spice; tastes of blueberries, pepper, and strawberry.

Light Red:

          Beaujolais Noveau (various producers) - $10

Bright ruby color; aromas of fresh-picked strawberries, vanilla, and multi-fruits.  Serve this wine chilled.

Rosé or Blush:

’11 Turley White Zinfandel, Napa -  $20

The famed Turley Zinfandel winemaker, weighs in with this beautiful light salmon-pink wine, dry in style.   

’11 Petale de Rose, Provence - $15

The classic from Provence:  pale rose-pink, raspberry, strawberry and dry as a bone.

 

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