What’s a Thanksgiving feast without a crispy, juicy turkey? This Thanksgiving, consider ditching your old turkey prep and opting for home propane instead. Your propane grill is a good choice for cooking a turkey because the heat can be controlled by shutting off one or more burners, keeping the turkey at a steady temperature via indirect heat. Similarly, using a propane-powered smoker or turkey fryer also deliver tasty alternatives. Channel your inner Top Chef and give one of these a try this Thanksgiving.
• 8-16 lb. whole turkey, neck and innards removed
• 1 tbsp. vegetable or olive oil
• Seasonings per preference
• Prepare outdoor, home propane grill for indirect, medium-high heat.
• Rinse turkey and pat dry. Brush turkey with oil. Season inside and outside to your preference.
• Place turkey, breast side up, on a metal grate inside a large roasting pan. Arrange pan on the grill and place a drip pan below the grate. Grill 2-3 hours to an internal thigh temperature of 180 degrees F. Remove turkey from grill and let stand 15 minutes before carving.
• If your residential propane 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.
• Always follow the manufacturer’s directions for use.
• For additional safe grilling tips, click here.
• 10-lb. whole turkey, neck and innards removed
• 2-4 tsp. of your favorite seasonings
• 3-5 gallons of peanut, refined canola, corn or sunflower oil
• Rinse turkey, inside and out. Allow turkey to dry.
• Rub turkey all over with your choice of seasoning. Allow the turkey to sit until it reaches room temperature.
• Heat oil in a propane-powered turkey fryer to 350 degrees F. Carefully lower turkey into hot oil, making sure it is fully submerged. Fry turkey for 3-4 minutes per pound plus an additional 5 minutes.
• Remove from oil and drain on paper towels.
• Set up the turkey fryer more than 10 ft. away from your home. Keep children and pets away.
• Never leave turkey fryer unattended.
• Place the fryer on a flat, level surface. The oil must be even and steady at all times.
• Make sure your turkey is completely thawed or dried before frying. Extra water will cause the oil to bubble and spill over, potentially causing a fire.
• Monitor the temperature of the fryer, and be careful touching the lid and handle as they will become very hot.
• Have a fire extinguisher ready at all times while cooking.
• 10-lb. whole turkey
• Choice of seasonings
• 1/8 cup olive oil
• ½ cup water
• Rinse turkey and pat dry. Rub choice of seasoning on turkey, inside and outside. Rub olive oil on top.
• Fill smoker’s water pan within an inch of the top. Place chips or chunks (soaked in water for 30+ minutes) in the wood chip box or pan. About one full box of chips, or 3-4 cups for pan type, is needed.
• Turn on smoker and set temperature to 250-350 degrees F.
• When the temperature has reached 250-300 degrees F, place turkey in the smoker, directly on the rack, or on a large baking sheet. Place a drip pan under the turkey. Add water.
• Maintain consistent temperature while cooking. Smoke for approximately 20-30 minutes per pound, until inner thigh temperature reaches 165 degrees F and breast temperature reaches 170 degrees F.
• Remove turkey and allow to cool for 15-20 minutes before carving.
• Do not stuff the turkey. Because smoking is at a low temperature, it will take too long for the temperature of the stuffing to reach the desired temperature of 165 degrees F.
• Allow for at least one inch of space between the turkey and smoker lid.