This really is the most wonderful time of the year, because we get to spend it together! This year, the whole crew – Capt. Kevin, Capt. Kirk, Jeff and even OS Producer Chris – came out for a special yuletide show at Hagan Coastal Outfitters/Hagan Ace Hardware in Mandarin. But they weren’t alone…HUNDREDS of OS faithful joined them for good times, good food from Metro Diner and a bunch of great giveaways courtesy of HCO/HAH.

Thanks to all who made it out, thanks to all who listened, and thanks to the entire OS Family for making the Outdoors Show such a gift each week!

Here’s your L.V. Hiers gear tip of the week: Jeff says this is an amazing landing net! Great Christmas gift. Check it out here

Here’s your Ring Power CAT tip of the week: This is a great time of year to have your fishing gear worked on or give it away to charity. If you have some fishing equipment that still works but you don’t use anymore think about charities. If you want to have it fixed call Willie!! 708-FISH!

Here’s your KirbyCo Builders, Inc Cooking Tip of the Week, courtesy of OS Producer Chris:

Roger’s Grilled Turkey

It’s important to cook with indirect heat vs direct heat for large items like whole chicken, whole Turkey, or roast.

Prepare the turkey and season as usual. A lightly seasoned butter injection works well with grilled turkey.

1. Create two beds of charcoal on opposite sides of the charcoal grate and leave a wide area open in middle. In the open area, place a large disposable aluminum pan. Use a non-stick spray on the grill grate. Place the turkey on the grill grate over the wide open area, over the top of the large disposable pan. This ensures indirect heat and convection grilling, and the pan will catch the large amount of drippings from the turkey. If you are careful in replacing charcoal, the drippings can be used for gravy, etc…

2. Once every hour, add 8-10 briquettes to each bed of charcoal. This ensures consistent heat for the duration of the cool. Drop the briquettes into the grill gently so they don’t send ashes onto the turkey or into the drip pan. At hour 1 and 2, baste the turkey when dropping in extra briquettes.

3. Cook the turkey until a thermometer inserted into the thickest part of the thigh (not touching the bone) reads 175*F. The breast should read 165*F

Let stand for about 30 mins (covered with aluminum foil), carve, and enjoy!