The Turkey is the centerpiece of most Americans Thanksgiving Dinner. It is also and oven hog. So free up your oven space with one of these alternate cooking methods. For information on the right way to Grill, Deep Fry, or Smoke a turkey, we turned to the turkey experts. Butterball.
How to Grill Your Turkey
Cooking the turkey on the grill is a wonderful way to free up your kitchen and give the bird fabulous flavor. Remember, you can grill in any weather – even in the snow!
Although it’s not the most common method, grilling can be a fun way to take a delicious turkey dinner outdoors. But being in the elements requires some special food safety considerations, so be sure to read our instructions and tips carefully.
OUTDOOR CHARCOAL GRILLING
- Charcoal grilling can give you an amazing flavor when you use the right technique. For tasty results use these instructions:
- Prepare charcoal-covered grill by removing cooking grate and opening all vents.
- Position drip pan in center of charcoal grate and place 25 to 30 briquettes along each side (lengthwise) of drip pan. Burn briquettes until covered with gray ash, about 30 minutes. Place cooking grate in grill over coals.
- Prepare fresh or thawed turkey by removing giblets and neck, draining juices and patting dry with clean paper towels.
- Turn wings back to hold neck skin in place and tuck legs. Brush or spray entire turkey with cooking or vegetable oil.
- Place turkey, breast up, on cooking grate over drip pan. Cover grill, leaving vents open.
- Add 6 to 8 briquettes to each side every 45 to 60 minutes.
- Using meat thermometer, cook turkey to internal temperature of 180° F in thigh and 170° F in breast.
- 10 to 16 lb. turkeys will take 2 to 3 hours to grill. When done, remove and let stand for 15 minutes before carving.
OUTDOOR GAS GRILLING
- Gas grilling is a fun and easy way to get the grilled taste you’re craving. Just follow these simple instructions:
- Before turning on grill, lift grate and place drip pan directly on flavorizer bars, ceramic briquettes or lava rocks. Replace grate.
- Prepare grill for indirect heat cooking according to owner’s guide. Preheat burners on high for 10 to 15 minutes with lid closed.
- Prepare fresh or thawed turkey by removing giblets and neck, draining juices and patting dry with clean paper towels.
- Turn wings back to hold neck skin in place and tuck legs. Brush or spray entire turkey with cooking or vegetable oil.
- Turn temperature down to approximately 350° F.
- Place turkey, breast up, on cooking grate over drip pan. Close lid and cook with minimal peeking.
- Depending on burner arrangement, it may be necessary to turn turkey over, halfway through grilling for even cooking.
- Using meat thermometer, cook turkey to internal temperature of 180° F in thigh and 170° F in breast.
- 10 to 16 lb. turkeys will take 2 to 3 hours to grill. When done, remove and let stand for 15 minutes before carving.
How to Deep Fry Your Turkey
Deep-frying a turkey has become more and more popular in recent years. This method turns out an irresistibly tender and delicious turkey, and is a great alternative to traditional cooking methods. It is especially important, however, to follow instructions carefully and take precautions.
DEEP-FRYING INDOORS
- Using an electric fryer indoors is a great way to get that crispy texture and delicious flavor without having to brave the elements. Given the high temperatures and dangers, be sure to follow these simple instructions:
- Completely thaw your turkey, or use a fresh turkey.
- Take the wrapper off of the turkey, and remove and discard the neck and giblets.
- Add oil to the fryer, but do not exceed the maximum fill line. Preheat oil in the fryer to 400° F.
- While the oil is heating, pat the turkey dry with paper towels and prepare your turkey with any seasonings, marinades, or injected flavors.
- Once the oil is heated, slowly lower the turkey into the fryer. The turkey may not be totally immersed in the oil. This may cause the top part of the breast to remain white even though it is cooked to the proper end temperature.
- Set the timer and cook the turkey about 3 to 4 minutes per pound.
- Cook all dark meat to an internal temperature of 175° F to 180° F, and all white meat to an internal temperature of 165° F to 170° F.
- When the turkey is done, slowly lift it from the pot and place it in a pan or on paper towels to drain.
- Let the turkey stand for 20 minutes before removing it from the rack or basket to carve.
