GRILLING TIPS
• The drip pan liquid should be warm when it goes into the grill. Fill it half-way full of water or use low-sodium chicken broth if you want to make gravy.
• Avoid removing the grill lid during roasting, rotisserie-grilling or smoking. Every time you do, the temperature drops considerably and cooking time will take longer.
• Adjustments must be made when you used brined poultry: Avoid oversalting. Watch cooking times, because brined poultry cooks faster than unbrined poultry.
• Don't rely on cooking time; rely on the internal temperature of the meat. Use your instant-read or remote thermometer every time you grill poultry.
• Poultry should be at room temperature before grilling.
SAFE HANDLING
• Use disposable food-safe gloves. Clean the sink and countertops often with all-purpose cleaner. • Kitchen shears, knives, forks, spoons, etc., that come into contact with raw poultry must be disinfected before being reused.
• Be mindful of the seasonings and condiments you use during the process. It's a good idea to create discrete portions of salt, pepper, rub, herbs, etc., that you will throw out after you're done. (Place in separate ramekins that will go right into the dishwasher afterward.) Avoid touching jars of spices, cabinet/drawer/door knobs, whole rolls of kitchen twine. (Cut off more than you will need before the process begins; use that during the day and throw out any that's left over.)
• Set out tasting spoons, mixing bowls and other utensils before you start, as well as resealable plastic food storage bags. That way, you will resist the urge to open a drawer and remove something using contaminated fingers.
