Variations on the Holiday Bird
According to industry statistics, more than 1.4 million whole turkeys make their way to a Thanksgiving table every year. That’s about half of all the whole turkeys annually purchased in the United States. You may be a traditionalist, preferring only an oven-roasted bird stuffed with dressing. If, on the other hand, you’re looking for a creative take on an old theme, consider these methods for cooking your gobbler.
- Smoked turkey—This typically works best if you have a smoker, but you can use a traditional charcoal or even gas grill. The smoking process can dry out the turkey breast, so it’s essential that you either brine or inject the turkey before you cook it. You can use either a wet or dry brine, but a key ingredient to the brine is salt, which helps lock in the moisture. Alternatively, you can inject the breast, legs and wings with a butter/spice mixture that will keep the bird nice and juicy. You’ll also want to put a basic rub on the turkey before it goes on the smoker. Hickory or maple are the preferred woods for smoking a turkey. Cook the bird at about 275 until you reach an internal temperature of 165. Expect a 14-pound bird to be on the cooker for about 7 hours.
- Grilled turkey—This is similar to a smoked turkey, but you’ll cook the bird at a higher temperature for a shorter period of time. You’ll want to brine the turkey (wet or dry brine is fine) and put a rub on it. Heat the grill to 375 and cook the turkey for two to two and a half hours with the lid closed. Take the bird off when the internal temperature is 165 or higher.
- Deep-fried turkey—You’ll need special equipment for this…don’t try to use anything other than a turkey fryer. (Good news, though…the fryer can double as a beer brewing pot!). You’ll want to brine the turkey first and it’s also a good idea to inject it, so that it stays juicy. Don’t stuff the turkey…that can make a real mess! A deep fryer will cook your turkey much faster than any other method. Expect about three to four minutes per pound. You’ll want the oil at 350 degrees and want to take the bird out when the internal temperature reaches 165 to 170. Let it stand for about a half an hour before you cut into it.
Inject some spice into your Thanksgiving this year—try one of these alternative methods for cooking your bird.
