Wednesday, November 17, 2010

Grilling and Deep Frying Turkey

Tired of the same Thanksgiving Turkey? Try one of these cooking methods
Indirect heat is ideal for grilling a whole turkey or a turkey breast, as these foods need a slower grilling method. With indirect heat, the lid is closed and the meat is placed over a tray or on the unlit
portion of the grill. Grill the turkey for approximately 12 to 15 minutes per pound or until the internal temperature reaches 165ºF to 170ºF for a turkey breast and 175ºF to 180ºF in the thigh for a whole bird.

Deep-fried turkey, a concept that started in the south, is gradually rising in popularity nationwide. It's a perfect twist for barbecues, block parties and holiday feasts. In fact, since deep frying turkey requires special equipment and lots of oil, families and groups of neighbors often get together to share the costs and the feast. To get you started, we have several deep-fried turkey recipes for you. For a deep frying turkey experience that is fun and produces delicious results follow these guidelines:

You'll need a 30 quart to 40 quart heavy pot with lid and basket, burner and propane gas tank, a candy thermometer to measure oil temperature and a food thermometer to determine doneness of the turkey. For added safety, have a fire extinguisher, oven mitts and pot holders nearby. To add flavor with different marinades and seasonings, you may want to purchase an injector.

Place the fryer on level dirt or a grassy area. Never fry a turkey indoors, in a garage or in any other structure attached to a building. Avoid frying on wood decks, which could catch fire, and concrete, which can be stained by the oil.

You'll need approximately 5 gallons or less if using an electric fryer of a high-smoke point oil; more for larger turkeys. The turkey may be injected with a marinade or seasoned with a rub

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Thanks for commenting. I hope you enjoyed your stay. Love, Mary


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