Tips for smoking, smoking, grilling and frying Thanksgiving turkeys

This year I’m making Dr. Bowden’s Citrus-Stuffed Herbed Turkey, but we’ll be smoking it. We smoked our turkey last year using Alton Brown's Honey Brined Smoked Turkey recipe. It was the best turkey I’ve ever made according to my husband, and I’ve made some fancy Thanksgiving turkeys over the years. (The stock I made from that turkey had a smoky flavor to it. I used it in a batch of Butternut Squash Soup, which turned out really well, too.)

Even though we’re experienced meat, rib and fish smokers, smoking your turkey the first time can be a little daunting. Last year, my husband was convinced that the turkey would take all day to cook. It actually took less than three hours.

If you’re a first time turkey griller, smoker or fryer, here are some tips from the Hearth Patio and Barbecue Association (HPBA).

Before You Begin

Outdoor cooking times depend on many factors: the size and shape of the turkey, the distance from the heat and the outside air temperature. Allow more time on cold or windy days and at high altitudes. Allow less time in very hot weather. Also:

• Check to make sure the grill, smoker, or fryer is in working order. Be sure to read the owner’s manual for safety precautions.
• Stock up on enough charcoal, propane, oil or wood chips needed to cook the meal. (You may want to buy a backup propane tank for your grill, smoker, or fryer at the grocery or hardware store just in case.)
• Purchase a whole turkey according to the weight recommendations in your grill’s, smoker’s or fryer’s owner’s manual. Make sure the bird can fit!
• Thaw the turkey completely and pat it dry. (You should probably start thawing out your turkey in the refrigerator today or Monday.)
• Cook the bird un-stuffed. Make oven or crockpot stuffing instead.
• Brine the turkey for increased flavor and moisture.
• Have a food thermometer handy to measure the internal temperature of the bird; the temperature should be 165° F to 170° F in the breast and 175° F to 180° F in the thigh. (This is a great excuse to finally get yourself a remote wireless digital thermometer. These type of models come with a pager that beeps when the monitor's alarm sounds. Since it works up to 75 feet away,you can stay in your nice warm house!)

Smoked Turkey – for a Different, Flavorful Experience

• Be sure the smoker reaches an internal temperature of 250° F to 300° F before inserting the turkey.
• Place the turkey in the smoker with the breast facing up.
• Make sure there is at least one inch of space between the turkey and the smoker lid.
• If using a charcoal smoker, add charcoal often to maintain the 250° F to 300° F temperature necessary to produce the hot smoke that cooks the turkey.
• Smoke the turkey 20 to 30 minutes per pound.

Fried Turkey – a Crisp Alternative

• In addition to frying a whole turkey, turkey breasts, legs and thighs are also ideal for frying.
• If using an oil fryer, always use a high smoke point frying oil, such as peanut oil. Never allow the cooking oil to exceed 375° F.
• Always lower the turkey slowly into the hot oil.
• Allow three to four minutes of fry-time per pound for whole turkeys in an oil fryer and eight to ten minutes per pound in an infrared oil-less fryer.
• Allow oil to cool completely before removing from pot.

Roasted Taste – From the Grill (Using the Indirect Grilling Procedure)

• Purchase a turkey that is broad and flat to fit underneath the covered grill top.
• Make sure there is at least one-inch of space between the turkey and the grill lid.
• Apply a thin coating of non-stick vegetable cooking oil to the unheated rack and brush the outer surface of the turkey with cooking oil.
• Do not tie the legs together when grilling a whole bird. The turkey will cook more evenly if hot air circulates to all areas of the bird.
• Allow for two to three hours of indirect cooking time for an eight to 12 pound turkey and three to four hours for a 12-16 pound turkey.

For all cooking options, be sure to use the grill, smoker, or fryer outside only – never indoors or in the garage. Make sure the grill, smoker or fryer is set-up on a flat, stable surface, preferably on a protective grill pad, and away from any combustible materials (wood rail or decks, dry grass, leaves or shrubs).

Did I tell you the story about my friend who burnt down his deck one Thanksgiving while attempting to fry his turkey? Luckily, he’s a professional builder and was able to build himself a new deck – and didn’t have to build himself a whole new house!

In the event of an oil or grease fire, do not attempt to extinguish with water. Immediately call 911 and get the fire department to your house ASAP. It’s amazing how quickly a grease fire can go out of control.

An operable dry-chemical fire extinguisher may, in some circumstances, contain the fire. It may be a good idea to keep your fire extinguisher and a phone nearby the cooking area, just in case.

Posted on November 23, 2008 in Thanksgiving

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