- On November 21, 2017
This Thanksgiving bring some summer fireworks to your taste buds and your belly alike.
We have chosen our favorite styles from some of the internet’s best recipes:
Deep fried; Cajun Recipe:
“This is an awesome Cajun recipe. Deep-frying makes the turkey crispy on the outside and super juicy on the inside (even the white meat). It also leaves the heat outside! You can deep-fry the turkey (12 Pound) in either peanut or vegetable oil, your choice. We use a 26 quart aluminum pot with a drain basket.”
- In a large stockpot or turkey fryer, heat oil to 400 degrees F (200 degrees C). Be sure to leave room for the turkey, or the oil will spill over. Layer a large platter with food-safe paper bags.
- Rinse turkey, and thoroughly pat dry with paper towels. Rub Creole seasoning over turkey inside and out. Make sure the hole at the neck is open at least 2 inches so the oil can flow freely through the bird.
- Place the whole onion and turkey in drain basket. The turkey should be placed in basket neck end first. Slowly lower basket into hot oil to completely cover turkey. Maintain the temperature of the oil at 350 degrees F (175 degrees C), and cook turkey for 3 1/2 minutes per pound, about 45 minutes.
- Carefully remove basket from oil, and drain turkey. Insert a meat thermometer into the thickest part of the thigh; the internal temperature must be 180 degrees F (80 degrees C). Finish draining turkey on the prepared platter.
- Remove neck and giblets; reserve for other uses. Remove and discard excess fat. Rinse the bird inside and out and pat dry. Season body cavity with salt and pepper. Tie legs together and twist wing tips under back. Brush turkey with oil and lightly sprinkle with salt and pepper. Arrange turkey breast side up, in center of cooking grate. Place lid on grill.
- Cook 11 to 13 minutes per pound or until an instant read thermometer inserted into the thickest part of the thigh not touching bone registers 180 degrees and the juices run clear. Transfer turkey to a platter. Let stand for 15 minutes before carving.
Method for the Charcoal Kettle Grill: Open all vents on the grill. Use charcoal dividers to hold the charcoal briquettes. Divide the briquettes evenly, place them in the dividers and place the dividers on either side of the charcoal grate, as close as possible to the outside edges. Ignite the briquettes and, keeping the lid off, let them burn until lightly covered with a gray ash, about 25 to 30 minutes. If necessary, use long-handled tongs to rearrange the briquettes so the coals will burn evenly on both sides. Place a foil drip pan on the charcoal grate between the baskets of coals. Put the cooking grate in place, positioning the hinged sides of the grate over the briquettes so that more charcoal can be added easily. Arrange the bird breast side up in the center of the cooking grate. Place lid on the grill, leaving all vents open, and grill as directed above. Add briquettes as indicated on the chart below at the end of each hour to maintain the heat.
- Charcoal Briquette Guide for Kettle Grill: For a 26 3/4-inch grill, use 30 briquettes on each side for the first hour of grilling and add 9 briquettes to each side every hour to maintain heat.
- For a 22 1/2-inch grill, use 25 briquettes on each side for the first hour of grilling and add 8 briquettes to each side every hour to maintain heat.
- For an 18 1/2-inch grill, use 20 briquettes on each side for the first hour of grilling and add 7 briquettes to each side every hour to maintain heat.
Method for the Gas Barbecue: Ignite the grill and turn all burners to high. Close the lid and preheat 10 to 15 minutes to bring the grill to 500 to 550 degrees. Turn burners down to medium heat. Place turkey breast side up in a roast holder inside a foil drip pan. Position pan in the center of the cooking grate and place the lid on the grill. For three burner grills, set front and back burners to medium and turn off center burner. For two burner grills, turn the front and back burners to medium. Keep grill covered.
Recipe courtesy of Weber Grills:
Beer Can Turkey
- 12 pound turkey, rinsed and patted dry, cavity cleaned
- 2 , 25.4 ounce cans of lager style beer
- 1 Cup water
- 3 tablespoons dried oregano
- 3 tablespoons garlic powder
- 2 tablespoons smoked paprika
- 2 tablespoons coriander, toasted and ground
- 1 tablespoon freshly ground black pepper
- 2 teaspoons kosher salt
- Juice of 1 lemon
- Preheat grill to 350°F.
- Using a can opener, remove the top from one of the beers. Pour 1/3 of the beer into the roasting pan then set the beer in the center.
- Combine the oregano, garlic powder, smoked paprika, coriander, salt and pepper in a small bowl. Place the turkey on a cutting board. Squeeze lemon juice all over the inside and outside of the turkey. Rub the spice mix all over the outside and inside the cavity of the bird. Put extra seasoning inside the opened beer can. Place the seasoned turkey on top of the beer can, with the legs down. Pour half of the second beer into the bottom of the roasting pan along with 1 cup of water. Carefully place on the grill, being very careful to stabilize the bird. Close the lid of the grill and cook for 1 hour. Open the grill and pour the other half of the beer over the turkey. Close the grill and cook for 1 more hour. Then, baste the turkey with juices from the bottom of the pan. If the turkey begins to look a little dark, tent the top with foil. Let cook for another 30 minutes or until the internal temperature of the leg to reaches 165°F.
- Remove from the grill and baste one more time before tenting with foil and resting for 30 minutes. After 30 minutes, slice and serve!
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