DEEP-FRYING OUTDOORS
- Although you’re outdoors, using a propane deep fryer can be very dangerous. Never leave your deep fryer unattended and be sure to carefully follow these instructions:
- To start, take the wrapper off of the turkey, and remove and discard the neck and giblets.
- Deep-fry your turkey outside on a flat surface, far away from homes, garages, wooden decks, etc.
- To determine how much oil is needed for frying, place the thawed turkey in the fryer basket and place it in the fryer. Add water until the top of the turkey is barely covered. Remove the turkey, allowing the water to drain from the turkey back into the fryer. Measure and mark the water line, and use that line as a guide when adding oil to the propane fryer.
- Pat the turkey dry with paper towels.
- Add oil to the fryer (based on the water line).
- Preheat oil in the fryer to 375° F.
- While the oil is heating, prepare your turkey with any seasonings, marinades, or injected flavor that you desire.
- When the oil is hot, turn the burner off and slowly lower the turkey into the hot oil. Slowly lowering the basket helps prevent the oil from bubbling over. Turn the burner back on.
- Cook the turkey about 3 to 4 minutes per pound.
- The turkey is done when the dark meat is at an internal temperature of 175° F to 180° F and all white meat is at an internal temperature of 165° F to 170° F.
- When the turkey is done, slowly lift it from the pot and place it in a pan or on paper towels to drain. Let the turkey stand for 20 minutes before removing it from the rack or basket.
How to Smoke Your Turkey
Get an amazing smoked flavor while leaving your oven free for other dishes. Follow the instructions below for a water or electric smoker and get a taste unlike any other.
WATER SMOKER
- Prepare the smoker by removing the lid and center ring, opening all vents, and placing 2 layers of briquettes (about 10 lb.) in the charcoal chamber.
- Light briquettes and let them burn for 30 minutes, or until they’re covered with gray ash. Start cooking as soon as the coals are ready.
- Line the water pan with heavy foil, and place it in the center ring.
- Prepare an 8 to 18 lb. thawed or fresh turkey by removing the giblets and neck, draining the juices, and drying with paper towels. The turkey should be completely thawed for even, safe cooking.
- Do not stuff your turkey. Brush the skin with vegetable oil and insert an oven-safe meat thermometer deep into lower thigh.
- Carefully set the center ring on the bottom section. Fill the water pan with hot water or another liquid to provide humidity during cooking. Add the top cook rack.
- Place the turkey breast side up on the top rack. Place an oven thermometer alongside the turkey to monitor its temperature.
- Cover the smoker and close the vents 1/3 of the way, being sure to protect your hands with oven mitts.
- Soak 5 hardwood chunks (3×2 inches) for about 1 hour. Place the soaked wood on the coals after 1½ hours of cooking to produce smoke.
- To maintain the heat around 250° F, add 12 to 14 briquettes through the door every 1½ hours. Replenish the water if necessary.
- Check the temperature of your turkey after 3½ hours. Your turkey must pass through a critical range of 40° F to 140° F in 4 hours or less. If the internal temperature is low after 3½ hours, take your turkey off the smoker and finish it in the oven.
- Cook the turkey to internal temperatures of 175° F to 180° F in the thigh and 165° F in the breast. Your turkey may take up to 12 hours to cook.
- When done, remove the turkey from the smoker, protecting your hands with washable mitts or towels, and let stand for 15 minutes before carving.
ELECTRIC SMOKER
- Follow the manufacturer’s directions for preparing the smoker.
- Prepare an 8 to 18 lb. thawed or fresh turkey by removing the giblets and neck draining the juices, and drying with paper towels. The turkey should be completely thawed for even, safe cooking.
- Do not stuff your turkey. Brush the skin with vegetable oil and insert an oven-safe meat thermometer deep into lower thigh.
- Set the smoker to 225° F. Place the turkey on a cooking rack and cook for 8 to 12 hours or until the inner thigh temperature reaches 180° F.
- Check the temperature of your turkey after 3½ hours. Your turkey must pass through a critical range of 40° F to 140° F in 4 hours or less. If the internal temperature is low after 3½ hours, take your turkey off the smoker and finish it in the oven.
- Cover the turkey and chill or let stand for 20 minutes before carving.
