Grill Maestro

We’re a day away from the National Celebration of Gluttony and Gratefulness (Thanksgiving!) and one of the things I’ve heard a lot on the radio has been how many folks are now deep-frying their turkeys, instead of going the traditional over route. Now, this is a grilling blog and while I don’t recommend grilling a turkey (it’s simply too thick) simply because I’ve never done it, I do recommend deep-frying it because it smells absolutely delicious. I’ve never done it myself but I might next year and so here are a few tips I’ve heard over and over again.

• Deep-fry the turkey outside. Never ever ever deep-fry the turkey inside because it’s a fire hazard. Keep a fire extinguisher nearby just in case. This is the most important tip (hence listed first).
• Use peanut oil, it’s a little more expensive but it’s well worth it.
• Make sure the pot is big enough to hold the turkey before you pour in the oil and heat it up.
• Make sure it has thawed out entirely, any ice inside will be both dangerous to your safety and your palate since it won’t cook evenly.
• Soak the turkey in brine (sale water) the day before. Consider soaking it another day in apple cider.
• After use, allow it to cool entirely before disposing it. Peanut oil can be used multiple times (3-4) if you strain it. When disposing of it, put it in the container it came from.
• Be cognizant of the cooking time, it’s about three minutes per pound.

Good luck!