Thanksgiving tips for grilling – smoking and frying turkey from HPBA

I came across this article and I thought I would share it with you.

Thanksgiving tips for grilling, smoking and frying turkey from HPBA

By Judy Walker
November 06, 2009, 1:29PM

In a new poll released by the Hearth, Patio & Barbecue Association, 70 percent of Americans say they will opt out of cooking a turkey in the oven this year.
18 percent plan to grill the turkey; 25 percent are going to smoke it; and 28 percent plan to fry it up.

In a press release, the HPBA notes that the National Turkey Federation estimates that 46 million turkeys will be cooked this holiday. The poll results mean around 32.2 million turkeys Americans could be cooked outdoors.

Tips for outdoor cooking:

* 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.
* Be sure to use the grill, smoker or fryer outside only – never indoors and make sure that it’s set-up on a flat, stable surface, preferably on a protective grill pad, and away from any combustible materials.
* Purchase a whole turkey according to the weight recommendations in your grill’s, smoker’s or fryer’s owner’s manual.
* Thaw the turkey completely and pat it dry. Cook the bird un-stuffed.
* Brine the turkey for increased flavor and moisture.

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.

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.

We would like to wish everyone a happy and healthy Thanksgiving.

Tags: Cooking Tips