Homespun

November 15, 2000

Looking for a New Way to Cook Turkey?

Just as a detour causes a car to take an alternate route, circumstances can alter the chosen cooking method for a turkey. An oven may fail at an inopportune time, a power outage may occur, and more than one large food item may need cooking.

The conventional oven -- although the appliance most often used to cook a whole turkey -- is not the only way to get the big bird one and beautiful. One work of caution: Do not use brown paper bags from the grocery store or other stores for cooking. They are not sanitary, may cause a fire, and can emit toxic fumes. Intense heat may cause a bag to ignite, causing a fire in the oven and possibly adulterating the turkey. The ink, glue, and recycled materials in paper bags can emit toxic fumes when they are exposed to heat. Instead, use purchased oven cooking bags.

Grilling a Turkey

Outdoor cooking of a big bird for the holiday meal is becoming a popular cooking method. During grilling, a turkey cooks by indirect heat in an outdoor, covered gas or charcoal grill, and a pan of water is placed beneath the grilling surface to catch the fat and juices that drip from the turkey as it cooks. Cooking is done by the smoky, steamy air.

Turkeys that are 16 pounds or less are the recommended size for safe grilling. A larger turkey remains in the "Danger Zone" -- between 40° and 140° -- too long. Don't stuff the turkey! Because cooking is at a low temperature, it can take too long for the temperature of the stuffing to reach 165°. Also, smoked stuffing has an undesirable flavor.

Begin with clean equipment and a good quality charcoal. Build a pyramid of charcoal to one side, ignite the charcoal, and let the coals get red hot. Place an appliance thermometer on the food rack to monitor the air temperature inside the grill. When the charcoal has developed white, powdery ash -- about 20 to 30 minutes -- and the air temperature reaches 225° to 300°, place a drip pan in the center of the grill beneath where the turkey will be set and carefully push the hot coals evenly around the edge. Position the grill rack and place the prepared turkey on it (breast side up). Then, place the cover on the grill.

Replenish with about 15 briquettes every hour as needed to maintain 225° to 300°. If desired, add water-soaked hardwood or fruitwood, in the form of chunks or chips, to add flavor to the turkey as it is cooking. Do not use softwood (pine, fir, cedar, or spruce) because it gives the food a turpentine flavor and coats it with a black pitch or resin.

Cooking times depend on many factors: the size and shape of the turkey, the distance from the heat, temperature of the coals, and the temperature of the outside air. Estimate 15 to 18 minutes per pound if using a covered grill. Use your meat thermometer to check doneness.

Covered Gas Grill

If your gas grill has only one large burner, place a pan of water under the grate to create indirect heat. Place the turkey in a roasting pan and place on top of the grill.

If the grill has two or three burners, the turkey should be placed away from the flame. This can be done by turning off one of the burners and placing the turkey in that area. When using a gas grill, always follow the manufacturer's directions for cooking times.

Deep-Fat Frying a Turkey

A whole turkey can be successfully cooked by the deep fat frying method provided the turkey is not stuffed and is completely thawed.

There are safety concerns when working with such a large amount of oil. Select a cooking vessel large enough to completely submerge the turkey in oil, without it spilling over. You are really safer to purchase the utensils especially designed for deep fat frying a turkey or other large piece of meat. The oil should cover the turkey by 1 to 2 inches. To determine the amount of oil needed, do a preliminary test using water. Place the turkey in the cooking utensil and add water to cover. Then remove the turkey and measure the amount of water. This is the amount of oil needed. Peanut oil is recommended.

Select a safe location -- outdoors -- for deep frying a turkey. Heat the cooking oil to 350°. You will also need to purchase a long-stemmed thermometer to monitor the temperature of the oil. Carefully, and slowly, lower the turkey into the hot oil. You will need to lower the turkey with a tool designed for deep frying a turkey. The oil will "boil up" very high at this point, so be careful.

Never leave the hot oil unattended. Allow approximately 5 minutes per pound cooking time. Remove turkey from the oil and drain the oil from the cavity. Check the temperature of the turkey with a food thermometer. The internal temperature of the bird should reach 180° in the thigh and 170° in the breast.

If the turkey is not done, immediately return the turkey to the hot oil for additional cooking. When the turkey is done, remove it from the oil and place it on paper towels. It is normal for the skin to be very dark brown, almost black. Let it rest about 20 minutes before carving.

Allow the used oil to cool before pouring it into containers for refrigerator storage. It can be reused.

This page created by Margie Yarnell, Extension Secretary/Webmaster.
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