Cooking Thanksgiving Turkey

Google Food Container and More Store

Cooking Thanksgiving turkey a different way this year? We all know what a roasted turkey from the oven takes like. Let's prepare a turkey a little different from the norm. Try cooking your Thanksgiving turkey a little differently this year.

BBQ Turkey - If you like that grilled flavor, grilling a turkey gives it a unique texture and flavor just like the delicious grilled chicken at the family BBQ. You don't want to put the turkey directly on the grill, you can put the turkey in a baking pan. This allows you to baste and season the turkey prior to and during the cooking process. I highly suggest you inject your turkey with seasoning which will guarantee its juiciness.
Charcoal Grilled Barbecue Turkey Recipe

What You Need:

1 (12 lb.) whole turkey, thawed 1/2 C unsalted butter, melted 2 tbsp. salt 1 tbsp. pepper 1/2 C ketchup 1/2 C dry red wine 2 tbsp. brown sugar 2 tsp. garlic powder

How to Make It:

Clean the turkey and remove the neck and giblets. Tie the legs together with twine. Baste the turkey with the melted butter.

Rub the salt and pepper over the entire buttered turkey. Open the bottom grill vents. Place 6 dozen pieces of charcoal in the bottom of the grill and light. Allow the charcoal to heat and turn to white ash.

With tongs move the charcoal to the outer edges of the grill. Place a disposable pan in the center of the grill bottom. Spray the grill rack with a non stick cooking spray. Place the turkey directly on the rack in the middle of the grill. Close the lid and open the top vents.

Grill the turkey 2 hours and check internal temperature. The turkey temperature should register 180 degrees in the deepest part of the thigh when the turkey is done.

If the turkey temperature does not register 180 degrees continue cooking the turkey for 45 minutes or until the temperature registers correctly.

Mix together the ketchup and wine. Add the brown sugar and whisk until completely dissolved. Sprinkle in the garlic powder and stir until combined. Baste the turkey with the barbecue sauce 30 to 45 minutes before the turkey is done.

Serves 12

The grill temperature needs to remain a constant 325 to 350 degrees. If the grill starts to cool add more charcoal to the edges of the bottom of the grill. Also be sure the lid will close over the turkey leaving no gaps.

Fried Turkey - If you haven't tried it, give it a shot. Fried turkey tastes delicious. Ask me how I know? I've fried turkey on many a Thanksgiving feasts and had nothing but rave reviews. There are a number of manufacturers that produce turkey fryers.

Vinaigrette Marinated Deep Fried Turkey Recipe

What You Need:

1 (10 lb.) whole turkey, not self basing and thawed 2/3 C vinaigrette 1/3 C dry sherry 2 tsp. lemon pepper 1 tsp. garlic powder 1 tsp. onion powder 1 tsp. salt Canola oil

How to Make It:

Place the vinaigrette and sherry into a large mixing bowl. Stir in the lemon pepper, garlic and onion powder and the salt. Strain the marinade through a sieve into a pot big enough to hold the turkey.

Fill a marinade injector with the marinade and inject the turkey thighs and breast. Place the turkey into the remaining marinade. Place the pot into the refrigerator for at least 2 hours but no longer than overnight.

Remove the turkey from the marinade and discard the marinade. The turkey should be placed in the fryer basket neck down. Add 8 gallons of oil to the fryer or as much as recommended by the manufacturer.

Heat the oil to 375 degrees F. Place the turkey into the fryer being sure to check the oil temperature often to maintain 350 degrees.

Fry the turkey 4 minutes per lb. or 40 minutes for a 10 lb. turkey.

When the internal temperature reaches 170 degrees in the thickest part of the breast remove the turkey and allow it to drain well.

Place the turkey on a platter and allow it to stand 30 minutes before carving.

Serves 10

When deep frying use only oils that have high smoke points such as canola, safflower or peanut oil. Deep frying can be dangerous so be sure to have a fire extinguisher near by and don't set the fryer on anything wooden or use it inside any building.

Alternatives to the Thanksgiving Turkey

What is Thanksgiving?

Thanksgiving Dinner Menu Planning Ideas

Tasty Thanksgiving Side Dishes

Delicious Thanksgiving Dessert Ideas

Frying a turkey is not hard at all, fill the large pot (comes with turkey fryer kit) with peanut oil. You can season the outside of the turkey and inject a marinade in the turkey, if you like. Once the peanut oil reaches cooking temperature, slowly lower the turkey into the oil. Eventhough the turkey may be dark and crispy on the outside, it will be juicy and tender on the inside. Fried turkey is to die for. The best part is that it only takes a little over an hour to cook.

Turducken - Is a tongue twister of a turkey. Actually, it is a combination of various de-boned poultry: turkey, duck, and chicken. They are loaded with stuffing (your family recipe will work) and would be a great addition to any Thanksgiving table. The turducken looks like a normal turkey on the outside, but once you cut into it, you will be pleasantly surprised.

Smoked Turkey - Your smoker can be used for the turkey instead of beef or pork. Your coals need to rise to a temperature that will cook the turkey but not burn it. It will take several hours to cook, but placing a pan of water within the smoker will keep the turkey moist.

Maple Marinated Smoked Turkey Recipe

What You Need:

1 (12 lb.) whole turkey, thawed 1 qt. hot water 1 C kosher salt 4 qt. cold water 1 C maple syrup 1 onion, sliced thin 4 garlic cloves, peeled and crushed 10 black peppercorns 5 bay leaves 4 tsp. lemon zest 2 cloves, whole 6 tbsp. butter, melted

How to Make It:

Clean the turkey by removing the giblets and neck and rinsing the turkey inside and out with cold water.

Place the hot water into a large soup pot. Add the salt and whisk until the salt is completely dissolved. When the salt has dissolved whisk in the cold water and the syrup.

Place the onion, garlic cloves, peppercorns, bay leaves, lemon zest and cloves into the pot. Place the pot in the refrigerator until the temperature reaches 40 degrees.

Fill a large zip lock freezer bag with ice. Place the turkey into the cold mixture and lay the ice on top of the turkey to keep it submerged under the water.

Allow the turkey to marinate over night. Set up and light the smoker as indicated by the manufacturer on the box.

Preheat the smoker to 275 degrees. Remove the turkey from the marinade, pat dry and discard the marinade.

Baste the turkey with the melted butter.

Smoke the turkey 3 hours 30 minutes or until the thigh temperature reaches 180 degrees.

Allow the turkey to stand on a cutting board 45 minutes before carving.

Serves 15

Brining a turkey helps keep the turkey moist. When smoking a turkey it can become quite dry but by marinating it over night the meat stays juicy and tender. Don't have a pot big enough, line a crisper drawer with a large garbage bag instead. Why don't you try something new and bring more flavor to your Thanksgiving. I am seriously considering barbequing a turkey this year.